Pumpkin mushroom soup from fuzilla

Pumpkin mushroom soup from fuzilla

Ingredients:

1,5-2l waters
200g meat (veal or nonfat pork)
4-5 average potatoes
150g the peeled pumpkin
150g champignons
1 average carrots
1 average bulb
50g fuzilla macaroni
Greens
Olive oil
Desi
Salt, pepper – to taste

Preparation:

1. To put meat and the whole bulb in water, to put to cook broth.
2. To peel potatoes, to cut small slices, to put in broth. After boiling to cook 20 minutes on average fire.
3. To cut pumpkin in cubes.
4. Mushrooms and carrots to clear, cut and fry on olive oil of minutes 5-7. At the end to add 10-15g desi.
5. When potatoes have cooked – to add pumpkin and mushroom zazharka to pan. After boiling to cook to full razvarivaniye of pumpkin. Then – to get meat. While it cools down, it is necessary to shake up all contents of pan the blender to mashed potatoes of figurative state at small speed. To salt and pepper.
6. To cut meat on small slices and slightly to fry them on desi. After that to add meat to soup. Along with meat to put in fuzilla soup. To cook everything together 7-10 more minutes. At the end – to add greens.

To give right after preparation.

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