Mushroom soup with fresh porcini mushrooms recipe. Dried porcini mushroom soup

During the mushroom season, we go to the forest and collect these wonderful gifts of nature. Mushrooms can be found in our forest different types and of course such a noble mushroom as porcini.

Cooking mushroom soup with porcini mushrooms is very simple. Let `s start?

Clean the white mushrooms and cut into pieces. I try not to keep the mushrooms in the water for a long time, but simply clean them from grass and earth (if any).

Peel potatoes, onions and carrots.

Pour water into a saucepan. Add mushrooms and onion to the pot. Put the pot on the fire and bring to a boil. After boiling, remove the foam. Add salt and cook mushrooms for 30 minutes over medium heat.

If you like fried onions, then you don’t need to put them in the broth with mushrooms, but you need to finely chop and fry with carrots and add to the soup later.

Cut potatoes into medium cubes. After the time has elapsed, remove the onion from the broth. Add potatoes to soup and cook for 10 minutes.

Grate carrots on a fine grater. Fry carrots in vegetable oil until soft. If you are using onions in the form of frying, it's time to add it to the carrots.

Add carrots to soup and mix well. Cook for 5-7 minutes.

Dilute semolina in 100 ml of cold water. Pour the semolina into the soup in a thin stream, stirring constantly.

Boil soup for 10 minutes. Then remove the porcini mushroom soup from the heat and let it brew for 15-20 minutes. Serve porcini mushroom soup with sour cream or fresh herbs.

Bon appetit!

In the midst of a mushroom season, the Lord himself ordered to cook mushroom soup from strong and fragrant porcini mushrooms! There are many recipes for a delicious noble dish, each housewife has her own, branded one. I have several of them, I cook them differently according to my mood. The dish turns out to be hearty, although it does not always contain meat, mushrooms are also protein.

Strong boletus is admirable, dishes prepared with white mushrooms are traditional in the cuisine of Russia and other countries. Soup is an all-season dish, it is prepared from fresh, dried and frozen mushrooms. Meat-eaters can cook a dish in beef and pork bone broth, with chicken.

How to cook mushroom soup with porcini mushrooms - secrets

The peculiarity of the fungus is that when thermally processed, it does not lose its shape and color. The noble mushroom gives a rich transparent broth, unlike its other counterparts, white mushrooms do not need to be pre-boiled, removing harmful substances.

A rich mycelium is almost impossible to spoil, especially knowing a few cooking secrets:

• Take a lot of mushrooms, do not regret classic recipe it is white that reigns, and the remaining components only add richness.
• Cut the mushrooms coarsely, in a plate they look beautiful and delight the eye.
• Mushrooms are boiled for about 35-40 minutes, cook longer - only spoil, the unique taste of the mushroom will disappear, and the aroma will be lost.
• Dry whites are first broken into pieces (quite large, otherwise they will be lost in the soup), soaked, then boiled for 20 minutes, no longer.
• Garlic and white wine will add some zest to the broth. They are added in the process of frying carrots with onions.
• Barley is a traditional dressing for mushroom soups, however, vermicelli is also very out of place.

Classic Mushroom Soup Recipe

If you want to understand the real taste of porcini mushroom, cook a classic soup without adding additional ingredients to it.

Take:

• White.
• Water - 1.5 liters.
• Potato - 3-4 pcs.
• Peppercorns, garlic - a clove, sunflower oil, salt, sour cream in a plate.

Step by step preparation:

1. Prepare the mushrooms in the boil - peel, wash and chop coarsely.
2. Fold in water, let it boil and cook for 40 minutes, not forgetting to remove the foam. If desired, immediately add bay leaf and peppercorns. I never put laurel - I don't like it.
3. Chop the onion and grate the carrots, then fry them one by one. Garlic is fried at the same time as the onion, if you decide to add it.
4. When the whites are ready, put the potatoes cut into strips in a saucepan. Shortly before the potatoes are ready, add the frying. You need to salt the soup at the end of cooking, along with the addition of fried onions and carrots.

Classic mushroom soup with dried porcini mushrooms

It takes quite a bit of time to cook, and the taste justifies your hopes. I used to cook without garlic, but lately I’ve been adding it, and I don’t regret it at all - a certain zest and a special charm appear.

You will need:

• White, dried.
• Bulb - 1 pc.
• Chicken broth, or replace with vegetable - 750 ml.
• Garlic - 2 cloves.
• Oil - 3 tbsp. spoons.
• Salt, parsley, pepper and sour cream - take to taste.
• Potatoes are added to the dish if desired.

Cooking:

1. First, break dry mushrooms into pieces and soak for several (preferably overnight) hours - they should become soft.
2. In a frying pan (in a small saucepan), fry finely chopped onion with garlic in oil. They must become transparent.
3. Add mushrooms to the onion and garlic, simmer over low heat together until the volume is less than half.
4. Transfer to a saucepan and pour in the broth. Sometimes I cook mushroom soup with chicken, but then I take it, boiled, from the broth, and cut it into pieces.
5. Don't forget to season with salt and black pepper. After boiling, make the smallest fire and cook for about fifteen minutes. In a plate, serving, put sour cream and parsley.

white barley soup recipe

Perlovka and meat broth add richness to the soup, this recipe also considered a classic version of cooking.

You will need:

• Mushrooms.
• Meat broth.
• Barley - 60 gr.
• Lukovka.
• Carrot.
• Potato - 3 pcs.
• Bay leaf, pepper, garlic, sour cream and herbs in a plate, salt.

Cooking:

1. Soak barley beforehand - the cereal will cook faster.
2. Boil the mushrooms (40 minutes), adding the carrots cut into circles and the whole onion. Remove the onion after cooking the mushroom broth and discard.
3. Lay barley, cook for 20 minutes, add potatoes and cook until it becomes soft.
4. Add pepper, bay leaf, salt, let it boil strongly and remove from the burner. If you have time and patience - let the dish brew a little. Serve with herbs and sour cream.

Soup with noodles from frozen porcini mushrooms

Optionally, cook a dish with the addition of meat, the condition is not strict, mushrooms are also a complete protein and the soup will turn out to be satisfying in any case.

• Mushrooms, fresh, frozen or dried.
• Potato - 3 pcs.
• Onion and carrot - 1 pc.
• Vermicelli - a handful.
• Salt.

Cooking:

1. It is very convenient to cook from frozen mushrooms - throw them into water, let it boil and cook until tender for 40 minutes.
2. Fry finely chopped onions, add grated carrots to it.
3. Add potatoes to the mushroom broth, let it cook for 10 minutes, add the vermicelli.
4. When the potatoes with noodles are ready, add the frying, salt and pepper, put the bay leaf if desired.

Delicious soup with cheese and mushrooms

Take:

• Mushrooms - 400 gr.
• Lukovka.
• Potato - 4 pcs.
• Processed cheese - 3 pcs.
• Water - 2.5 liters.
• Sunflower oil, salt.

1. Fry finely chopped onions, add chopped whites to it and cook for 40 minutes, no more.
2. Boil the water, add the potatoes chopped into a nightingale, when it is cooked, put the mushrooms with onions and grated processed cheese. The cheese will be easier to rub if you freeze a little in the freezer.
3. Salt the soup, let it boil strongly and remove from the burner.

Fresh porcini mushroom soup

There are many recipes for cream soup, I picked up the simplest one, with cream. Gourmets add to the ingredients cauliflower Try it, I haven't done it yet.

Take:

• White - 400 gr.
• Onion - 2 pcs.
• Butter - 50 gr.
• Chicken broth - 2 cups.
• Cream, fatty - a glass.
• Pepper, salt, herbs.

1. Melt half the butter in a frying pan and fry the finely chopped onion.
2. Cut the mushrooms, add to the onion and fry a little together.
3. Put the mushrooms with onions into the boiled broth, cook for a quarter of an hour and transfer to a blender.
4. Grind to a puree and return to the pot.
5. Pour in the cream, add spices and bring to a boil.
6. Boil, stirring, for five minutes, then proceed to the tasting - you will get incredible pleasure.

The recipe for soup with mushrooms in a slow cooker

Take:

• Mushrooms - 500 gr.
• Potato - 4 pcs.
• Carrot.
• Water - 1.5–2 liters.
• Sunflower oil for frying.
• Salt, herbs, pepper.

1. We set the "Baking" mode and fry the chopped onion, then add the grated carrots and continue to fry for 10 minutes.
2. Put washed and chopped mushrooms in a bowl, fry for a quarter of an hour.
3. Add shredded potatoes and pour in water.
4. Cover the lid, change the mode to "Stew", continue cooking the soup for an hour and a half. If desired, half an hour before readiness, put the shabby melted forty.

There are countless recipes for porcini mushroom soup, I am attaching a video recipe, and let the most delicious dishes be on your table! With love… Galina Nekrasova.

This time we will look at cooking porcini mushroom soup. They have their own pronounced aroma, thereby giving soups a rich, tasty base.

This dish is perfect for vegetarians, people who follow a diet. Cook and delight your loved ones with delicious soup.

Ingredients:

• White mushrooms - 1 kilogram.
• Carrots - 180 grams.
• Potato - 950 grams.
• Onion - 140 grams.
• Vegetable oil - 1 tablespoon.
• Fresh herbs for decoration.
• Salt iodized - 1 tablespoon without a slide.
• Ground black pepper - to taste.

Recipe:

1. Porcini mushrooms are great for cooking soup, as they themselves are fleshy, fragrant in structure. Therefore, I dedicate this recipe to cooking porcini mushroom soup.

First, they need to be cleaned of adhering leaves, then rinsed in warm water. Next, lay the porcini mushrooms on a cutting surface and cut into large slices, see how it looks in the photo.

2. Put prepared porcini mushrooms in a saucepan, pour hot water, add salt ½ tablespoon. We close the pan with a lid, put it on the burner, turned on at high power.

When the liquid begins to boil, foam appears, it must be removed, reduce the power of the burner by one and close the lid. Cook for 20 minutes, then use a slotted spoon to remove from the resulting broth. Let's put it aside for a while.

3. We wash the carrots in water and, with the help of a housekeeper, peel them, rinse again. Then cut the carrots into medium-sized slices. Chop into cubes, see how it looks in the photo.

4. We peel the onion from the husk, we do this action under cold running water to avoid pain in the eye membrane. We spread the vegetable on the work surface and cut into medium-sized cubes about the size of a carrot.

5. Pour a tablespoon of vegetable oil into a frying pan with a thick bottom, add the prepared vegetables and set to fry.

Fry for 2-3 minutes, stirring occasionally with a silicone spatula, which will not damage the non-stick surface of the pan. The color of the fried vegetables should be a ruddy golden hue.

6. We wash the potatoes from dirt in warm water, then peel them and rinse again. Cut the potatoes like onions and carrots into medium cubes.

7. Wash green onions and dill under warm running water, then let the water drain and dry with a rag towel. Cut the green onion diagonally into flakes, and finely chop the dill.

8. Now let's move on to the main cooking stage. Sliced ​​potatoes, fried vegetables are carefully laid out in the prepared mushroom broth. Then turn on the burner on high power, and bring the broth to a boil.

We reduce the burner by one, close the lid of the pan and cook in this form for 5 minutes.

9. When this time is up, add the finished mushrooms to the base. Mix the combined ingredients, taste the broth and add salt ½ tablespoon. Cook the soup for 10 minutes until cooked and at the very end pour the dill into the pan.

Cover with a lid, let the soup brew, then proceed to the meal. When serving, sprinkle the soup with green onions.

Fresh porcini mushroom soup with potatoes is not just a delicious dish - it is a storehouse of nutrients.

White mushroom is a unique gift of our nature. It contains in record quantities in bioactive form vitamins A and E, D, vitamins of group B. Porcini mushrooms are jokingly called the periodic table, since they contain almost all the elements. These mushrooms are also rich in phytohormones, and melanin promotes cell regeneration processes. In the scientific literature there are works confirming the suppression of cancer cells by polysaccharides, which are contained in the pulp of porcini mushrooms.

How to cook fresh porcini mushroom soup with potatoes - 15 varieties

The soup is easy to prepare, very fragrant, low-calorie, 100 grams of soup - only 77 kcal. Cooking does not take much time - 1 hour 10 minutes.

Ingredients:

• White mushrooms of medium size - 10 pcs.
• Onion - 1 medium head
• Potatoes - 4 medium-sized tubers
• Carrot - 1 root vegetable
• Butter for frying - 25 gr.
• salt to taste

Cooking:

Rinse the mushrooms, cut into small cubes, and then put in a thick-walled pan with butter - fry for 5 minutes.

Add finely chopped onions, carrots, fry for 7-10 minutes.

Salt and pepper to taste, add coarsely chopped potatoes, add water to make the soup medium in consistency, then add bay leaf and cook until the potatoes are ready.

Let it brew for 10 minutes and serve with sour cream.

Such a soup can be prepared from both porcini and any edible mushrooms. For cooking, the ingredients are not fried. The layout of products is given at the rate of 4 liters of soup.

Ingredients:

• Fresh white mushrooms - ½ kg
• Potato - 600 gr.
• Carrot - 150 gr.
• Bulb onion - 150 gr.
• Salt, pepper, bay leaf - to taste.

Cooking:

Chop large porcini mushrooms. Boil water and then add mushrooms. Boil 20 min.

If the mushrooms are large, cook longer. Put potatoes cut into cubes or cubes to mushrooms - cook for 10 minutes.

Chop the onion finely, carrots - into small cubes, add to the soup and continue to cook until the potatoes are ready.

At the end of cooking, put a bay leaf (after cooking the soup, it is taken out).

In this soup, the natural aroma and taste of porcini mushrooms is fully manifested.

Ingredients:

• Mushrooms - 500 gr.
• water - 1 l
• onions - 2 small heads
• medium carrot - 1 root vegetable
• potatoes - 5 medium tubers
• vegetable oil - 2 tablespoons
• Salt - to taste

Cooking:

Wash the mushrooms thoroughly, chop coarsely, put in cold water and then put on medium heat.

After boiling, reduce the fire and cook for 15 minutes.

While the mushrooms are cooking, peel and coarsely chop the potatoes, prepare the fry.

For frying, cut the onion into half rings, coarsely chop the carrots and saute in vegetable oil.

After 15 minutes of cooking the mushrooms, take them out of the saucepan (it is most convenient to use a slotted spoon) and add the prepared potatoes to the saucepan.

Boil for 10 minutes, and then add half-boiled mushrooms to the soup, and continue to cook until the potatoes are ready.

When it is ready - add the fry, place carefully, cook for a couple of minutes and set aside from the fire. Soup insist 10 minutes.

Serve with sour cream prepared with fresh herbs.

Jimmy Oliver advises fresh herbs - parsley, dill, mint, and so on - not cut or cut with scissors, but finely tear with your hands. The herbs prepared in this way add more flavor to the dish.

The peculiarity of this dish is that olive oil is used in combination with butter.

Ingredients:

• Fresh white mushrooms - ½ kg
• Potatoes (large tubers) - 4 pieces
• Carrots - 2 root vegetables
• Onion - 1 head
• Olive oil - 4 tablespoons
• butter - 2 tablespoons
• Sea salt, freshly ground black pepper - to taste

Cooking:

Finely chop the onion. Heat the olive oil in a deep frying pan, add the butter and sauté the onion until translucent.

Then add coarsely chopped mushrooms, pepper, salt and fry until the onions are golden brown.

Boil 2 liters of water and add coarsely chopped potatoes and carrots - cook for 7 minutes.

Then add a mixture of mushrooms and onions and cook for another 20 minutes, the fire is weak.

The peculiarity of this soup is not only the addition of semolina, which gives a specific texture to the soup, but also the absence of spices. For cooking you will need (per liter of water).

Ingredients:

• Fresh white mushrooms - 400 grams
• Onion - 2 pieces
• Half a small carrot
• Medium potato tubers - 5 pieces
• For frying two tablespoons of vegetable oil
• Semolina - one tablespoon.
• Salt - to taste.

Cooking:

Wash mushrooms, cut and put in cold water. Put the saucepan over medium heat, after boiling add salt and, periodically removing the foam, cook for 10 minutes.

Cut the onion into rings, saute until golden brown, and then add the carrots, previously grated on the smallest grater.

After 10 minutes, remove the mushrooms, and put coarsely chopped potatoes into the broth - cook for 10 minutes

Then return the mushrooms to the broth, cook over medium heat until almost ready. Five minutes before the end of cooking, add semolina and stir constantly so that it does not form lumps.

Just before the end of cooking, add carrot and onion roast, boil for a couple of minutes and set aside from heat. Let it brew for 15 minutes.

Serve with sour cream and herbs.

This soup is intended for those who believe that the taste and aroma of fresh porcini mushrooms are self-sufficient and do not require various flavorings.

Ingredients:

• Fresh white mushrooms - 1 kg
• Potato medium tubers - 3 pieces
• Green bunch.
• Coarsely chop mushrooms and potatoes.

Cooking:

Put the mushrooms in a saucepan, pour water so that it covers the mushrooms with a layer of 5-7 centimeters.

Put the saucepan on medium heat - cook for 30 minutes. Add potatoes - continue to cook for another 10 minutes.

Turn off the heat and add the chopped herbs.

This delicious soup is made from fresh porcini mushrooms, but in extreme cases, it can also be prepared from freshly frozen ones. To prepare it, you will need (for 1.2 liters of water).

Ingredients:

• Potato - 0, kilogram
• Fresh white mushrooms - 300 gr.
• Leek - 80 gr.
• Shallot - 45 gr.
• Coriander - ½ teaspoon
• Black peppercorns - ½ teaspoon
• Garlic - 2 cloves
• Dry marjoram - 1 teaspoon
• Dry basil - 1 teaspoon
• Olive oil - 1 ½ tablespoons
• Cumin - one pinch
• Cream with a fat content of 22% - 100 ml
• Parmesan - 100 gr

Cooking:

Wash mushrooms, peel potatoes. Finely chop the mushrooms, small cubes - potatoes.

Place the potatoes in a pot of boiling water and turn the heat down to low.

In a hot frying pan without oil, fry the peppercorns, coriander, cumin and grind in a mortar.

Finely chop the garlic, leeks and shallots and fry in a pan with hot oil. Add mushrooms, grated spices, salt. Fry 5 minutes.

Add prepared mushrooms to the pot with potatoes and cook for about one hour over low heat. For 15 min. before the end of cooking, add basil and marjoram

Grind the finished soup with a blender, wipe through a sieve with a fine mesh and put on a small fire again to warm up for about 10 minutes. Then add grated parmesan and cream and heat again.

Served with specially prepared crackers, which are placed on a plate.

To prepare them you will need:

• White bread - 1/3 roll
• Butter - 20 gr.
• Olive oil - 3 tablespoons
• Garlic - ½ head
• Fresh basil - 3 sprigs
• Grated parmesan - 2 tablespoons
• Salt to taste.

Heat a frying pan with both types of oil, finely uncut garlic and basil. Fry bread cut into cubes with a side of 1 centimeter. Sprinkle with Parmesan and place on a plate.

Cream soup served with sour cream, green onions

This soup will be appreciated by those who want to save their time.

Ingredients:

• Mushrooms - 0.5 kilograms
• Potato - 3-4 tubers
• Carrot - 1 root vegetable
• Onion - 1 head
• Processed cream cheese - 200 gr.
• Butter - 50 gr.
• Ground black pepper, salt to taste.

Cooking:

Select the "Baking" mode in the multicooker and set the time to 40 minutes.

Dissolve in a bowl butter.

Onion, cut into small cubes, fry in oil until translucent.

Add grated carrots to onions.

Fry vegetables, stirring, 10 minutes.

Put the washed mushrooms cut into small pieces into a bowl and fry with vegetables until the end of the regime with the lid open.

When the time of the regime is running out - put the potatoes cut into small cubes.

Pour 1.5-2 liters of water into the bowl, close the lid and set the "Extinguishing" mode for 1 hour.

30 minutes before the end of the regimen, add finely grated cheese to the soup, carefully move until it melts.

Close the lid and cook until the end of the mode time.

After the readiness signal, let the soup brew for 15-20 minutes.

This is a very hearty and flavorful soup.

Ingredients:

• Fresh porcini mushrooms - 400 gr
• Buckwheat - ¾ cup
• Potato - 2 medium tubers
• Carrot - 1 root vegetable
• Vegetable oil - 2 tablespoons
• Butter - 25 gr.
• Salt to taste

Cooking:

Finely chop potatoes and mushrooms.

Boil water, add mushrooms. Boil 15 minutes

Cut the carrot into thin slices and finely chop the onion.

in a frying pan vegetable oil melt the butter - pass the carrots and onions until the onions are transparent.

Remove the mushrooms from the broth - add to the carrots and onions. Put potatoes and buckwheat into the broth. Cook for 20 minutes.

Five minutes before the end of cooking potatoes and buckwheat, mushrooms and vegetables are added to the soup.

Serve with sour cream and herbs

This soup is perfect for those who need to gain strength.

Ingredients:

• Chicken broth - 1.5-2 liters
• Fresh white mushrooms - 300-500 gr
• Carrot - 1 root vegetable
• Onion - 1 head
• Sour cream - 200 gr.
• Walnut kernels - 3 pieces
• Butter - 50 gr. for frying onions and 100 gr for mashed potatoes.
• Olive oil - 2 tablespoons
• Sea salt - to taste.
• Greenery for decoration.

Cooking:

Boil the chicken and mushrooms, when the chicken is ready, remove them from the broth.

Put finely chopped potatoes into the hot broth - put to cook over medium heat for 15 minutes. Remove potatoes when ready and mash with butter.

While the potatoes are being cooked, dissolve the butter in the olive oil in a frying pan, add the finely chopped onion and fry until translucent, add the carrots grated on the smallest grater - sauté for 5 minutes.

Put chopped boiled mushrooms, sour cream - simmer for 10 minutes, and then add grated on a fine grater walnuts, 100-150 grams of boiled chicken meat and beat everything with a blender.

Connect with mashed potatoes, enter, mixing thoroughly, into the broth and again kill with a blender.

Serve with greens, with white bread croutons.

In order for the soup to turn out delicious, it is important to select high-quality mushrooms for cooking. High-class chefs select only the so-called “ringing mushrooms” for soup - those that have such dense fruiting bodies that when they are clicked with a fingernail, they make a ringing sound.

This soup is rich mushroom flavor, since not only porcini mushrooms, but also chanterelles are used to prepare the broth.

Ingredients:

• White mushrooms - 400 grams
• Chanterelles - 200 gr.
• Potato - 2 tubers
• Onion - 1 head
• Carrot - 1 root vegetable
• Olive oil - 2 tablespoons
• Butter - 50 gr.
• Cream - 100 grams
• Flour - 2 spoons
• Processed cheese - 1 pack
• Crackers for serving

Cooking:

Porcini mushrooms, as well as potatoes, cut into medium, carrots, onions - finely.

Boil 2 liters of water and add potatoes and chanterelles to the pan.

Heat the olive oil in a frying pan and sauté the onion until transparent, add the carrots.

When the onion acquires a golden hue, add porcini mushrooms. Salt.

Remove the chanterelles from the broth, put fried mushrooms instead.

Melt butter in a frying pan, add flour and fry.

Grind potatoes and porcini mushrooms with a blender.

Using cream, dilute the fried flour to the consistency of thick sour cream and pour it into the soup.

Grind again with a blender.

Add melted cheese and beat everything thoroughly.

Pour the finished soup into bowls, decorate with chanterelles, croutons and herbs.

Very nutritious and tasty soup even children will like it.

Ingredients:

• Fresh white mushrooms - 1 kilogram
• Chicken broth - 2 cups
• Cream 20% - 1 cup
• Lemon juice - 1 tablespoon
• Butter - 2 tablespoons
• Onion - 1 head
• Flour - ¼ cup
• Pepper, salt to taste

Cooking:

Mushrooms prepare and cut into slices, finely chop the onion.

Melt the butter in a saucepan and fry the mushrooms. Add onion - fry until soft.

Pour flour through a sieve, stirring constantly.

Pour in the broth in small amounts. Stir until smooth and add lemon juice.

Pour in ¼ cup cream, stir well.

Bring to a boil and reduce the heat so that the soup does not boil while boiling. Cook for 10-15 minutes.

When serving, decorate with herbs.

Serve with warmed crackers.

Ingredients:

• Fresh porcini mushrooms - 300 gr.
• Potato - 3-4 medium tubers
• Carrot - 1 root vegetable
• Onion - 1 head.
• Dried dill, parsley.
• Bay leaf

Cooking:

Mushrooms cut and boil, drain the broth.

Put boiled mushrooms into boiling water

Cut the potatoes into medium pieces, grate the carrots on a coarse grater, finely chop the onion.

Add potatoes to mushrooms, reduce heat

When the potatoes are almost ready - add carrots, onions, dry seasonings - cook until the potatoes are ready.

A bit of history. Russian culinary experts at the royal court often used sturgeon and salmon caviar (red caviar was then valued higher, which was reflected in its very name) for cooking various dishes. To do this, the caviar was preliminarily dried and then crushed. The famous Russian pancakes with caviar in the time of Ivan the Terrible were cooked differently than they are today - dry caviar was ground and added to flour, and the pancakes themselves were eaten without any fillings.

Tsar Peter I was not a gourmet, he was content with the simplest dishes, but his wife Catherine I was not averse to eating delicious food, which ultimately led to obesity. At the same time, she gave preference to dishes in which potatoes were brought by her husband.

Ingredients:

• Dried dried salmon caviar - 150-200 gr.
• Fresh porcini mushrooms - 500 gr.
• Beef broth - 1.5-2 l
• Onion - 1 head
• Butter - 150 gr.
• Sour cream - 150 gr.

Cooking:

Caviar grind.

Cut the prepared mushrooms and potatoes into medium pieces, put in a saucepan. Add beef broth so that the liquid covers the potatoes and mushrooms with a layer of 5-7 centimeters.

Bring to a boil, reduce heat to medium and simmer for 20 minutes.

During this time, dissolve the butter in a frying pan, fry finely chopped onion until golden brown, add sour cream and simmer for 5 minutes.

Five minutes before the end of cooking mushrooms and potatoes, add stewed onions with sour cream and ground caviar to the soup.

Remove the finished soup from the heat and wrap it warmly, let it brew for 20-30 minutes.

Serve with sour cream and freshly ground black pepper and toasted rye bread

The beans have a neutral taste, so they can be added to mushroom soup without sacrificing aroma and taste, and satiety is increased.

Ingredients:

• Fresh porcini mushrooms - 300 gr.
• Potato - 300 gr.
• Young beans - 250 grams
• Onions - 1-2 heads
• Carrot - 1 root vegetable

“There are two ways.

The first is to boil the mushrooms in order to protect them just in case, and then cook the broth in the second water. My aunts, who grew up and lived in the village, taught me to cook soup with the second broth, and drain the first one. The first time they boiled the mushrooms with salt so that the worms crawled out, then the mushrooms were washed and poured with water the second time, boiled, and only after that they generally used the mushrooms for food. They even fried twice boiled mushrooms, they were so afraid of poisoning. I saw on a TV show how brave chiefs used Forest mushrooms raw - well, this is at your own peril and risk. I think it's better to play it safe. Boil twice before use, in my opinion, this is too much, but once - you can.

Accordingly, the second way is to cook soup immediately from raw mushrooms. There is an opinion that porcini mushrooms can not be boiled, they are safe. But whites are not always available. And if you use a mix of different mushrooms, then you must first boil them, so I will show you how to cook the soup in the first way.

You can cook soup from one type of mushroom, for example, porcini (as in our case), mushrooms, mushrooms - or you can make a mix. Milky mushrooms, that is, mushrooms, milk mushrooms, pigs, nigella, are not suitable for these purposes. They are good for pickles, and the bitterness that is contained in their milky juice will be given to the soup. The only exception is mushrooms, from which the soup turns out wonderful. In the soup mixture, you can add chanterelles, honey mushrooms, boletus, russula, mushrooms, kids, boletus, boletus.

In winter, soup is already cooked from dried mushrooms, and they must first be soaked overnight, and then washed properly: there is a lot of sand in dried mushrooms, and dried worms are found, some react sharply to this. It is better to boil dried mushrooms beforehand, because they are dirtier than fresh ones, and when dried, they draw dust and earth into themselves. But already on the second broth, cook the soup.

By the way, mushroom soup can be cooked on chicken, fish, beef broth. You can't spoil the soup with mushrooms. But we will prepare a lean version.

1.

The shape of the sliced ​​​​mushroom depends on what we want to see in the soup. If you want a clear mushroom shape, then cut into slices along the stem. For aesthetic reasons, you can buy mushrooms of approximately the same size.

It is important to show the form, because it is beautiful. And you can immediately see that these are not champignons, but noble mushrooms. And then some take the cheapest mushrooms, add a little porcini for flavor and say that they have porcini soup.

2.

And you can cut the mushrooms into slices, thus fitting them to one caliber. Small mushrooms can be cut into halves or quarters.

Large porcini mushrooms, overcooked, I usually do not take, they do not hold their shape. Usually you walk through the forest and see that large mushrooms are standing, but there are no small ones: this means that the mushroom pickers simply did not cut them, there is no need.

If there are few small and medium mushrooms, there are many large ones, and you want to cook the soup. I do this: I tear off and throw out the sponge from the hat, and use the rest. In terms of taste, large mushrooms are much inferior to young ones. But they can be dried, crushed, made mushroom powder, which can then be added to cheap mushroom soups to enhance the taste and aroma.

3.

Throw chopped mushrooms into boiling water. Water should be poured twice as much as the volume occupied by fresh mushrooms. Soon foam will begin to stand out - remove it with a spoon; it is in the foam that all the dirt, bugs, blades of grass are contained. Then boil the mushrooms for another 10 minutes. You probably bought mushrooms at an expensive market, they are very clean, but it happens that the water from the first broth is already black. Therefore, we do not use it.

It is not always clear whether there are worms in mushrooms or not. If you are not sure, then it is better to salt the water, they will crawl out of the salt. There is another way. Before boiling, put the mushrooms in cold salt water (in a strong solution), the worms will crawl out, after which the mushrooms can be boiled. But! In cold water, the mushrooms become limp, that is, then they will not have a pronounced form in the soup. I personally am not afraid of worms, I eat with them, this is a good protein.

During the first boil, the mushrooms will decrease in size by about half.

4.

Drain the mushrooms in a colander, pour cold water into a saucepan and put the mushrooms into it. This is a fundamental point. When we need to cook a rich broth, we put the product (meat, fish, mushrooms) in cold water, because as substances are released from it, the water will be saturated. Leave the mushrooms to cook for 30 minutes over medium heat, do not forget to remove the foam.

If you want to make a thick soup, then for 500 grams of mushrooms you will need about 3 liters of water, if you want to make a medium-thick soup, then take 5 liters. I will make soup with 3 liters of water.

5.

In the meantime, prepare vegetables for sautéing. Let's start with turnip processing. Before the appearance of potatoes in Rus', turnips were the head of everything. It is healthier than potatoes: less starchy, it has more vitamins. By the way, turnips can be used both instead of potatoes, and with it.

For 500 grams of mushrooms, you need to take 400 grams of turnips. From a young turnip, the peel comes off by itself. We have an older turnip, it must be peeled like potatoes. The more veins and fibers inside the turnip, the older it is.

Turnips can be put to boil with mushrooms, or you can send it to the sauté. Boiled turnips will have a brighter taste.

If you want to emphasize that the soup you have with turnips, then cut it into slices and boil with mushrooms.

6.

I will saute turnips. It is accepted that all roasted vegetables have the same cut shape. I love cube.

7.

In the same way, cut two medium carrots (if you put more, the soup will become sweeter) and a head of onion.

When sautéing, it is better to first fry the carrots for a couple of minutes, then the onions, and then toss the turnips. Passer vegetables need to be refined sunflower oil over low heat for 15-20 minutes.

Turnips, carrots and onions are the canonical, authentic composition of the soup. But if you add tomatoes, they definitely won't spoil the soup. I wouldn't just bell pepper add, it will pull the taste over, and we have mushroom soup, not vegetable.

8.

Do not forget to look at the soup and skim off the foam.

9.

Cut green onions and dill into small bunches of 5-7 stalks. Green color will enliven the soup, well, no one canceled seasonal vitamins.

Cut off the dill stems, do not add them to the soup. But you can then add them to fish broth - or cook smoothies that are now fashionable with their participation. And in mushroom soup, their participation is inappropriate, they are quite tough.

10.

Add sautéed vegetables to soup. Wait until the soup boils, turn off the heat. The soup is almost ready.

11.

And now the element of the show. I add bay leaves to the soup, but not in the usual way: I set it on fire.