Mushrooms provide nutritious and high-calorie dishes and are a traditional product in Russian cuisine. The variety and abundance of these forest gifts makes mushroom cuisine especially colorful. After reading the article and reading the recipes and step-by-step instructions, you can cook many different soups from boletus.
Selection and preparation of ingredients
Refueling soups, which were previously called chowder, are considered exclusively Russian origin as the main dishes, and there is no such diversity in any national cuisine.
Before preparing mushroom soups, you should familiarize yourself with tips for choosing and preparing the ingredients:
- before cooking, the brown mushrooms need to be cleaned: scrub the top layer off the leg and cut off the dirty ends, remove the undermated part from old mushrooms, since the ripened spores are almost not digested. In case of severe contamination, rinse the birch mushrooms under high pressure with clean water (mushrooms like a shower rather than a bath) - this helps to preserve the smell and dry soluble components of the birch bark;
- boletus and boletus are not very suitable for cooking first courses, as the broth takes on a dark color. To avoid this, before boiling, pour them with boiling water and let stand for 10-15 minutes, then rinse with cold water and proceed with the further cooking process. Another way is to withstand peeled mushrooms in salted water, adding a little vinegar;
- mushrooms with dense pulp (birch bark, boletus boletus) have the same taste and dryness, so they can be cooked together. Cut them should be as small and thinner as possible - so they give a better flavor, and cooking time is reduced. Cooked mushrooms sink to the bottom;
- instead of water, you can use vegetable or chicken broth, or broth cubes. The amount of liquid (ml) should be added at least 2 times more than the weight (g) of the mushrooms;
- roots, carrots, celery give the finished dish a sweet;
- when slicing onions, the radicular part should not be cut to the end - this will not allow the bulb to fall apart and facilitate the process;
- not everyone loves boiled onions in soup, so you can chop it with a blender, grate or put the whole onion, and after the end of the resistance, remove and discard;
- bay leaves, allspice and peas, coriander, garlic add their spicy notes to the aroma. Add these products in 7-10 minutes. until the soup is ready;
- sour cream in mushroom soup simplifies the taste of the dish, but gives it softness, and the liquid becomes lighter, which is important when cooking boletus;
- the addition of cereals makes mushroom soups thicker and more nutritious without damping the aromas of the main ingredient.
Recipes for cooking soup from boletus
Below are a few ways to make boletus soups with various ingredients.
Classic recipe
3 40 minutes
peeled boletus
500 g
sour cream
2 tbsp. l (optional)
Nutritional value per 100 g:
- Peel and chop large onions.
- In the container where the soup will be cooked, melt the butter, put onions and chopped garlic. Pass until soft, but not brown, about 8-10 minutes.
- Add chopped mushrooms and simmer over high heat for 3-5 minutes. Once the liquid has evaporated, sprinkle with flour and mix.
- Pour water into the container, mix the contents, salt, wait for the boil and reduce the heat.
- Boil for 20 minutes. under a lid over low heat with a low boil.
- In 10 minutes until ready to put spices.
- Leave to infuse for 5 minutes. after turning off the fire and serve, seasoning with sour cream and herbs if desired.
Important! Mushrooms need to be cut and peeled only with a stainless steel knife, otherwise they will deteriorate and acquire a metallic flavor.
With potatoes
6 40 minutes
fresh peeled boletus
500 g
medium potato
4 tubers
sour cream
100 g (optional)
Nutritional value per 100 g:
- Peel potatoes, carrots and onions.
- Cut mushrooms and potatoes into strips, onions - into cubes, grate carrots on a coarse grater.
- Melt the butter in a pan and sauté the onions and carrots until soft.
- Add mushrooms and fry.
- Pour 2 liters of water into the pan, boil, and then put the potatoes and the fried mixture from the pan.
- Add peas and salt.
- Boil until potatoes are cooked (20 min.) And remove from heat.
- 5 minutes insist, pour on plates, seasoning with sour cream and herbs.
You can add other vegetables in the cooking process: zucchini, bell pepper, tomatoes, based on your preferences.
With boletus
6 40 minutes
fresh peeled boletus
300 g
fresh peeled boletus
300 g
vegetable or water broth
2.5 l
sour cream
100 g (optional)
Nutritional value per 100 g:
- For mushrooms, separate the hats from the legs and cut separately into pieces of the same size.
- Hats to pour over boiling water, toss in a colander.
- Pour water into the pan, boil and load the mushroom caps. Cook for 20 minutes.
- Melt butter in a pan and fry chopped roots, onions and mushroom legs. At the end, add flour and mix.
- Put the sauté in a saucepan with hats, salt, add spices and cook for another 10 minutes.
- When serving, season with sour cream and garnish with herbs.
With potato noodles
640 minutes
fresh peeled boletus
500 g
vegetable or water broth
2.5 l
Nutritional value per 100 g:
- For mushrooms, separate the hats from the legs and cut thinly separately. Hats pour over boiling water and strain.
- Peel and finely chop vegetables and roots.
- Put in a pan with melted butter, sauté.
- Add mushroom legs and fry.
- Boil water, add potatoes, mushroom caps and sauté from the pan, salt, spices. Simmer for 20 minutes.
- Boil vermicelli separately (homemade noodles or other pasta).
- In the prepared hot mushroom soup add vermicelli, season it with yolks, ground in milk, sprinkle with herbs, season with black ground pepper.
Important! You can freeze the mushrooms fresh, and the soup from the boletus can be easily prepared not only in the mushroom season, but also in winter. Such mushrooms are laid in boiling water without preliminary defrosting.
With barley
6 60 minutes
peeled boletus
300 g
black peppercorns
4 things.
coriander in grains
1 tsp
Nutritional value per 100 g:
- In a stainless steel pan, melt the butter and pour the vegetable.
- Finely chop the onion, add to the pan and lightly fry until transparent.
- Grate the carrots and celery root on a coarse grater or cut into strips, and adding to the onion, simmer for 5-10 minutes under the lid, stirring.
- Cut mushrooms and add to the fried vegetables. Wait for the evaporation of all the liquid secreted by the mushrooms.
- Pour water into the pan, lay pearl barley washed under running water, spices (can be tied into a cloth), bring to a boil.
- Reduce heat, salt, cover and cook for 40 minutes.
- Serve as desired with sour cream and favorite herbs.
Barley will boil faster if you soak it at night in cold water. Instead of pearl barley, buckwheat can be used.
With cheese
3 30 minutes
peeled boletus
200 g
soft cheese (feta, mascarpone, processed)
100 g
petiole celery
1 stalk
Nutritional value per 100 g:
- Finely chop the mushrooms, put in a dry frying pan and evaporate all the liquid.
- Add butter, chopped onions, chopped carrots, celery, garlic to the birch mushrooms and sauté all the ingredients for 10-15 minutes, stirring.
- Boil water in a saucepan, put potatoes, cut into strips, spices and salt. After adding the sauté, cook until cooked for 20 minutes.
- Mash the cheese with a fork, season it with soup and cook for 5 minutes. before dissolving.
- Serve in bowls, sprinkled with herbs and seasoning with ground black pepper.
Did you know? In Georgian cuisine, there is only one filling soup - kharcho, and in European cuisine mashed soups are preferred.
With chicken
6 40 minutes
fresh boletus
300 g
ground black pepper
taste
Nutritional value per 100 g:
- Pour water into a two-liter pan, put the chicken fillet, bring to a boil, remove the foam. Simmer for 20 minutes.
- Cut the mushrooms, put in a dry pan, evaporate the liquid.
- Add oil, finely chopped carrots, celery stalks and leeks. Stew until soft.
- Put the mixture from the pan into the broth with chicken, season with spices, salt and boil for 15 minutes.
- Pour the finished soup into plates, put a piece of chicken meat in each, sprinkle with herbs and pepper.
Instead of chicken, you can use meat with bone or offal.
Did you know? Julien is not only a mushroom dish, but also a method of slicing vegetables (root crops) into strips, as well as thin onion rings and tomatoes.
Having learned how to cook mushroom soups, you can diversify your diet, and following the instructions given exactly, you will never be mistaken in the cooking process. For those who monitor the calorie intake of meals, information on the nutritional value of each type of soup will be useful.
