300 ml. vegetable broth or water
250 ml. milk
200 ml. dry white wine
400 g of mushrooms
50 ml. heavy cream
4-5 cloves of garlic
2-3 medium potatoes
2 spoons spoon of vegetable oil
2 spoons spoonful of beef butter
a bunch of green onions
Bulgarian cuisine is a rich soup: vegetables, meat and fish. Some are seasonal – for example, tarator is characteristic of summer, and …
a pinch of nutmeg
salt, spices to taste
Grandma told me how to make the perfect soup base
Method of preparation:
First, cut the mushrooms and fry half of them with green onions and garlic in a little butter and oil.
Steamed pickles are the brand of all the grandmothers of the village. Preparing this winter dish is neither time-consuming nor tedious…
When they are fried, add a little wine and a little nutmeg. When it starts to boil, transfer to the pot.
Add the rest of the mushrooms, the chopped potatoes and pour the vegetable stock, adding a little salt (try not to over-salt beforehand). Wait until it boils and reduce the heat, leaving it for another 15 minutes.
Is it good to eat soup before bed?
Now add a little milk to the soup, a little cream and wait a little longer until it boils. Finally, add the spices and turn off, if desired as a finale, the puree to make a cream soup.