You will need
    • potatoes 300 g;
    • 200 g bacon;
    • mushrooms свежие150 g;
    • 1 onion;
    • морковь1 PCs;
    • zucchini small 1;
    • oil оливковое100 g;
    • white bread 200 g;
    • 5 garlic cloves;
    • 100 g of sour cream;
    • dill 50 g;
    • parsley 50 g.
Instruction
1
Wash and peel the potatoes, if potatoes are large, cut them into several parts. Put the potatoes in a pot of boiling water and simmer for 15-20 minutes.
2
Slice the bread into small pieces. Chop the garlic, pour in a large bowl and add two tablespoons of olive oil. Add the pieces of bread in a Cup with garlic mixture and very gently stir. Make sure that the bread has not crumbled. Lay croutons on a baking sheet evenly and place in a preheated 120 degree oven for 15-20 minutes.
3
Wash and clean the vegetables, until cooked potatoes. Carrot, courgette and onion cut into small cubes, bacon - thin strips. Mushrooms cut into four pieces.
4
Pour into well heated pan of olive oil, then pour the onion and saute until it becomes transparent. Add the carrot and zucchini. Fry the vegetables for 2-3 minutes, stirring occasionally. Put the fried vegetables on a plate.
5
Pour the mushrooms into the pan. You can use the same oil in which the roasted carrots and onions. If it is short, add a couple tablespoons, but try not to overdo it, otherwise the soup will be too oily. Sauté mushrooms about 5 minutes, then add the bacon and fry all together for another 5-7 minutes. Remove from heat and place in a bowl with roasted vegetables.
6
Add salt to boiling potatoes for 1-2 minutes until tender. Once the potato is cooked, drain the potato broth into the Cup. Do not pour it! Mash the potatoes with a potato masher or make puree in a blender in the same pot where it was cooked.
7
Gradually add potato broth to puree until the mixture reaches the consistency of liquid sour cream. Keep in mind that after standing some time, the soup is a little thick. Put in a pot vegetables and mushrooms with the bacon, and stir. Finely chop the dill and parsley, add to the soup. Serve the soup with sour cream and warm garlic croutons.