Суп с галушками по-полтавски

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Приготовлено по рецепту из “Кулинария” 1955 г. изд.


В кипящий бульон положить картофель, нарезанный кубиками, и сварить его почти до полной готовности. Затем добавить галушки, приготовленные из пресного теста, пассерованный лук, перец горошком, лавровый лист, соль и варить еще 5—10 минут. Подать суп, посыпав укропом.Для приготовления галушек в кипящую воду всыпать третью часть муки, хорошо размешать и снять с огня. После охлаждения добавить в тесто яйца, оставшуюся муку и хорошо перемешать. Тесто набирать столовой ложкой и опускать в кипящую подсоленную воду. Варить до готовности.

В видео рецепте:

Бульон 1 л.

Картофель 200 г.

Лук 50 г.

Мука 60 г.

Вода 90 мл.

Яйцо 1/2 шт.

Перец 4 шт.

Лавровый лист 1 шт.

Масло для жарки


Время приготовления 30 мин. 3 порции.

Источник: videocooking.ru

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