Mushroom Soup with Beans and Garlic Dumplings

by Editorial Staff

The lean soup with mushrooms, beans and garlic dumplings turns out to be hearty and aromatic, and it is also quick to prepare and very tasty!

Cook: 40 mins

Servings: 2

Ingredients

  • Champignons – 60 g
  • Canned beans – 60 g
  • Potatoes – 130 g
  • Soy sauce – 15 ml
  • Onions – 30 g
  • Carrots – 30 g
  • Garlic – 2 cloves
  • Vegetable oil – 30 g
  • Salt to taste
  • Ground black pepper – to taste
  • Water – 600 ml

For dumplings:

  • Flour – 70 g
  • Salt – 1 pinch
  • Vegetable oil – 10 g
  • Garlic – 1 clove
  • Water – 30 ml

Directions

  1. Prepare all required ingredients.
  2. Peel the onion and chop finely.
  3. Heat the oil in a heavy-bottomed saucepan and fry the onion over medium heat for 2 minutes.
  4. Peel the carrots and cut into small cubes.
  5. Add the carrots to the onions and sauté for 2 minutes.
  6. Cut the champignons into slices.
  7. Peel and chop the garlic.
  8. Add soy sauce to the saucepan with onions and carrots.
  9. Then add mushrooms and 2/3 garlic. Fry over low heat for another 5 minutes.
  10. Peel the potatoes and cut into medium pieces.
  11. Pour the mushrooms and carrots with water. Add potatoes, beans, salt and black pepper. Bring the contents of the saucepan to a boil and cook over low heat for 15 minutes.
  12. For cooking dumplings, pour water into a bowl. Add vegetable oil, salt and remaining garlic. Mix.
  13. Pour in the sifted flour and knead not too tough dough.
  14. Roll a sausage about 25 cm long from the dough.
  15. Cut the sausage into small pieces.
  16. Add dumplings to the soup and cook for another 4-5 minutes over low heat. Let the prepared mushroom soup with beans and garlic dumplings stand for 5 minutes.
  17. Pour the soup into bowls and serve.

Enjoy your meal!

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