Peasant soup with mushrooms

Recipe "Peasant Soup":

Essential products.

Dice the onion and coarsely grate the carrots.

Heat some sunflower oil in a frying pan (2 spoons), put onions and carrots there, fry a little and add diced mushrooms. Put out everything together for a couple of three minutes and remove from heat.

Cut the potatoes into small slices.

Dip millet, roasted onions, carrots and mushrooms into the boiling broth. Cook for 10 minutes.

During this time, add salt and pepper to the minced meat to taste. I do not add the egg, nothing falls apart and cooks perfectly. And make small meatballs out of minced meat.

After 10 minutes, add potatoes and meatballs, bay leaf to the soup, season with salt. I also put in the seasoning for soups (it is without salt, only herbs. Here is the composition: ground black pepper, crushed bay leaf, thyme, peppermint, dried dill, ground allspice, nutmeg). And cook for another 10-15 minutes over low heat. And that's it, you're done!

Recipe "Soup" Workers' and Peasants ":

Soak the beans in advance for 5-6 hours. It is possible for the night ...

Soak dried mushrooms as well. I soaked 2 hours before cooking ...

A piece of meat that you have in stock (I had a chicken fillet on the bone), fill it with cold water and set to cook. The proportion is based on a 4 liter saucepan. When it starts to boil, remove the foam, add the grated carrots,

beans and mushrooms. Cook until half cooked beans.

Add mushroom seasoning. This point can be ignored, since dried mushrooms already give such a breathtaking aroma ....

Cut the peeled potatoes into cubes. We wash the buckwheat thoroughly. We add everything to the soup and cook until tender.

Cut the onion into cubes

Rub the processed cheese on a grater.

Fry the onions in butter until golden brown, add the grated cheese, pour in a couple of spoons of broth and boil until the cheese is completely dissolved (our cheese does not really want to melt ... what can you do, there is only such a thing ...) Pour everything into the soup and let it boil for minutes 5. Add bay leaves, greens and turn off ... We give a little rest, brew ....

and we invite everyone to the table ... Very tasty and with sour cream ....

BON APPETIT!!!

Peasant soup with mushrooms

To make mushroom soup, you will need: 50 g of dried mushrooms, pepper, dill or parsley, bay leaf, salt, 125 g sour cream, 150 g ghee, 100 g tomato paste, 50 g leeks, 100 g parsley root , 100 g carrots, 750 g potatoes, 500 g sour or fresh cabbage.

Soak dry mushrooms, and when they soften, rinse them. Peel the parsley roots and cut the leeks into slices. Place the mushrooms in a saucepan with cold water. Boil the broth until mushrooms are soft. As a rule, ready-made mushrooms begin to sink to the bottom. Strain the broth through cheesecloth, and cut the mushrooms into smaller pieces, if necessary. Then add them again to the already strained broth, along with chopped carrots, cabbage and parsley root. After half an hour, add chopped potatoes and fried leeks to the vegetables. 10-12 minutes before cooking, add ghee, salt, spices, herbs and tomato paste to the soup. Season the finished soup with fat sour cream.

Basic recipe

Dried porcini mushrooms are usually consumed only here.
Therefore, the recipe below is unique to world cuisine.

Ingredients:

dried porcini mushrooms (70 g);
potatoes (2 pcs.);
onion (1);
sour cream (95 gr);
sunflower oil (10 gr);
salt (1 g);
water (3 glasses);
ground pepper to taste.

Important!
In order for the soup to turn out to be a thick consistency, potatoes should be used in it. Those who, for some reason, do not want to eat potatoes, can replace it with peeled zucchini or rice, however, you must remember that rice in this case needs strong boiling.

Those who for some reason do not want to eat potatoes can replace it with peeled zucchini or rice, but remember that rice needs a strong boil in this case
.

Rinse dried porcini mushrooms thoroughly and place in a deep bowl. Pour cold water over the mushrooms on top of two fingers, cover the container and let the mushrooms swell for about three hours.
After swelling, drain the water from the mushrooms, squeeze the mushrooms themselves and dry them with kitchen napkins.
Heat sunflower oil in a frying pan and fry the pre-chopped onion in it.
When the onion is browned, after about 2-3 minutes, add the mushrooms to it.
Keep the mixture on low heat for about 10 minutes, then transfer the contents of the pan to the main soup container and add water there.
Wash the peeled potatoes and chop them into small cubes, send them to the pan along with salt and ground pepper.
Heat the soup over medium heat for about 20 minutes, after this time, grind the mass with a blender, boil, gradually add sour cream to the soup.
Pour the soup into bowls, garnish with herbs and serve.

Serve mushroom soup - mashed potatoes with dill, green onions, parsley, cilantro.

Mushroom soup is sometimes served in a plate made from bread. For this, any round roll is suitable, preferably yesterday's, cut in half and with the crumb removed.

A simpler serving is also possible - as for all soups - mashed potatoes, a deep plate or a soup cup.

Cooking puree soup from dried mushrooms, see the video:

A simple recipe for mushroom soup - mashed potatoes with potatoes will delight those who do not like to cook for a long time.

Ingredients:

dried mushrooms (300 gr);
potatoes (600 gr);
onions (2 pcs.);
cream (0.5 l.).

Step-by-step cooking recipe:

First, cut the potatoes into small cubes and boil in a separate bowl until tender.
Chop the onion and sauté in vegetable oil.
Pre-soaked mushrooms must be washed, chopped and combined with onions. Cook food together for 2-3 minutes.
When ready, place all the products in a blender, with the help of which chop and mix everything until smooth.
Then pour the resulting soup into a saucepan, add cream and spices to taste. Boil over medium heat.

Potato broth and mushroom broth make for a very delicate yet highly nutritious combination.

The cooking process itself is simple and does not take much time, but it can please many, especially in the winter season.

Mushroom soup - mashed potatoes are usually served warm, decorated with herbs of edible herbs, or small croutons.

Excellent puree soups are made from a variety of vegetables: or,

Dried porcini mushroom puree soup is a dish that will not leave dissatisfied people behind. It is difficult to convey the bright aroma of mushrooms, the delicate texture and pleasant taste of this dish in words, you just need to try it. To make the soup even more tender, with a velvety structure, it is better to fry in butter, and add sour cream at the very end. After all, the classic "mycelium" with forest mushrooms is not complete without sour cream. You can also cook mushroom puree soup from fresh forest mushrooms, in particular from porcini mushrooms, but for some reason it is from dried mushrooms that the most fragrant soup is obtained.

Peasant Soup (Laendliche Gemuesesuppe) Recipe:

Lightly fry the meat in vegetable oil

cut the onion into cubes, wash the barley

add to the meat, pour in almost 2 liters of water. I always cook beef in a pressure cooker (faster), so I put in the food right away and cook for about 40 minutes. If you cook the meat in a saucepan, it takes about 1.5 hours.

While the meat and cereals are cooked, we clean the rest of the vegetables

cut potatoes, turnips and carrots into cubes or cubes. I have frozen celery (after purchase, I always chop and freeze it, it perfectly retains its color and taste).

Add vegetables to meat with broth, bring to a boil

after 5 minutes of boiling, add the diced tomatoes, do not forget to salt, you can add your favorite seasonings, reduce the heat to minimum and cook until tender

At the end of cooking, put a bay leaf

dill (I also have it frozen)

and green peas. Turn off the stove.

After 10 minutes, you can call everyone to the table.

The original recipe also includes corn.

Dried white mushroom cream soup

Ingredients

Dried porcini mushrooms - 200 gr.
Onions - 60 gr.
Cream, fat content from 10% - 150 ml.
Chicken egg (optional) - 1 pc.
Potatoes - 400 gr.
Dried dill - 30 gr.
Carrots - 100 gr.
Fresh dill - 50 gr.
Butter - 40 gr.
Rast. oil - 30 gr.
Chicken fillet - 250 gr.
Fresh garlic - 1 clove.

Preparation

You need to boil the chicken fillet. It should be cooked until tender in 2.5 liters of water. The foam that appears on the surface of the broth during the cooking process is completely removed.
While the chicken is cooking, rinse the dried mushrooms and leave them in cold water.
Vegetables must be peeled and washed. Dice the potatoes and carrots. The onion is finely chopped or cut in a blender.
When the chicken fillet is cooked, it will need to be pulled out onto a plate with a slotted spoon and cut into pieces.
Potatoes and carrots are placed in the boiling broth. The broth is salted to taste.
Vegetable oil is poured into a frying pan and onions are fried. Rinse the mushrooms again and chop finely. When the onion turns golden, mushrooms are added to it. Stirring constantly, the ingredients should be sautéed for about 7 minutes.
Pieces of chicken fillet and mushrooms with onions are placed in a saucepan. A clove of garlic chopped with a press and dried dill are also added here.
The soup needs to be pepper and, if necessary, add salt.
The contents of the pan are thoroughly chopped, for example, with a blender.
Now the cream soup of dried porcini mushrooms is put on a small fire and brought to a boil.
Beat the chicken egg in a separate bowl.
When the contents of the saucepan boil, cream and a beaten chicken egg are poured into it. Everything gets mixed up. A piece of butter is placed in the cream of mushroom soup.
Sprinkle the finished soup with chopped fresh dill.

This porcini mushroom soup can be served with croutons instead of bread. Cooking them will not take long. All you need to do is cut the black and white bread into cubes and dry it in the oven. While the croutons are still hot, roll them in dried dill.

How to choose porcini mushrooms for soup

For soup, mushrooms can be used in any condition (fresh, dried or frozen)

An important component of a fragrant, healthy and nutritious broth is the correct choice of mushrooms when purchasing. Purchase goods only from recommended sellers

Not all qualities of a mushroom can be determined only by their appearance. If it grew next to a highway or a chemical district, then such a product will not be useful. It will be saturated with harmful substances.

The nuances of choosing porcini mushrooms when buying:

1. Fresh:

when purchased fresh, the appearance of the product is initially assessed. The hat should fit snugly on the stem of the mushroom. The presence of litter and foliage is not desirable, but does not affect its taste;
give preference to young mushrooms (their cap is not fully open). They are less eaten by worms and snails, did not have time to be saturated with harmful substances, and contain more nutrients;
by weight, the mushroom should be felt in the hand. If it is almost weightless, then it is dry or heavily eaten by worms from the inside;
when you press the leg or cap, a crunch should be heard;
fresh mushroom has a strong mushroom smell;
the leg and cap should be tight. The presence of holes on them can characterize the presence of worm larvae or their adults;
the mushroom should be dry or slightly damp. The presence of a large amount of moisture or mucus means that the product has already been stored and has begun to deteriorate.

2. Frozen:

the bag with mushrooms must be transparent and hermetically sealed;
if the mushrooms are stuck together, then they were frozen several times or not stored correctly. Subject to the rules of freezing, the mushrooms are separated from each other;
the package must not contain ice. It adds weight and also violates product storage rules.

3. Dried:

mushrooms should not be very chopped;
the presence of impurities (twigs, herbs) is not allowed;
with proper drying, the mushroom should not break or crumble in the hands. If this happens, then the old mushroom has been dried;
even when dried, the mushroom retains a bright mushroom aroma. Extraneous odors can be saturated when dried; it is not advised to acquire such odors.

Before cooking, fresh and frozen mushrooms are recommended to be soaked in salt water (10-15 g of salt per 1 liter) for 30 to 45 minutes. This procedure will eliminate the ingrained dirt, remove some of the harmful substances and expel worms, if any.

After soaking, rinse the mushrooms with clean water until the dirt is completely removed. If necessary, sort and cut (coarsely). Prepared mushrooms can be stored in the refrigerator no more than a day.