- 100g dried or 200g fresh mushrooms;
For preparation of mushroom broth, take fresh or dried mushrooms – suitable for white, suds, birches or champignons. Dried mushrooms pre-rinse and soak in warm water for 2-3 hours, then rinse again.
Slice the mushrooms into small pieces and pour cold water, put on heat. Fresh mushrooms should be cooked for at least 15 minutes, dried for at least half an hour. Don’t forget to remove the foam with noise. If you prefer a more transparent soup, drain the resulting broth, the mushrooms again pour water, cook until ready.
Slice the carrots into straws or rub on a coarse grater, the onion grind. Roast the carrots and onions in vegetable oil, to taste you can add a spoonful of tomato paste. Put the finished roast in mushroom broth. Salt the soup, add the spices and herbs.
To prepare dough for dumplings, sew the flour, dry it with a slide. Add the egg, salt, vegetable oil, water and gradually knead until you get a cool enough dough. Roll the ball out of it and put it in the fridge for 20 minutes, so that the dough becomes more obedient and malleable.
To cook the minced meat for vegetable dumplings, peel the tomatoes. Lower them for a minute into boiling water, then cool and remove the skin. Finely slice the tomatoes and stir with shredded on a fine grater cheese. Try it – if the cheese is fresh, salt the mince.
You can prepare dumplings in two main ways. One of them is to roll the dough into a thin pancake and cut it with a special shape or a glass of circles. In this case, all dumplings are obtained in the same size. Trims replace and roll again.
Another way: form a long sausage from the dough and cut it into small identical pieces. Roll each one out into a thin pancake.
In the center of the resulting circle lay a teaspoon of minced meat, fold in half and glaze the edges. Then connect the corners of the dumpling so that it takes a standard rounded shape, in the form of abalone. If dumplings turn out too much — freeze the part to cook the dish the next day.
Dumplings drank into boiling mushroom broth for 2-3 minutes. Once they pop up — the soup is ready. Serve it with sour cream or cream, garnish the dish with fresh greens.