Mushroom soup in Belarusian

How to make mushroom soup with dried white mushrooms

We wash the dried mushrooms under a strong stream of cold water. It is imperative to thoroughly wash every piece! Whether whole mushrooms or sliced, on their surface there should be no sand or other contaminants left. If rinsed poorly, grains of sand will squeak disgustingly on your teeth and you will completely ruin the dish. If you use not only porcini mushroom, but a mixture of dried mushrooms, their number can be doubled.

Fill the washed mushrooms with cold water - 1 cup is enough for the liquid to completely cover them. We leave in this form to infuse overnight in the refrigerator, covering the container with a lid. After 6-8 hours, the dried mushrooms will swell well and increase in size, and the water with which they have been soaked will darken and become very fragrant.

Heat in a saucepan or a heavy-bottomed saucepan vegetable oil and sauté diced onions. By the way, you can also fry in butter, the main thing is to make sure that it does not burn.

As soon as the onion becomes soft, put the carrots, peeled and chopped on a coarse grater, in a saucepan. We continue to fry for another 1-2 minutes until the carrots are golden brown.

Add porcini mushrooms to the stewpan along with the water in which they were soaked

It is advisable to strain the water through cheesecloth or drain it very carefully, as there may be a slight sediment at the bottom. If the mushrooms were whole, do not forget to pre-cut them.

Add another 0.5 liters of water, add salt and put the saucepan on low heat, cover with a lid and cook for 30 minutes from the moment of boiling.

Peel the potatoes and cut them into small cubes, add them to the mushroom soup and cook until cooked through - 10-15 minutes. The amount of potatoes can be taken at your discretion, depending on how thick the soup you like.

If you add noodles, it's time to put them in a saucepan and bring them to readiness. The basic recipe for mushroom soup does not involve any additives, so we only put in spices: bay leaf, a little ground pepper and finely chopped dill (fresh or dried).

We boil for literally 1 minute and remove the stewpan from heat. Let the finished dish brew for 5-10 minutes under the lid.
Pour the mushroom soup into portioned plates and serve hot.

The dish turns out to be very aromatic and tasty. Depending on what kind of dried mushrooms were used for cooking, the soup can turn out to be more or less saturated in color. Before serving, you can season it with a spoonful of sour cream or sprinkle with finely chopped dill.

Soup recipe with mushrooms, potatoes and noodles

Dry mushroom soup

Take dry mushrooms, wash thoroughly, then soak and leave for an hour. After the allotted time, put the pan on the fire and cook the mushrooms in the same water for about twenty minutes. Then add chopped vegetables: 1 head of onion, 3 potatoes, 1 carrot, a handful of noodles and 30 g of butter.

Instead of dry mushrooms, it is very convenient to take a bag of frozen mushrooms or a jar of champignons in your own juice. In the first case, pouring the mushrooms into the water, cook them for 15 minutes, in the second, using canned ones, bring them to a boil and immediately throw the vegetables. By the way, the brine in which the mushrooms floated can be poured into the soup with them, it will be tastier.

Honey mushroom soup

• 2 handfuls of dried honey mushrooms,
• water,
• 3 potatoes,
• 1 carrot,
• 1 onion
• butter,
• sour cream,
• a handful of thin vermicelli,
• salt.

1. Put honey mushrooms in a saucepan, pour warm water (1.5 l), let stand for 20 minutes. Remove the mushrooms, chop, put back in the boiling broth. Add potatoes, diced and fried in butter, grated carrots and finely chopped onion, noodles, salt.
2. ? Serve soup with mushrooms, potatoes and noodles with sour cream and white bread croutons.

Oyster mushroom soup with noodles

• 200 g of fresh mushrooms,
• 1 onion
• 2 potatoes,
• 1 parsley root
• 1 carrot,
• water (or chicken broth),
• 1 tbsp. a spoonful of butter
• 60-80 g vermicelli,
• chopped parsley,
• salt to taste.

1. ? Cut the potatoes into cubes, put them in boiling water (broth). Place onion, parsley and carrots cut into slices with boiled potatoes (or broth). When the vegetables are almost ready, put the mushrooms cut into small pieces and cook over low heat for 10-15 minutes.
2. Then add separately cooked noodles and salt. Season with parsley before serving.

Soup with meat and dried mushrooms

Having stopped your choice on a recipe for a soup with meat and dried mushrooms, you can be sure that a wonderful and hearty lunch awaits you. We will cook in an ordinary saucepan on the stove. For this first course, I recommend taking chicken meat, which combines perfectly with dried mushrooms and gives a spicy and delicate taste in a duet. Meat from any part of the carcass is suitable, you can even use chicken offal.

Ingredients:

• dried mushrooms - 20 g
• potatoes - 4-5 tubers
• chicken - 600 g
• onion - 1 pc.
• carrots - 1 pc.
• sunflower oil - 2 tbsp. l.
• bay leaf - 1 pc.
• salt to taste
• ground black pepper - a pinch
• water - 3 l

Cooking method

1. Soak dried mushrooms in cold water (0.5 l) for 2 hours in advance. After that we drain the water, chop the mushrooms if necessary.
2. Grind chicken meat into pieces, put in a saucepan, fill with cold water. We put the saucepan on the stove and bring the water to a boil. Reduce heat and cook meat for 20 minutes.
3. Now cut the potatoes into small cubes. Add it to the saucepan, turn up the heat. After re-boiling the water, the fire should be reduced and the potatoes and meat should be boiled for another 20 minutes.
4. Meanwhile, clean and chop the onion, grate the carrots. Saute vegetables in vegetable oil in a frying pan for 3 minutes.
5. While the chicken and potatoes are cooking, let's fry. Add the soaked and chopped dried mushrooms to the pan with carrots and onions. Add a small amount of salt and seasoning. We continue to fry the ingredients all together over low heat until the mushrooms are completely softened (about 13 minutes).
6. Add the finished frying with mushrooms to the pan, put the bay leaf. We continue to cook for another 10 minutes. At the end, add salt and spices to taste.
7. Turn off the soup with dried mushrooms and chicken, let it brew for 10-15 minutes. Now you can pour the first course into plates and serve. A trail of wondrous aroma will instantly fill the house and gather all relatives in the kitchen. You can serve the soup with garlic sauce, sour cream. A good addition would be white or rye bread croutons.

Useful Tips

If you are a supporter of dietary food, you can cook mushroom soup in meat broth without frying vegetables. Throw chopped vegetables into boiling water and boil.

Dried mushrooms are best stored in vacuum containers, which will perfectly protect the product from odors, moisture, moths, bugs and mold. For storage, linen bags, paper bags, cardboard boxes are also suitable. Dried mushrooms will "breathe" in them, there will be no risk of mold formation. However, in a "breathing" and leaky container, uninvited "guests" (moths, cereal bugs) can start in the product, such a container will not save it from moisture penetration.

Sometimes dried mushrooms are stored in glass jars covered with plastic or iron lids, as well as in sealed ceramic containers. Such packaging will not allow the penetration of moths, foreign odors and moisture, but it does not "breathe" and a poorly dried product will melt and mold in it. To prevent this from happening, put only carefully dried mushrooms in the jar. The storage area for dried mushrooms should be well ventilated, dry, without sudden temperature changes.

If all conditions are met, dried mushrooms can be stored for several years (on average - 3 years).

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Mushroom soup: first course with mushrooms or mushroom-based

Mushroom soup is a traditional dish of Slavic cuisine. Such a soup is usually prepared from fresh mushrooms, but you can also use pre-prepared mushrooms: dried, salted, pickled and frozen. One type of mushroom is added to simple soups. It is advisable to add several different types of mushrooms to complex mushroom soups.

Mushroom soup: different types, cooking technologies

There are several main options, differing both in the amount of mushrooms and in the technology of preparation.
For example, "Mushroom Soup" is the first dish in which the main ingredient is mushrooms, and "Mushroom Soup" is a dish in which mushrooms are used as an additive to enhance the taste and impart mushroom aroma. Add one porcini mushroom to a simple potato soup for a wonderful mushroom soup. Replace part of the volume of potatoes with porcini mushrooms - and you have a great mushroom soup with a unique aroma.
Mushroom-based soups can be either vegetarian or based on meat, poultry or fish broths.
Cooking technologies can also be different:

• simple cooking
• braising with subsequent additional cooking or without it
• with pre-frying one or more ingredients

Mushroom soup is most often served hot.

It is already possible to consider the so-called "Combined soups", which originally came from oriental cuisine, as traditional for our cuisine: all components are prepared separately, when served, all this is put on a plate and poured with broth. Such a serving is especially effective for combined soups-mashed potatoes with fried mushrooms: guests are served plates with mouth-watering pieces of mushrooms and vegetables, and then carefully pour thick mushroom puree into the plates. This soup is served hot, warm and cold.

Any first course can be prepared with mushrooms or based on mushroom broth:

• simple and complex clear soups
• thickened soups
• puree soups
• borscht
• pickles
• hodgepodge

For transparent mushroom soups, they take porcini mushrooms, champignons, and sometimes oyster mushrooms. This is why transparent mushroom soup is called "transparent" - all the ingredients are visible on the plate. There is a misconception that a transparent soup with mushrooms is such an uncomplicated, unpretentious soup, 4-5 points in the recipe, leave it in a saucepan and quickly boil it. A simple mushroom soup, indeed, can be prepared very quickly, with a minimum of food and one type of mushroom on hand. It will be delicious! Multicomponent soups can consist of 15 or more ingredients, 2-3 (and more!) Types of mushrooms are added to mushroom soups, such a soup is a work of culinary art.

Mushroom soup can be thickened with flour or egg.

Mushroom soup can be prepared as a puree soup by grinding all the ingredients with a blender. For mushroom soup they use porcini mushrooms and champignons, powder from dried raincoats, less often other mushrooms.

Mushroom soup is prized primarily for its mushroom flavor. Therefore, be careful with the addition of spices: they should emphasize, not clog our main ingredient: mushrooms.

For complex filling soups, such as mushroom borscht or mushroom pickle, they take not only fresh, but also salted mushrooms. Salted mushrooms must be sautéed beforehand, separately from other vegetables.

What associations do you have when you hear this name, "Mushroom Soup"? Can you imagine a thick, rich soup with beautiful pieces of mushrooms? Or a vegetarian meal with no animal products? Or lean soup without meat and fats? Borscht with mushrooms, herbs and a spoonful of snow-white sour cream? All these are mushroom soups for all occasions. For me, "Mushroom Soup" is a testing ground for culinary experiments, where the most unexpected combinations of products are possible with invariably excellent results.