How delicious and varied to cook boletus soup

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Aspen mushroom is a wonderful mushroom in many respects. Externally, it is very spectacular, with an orange-red or red-brown, sometimes ivory or yellow elegant hat, a strong stocky leg and very tasty white flesh. Finding a boletus family for a mushroom picker is always a joy. After all, the gifts of the forest are good in all dishes, from stewed-fried to stuffing for pies. And what about the fragrant rich broth or soup from "forest products"! That's about them and will be discussed in our article.

Fresh mushroom broth base

So, we have boletus soup on the agenda. It is desirable to cook it from young mushrooms. Old ones, with large hats, it is better not to touch them at all. As a rule, they are completely wormy. Of course, you can wash the mushroom at home, put it in s alted water, and its inhabitants will crawl out of the pulp. However, traces of vital activity of parasites are not removed in this way. And boletus soup instead of usefulness will bring great harm. Therefore, we will follow the mushroom safety technique! Wash high-quality specimens of forest gifts well. You will need 300-400 g of fresh mushrooms. Cut them into medium sized pieces. If boletussmall, put whole in the pan. Or separate the hats from the legs and put them all together. Fill them with one and a half liters of necessarily cold water and put on a strong fire to boil. Then reduce the gas to low and cook for about half an hour or 35 minutes, periodically removing the foam. After that, remove the mushrooms, and strain the broth. The base for the boletus soup is ready. Cut 4-5 potatoes into cubes, 1 carrot into thin strips and 50 g of parsley and celery roots each. Put the vegetables in the broth, s alt and cook until tender. About ten minutes before removing the pan from the heat, put the mushrooms back. When serving boletus soup to the table, season it with sour cream.

Hearty stew

Mushroom boletus soup will be richer and richer in taste if you add grits to it. This type of mushroom goes well with barley. You will now learn how to cook a wonderful stew according to an old Russian recipe. You will need 0.5 kilograms of boletus, 100-120 g of pearl barley, 1-2 carrots, 1 onion and 4 large potatoes. The sorted cereals need to be soaked in advance - for 4 hours. Then rinse it and boil until half cooked. Separately, boil the prepared mushrooms, then remove them, cool and cut into slices. Strain the broth. In vegetable oil, fry the onion, chopped in half rings. Transfer barley, onion frying and diced potatoes and carrots to the broth. Cook until done. S alt and pepper at the end. 5 minutes before turning off, add to your mushroom soup fromaspen mushrooms the main component is mushrooms. Isn't it a great chowder? Especially if, when serving, sprinkle it with parsley or dill, of course, fresh!

Soup with mushrooms and croutons

An excellent dish for dinner will be boletus soup, the recipe of which includes such a pleasant component as croutons. Food ingredients: fresh mushrooms 300 grams, wheat flour one and a half tablespoons. It is seasoned with butter, about 60-65 g, but more is possible, to taste. As well as spices, fresh herbs. The recipe offers to start cooking boletus soup with toast. Dry slices of white bread 2 cm thick in the oven or fry in vegetable oil. Then break them into small pieces. Finely chop the boletus, put in boiling water, s alted in advance, cook them for half an hour. In a small amount of warm water, dilute the flour, but without lumps. Pour it into the soup, stir, continue to cook for another 10 minutes. Add s alt if required. Remove the finished soup from the stove and season with oil. Pour into plates, put croutons in each, pepper, sprinkle with herbs. Did you like the first one? Of course!

Soup with mushrooms and egg

It is very easy and quick to cook the most excellent mushroom soup in the following way. Take half a kilo of boletus, cut them into slices or arbitrary pieces. Chop up a bunch of parsley. Stew mushrooms and greens in a pan in vegetable oil for about 15 minutes. Put greens and s alt to taste. Separatelyfry a spoonful of flour in butter. Pour 3 liters of water into the pan, put celery roots, parsley, carrots cut into circles and cook until tender. Season with fried flour, add mushrooms, let simmer for another 20 minutes. At the very end, add the egg to the soup, stirring so that the yolk does not curdle. Fill the dish with sour cream.