Those who fast or maintain a slim figure especially appreciate this dish. It helps saturate the body, but with a minimum amount of calories. In addition, all main meals will become complementary and rich when such soup appears on the table. In addition to the mushrooms themselves, other ingredients are added to the dish.
Mushroom cream soup of honey mushrooms with potatoes and cream
For variety in the daily menu, you can replace the traditional mushroom mushroom with cream soup. Its taste is quite rich thanks to wild mushrooms and cream. You can prepare cream soup from honey mushrooms all year round, because many housewives prepare fruiting bodies for the winter.
- 400 g fresh or 200 g frozen honey mushrooms;
- 400 g potatoes;
- 1 onion;
- 200 ml cream;
- 0.5 l of water;
- Salt, butter;
- Greens for serving.
Mushroom cream soup from honey mushrooms is a slight hint of French cuisine, which you can organize at home.
- Boil fresh fruit bodies in two waters for 10 minutes. If a frozen semi-finished product is used, then it must be removed from the freezer and then put in the refrigerator for 10-12 hours.
- Leave a few specimens whole (for decoration), and coarsely chop the remaining mushrooms.
- Peel the onion, cut into cubes and fry in 1 tbsp. l. butter until golden brown.
- Next, add the fruiting bodies (except for those left for decoration). Fry over medium heat for 10 minutes, then add salt to taste.
- Bring the water from the recipe to a boil and add peeled potatoes, cut into cubes.
- When the potatoes are cooked, add onion and mushroom frying to it, add salt to taste and simmer over low heat for another 5 minutes.
- Remove from heat, let cool slightly and puree to a puree consistency using an immersion blender.
- Return to the stove, pour in the cream, stir and bring to a boil.
- When serving, garnish the finished honey mushroom cream soup with cream with whole mushrooms and chopped herbs.
Fresh honey mushroom soup
Honey mushroom soup.
3 cooking options This recipe will please both lovers of young vegetables and those who prefer spicy soup.
And so we need:
- Fresh honey mushrooms – 500 g,
- Young potatoes – 200 g,
- Carrots – 100 g,
- Green onion – 100 g,
- Allspice – a few pinches,
- Vegetable oil,
- Salt - to taste.
Prepare as follows:
- Prepare the mushrooms - clean the mushrooms from dirt, rinse them under warm water, and remove all foam during pre-cooking. The resulting broth will be the basis of our dish,
- Cut the new potatoes and cook them for about 10-15 minutes,
- Immediately after cooking begins, place the pan on low heat.
- While waiting for the potatoes to cook and the pan to heat up, grate the carrots.
- Next, fill the frying pan with oil and wait until it boils.
- At the same time, chop the onion. By this moment the oil will boil, this is a signal to throw the onion into it,
- When it changes color slightly, add carrots to it,
- Throw the finished frying into the broth with the mushrooms and cook for about 20 minutes
Bon appetit!
Next, we’ll try to prepare not only a more complex, but also a much tastier dish.
Recipe for honey mushroom soup with chicken and potatoes
If you cook soup with chicken and honey mushrooms, you will be provided with a delicious lunch or dinner. A bowl of hot soup perfectly nourishes the body and warms you up during the cold season.
- 300 g honey mushrooms (boil in advance);
- 3 potatoes;
- 1.5 liters of water;
- 1 carrot;
- 4 chicken wings;
- Salt, pepper, vegetable oil;
- Greens (for decoration);
- Bay leaf.
The recipe for chicken soup with honey mushrooms is easy to prepare, so even a novice housewife can easily handle it.
Cut off the phalanges from the chicken wings and discard. Instead of wings, you can take any part of the chicken, be it a ham, drumstick or breast.
Then cut the wings in half, immerse them in a pan of water and add a couple of bay leaves.
Boil for 10 minutes, during which time we peel the potatoes and cut them into cubes.
Throw it into the pan and then add the boiled mushrooms.
Peel the carrots, cut into cubes and lightly fry in vegetable oil.
Add the roast to the pan and cook the soup for about 10 minutes.
Salt and pepper to taste and turn off the stove.
Let it brew a little and serve, garnishing each serving plate with chopped herbs.
Honey mushroom soup with cream and garlic
For those who love the combination of creamy and mushroom flavors, we suggest making honey mushroom soup with cream.
- 400 g of fresh honey mushrooms;
- 1 onion;
- 1 small bell pepper;
- 1 clove of garlic;
- 4 potatoes;
- 1.5 liters of water;
- 200 ml cream (not fat);
- Salt, pepper, butter;
- Parsley (for serving).
- Fresh honey mushrooms, after initial processing, boil in salted water for 15 minutes.
- Pass the water through a colander and allow the mushrooms to drain excess liquid.
- Meanwhile, place a pan of water on the stove and add the potatoes, cut into cubes or cubes.
- Heat 20g of butter in a frying pan and fry chopped onion and bell pepper until soft.
- Add boiled mushrooms to fry and fry for 5-7 minutes.
- Add cream and pressed garlic, simmer over low heat for another 5 minutes.
- When the potatoes are completely cooked, add the frying, salt and pepper.
- Let the soup boil, then turn off the stove.
- Serve to the table, sprinkled with chopped parsley or its individual branches.
Soup with frozen mushrooms and cheese
Honey mushroom soup.
3 cooking options The last recipe on the list is a classic and can be served all year round! Depending on the season, the taste of the ingredients changes, but the overall impression of this soup will always be excellent!
And so we need:
- Frozen honey mushrooms – 200 g,
- Green onion – 100 g,
- Carrots – 50 g,
- Bay leaf - to taste,
- Butter,
- Cheese (processed) – 200 g
- Young potatoes – 200 g,
- Parsnip – 10 g,
- Salt, pepper, herbs - to taste.
We strictly follow the following recipe:
- Thaw the mushrooms a few hours before cooking.
- Drain the water from the frozen honey mushrooms and cook them over low heat.
- Wash and chop the new potatoes and then boil them for 10 minutes.
- Heat a frying pan over very low heat and immediately add the butter.
- Grate the carrots and finely chop the onion, then throw the mixture into the pan,
- Throw in the broth with the mushrooms - fried potatoes, bay leaves and spices,
- After two minutes, add the cream cheese and wait until it is completely melted.
Bon appetit!
Dry mushroom soup with eggs
When you have dry honey mushrooms on hand, making soup from this ingredient is a real pleasure. It is the dried fruit bodies that have a pronounced forest taste and aroma.
- 50 g dried honey mushrooms;
- 300 g potatoes;
- 1 carrot and onion;
- 2 chicken eggs;
- 1.8 liters of water;
- Vegetable oil, salt and favorite spices;
- 1 bay leaf.
Thanks to the step-by-step recipe with photos, mushroom soup from honey mushrooms with eggs turns out tasty and aromatic.
- Pour dried fruit bodies with water or milk and leave to swell for several hours.
- Then carefully cut the finished honey mushrooms into large pieces.
- Peel the potatoes, cut them and place them in a pan of water.
- Immediately, after the potatoes, we send the diced carrots to boil.
- In the meantime, make the frying: fry the onions and mushrooms in vegetable oil until tender.
- Place the roast in a saucepan, add salt, your favorite spices and bay leaf.
- Lightly beat the eggs in one bowl, and then pour into the soup in a thin stream, stirring constantly.
- Boil for a few minutes, turn off the stove and let the soup brew for a while.
Mushroom soup from honey mushrooms, cooked in a slow cooker with lentils
Mushroom soup from honey mushrooms, cooked in a slow cooker with lentils, will appeal not only to its taste, but also to its ease of preparation. After all, having such a “helper” in the kitchen, any dish can be turned into a culinary masterpiece.
- 400 g honey mushrooms;
- 5 tbsp. l. red lentils;
- 2-3 potatoes;
- 1 piece each onions and carrots;
- 3 cloves of garlic;
- A pinch of thyme (thyme);
- A few black peppercorns;
- Vegetable oil, salt and 1 bay leaf.
A step-by-step recipe with photos will help you prepare delicious soup with honey mushrooms in a slow cooker.
- Cut the fruiting bodies into pieces, rinse the lentils thoroughly and drain in a colander.
- Peel the potatoes and cut into cubes or sticks 1.5 cm thick
- Peel and finely chop carrots, onions and garlic.
- Pour a little vegetable oil into the multi-cooker bowl and fry the carrots and onions in the “Baking” mode until tender.
- Add potatoes and mushrooms to the fried vegetables, add water so that it covers the mass by about 3-4 fingers.
- Add bay leaf and cook in “Stew” mode for 35 minutes.
- Open the lid, add lentils, garlic, thyme and pepper.
- Continue simmering the soup in the same mode for another 1 hour, 10 minutes. Before the end of the process, add salt to taste.
Description of preparation:
Honey mushrooms are already on the table, which means you can start preparing a delicious soup from them.
Rinse and boil the honey mushrooms for 40 minutes. While they are cooking, fry the onions and carrots in a frying pan and add them to the soup. After 15 minutes, throw in the potatoes, then the garlic, bay leaf and cloves. After another 5 minutes of cooking, add the remaining spices and remove from heat. Let the soup brew for 15 minutes, after which you can serve. Bon appetit! Purpose: For lunch Main ingredient: Vegetables / Mushrooms / Honey mushrooms Dish: Soups
Mushroom soup from honey mushrooms with meat and potatoes
Soup with honey mushrooms and meat is a fairly satisfying first course, which will undoubtedly be appreciated by representatives of the stronger half of humanity.
- 200 g smoked pork ribs;
- 300 g pork or beef pulp;
- 300 g honey mushrooms (boiled);
- 3-4 potatoes;
- 2.5 liters of water;
- 1 onion;
- 1 carrot;
- Greens (fresh) parsley and/or dill;
- Salt, odorless vegetable oil.
How to prepare mushroom soup from honey mushrooms with meat?
- Wash the pork or beef pulp, remove the film, if any, and cut into pieces of approximately 2x2 cm.
- Place in a saucepan, add the water specified in the recipe and put on fire.
- When the water with the meat boils, add the smoked ribs.
- Cook for 15 minutes, then add chopped potatoes, mushrooms and chopped carrots.
- Continue cooking until the potatoes are soft.
- Then add the finely chopped onion and boil everything together for another 5-7 minutes.
- Add salt and pepper to taste and, turning off the stove, leave to infuse.
- Serve garnished with fresh herbs and a slice of lemon.
How to cook mushroom soup with pickled honey mushrooms and sausage: detailed recipe
The recipe for soup with pickled honey mushrooms and sausage is vaguely reminiscent of solyanka or kharcho. This is a high-calorie, but very tasty and satisfying first course that perfectly satisfies hunger.
- 350 g pickled mushrooms;
- 350 g boiled sausage;
- 2-3 tbsp. l. rice;
- 3-4 potatoes;
- 2 tbsp. l. tomato paste;
- 2-3 cloves of garlic;
- 1 PC. onions;
- Vegetable oil;
- Salt, pepper, suneli hops;
- Sour cream and herbs for serving.
A detailed recipe will show you how to cook mushroom soup from honey mushrooms and sausage.
- Remove the mushrooms from the jar and rinse in water, leaving to drain.
- Meanwhile, chop the sausage into cubes or thin strips. It is better to take sausage without pieces of fat inside, then the soup will be less fatty. As for mushrooms, it is recommended to chop only large specimens and leave small ones whole.
- Place a pot of water on the fire and let it boil.
- Chop the potatoes into cubes and place in a pan of boiling water, followed by the washed rice.
- While the cereal and vegetables are cooking, heat a little vegetable oil in a frying pan.
- Add the onion and fry until it becomes transparent.
- Add mushrooms, sausage and chopped garlic to fry, fry for a few minutes.
- Add tomato paste, dilute it with broth from the pan, salt (if necessary), pepper and add suneli hops to taste.
- Simmer the mixture over low heat for 5 minutes, then transfer it to a saucepan.
- After boiling, simmer the soup over low heat for 20 minutes.
- Serve with sour cream and fresh herbs.
Summer meadow mushroom soup
Summer soup made from meadow mushrooms will certainly appeal to those who maintain a slim figure or for some reason do not eat meat. The broth is prepared on the basis of vegetables, but you can add meat ingredients if desired.
- 250 g meadow mushrooms;
- 1 large carrot;
- 1 small onion;
- 1 medium root each of celery and parsley;
- 100 g frozen peas;
- 2 potato tubers;
- 30 g butter;
- 1.5 liters of water;
- Salt and pepper.
The following recipe description will show how to cook honey mushroom soup.
- Clean the mushrooms from adhering dirt and boil for 10 minutes. in salted water, drain in a colander.
- Meanwhile, peel the potatoes and cut into cubes.
- Together with the carrots, cut into half rings, send the potatoes to boil.
- Next, add parsley root, chopped into cubes, to the water with the vegetables.
- While the broth is cooking, heat the oil in a frying pan and fry the onion and celery, which should be cut into cubes.
- Add the mushrooms and continue to fry the mixture for about 5 minutes.
- Then we fry the peas and, reducing the heat, simmer the mixture for another 5 minutes.
- Add the roast to the soup, add salt and pepper, and after a few minutes turn off the stove.
Versatility and benefits of the dish
Honey mushroom soup can be considered a universal dish, since you can use dried, fresh or frozen mushrooms to prepare it. In addition, they can be combined with various cereals and dressings, and various broths, decoctions and milk can be used for cooking. According to many culinary specialists and nutritionists, the main dish prepared from these mushrooms is of great benefit, since honey mushrooms contain a large number of various minerals and vitamins.
Stewed potatoes with mushrooms and onions: delicious recipes
Useful substances included in honey mushrooms:
- Calcium and iron, which help strengthen the skeletal system.
- More vitamins, especially B2 and C - they have a positive effect on the human immune system.
- Proteins, fats and carbohydrates.
In addition, soup made from honey mushrooms is very nutritious, and its calorie content is minimal. So, 100 grams of the finished product contains only 18 calories.
Recipe for honey mushroom soup with meatballs and potatoes
No one, even the most demanding gourmets, will refuse soup with honey mushrooms and meatballs. It must be said that it is better not to add spices or garlic to this dish, so as not to interrupt the natural taste and aroma.
- 300 g prepared mushrooms;
- 3-4 potatoes;
- 1 small carrot;
- Vegetable oil;
- Greens for decoration;
- salt.
For the meatballs:
- 300 high-quality minced meat (any);
- 1 onion;
- 70 g boiled rice;
- 1 chicken yolk;
- Salt.
The recipe for honey mushroom soup with meatballs is divided into stages.
- First of all, we make meatballs: add rice, yolk and onion, twisted in a meat grinder, to the minced meat.
- Stir the mixture until smooth, adding salt to taste.
- We form round meatballs and distribute them on the work surface, but so that they do not touch each other.
- Next we deal with the broth and frying: fill the peeled potatoes with water and set to cook on the stove.
- In a frying pan in vegetable oil, fry the carrots along with the mushrooms until tender.
- When it becomes clear that the potatoes are almost cooked, add meatballs to it, and after another 7 minutes. add frying.
- Salt to taste, mix and after 5-7 minutes. turn off the stove and let the soup brew.
- Decorate each serving plate with any fresh herbs.
Recipe for honey mushroom soup with melted cheese and chicken broth
In this recipe, you don’t have to put chicken in the soup with honey mushrooms and cheese, but just make a broth out of it.
- 300 g honey mushrooms (can be pickled);
- 2 liters of chicken broth;
- 1 onion and 1 carrot;
- 5 potatoes;
- 2 briquettes of processed cheese (100 g each);
- 20-30 g butter;
- Salt, ground black pepper.
It is not difficult to prepare honey mushroom soup in chicken broth; a step-by-step description will help you with this.
- Peel and chop all the vegetables: cut the potatoes into cubes, grate the carrots, finely chop the onion.
- Place potatoes and ½ part of grated carrots in chicken broth and place over medium heat.
- During this time, you can fry it: first fry the onion in butter, then add the second half of the carrots.
- Fry until golden brown and add mushrooms, fry until tender over low heat.
- Add the roast to the pan, stir and simmer for 10 minutes.
- Meanwhile, grate the cheese on a coarse grater and add to the soup.
- Keep the soup on low heat until the cheese is completely dissolved.
- Add salt and pepper to taste and let it brew, leaving it on the stove turned off.
Mushroom soup with honey mushrooms and buckwheat
You will need products:
- mushrooms – 300 gr;
- potatoes (preferably the yellow variety - they are more aromatic and tasty) - 3-4 tubers;
- onion – 1 medium sized head;
- carrot – 1 pc.;
- buckwheat – 80-100 g;
- vegetable oil (preferably refined) – 3 tablespoons. spoons;
- greens - to taste;
- salt and black pepper - to taste;
- other spices - depending on taste preferences;
- water – 3 liters.
How to cook:
- Rinse the mushrooms thoroughly and remove any adhering blades of grass and leaves. Their caps are delicate and break easily, so act carefully. If you are making soup with dried mushrooms, consider how their volume and weight will change once they are saturated with water.
- Leave the small mushrooms whole (they look very nice in the soup), and chop the larger ones with a knife.
- Place a pot of water on the stove and turn on high heat. As soon as the water boils, reduce the heat and salt the water. Then dip the cooked mushrooms into the liquid. Approximate cooking time is 15 minutes.
- After 10 minutes, when the water boils, place the pre-peeled, washed and cut into small cubes potatoes into the pan.
- Rinse the buckwheat and add it to the boiling broth.
- While the mushrooms, potatoes and cereals are cooking, cut the onions into small cubes. Grind the carrots on a coarse grater.
- While you are chopping the onions and carrots, place a frying pan on heat and add vegetable oil to it. First fry the onion, after about 1 minute add the carrots and stir the vegetables until they acquire a light golden hue.
- 5 minutes before the end of cooking the soup, add fried vegetables, spices, herbs, salt and pepper to taste.
Mushroom soup is ready!
Recipe for forest mushroom soup with homemade noodles
Honey mushroom soup with homemade noodles is what you need for a tasty and satisfying lunch.
- 250 g of fresh forest mushrooms (boil);
- 5 potatoes;
- 150 g noodles (cook in advance);
- 1 carrot + 1 onion;
- 1 clove of garlic;
- 1 tbsp. l. sour cream;
- Salt;
- A few black peppercorns;
- 1 bay leaf;
- Sunflower oil for frying.
The recipe for forest mushroom soup with homemade noodles is described in separate stages.
- Peel the potatoes, cut into cubes and place in a saucepan with water.
- Add carrots, grated on a coarse grater or cut into small cubes.
- Heat a little oil in a frying pan and fry the chopped onion.
- Add mushrooms and garlic, passed through a press. It must be said that mushrooms for soup can be taken frozen, dried or even canned; the cooking technology will not change.
- Stir the onion and mushroom mixture, pour in sour cream and add black peppercorns.
- Simmer the roast for 10 minutes. over low heat and place in a saucepan.
- Boil the soup for 7-10 minutes. and add noodles, stir.
- Salt to taste and after 5 minutes. turn off the stove and leave the soup to steep.
Boiled autumn mushroom soup with green beans
Autumn honey fungus is the most common of all types of honey mushrooms. Despite the fact that it is classified as category 3 of edibility, when fried and boiled it is in no way inferior to porcini mushrooms and saffron milk caps. Autumn mushrooms make a very aromatic soup, and green beans add a touch of freshness.
- 300 g of autumn mushrooms;
- 4 large potatoes;
- 2 small carrots;
- 1 red bell pepper;
- 250 g fresh or frozen green beans;
- Olive oil for frying;
- 1 PC. onions;
- 1.7 liters of water;
- Salt and pepper;
- Fresh greens.
In this case, mushroom soup is prepared from boiled honey mushrooms. This procedure should be taken care of in advance, immediately after the initial cleaning.
- Boil the mushrooms in salted water for 15 minutes, then rinse and drain.
- After peeling, cut the potatoes into cubes and immerse them in a pan of water.
- Add 1 carrot, previously grated on a coarse grater.
- Place the pan on the stove and bring to a boil.
- Meanwhile, fry the chopped onion, bell pepper and second carrot in olive oil.
- Add chopped mushrooms and continue frying for about 10 minutes.
- Place the roast in the pan with the potatoes and boil for 10-15 minutes.
- Add green beans, salt and pepper to taste.
- After 7 min. You can turn off the stove and serve the soup, garnished with herbs.
We also suggest watching a video of making soup with honey mushrooms and green beans.
How to prepare “Fresh honey mushroom soup”
Sort the mushrooms, peel and rinse thoroughly. If the mushrooms are large, cut them.
Fill them with cold water, put on fire and bring to a boil. Skim off foam as it forms. When the water boils, set the heat to medium and cook the mushrooms for 40 minutes.
Fry the chopped onion in a frying pan, then add the grated carrots. Fry together for 10 minutes, then add the vegetables to the soup. Stir and cook for 15 minutes.
Then add the potatoes, after 15 minutes - bay leaf, chopped garlic and clove buds. After another 5 minutes, add coriander, salt and pepper to taste to the soup. When the potatoes are ready, remove the soup from the heat and let it sit for 15 minutes. After this, serve.
Is it possible to cook soup with honey mushrooms and nettles: recipe with photo
Is it possible to cook honey mushroom soup with such a “prickly” plant? Yes, it turns out to be an easy first course that all family members will enjoy.
- 250 g frozen honey mushrooms;
- 4 potatoes;
- 1.5 liters of water;
- Fresh nettle (quantity as desired);
- A few green onions;
- Fresh dill and parsley;
- 3 tbsp. l. vegetable oil;
- Salt, ground black pepper.
A recipe with photos will help you prepare this unusual soup with honey mushrooms.
- After peeling, place the potatoes in a pan of boiling water.
- Boil for 15-20 minutes, then add honey mushrooms and carrots (grate).
- Pour boiling water over the nettles, then finely chop.
- Add to the pan and add chopped green onions, parsley and dill.
- Pour in vegetable oil, add salt and pepper to taste.
- Boil the soup for 10-15 minutes, turn off the stove and let it brew a little.
Honey mushroom puree soup
Honey mushroom soup. 3 cooking options
And so we need:
- Frozen honey mushrooms – 300 g,
- Green onion – 150 g,
- Young potatoes – 100 g,
- Non-fat cream - 1 cup,
- Butter – 4 tablespoons,
- Salt and pepper - to taste,
- Bay leaf and other greens - to taste.
We strictly follow the following recipe:
- Clean the honey mushrooms in advance. Next, wash them under water to remove small particles. Finally, throw them into boiling water, gradually skimming off any foam that comes out,
- Cut the new potatoes into medium pieces and let them cook for 12-15 minutes with the addition of a bay leaf. Don't forget to salt the water in advance.
- Heat a frying pan over medium heat,
- While the mushrooms and potatoes are cooking, finely sauté the onion.
- Add butter to the bottom of the frying pan and after the mixture has boiled, add the onion.
- As soon as the onion begins to darken, throw in the pre-cooked mushrooms and simmer them under the lid for about 10 minutes.
- The potatoes will be ready by this time. Remove the bay leaf and place in a blender. Do not throw out the water under any circumstances.
- Add mushrooms to potatoes and chop the mass,
- Scrape the resulting mixture into a pan with potato water and cook for another 5 minutes, gradually adding cream (or milk).
- Honey mushroom puree soup is ready!
Delicious mushroom soup with honey mushrooms and buckwheat: recipe with photos
Delicious mushroom soup from honey mushrooms can also be prepared with the addition of buckwheat.
- 300 g honey mushrooms;
- 5 potato tubers;
- 1 carrot, 1 onion, 1 clove of garlic;
- 3 tbsp. l. buckwheat;
- 2 bay leaves;
- 1.8 liters of water or meat broth;
- Vegetable oil, salt and pepper.
A recipe with a photo will help make forest mushroom and buckwheat soup popular on the everyday table. In addition, preparing this dish is very simple.
- Chop the mushrooms and fry along with the onions and carrots until cooked.
- After peeling, boil the potatoes until half cooked, and then add the washed buckwheat.
- Boil the soup for 5-7 minutes. and place the roast and chopped garlic into the pan.
- Boil for about 15 more minutes, and then add salt, pepper and bay leaf.
- Turn off the stove, let the soup sit for a while, and then call your family to the table.
Frozen mushroom soup
Any housewife can master this recipe. With its help, you can enjoy aromatic soup even in winter, and carrots and bell peppers will make the dish a bright “summer” table decoration in the cold season.
What products will you need for the soup:
- quick-frozen honey mushrooms - 200 g
- potatoes - 2 pieces, medium size;
- carrots - 2 pieces, medium size;
- onion - 1 head;
- frozen chopped bell pepper - 300 g;
- sunflower or olive oil of your choice - 3 tablespoons, for frying;
- seasonings to taste.
How to cook
- Place frozen honey mushrooms in boiling salted water.
- Cut the potatoes into small cubes and add to the mushrooms.
- Cut the carrots and onions into small strips, fry with seasonings in a frying pan until a pleasant golden color.
- Add bell peppers and frying to the soup, cook until the potatoes are soft and the peppers are ready.
Peppers can be fried along with onions and carrots. Heat treatment in oil will retain more flavor, and thanks to the melted ice, the vegetables will be partially cooked in the frying pan. This reduces the risk of “burning” the roast, plus the soup will be richer in taste.
