Among all edible mushrooms, the most popular is the porcini mushroom, or boletus. It is called the “noble mushroom” for its excellent taste and great benefits for the body. Porcini mushroom is rich in essential amino acids, which are 80% absorbed by the body, vitamins, antioxidants, macro- and microelements. These substances have a positive effect on the thyroid gland, heart function, immune system, digestive system and speed up metabolism. Boletus is an important product in a healthy and vegetarian diet.
Various dishes are prepared from porcini mushrooms; they are dried, frozen, salted and pickled for the winter. Boletus broth contains more useful substances than chicken broth and improves digestive processes. Porcini mushroom soups taste good, satisfying and healthy.
Preparing mushrooms for cooking
Soups are prepared from any processed porcini mushrooms (dried, frozen and fresh). When processed, porcini mushrooms do not darken, so the broth is clean and transparent.
During the season, soup made from fresh noble mushrooms will be the healthiest, and processing fresh boletus mushrooms takes less time. The mushrooms are sorted, washed, chopped, and they are ready for cooking.
Dried and frozen mushrooms are inferior to fresh ones in terms of vitamin content, but other beneficial substances are preserved after processing.
To avoid losing nutrients, frozen mushrooms must be properly defrosted.
- Line a large flat plate with paper towels and place mushrooms in one layer.
- Leave the plate with mushrooms in the refrigerator for 20-30 minutes. The mushrooms gradually begin to thaw, and the towels will absorb excess moisture.
- The mushrooms do not need to be completely thawed, but they should be easy to cut with a knife.
Dried mushrooms require more preparation time. Porcini mushrooms are not washed before drying, so they are washed before and after soaking.
There are three ways to soak dried boletus mushrooms:
- in cold water for 60 minutes;
- in hot water for 30 minutes (express soak);
- in cold milk for 30 minutes to soften the rich taste.
After soaking mushrooms, water and milk acquire a bitter taste, so they are not used for cooking. If the mushrooms are dried in large slices or whole, the soaking time can increase to two hours. Homemade mushrooms are dried at high temperatures, so they will soak longer than store-bought ones. Dried mushrooms give a rich taste, so it is not recommended to add more than a handful to a three-liter pan.
To make porcini mushroom soup more aromatic and nutritious, after preparation, the mushrooms are fried in butter, which complements the taste of the mushrooms.
Types of first courses of porcini mushrooms
There are a large number of recipes for soups with porcini mushrooms, since boletus mushrooms go well with many vegetables, cereals (millet, rice, buckwheat, pearl barley), legumes (beans) and pasta (noodles, vermicelli and small pasta). Soups are prepared lean or with the addition of butter, cheese, cream and sour cream. If processed mushrooms are not fried with oil, the calorie content of soups is reduced.
Vegetable soup with porcini mushrooms
Any processed porcini mushrooms are suitable for soup. It is prepared with potatoes, onions and carrots, and sometimes a celery stalk, leek, zucchini, parsley and celery roots are added. Processed porcini mushrooms are fried separately, onions and carrots are fried separately, the remaining vegetables are simply chopped and put into water together. At the end, add a lot of herbs and cream.
You can add a thicker consistency using semolina (1 teaspoon per 1 liter of soup). If you grate carrots on a fine grater, they will become invisible in the soup and will give a beautiful golden hue.
Cabbage soup with porcini mushrooms
It is impossible to imagine the Russian diet without rich, aromatic cabbage soup. Porcini mushrooms will be an excellent alternative to meat during fasting and diets, although there are recipes for mushroom soup with meat. Mushroom soup is often prepared with red or white beans.
Rassolnik with porcini mushrooms
Noble mushrooms go well with pickles and pearl barley. The recipe for pickle with boletus mushrooms is quite simple.
For 4 servings take:
- 1/3 cup pearl barley;
- 1/2 cup cucumber pickle;
- 250 gr. fresh porcini mushrooms;
- 4 things. potatoes;
- 2 pcs. pickled cucumbers;
- 1 PC. onions;
- 1 carrot;
- 3 tbsp. vegetable oil;
- greens to taste.
Preparation:
- The cereal is washed, soaked for 1 hour and washed again.
- The swollen cereal is poured with water (2 liters) and cooked until soft.
- The products are cut into half rings or small cubes, peeled potatoes with pickles into cubes, washed porcini mushrooms into slices, grated carrots.
- Place the prepared mushrooms and potatoes in a pan with prepared pearl barley, add ground pepper and salt and cook for 20 minutes.
- Onions and carrots are fried in oil, cucumbers are added and simmered for 3-4 minutes.
- Pour brine into the soup, add vegetables with cucumbers, herbs and bring to a boil. The aromatic mushroom soup is tasted for salt and removed from the heat.
Noodle soup with porcini mushrooms
Noodle soup is prepared from any processed porcini mushrooms, but it is richer and more aromatic from dried ones. The soup requires only three ingredients: noodles, mushrooms and onions. The soup acquires a unique taste if you fry pre-soaked mushrooms with onions in butter.
Borscht with porcini mushrooms
Borscht is prepared from any processed porcini mushrooms. Mushroom borscht is especially tasty and rich with beans. Sometimes prunes are added to borscht.
Porcini mushroom soup
Porcini mushrooms are used to prepare thick and tender puree soups. They are prepared like regular seasoning soups, only at the end of cooking they add sour cream or cream and grind them with a blender. The puree soup is served with cheese grated on top, croutons with garlic or croutons. Mushroom puree soups are prepared with chicken, cheese, vegetables and champignons.
Porcini mushroom soup with buckwheat
Porcini mushrooms go well with buckwheat. Buckwheat soup is thick, aromatic and quick to prepare.
For 6 servings take:
- 100 gr. buckwheat,
- 200 gr. frozen porcini mushrooms,
- 400 gr. potatoes,
- 1 PC. carrots,
- 1 PC. onions,
- 50 gr. butter.
Preparation:
- chop the mushrooms, put them in water (2.5 liters) and cook for 15 minutes;
- The buckwheat is washed and the potatoes are cut. Place everything on top of the mushrooms and cook for 15 minutes;
- Carrots and onions are fried in oil for 10 minutes, added to the soup, seasoned with salt and pepper. Bring the aromatic soup to a boil, cook for 3 minutes and remove from heat.
Porcini mushroom soups are also prepared with the addition of rice, millet, semolina, pasta and vermicelli.
Methods for preparing porcini mushroom soups
It is convenient and easy to prepare porcini mushroom soups on the stove. Such soups take from 30 to 45 minutes to prepare; the ingredients are added gradually, which eliminates the overcooking of any ingredient. Mushrooms and vegetables are fried separately and combined in soup.
Mushroom soups are rarely cooked in a pressure cooker. High pressure reduces cooking time by half. During the cooking process, the lid cannot be opened, which eliminates the gradual addition of products. This method is suitable for mushroom soups if the cooking time for all ingredients is the same. Mushroom soups with beans and pasta are not recommended for cooking in pressure cookers.
Multicookers are suitable for preparing any mushroom soups. Puree soup turns out great if the cooking time is increased to 1 hour. The products are digested and easily whipped with a blender.
If you add the ingredients at the same time without frying the mushrooms and vegetables, the usual taste of the mushroom soup changes. Simple dressings of porcini mushroom soups are tasty, but not ideal.
Choose any method, type of preparation and enjoy healthy porcini mushroom soups!
It is not for nothing that they say that the white boletus is the king of all mushrooms. It can not only be boiled, fried, stewed, pickled, but also dried. Moreover, the bunch will retain its original aroma and rich smell even after a year. Provided that it is stored correctly, of course. Today we will cook from To prepare the dish, you can take a string of dried boletus mushrooms or open a jar of homemade preparations. But if you are making soup in the fall, at the height of the season, then the ideal option would be to prepare 300-500 g of fresh porcini mushrooms, recently collected in an ecologically clean area. The fact is that all other substances harmful to health are collected in the spongy cap.
Autumn porcini mushrooms
First you need to clean the fruiting bodies. If the boletus mushrooms were collected in a sandy area and are strong to the touch, it is enough to simply scrape them, remove the adhering blades of grass, and remove dirt from the legs. If you find them among clay and in the rain, then first put the mushrooms in a bowl and cover with water and two soup spoons of salt. This will force possible worms to leave their shelter. After half an hour, wash and clean the mushrooms.
When the preparatory work is done, you can begin to prepare mushroom soup from porcini mushrooms. Cut the boletus mushrooms (half a kilo) into pieces, coarsely, since when cooked they decrease in volume by two to three times. Place them in a large saucepan, fill with three liters of cold water and put on fire. After boiling, continue cooking for another half hour or forty minutes. During this time, we have time to peel, wash and cut 3-4 medium potatoes into small cubes or cubes. We also finely chop two onions. Some recipes also use finely chopped or grated carrots, but if you don’t have it, you can do without it. So, saute the onion in vegetable oil until it becomes slightly golden in color. Then add carrots to the frying pan.
After forty minutes, throw the potatoes into the pan and cook for another quarter of an hour. After this, add the fried onions and carrots. Mushroom soup made from porcini mushrooms has the peculiarity that it does not need spices. Fresh boletus will add a rich aroma to the dish. Therefore, leave all sorts of curry, oregano and tarragon for other broths. Throw just a bay leaf and a pinch of black pepper into the pan with mushroom soup. When the potatoes are completely ready, add finely chopped fresh dill, cook for another five minutes, remove from the stove and let sit covered for half an hour. This dish is usually served with sour cream.
Winter decoction
Cooking differs from the classic recipe only in the beginning of the preparatory process. Remove the boletus from the thread and soak them in slightly warm water for three hours. During this time, the mushrooms will swell and release some of their flavor to the liquid. Therefore, do not drain the infusion, but catch the mushrooms with a slotted spoon and rinse them under running water. Fold a piece of gauze into 4-5 layers. Strain the infusion thoroughly. Dilute it with cold water so that the total volume of liquid is three liters. Well, then cooking porcini mushroom soup will not be difficult. Follow the above recipe, and in an hour you will have a tasty and aromatic first course ready.
You can prepare a delicious first course for lunch using a variety of ingredients. Typically, vegetable, chicken or meat broth is used as a base for soup. But you can prepare porcini mushroom soup with potatoes; the most important thing is to choose the right method for cooking boletus mushrooms.
On this page we invite you to familiarize yourself with recipes for preparing porcini mushroom soup with potatoes in various versions. It can be cream soup or puree soup, and other options are also offered. Choose a cooking method, master new recipes and experiment.
Ingredients:
- 2 tbsp. spoons of porcini mushrooms
- 2 potatoes
- 75 g white cabbage
- 75 g cauliflower
- 50 g green peas
- 1 teaspoon chopped parsley
- 1 bay leaf
- water or broth
- pepper
To prepare dried porcini mushroom soup with potatoes, boil the boletus mushrooms in a saucepan with water, then remove with a slotted spoon and chop. Pour the broth into a pot, add peas, chopped white and cauliflower, peeled and diced potatoes, salt and pepper. Cover the pot with a lid and place in a cold oven, which is gradually heated, for 35 minutes. 5 minutes before the end of cooking, add bay leaf and parsley to the soup.
Before serving, place chopped mushrooms in bowls with soup.
Fresh porcini mushroom soup with potatoes
Ingredients:
- 200 g fresh porcini mushrooms
- 3 potatoes
- 2 eggs
- 3 tbsp. spoons of flour
- Greenery
Make broth from mushrooms and water.
Remove the boiled mushrooms with a slotted spoon and chop them.
Strain the broth, bring to a boil and pour into a pot.
Peel the potatoes, boil and dry.
Then mash, add beaten eggs, flour, salt, mix everything thoroughly.
Place the prepared mass into the hot broth using a teaspoon.
Then put the prepared boiled mushrooms there.
Cover the pot of fresh porcini mushroom soup with potatoes with a lid and place in a moderately preheated oven for 20 minutes.
Sprinkle the finished dish with chopped herbs.
The second recipe for fresh porcini mushroom soup with potatoes
Ingredients:
- 6–7 potatoes
- 300 g fresh porcini mushrooms
- 1 onion
- 1 small carrot
- 1 parsley root
- 2 tbsp. spoons of vegetable oil
- 4 tbsp. spoons of sour cream
- broth or vegetable broth
- 1 tbsp. spoon of chopped dill and green onions
- 1–2 bay leaves
- 2–3 peas of allspice (or black) pepper
- salt to taste
Wash the mushrooms, peel them, cut off the stems, chop them and fry them in a frying pan with some preheated vegetable oil. Peel the onion, carrots and parsley root, rinse, finely chop and fry separately in the remaining oil. Cut the peeled and washed potatoes into cubes. Cut the mushroom caps into small slices, scald with boiling water and place on a sieve. When the water has drained, place them evenly in clay pots, add hot water, strained broth (or vegetable broth) and place in the oven or on the stove for 40 minutes, reducing the heat after boiling. After this, add potatoes, fried mushroom stems and vegetables, salt, peppercorns, bay leaf and continue to cook over low heat for another 20-25 minutes. When serving, add sour cream, dill and green onions to the dish.
Sour mushroom soup with potatoes
Ingredients:
- Medium size potatoes – 4–6 pcs.
- fat – 1–2 tbsp. spoons
- flour – 2 tbsp. spoons
- garlic – 1 clove
- water – 4 glasses
- dried porcini mushrooms – 6–8 pcs.
- bay leaf – 1 leaf
- sour cream – 1 glass
- ground black pepper
- sugar
- salt - to taste
Fry the flour with fat, add chopped garlic, fry and cover with water. Add some salt. Peel the potatoes, cut into cubes and place in water. Wash the mushrooms, chop them and also add them to the broth. Add bay leaf, pepper and cook until tender. Pour flour mixed with sour cream into the finished soup, boil everything and add sugar.
Puree soup of porcini mushrooms with potatoes
The ingredients for making pureed porcini mushroom soup with potatoes are the following products:
- 0.5 kg porcini mushrooms
- 2 onions
- 3 large potatoes
- 300 ml chicken broth
- 1 clove of garlic
- 200 ml 20% cream
- Pepper
- Spices
- fresh herbs
- homemade crackers
Rinse the mushrooms in cold water, finely chop the onion, cut the potatoes into small cubes. Turn on the “Baking” mode, put the onion in the multicooker, sauté it for 10 minutes. Add mushrooms, potatoes and chopped garlic, close the lid and leave to cook until the end of the cooking time. Prepare croutons: cut white bread into cubes, place it on a greased baking sheet and bake in the oven (readiness depends on the desired degree of roasting and crispness). After the beep, add broth, salt, add spices and turn on the same “Baking” mode for another 10 minutes. After this, the entire mixture must be passed through a blender, then placed back in the slow cooker, add cream and boil in the “Steam” mode. When serving, add chopped herbs and croutons to a plate.
Cream of porcini mushroom soup with potatoes
Ingredients for preparing cream of porcini mushroom soup with potatoes are products such as:
- 400 g fresh porcini mushrooms
- 1 carrot
- 1 onion
- 4 potato tubers
- 100 g butter
- 1 tbsp. spoon of flour
- 1–2 cloves of garlic
- Greenery
Turn on the “Stew” mode, put butter in the pan. Chop carrots and onions and place in hot oil. Add chopped mushrooms and potatoes there. Salt and pepper. Cover with a lid and simmer in its own juice for about 40 minutes. Add flour and stir gently until it disperses evenly, then add the required amount of hot water. Simmer for another 20 minutes.
Before serving, add herbs and garlic.
Porcini mushroom and potato soup
Ingredients:
- 300 g potatoes
- 300 g porcini mushrooms
- 100 g carrots
- 2 onions
- 200 g pearl barley
- 30 g butter
- 100 g sour cream
- parsley
- Bay leaf
- ground black pepper
Sort the pearl barley, rinse, add cold water and cook for 4 hours. Wash the potatoes and carrots, peel and cut into strips. Wash the mushrooms thoroughly, remove the caps from the stems and cut into pieces. Place the prepared ingredients in a saucepan with pearl barley, add salt and cook over low heat. Peel the onion, chop and fry in melted butter until golden brown, then add the mushroom stems cut into slices and bring to readiness over low heat, stirring constantly. 5 minutes before the end of cooking, place the onions and mushrooms in a saucepan, pepper, add bay leaf, finely chopped parsley, cover and leave for 20 minutes. Pour the finished soup into serving bowls and season with sour cream.
Fresh porcini mushroom soup with potatoes is not just a tasty dish - it is a storehouse of useful substances.
Porcini mushroom is a unique gift of our nature. It contains vitamins A and E, D, and B vitamins in record quantities in bioactive form. 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. There are works in the scientific literature confirming the fact that cancer cells are suppressed by polysaccharides 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 aromatic, low in calories, per 100 grams of soup - only 77 kcal. Preparation does not take much time - 1 hour 10 minutes.
Ingredients:
- Medium-sized white mushrooms - 10 pcs.
- Onion - 1 medium head
- Potatoes - 4 medium sized tubers
- Carrots - 1 root vegetable
- Butter for frying - 25 gr.
- salt to taste
Preparation:
Wash the mushrooms, cut into small cubes, and then place in a thick-walled pan with butter and fry for 5 minutes.
Add finely chopped onions and carrots and fry for 7-10 minutes.
Add salt and pepper to taste, add coarsely chopped potatoes, add water until the soup has a medium consistency, then add bay leaf and cook until the potatoes are ready.
Let it brew for 10 minutes and serve with sour cream.
This soup can be prepared from both white and any edible mushrooms. The ingredients are not fried for cooking. The food layout is based on 4 liters of soup.
Ingredients:
- Fresh white mushrooms - ½ kg
- Potatoes - 600 gr.
- Carrots - 150 gr.
- Onions - 150 gr.
- Salt, pepper, bay leaf - to taste.
Preparation:
Chop large porcini mushrooms. Boil water and then add mushrooms. Cook for 20 minutes.
If the mushrooms are large, cook longer. Place the potatoes cut into cubes or cubes with the mushrooms and cook for 10 minutes.
Finely chop the onion, chop the carrots into small cubes, add to the soup and continue cooking until the potatoes are ready.
At the end of cooking, add a bay leaf (take it out after cooking the soup).
This soup fully reveals the natural aroma and taste of porcini mushrooms
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
Preparation:
Wash the mushrooms thoroughly, chop them coarsely, put them in cold water, and then put them on medium heat.
After boiling, reduce heat and cook for 15 minutes.
While the mushrooms are cooking, peel and coarsely chop the potatoes and prepare the frying.
To fry, cut the onion into half rings, coarsely chop the carrots and sauté in vegetable oil.
After cooking the mushrooms for 15 minutes, remove them from the saucepan (it is most convenient to use a slotted spoon) and add the prepared potatoes to the saucepan.
Cook for 10 minutes, then add semi-boiled mushrooms to the soup and continue cooking until the potatoes are ready.
When it is ready, add frying, carefully place, cook for a couple of minutes and set aside from heat. The soup is infused for 10 minutes.
Serve with sour cream and fresh herbs.
Jimmy Oliver advises fresh herbs - parsley, dill, mint and so on - not to cut or cut with scissors, but to tear them finely with your hands. Greens 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
Preparation:
Finely chop the onion. Heat olive oil in a deep frying pan, add butter and fry the onion until transparent.
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 the mixture of mushrooms and onions and cook for another 20 minutes, low heat.
The peculiarity of this soup is not only the addition of semolina, which gives the soup a specific consistency, but also the absence of spices. For cooking you will need (for one liter of water).
Ingredients:
- Fresh porcini mushrooms - 400 grams
- Onions - 2 pieces
- Half a small carrot
- Medium potato tubers - 5 pieces
- For frying, two tablespoons of vegetable oil
- Semolina - one tablespoon.
- Salt - to taste.
Preparation:
Wash the mushrooms, chop and place in cold water. Place the saucepan over medium heat, after boiling, add salt and, periodically removing the foam, cook for 10 minutes.
Cut the onion into rings, sauté until golden brown, and then add the carrots, previously grated on the finest grater.
After 10 minutes, remove the mushrooms, add coarsely chopped potatoes to the broth and cook for 10 minutes.
Then return the mushrooms to the broth and cook over medium heat until almost done. 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 the carrots and onions, simmer for a couple of minutes and set aside from the heat. Let it sit 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 porcini mushrooms - 1 kg
- Potatoes medium tubers - 3 pieces
- A bunch of greenery.
- Coarsely chop mushrooms and potatoes.
Preparation:
Place the mushrooms in a saucepan, add water so that it covers the mushrooms with a layer of 5-7 centimeters.
Place the pan over medium heat and cook for 30 minutes. Add potatoes and continue cooking for another 10 minutes.
Turn off the heat and add chopped herbs.
This delicious soup is made from fresh porcini mushrooms, but, in a pinch, it can also be prepared from fresh frozen ones. To prepare it you will need (1.2 liters of water).
Ingredients:
- Potatoes - 0, kilograms
- Fresh porcini mushrooms - 300 gr.
- Leek - 80 gr.
- Shallots - 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 22% fat - 100 ml
- Parmesan - 100 gr
Preparation:
Wash the mushrooms, peel the potatoes. Finely chop the mushrooms, cut the potatoes into small cubes.
Place the potatoes in a saucepan of boiling water and turn the heat 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 frying pan with hot oil. Add mushrooms, ground spices, salt. Fry for 5 minutes.
Add the prepared mushrooms to the pan with the potatoes and cook over low heat for about one hour. In 15 min. Add basil and marjoram before finishing cooking
Grind the finished soup with a blender, rub through a fine-mesh sieve and return to low heat to warm 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 loaf
- 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 chopped garlic and basil. Fry the 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
- Potatoes - 3-4 tubers
- Carrots - 1 root vegetable
- Onion - 1 head
- Processed cream cheese - 200 gr.
- Butter - 50 gr.
- Ground black pepper, salt to taste.
Preparation:
Select the “Baking” mode in the multicooker and set the time to 40 minutes.
Melt the butter in a bowl.
Fry the onion, cut into small cubes, in oil until transparent.
Add grated carrots to onions.
Fry vegetables, stirring, for 10 minutes.
Place the washed mushrooms, cut into small pieces, into a bowl and fry together with the vegetables until the end of the cycle with the lid open.
When the regime time is running out, add 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 regime, add finely grated cheese to the soup, stir thoroughly until it melts.
Close the lid and cook until the end of the cooking time.
After the signal is ready, let the soup brew for 15-20 minutes.
This is a very hearty and flavorful soup.
Ingredients:
- Fresh white mushrooms - 400 gr
- Buckwheat - ¾ cup
- Potatoes - 2 medium tubers
- Carrots - 1 root vegetable
- Vegetable oil - 2 tablespoons
- Butter - 25 gr.
- Salt to taste
Preparation:
Finely chop the potatoes and mushrooms.
Boil water, add mushrooms. Cook for 15 minutes
Slice the carrots into thin slices and finely chop the onion.
Melt the butter in a frying pan with vegetable oil and saute the carrots and onions until the onions are transparent.
Remove the mushrooms from the broth and add them 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, add mushrooms and vegetables 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 porcini mushrooms - 300-500 gr
- Carrots - 1 root vegetable
- Onion - 1 head
- Sour cream - 200 gr.
- Walnut kernels - 3 pieces
- Butter - 50 gr. for frying onions and 100 g for making puree.
- Olive oil - 2 tablespoons
- Sea salt - to taste.
- Greens for decoration.
Preparation:
Boil the chicken and mushrooms; when the chicken is ready, remove them from the broth.
Add finely chopped potatoes to the hot broth and cook over medium heat for 15 minutes. When the potatoes are ready, remove them and prepare mashed potatoes with butter.
While the potatoes are cooking, dissolve the butter in a frying pan with olive oil, add finely chopped onion and fry until translucent, add carrots grated on the finest grater and sauté for 5 minutes.
Put chopped boiled mushrooms, sour cream - simmer for 10 minutes, and then add finely grated walnuts, 100-150 grams of boiled chicken meat and blend everything with a blender.
Combine with mashed potatoes, add, stirring thoroughly, into the broth and blend again with a blender.
Serve with herbs and white bread croutons.
In order for the soup to be tasty, it is important to select high-quality mushrooms for cooking. High-quality chefs select only so-called “ringing mushrooms” for soup - those with fruiting bodies so dense that when you click them with a fingernail, they make a ringing sound.
This soup has a 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.
- Potatoes - 2 tubers
- Onion - 1 head
- Carrots - 1 root vegetable
- Olive oil - 2 tablespoons
- Butter - 50 gr.
- Cream - 100 grams
- Flour - 2 spoons
- Processed cheese - 1 package
- Rusks for serving
Preparation:
Chop porcini mushrooms, as well as potatoes, medium-sized, carrots, and onions finely.
Boil 2 liters of water and add potatoes and chanterelles to the pan.
Heat the olive oil in a frying pan and saute the onion until transparent, add the carrots.
When the onion acquires a golden hue, add porcini mushrooms. Add salt.
Remove the chanterelles from the broth and add fried mushrooms instead.
Melt butter in a frying pan, add flour and fry.
Grind the potatoes and porcini mushrooms in 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 processed cheese and mix everything thoroughly.
Pour the finished soup into bowls, garnish with chanterelles, croutons and herbs.
A very nutritious and tasty soup that even children will love.
Ingredients:
- Fresh white mushrooms - 1 kilogram
- Chicken broth - 2 cups
- Cream 20% - 1 glass
- Lemon juice - 1 tablespoon
- Butter - 2 tablespoons
- Onion - 1 head
- Flour - ¼ cup
- Pepper, salt to taste
Preparation:
Prepare and cut the mushrooms into slices, finely chop the onion.
Melt butter in a saucepan and fry mushrooms. Add onion and fry until soft.
Pour flour through a sieve, stirring constantly.
Pour in the broth in small portions. Stir until smooth and add lemon juice.
Pour in ¼ cup of cream, stir well.
Bring to a boil and reduce heat so that the soup does not boil while cooking. Cook for 10-15 minutes.
When serving, decorate with herbs.
Serve with warmed croutons.
Ingredients:
- Fresh porcini mushrooms - 300 gr.
- Potatoes - 3-4 medium tubers
- Carrots - 1 root vegetable
- Onion - 1 head.
- Dried dill, parsley.
- Bay leaf
Preparation:
Chop the mushrooms and boil, drain the broth.
Place boiled mushrooms in 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 and cook until the potatoes are ready.
A little history. Russian culinary specialists of the royal court often used sturgeon and salmon caviar (red caviar was then valued more highly, which is reflected in its very name) to prepare various dishes. To do this, the caviar was first dried and then crushed. The famous Russian pancakes with caviar in the time of Ivan the Terrible were prepared differently than 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 that included potatoes 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.
Preparation:
Grind the caviar.
Cut the prepared mushrooms and potatoes into medium pieces and place 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, melt 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 the 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
Beans have a neutral taste, so they can be added to mushroom soup without compromising the aroma and taste, and the satiety increases.
Ingredients:
- Fresh porcini mushrooms - 300 gr.
- Potatoes - 300 gr.
- Young beans - 250 grams
- Onions - 1-2 heads
- Carrots - 1 root vegetable
How to cook soup with dried mushrooms? boletus
- Soak the mushrooms in cold water for three hours. Then cook, add potatoes, onions, carrots, thin vermicelli, a little vegetable oil and the soup is ready!
Bon appetit! - as usual. .
just soak the mushrooms in water for a while so that they swell... and then do whatever you want with them) - And I do this. I fill the dry mushrooms with about 1 liter of water and put it on gas. You just have to watch so that it doesn’t boil, this happens quite quickly and can simply run away...
In another pan I boil salted water for the soup.
When the mushrooms boil, I turn off the water, carefully remove the mushrooms with a slotted spoon, rinse them with water and cut them into strips and place them in a pot of water for soup. And I very quietly pour the water from under the mushrooms into the same pan. Why quietly? , because all the dirt from the mushrooms has settled to the bottom...
In a frying pan, I stew onions with grated carrots and add them to the soup, rinse the frying pan with about a glass of cold water and add this water to the soup. By the way, I don’t let the soup boil and I have it covered with a lid. Next I add the chopped potatoes. When the potatoes are cooked, add vermicelli, stir everything thoroughly so that the vermicelli does not stick together. I let it cook under the lid for about 10 minutes, then, without removing the lid, I turn off the gas and leave it like that for 20 minutes. The vermicelli will cook on its own and will not be overcooked.
I add sour cream to the bowls of the spilled soup. - Potato soup with dried mushrooms
For the recipe you will need:
potatoes – 3-4 pcs.
carrots – 1 pc.
parsley root – 1-2 pcs.
onion – 1/2 onion
tomato puree – 1 tsp.
fat (or ghee) – 1 tsp.
dried mushrooms – 1-2 tbsp. l.
parsley or dill - to taste.Soak the mushrooms in cold water for several hours (preferably overnight). Then prepare the mushroom broth. Cut the roots into strips, finely chop the onion, add tomato puree and sauté everything together in fat. Place the sauteed roots into the boiling broth, bring to a boil, add diced potatoes and cook for 15 - 20 minutes. At the end of cooking, season the soup with salt and pepper.
- wash the mushrooms, soak them in water for an hour, pour in as much water as you want for soup. then you take out the mushrooms, wash them again, boil the water from the soaked mushrooms, put the mushrooms, potatoes, carrots and onions in there, you can first fry the onions and carrots in a frying pan. or noodles or barley, separately pre-cooked.
- Pour cold water over the mushrooms and let stand. I leave it overnight. Possibly less. Then drain the water. Chop the mushrooms so that they are not too large. Add water again and let it cook.
Sauté onions and carrots in vegetable oil. Add to mushrooms. Cut the potatoes into cubes and add buckwheat or vermicelli (spider web). Cook until done, salt to taste. Serve with sour cream! - pour water into the pan. put mushrooms. add potatoes, carrots and herbs to the soup, rice. - you can eat...
- Soak the mushrooms in hot water, then rinse thoroughly and cut into small pieces. Throw them into boiling water. While they are boiling, peel the potatoes and cut them into cubes, also add them to the soup. Separately fry the onions and carrots. 5 minutes before readiness, add vermicelli and fried vegetables. Cook until vermicelli is ready
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