Суп-пюре из картофеля с пирожками — рецепты царской Росcии


Суп-пюре из картофеляСварить в 3-х стаканах подсоленной воды штук 5 белых сухих грибов и одну луковицу порея. Вынуть грибы, когда они сварятся до мягкости, бульон процедить.Поджарить половинку моркови, половинку петрушки. Взять 4-5 вареных картофелин, протереть через блендер или сито и опустить в бульон вместе с поджаренными кореньями. Прокипятить не менее трех раз.

Замесить тесто как для лапши (на 1 яйце с добавлением 1 столовой ложки тепловатой воды  и немного соли, раскатать тонко, нарезать кружочками). Взять 200 гр. заранее сваренной гречневой каши, поджарить в масле. К каше добавить 1 обжаренную луковицу, соль и перец. На вырезанные из теста кружки разложить кашу. Затем кружки завернуть и варить в кипящей соленой воде.

Перед подачей на стол пирожки опускаются в суп. К супу подается зелень петрушки.

*по материалам кулинарной брошюры «Обеды вегетарианца», издание В.П. Быкова, Москва, 1894 год

Смотрите рецепт картофельного супа-пюре на видео!


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