Borsch soup with mushroom croquette

LOVE IT!

Borsch

Materials:

 

beet

carrot

parsley

onion

celery

garlic

lemon juice

allspice

marjoram

pepper

water

apple (if you wish)

Preparation:

 

Wash and peel the vegetables, put them to 1l of cold water.

Add allspice, bay leaf, then cook on low heat vegetable broth.

Strain vegetable and leave the water broth.

                                    Put to the soup garlic, marjoram, lemon juice and pepper.
 
                                                       Mushroom croquette with cheese

Materials:
 

 flour

  milk

 egg

onion

mushroom

yellow cheese

garlic

marjoram

oil

salt and pepper

                                                                      Preparation:
 

Sift the flour into a bowl, add eggs and milk, then mix them thoroughly. Fry pancakes on a hot pan with oil. Wash mushrooms and cut into slices. Chop the onion and fry with mushrooms in the pan. Crush garlic and add with the marjoram to the mushrooms. Put mushrooms  and choped cheese on pancake, wrap the edges of both sides, then roll them.  Put croquettes in bread crumbs and fry in oil.

Serve them on a plate next to the hot soup.

                                                                     Enjoy!!!