Food culture and natural conditions in the Carpathian region are due to timeless traditions and authenticity, which differ significantly from other regions. Among different dishes Carpathian cuisine, many treats include mushrooms. Transcarpathian-style mushroom soup made from dried white mushrooms is one of its most popular dishes. And since Carpathian cuisine is quite diverse, mushroom soup does not have a strictly fixed recipe. It can always be cooked differently, not only throughout the entire territory, but also in individual villages, where each housewife uses her own recipe for its preparation.
The most popular mushrooms, which are used to prepare all kinds of dishes, are porcini mushrooms, which are used both fresh and dried. Often dried mushrooms used as a flavoring additive. You can also see the recipe for a delicious mushroom sauce made from dried white mushrooms -.
It is worth mentioning important feature of this first course. Since mushroom soup turns out to be quite aromatic and tasty on its own, it does not need any added spices. Therefore, other than black pepper and herbs, it is not recommended to use any other spices, because... they can distort the characteristic taste of the soup. offers step by step recipe with photo of preparation great soup— mushroom soup in Transcarpathian style made from white dried mushrooms.
Ingredients: 
Dried porcini mushrooms – 100 g
Potatoes – 2-3 pieces
Carrots – 1 piece
Onions – 1 piece
Garlic – 1 clove
Sour cream – 3 tablespoons
Bay leaf – 0.5 leaves
Peppercorns – 3-4 peas
Salt - to taste
Black pepper - to taste
Refined vegetable oil - for frying
The process of preparing a delicious and aromatic mushroom soup:
1. Let's start by soaking the mushrooms, which we will put in deep container, pour boiling water ( drinking water). Let the mushrooms sit for 10-15 minutes. 
2. Then peel, wash and cut the potatoes into cubes of about 2-2.5 cm, put them in a saucepan, fill everything with water and set to cook. 
3. Peel, wash and cut the carrots into strips or cubes. Purified onion twist through a meat grinder or cut into strips just like carrots. 
4. Pour into the frying pan vegetable oil and we will sauté the carrots and onions in it until golden. 
5. Meanwhile, remove the mushrooms from the water and cut them into strips. Pour the liquid in which they were soaked into a pan with potatoes. 
6. Add the chopped mushrooms to the pan with the carrots and onions. 
7. Fry the mushrooms and vegetables for about 5-7 minutes over medium heat. 
8. Add to the pan fried mushrooms, carrots and onions. 
9. Season the food with salt and pepper, squeeze out the garlic, pour in sour cream, add peppercorns and bay leaves. As soon as the soup boils, turn off the heat and leave the dish to steep for 10 minutes. 
I give two recipes, especially for the prey Andrey Sotnik, so that he knows that mushrooms are not only pickled))))
We already know what “stew” is. Now the word " soup» most often referred to as fairly thick and mostly easy-to-prepare soups, prepared in the traditional home cooking- Russian, Italian, Spanish, Eastern and so on. NOT TO BE CONFUSED WITH YUSHKA. Yushka - soup or stew Ukrainian cuisine. Initially, ‘yukha’ was the name given to the liquid part of fish soup, but over time a modified name – ‘yushka’ – was used to refer to the liquid part of any stew and soup based on meat or meat. fish broth. According to Dahl: YUHA w. church meat broth, fish broth, generally a stew. Yushka south zap. the same, any broth, especially fish. Yushka is prepared with vegetables, cereals, ears and dumplings. IT'S CLEAR? (photo from the Internet)
Most often, yushka, especially mushroom yushka, is prepared in the Carpathians. Mushroom soup is one of the most favorite traditional soups for residents of the Carpathian region. It's tasty, filling and nutritious dish does not have a strictly fixed recipe. In the same village, each family can prepare this soup using different ingredients and cooking techniques. Most often, mushroom soup in Transcarpathian style is prepared from porcini mushrooms. To enhance the taste and give a special consistency, it is sometimes used mushroom flour(ground dried mushrooms). During those periods of time when fresh mushrooms no, mushroom soup is made from dried mushrooms, stored for future use, which is very convenient. You should pay attention to an important feature: mushroom soup almost does not require the addition of spices, since even without them it turns out quite tasty and aromatic. Therefore, you should not add anything other than black to this dish. ground pepper and a small amount of greens. Other spices will likely distort the characteristic taste this soup. This dish is somewhere between the first and second. They eat it with spoons. IN culinary traditions This region is intertwined with motifs from Hungarian, Czech, Slovak, Hutsul, Austrian, Polish, Ukrainian and many other cuisines. Carpathian cuisine unique and original. In every village you can find dishes that have never been found anywhere else. And I sneak all the goodies into my cookbook and cook them later. True, some replacements still have to be made, well, it’s not the Carpathians, you understand... Yushka is prepared from real porcini mushrooms, but considering that it’s November and we’re not in the Carpathians, and especially where Andrey Sotnik is, we can replace simple porcini mushrooms forest mushrooms, - the smell and taste will be amazing. I cook yushka according to two recipes, they are equally good, let me tell you: with potatoes and with noodles. I have homemade noodles, I always have them, rolled on an egg, dried, stored in a linen bag. For those who don’t have it, or are too lazy to spin, you can take pasta from durum varieties wheat, those that will just go in spirals, but you can also use noodles... I made it with noodles today.
So, we need: forest mushrooms - 400 g, you can take frozen ones; onion – 1 pc.; homemade noodles – 300 g (remember what you can replace with); milk – 0.5 l.; fat sour cream 20% - 300 g; flour – 1 tbsp; salt, hot and fragrant pepper to taste.
Cooking: fry the onion in melted butter, a little sugar for caramelization, start frying when the butter has melted a little, you can do it in vegetable oil, no worse, but I’m used to it. Add mushrooms to the onions and fry together. We dilute a tablespoon of flour in milk, add it to the mushrooms and simmer over low heat for 5-7 minutes, stirring lightly, then add sour cream and simmer for another 5-7 minutes over low heat, add salt and pepper, the mixture becomes slightly thick. Separately, boil the noodles or whatever you have, put them in a bowl, pour our sauce over them and eat and enjoy from the heart...
The second option with potatoes is also a bomb.
For it we need: porcini mushrooms – 300-400 g, you can take forest or frozen ones; onion – 1 piece; take less sour cream – 5 tbsp. spoons, flour - 1 tbsp. spoon, mushroom flour (ground dry mushrooms) - 2 spoons to enhance the taste; salt, hot and allspice pepper to taste, a little herbs - parsley comes in handy here, but a little, and of course, butter, I make it with melted butter, or you can use vegetable oil.
Wash the potatoes, peel them, cut them into cubes, semicircles, as you like, and cook them in about 2 liters of water. We cook the mushrooms, cut the onions, wash the herbs, dry them, cut them. Fry the onion in oil in a frying pan, add the mushrooms and simmer, stirring, until the liquid has evaporated. Salt, pepper, add flour, simmer for another 5 minutes. When the potatoes are cooked, add it all to the pan, season with MUSHROOM FLOUR and cook, stirring for another 5 minutes.
Pour the finished yushka into beautiful ceramic (of course, it tastes better) bowls, season with sour cream, chopped herbs (parsley), you can add a little finely chopped garlic - if you like it.
WELL, AND BE SURE TO SERVE A PICKUP OF VORILKA, STARKA OR ANY OTHER TINCTURE TO YOUR SEA - WHO HAS WHAT! AND ENJOY WITH BLACK BREAD!
Mushroom soup is a flavorful and satisfying first course, which is very often prepared by Ukrainian housewives. There are many variations of this soup. But remains unchanged main ingredient- mushrooms. They can be either fresh or dried. We offer you several recipes for every taste. Good luck in the kitchen!
Mushroom yushka in Transcarpathian style
Grocery list:
- flour (high-grade) - two glasses are enough;
- mushroom broth cube - 1 pc.;
- medium bulb;
- 300 g fresh champignons;
- medium fat sour cream - 1 tbsp. l.;
- greens (cilantro, parsley, dill sprigs).
Practical part
Cooking mushroom soup with beans
Required ingredients:
- red or white beans- 250 g is enough;
- 0.5 kg of potatoes;
- medium bulb;
- 50 g each refined oil and fresh mushrooms.
detailed instructions
Step No. 1. Rinse the mushrooms thoroughly with tap water. Place them in a saucepan. Fill with water. Cook until done. This process takes 20-25 minutes. We don’t pour the broth anywhere. Cooked mushrooms should be cooled. Then we chop them with a knife.
Step No. 2. Wash the potato tubers and peel them. Cut into medium cubes.
Step No. 3. Place the beans in a saucepan, pour cold water. Cook for 60 minutes.
Step No. 4. In a saucepan with mushroom broth add beans and potato cubes. We put it on fire. As soon as the liquid begins to boil, add mushrooms to the future soup. Salt. Cook until the potatoes are softened.
Step No. 5. Chop the peeled onion into cubes. We ship to hot frying pan. Fry using oil. The onion pieces should take on a golden hue. Add this sauté to the pan. After 5 minutes, turn off the heat.
Step No. 6. We have the most aromatic mushroom soup. All that remains is to pour the soup into bowls and invite the household to the table. We recommend serving this dish with black bread. Decorate each serving with chopped herbs or whole sprigs (cilantro, dill).
Product set:
- medium onion - 1 pc.;
- green onions- half a bunch;
- 100 g each and small pasta;
- one large carrot;
- refined oil - 3 tbsp is enough. l.;
- 1.5 liters of broth;
- favorite spices.
Cooking process
Finally
Now you know what mushroom abalone is and how to prepare it properly. Taste qualities This dish will be appreciated by all members of your family. You can cook this soup outdoors using a camping pot.
Once upon a time, when I was still a child, I was no more than 10 years old, I went on an excursion to the Carpathians with my mother. They brought us to the ski lift, and it was so cold there that we quickly froze. And all thoughts were already only about warming food. And there, on the top of the mountain, they sold mushroom soup, which was poured into disposable cups. And that incredible, rich mushroom taste followed me for years. This yushka, with big amount dried mushrooms that tasted just like the rich, warming ones they sold at the top of the mountain, poured into disposable cups.
Traditionally, this yushka is served with homemade noodles, which in Ukraine is called “lokshina”. But they make it with egg, which is no longer Lenten dish. And since I plan to serve such a soup to the table on Holy Evening, industrial, without egg pasta, are more suitable in my case.
If you want to have a yushka, with more best taste, but no longer lean, replace half of the vegetable oil with butter when sautéing.
7-8 servings
Ingredients
- 100 grams dried mushrooms
- 1 onion, finely chopped
- 1 large carrots, grated on a coarse grater
- 3 tbsp. vegetable oil
- Salt and pepper to taste
- 1.5 l broth
- ½ bunch green onions, finely chopped
- 100 grams small pasta
1.
Pour 300 ml of boiling water over the mushrooms. Leave to infuse for 20 minutes.
2.
Strain the mushrooms, reserving the liquid from straining.
3. Heat vegetable oil in a saucepan. Add onions and carrots, add salt, stir and sauté over medium heat for 10 minutes, stirring occasionally.
4.
Pour into the pan, along with the liquid that remains after soaking the mushrooms. Finely chop the mushrooms and also add to the soup. Bring to a boil, reduce heat and simmer for 1 hour.
5.
Turn off the heat, add the green onions and cover with a lid. Leave for 10 minutes and infuse.
6.
In a separate pan, in large quantities Boil pasta in salted boiling water until tender.
Serve the soup very hot, with a small amount pasta and a fresh portion of greens.
Mushroom soup, like other recipes, is prepared differently in every region, village, and even every other housewife. I think this is due to the fact that Western Ukraine borders on four countries and the cuisine is very mixed. So here in Transcarpathia we most often use Hungarian cuisine. I had to name the recipe in Transcarpathian, since I couldn’t find a recipe in Lviv on the Internet.
This recipe was brought to me by my husband from the Lviv region, from the glorious resort village of Slavsko. Or rather, when he brought it, he was treated to mushroom soup, and he described to me in detail what was in this soup, and after my repeated experiments, the soup was right on target, as he said. Of course, you need to cook not from champignons, but from porcini mushrooms. I cooked in winter and, unfortunately, I couldn’t find mushrooms in the forest during this period. Another improvisation of mine is boiled chicken fillet, I still wanted to add some meat. I suggest you try it, the soup is very tasty.
Products
- Chicken fillet – 2 pcs.
- Carrots – 1 pc.
- Sour cream – 300 gr
- Wheat flour – 2 tbsp.
- Onions – 1 pc.
- Salt - to taste
- Fresh champignons – 150 gr
- Ground black pepper – 1 pinch
Preparation
1. To prepare, take onions, carrots, champignons, boiled chicken, sunflower oil, salt, flour, pepper and sour cream.
2. Boil the chicken fillet first, do not drain the broth; later it can be poured into the mushroom soup. Peel the onions and carrots, grate them with a fine grater and blend in a blender. It is possible on the most fine grater grate, which rubs straight into pulp, but I took pity on my hands (since my fingers are often washed off along with the vegetables).
3. Heat a pan, preferably cast iron or with a thick bottom, pour in sunflower oil and fry the onion and carrots for 5 minutes, stirring constantly, add salt. Chop the champignons very finely and fry. The recipes are very different if you cook fresh or dry porcini mushrooms, since porcini mushrooms (or boletus, aspen mushrooms) fresh mushrooms You need to pre-boil and then add the chopped ones to the frying. But dry ones need to be poured with boiling water and kept in water. Then the water is drained, and then crushed, then boiled. The mushrooms are fried along with the liquid.
4. Fry the mushrooms for several minutes, stirring occasionally.
5. Mix flour with sour cream in a bowl. Mandatory rule: V sour cream mixture you need to pour in 100-200 ml cold water from the tap so that when mixing the sour cream mixture with boiling water, flour lumps do not form.
6. Pour about a liter of water or the remaining broth after cooking into the roast. chicken meat, bring to a boil and cook for 5 minutes.
8. Pour sour cream in a thin stream and add water if necessary.
9. Add salt and pepper to the soup and bring to a boil again, turn off the heat. My saucepan is about 2.5-3.0 liters.
10. The soup is ready. Enjoy its wonderful taste!
And for those who prefer lean soups, we suggest that you familiarize yourself with the recipe for a delicious mushroom soup made from champignons ().
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