Kulajda portobello is my variation of a typical Czech soup. This soup is characterized by its color, density and taste. There are dozens of recipes and variations for its preparation.
Everyone can make this soup, according to their taste and ingredients available. Even a complete beginner can make it, just follow these basic instructions and use only fresh ingredients- without chemical substitutes.
You will need:
pale roux - prepared from plain flour and butter
potatoes
portobello mushroom (or forest mushrooms such as porcini mushrooms, quartzites, cossacks, etc.)
vegetable broth
farm milk of at least 3.5% fat
butter
dill
salt
pepper
vinegar
sugar
pre - fried onion
egg
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2 окт 2019