Soup with mushrooms (3)

Ingredients:

20 g dried mushrooms

140 g beets

30 g carrots

20 g parsley root

20 g vegetable oil

20 g tomato puree

lemon juice to taste

30 g onion

10 g wheat flour
what kind of flour should I choose? we'll show

140 g cabbage

120 g potatoes

600 g water

60 g sour cream

40 g black olives, pitted

10 g parsley

salt and sugar to taste

DietпїЅ3, 6, 8, 9, 11, 15; 2, - in mashed form, without onions; 5 - propushennym onions; 7, 10 - without salt, boiled, and then fried onions.

Mushrooms boil, cut into slices.

Beets lightly fry on the part of the oil, add the tomato puree, a glass of water and let it simmer under a lid until soft, add the chopped carrots and parsley root, simmer until tender, season with lemon juice and sugar.

Onion, sliced into strips, spasseruyte in butter with cooked mushrooms, then add the dry flour and connect with steamed vegetables.

The shred cabbage, potatoes cut into cubes, put into boiling water, bring to the boil. Then enter steamed vegetables, salt and cook until tender.

When serving, put in the soup olives and sprinkle with chopped parsley. Sour cream served separately.

Output per serving 500, B - 4.6 g, W - 16,1 g, 34,3, K - 310 kcal.