Soup in a pot

The soup in the pot is prepared for a little longer than regular soups, because it does not boil on the stove in a saucepan, but slowly languishes in the oven in a ceramic pot. But such a soup is obtained very rich, nourishing, fragrant - what you need for cold winter weather!

Mushroom soup in a pot

To prepare a fragrant soup in a pot of fresh mushrooms, we will need the following products (based on 4 pots of soup).

• 
  fresh champignons - 250 g
• 
  vermicelli or small soup pasta - 100 g
• 
  Butter - 50 g
• 
  potatoes - 2-3 pcs.
• 
  carrots - 1 pc.
• 
  leeks (white part of the stem) - 1 pc.
• 
  celery root - 1 small slice
• 
  greens of parsley and leeks, salt, pepper - to taste

• 
  flour - 250 g
• 
  pork smalets - 50 g
• 
  warm water - 7 tablespoons.
• 
  salt - 0.5 tsp.

First we turn on the oven so that she canheat up to 230 degrees. Carrots, celery, potatoes are cleaned and cut into strips. We clean onions and mushrooms, champignons cut into plates, onions - rings. Mushrooms and onions are fried in butter.

Sliced ​​vegetables and onions with mushrooms are equally divided into pots. Solim, pour hot boiled water and put the pots in a preheated oven for 15 minutes.

While the pots are in the oven, we prepare lids fromtest. To do this, mix the dough from flour, warm water, smaltz and salt. Roll out the dough thin cakes, the diameter of which should be greater than the diameter of the hole pot.

My greens and finely chopped. We remove the pots from the oven, add vermicelli and greens, pepper to taste. Close the pots with a dough, reduce the temperature of the oven to 180 degrees and put the soup in the oven for about 10 minutes (the lids from the dough should brown).

Soup in a pot with smoked meat

A thick soup with mushrooms and smoked products, cooked in a pot, will warm you in cold winter weather. To make it, we'll take:

• 
  Beef broth - 1,5 l
• 
  cabbage - 250 g
• 
  boiled meat - 150 g
• 
  smoked products - 50 g
• 
  fresh or marinated mushrooms - 5-10 pcs.
• 
  potatoes - 3-5 pcs.
• 
  onions - 2 pcs.
• 
  carrots - 1-2 pcs.
• 
  tomato sauce - 2 tbsp.
• 
  butter for frying
• 
  bay leaf, salt, pepper - to taste
• 
  greens and sour cream for refueling

Beef broth welded from broth, boiledcut the meat into small pieces. We chop cabbage, finely chop the onions, carrots rub on a large grater. Champignons too cut into small pieces. Potatoes are cleaned and three on a large grater.

Melt butter in a frying pan andfry the onions in it for a couple of minutes. Then successively add smoked meat, mushrooms, carrots and cabbage - all with an interval of 2-3 minutes. Then put the tomato sauce and fry for a couple of minutes.

In the serving pots we spread the roast,grated potatoes and meat. Fill broth (broth level should be about 2 fingers above the level of the thick). Solim and pepper to taste, put each pot on the laurel leaf and cover with a lid.

We put the pots of soup in a cold oven andset the temperature at 180 degrees. Let our soup in the pot languish for an hour and a half. Before serving, we serve soup in a pot of sour cream and sprinkle with finely chopped greens.

Bon Appetit!