Preparation:
1. Peel and wash potato and carrot and cut into small pieces.
2. Wash cut tomatoes and cabbage.
3. Add garlic and grated ginger.
4. Add 5-6 cups of water and a little salt.
5. Place on fire in a pressure cooker and cook for 10 minutes. Remove from fire.
6. When cool, put everything in the mixer to mash with egg-beater.
7. Sieve and add dalchini powder. Kalimirch powder and salt to taste.
8. Wash and cut mushrooms into small pieces. In a pan heat 1/2 tbsp. butter. Fry mushrooms until pinkish brown and add to the soup.
9. Add the remaining butter. Heat again. Decorate before serving with cut almonds and mushrooms. |
