Content
The stump soup is aromatic and very appetizing. It will compete with meat cabbage soup, borscht and okroshka. Obabki are delicious mushrooms that grow in the Primorsky Territory and the Caucasus.
How much to cook for soup
Fresh mushrooms are fried with onions before adding to the broth
The duration of the heat treatment depends on the type of stump - they can be dried, fresh or frozen. Dried ones are boiled for about an hour, then chopped into small or medium pieces, fresh and frozen ones are first fried with onions, and then boiled until the potatoes are cooked.
How to make mushroom soup from stumps
In addition to mushrooms, potatoes are also added to the soup. It is cut into cubes or slices of arbitrary sizes. Sometimes this is where the preliminary preparation ends. But there are original recipes in which potatoes are pre-fried in a pan to give a special taste or, at all, are not added. Carrots are also added to the soup. It is rubbed on a fine grater, cut into pieces, or stars and gears are cut out so that the dish is not only tasty, but also beautiful.
Onions are used onions or leeks. The latter has a stronger pleasant aroma. The onions are finely chopped and fried in vegetable oil or butter, sometimes in a mixture of both. When the product turns golden, add the mushrooms. Onion and mushroom frying is salted and pepper to enhance the pleasant taste.
From fresh
Fresh butterscotch has a dense, fleshy pulp that tastes good. They are good edible species and do not need to be cooked for a long time. Most often, experienced mushroom pickers simply fry them fresh and then add them to the soup.
From dried
Dried stumps are first poured with boiling water for a few minutes, so they cook faster, especially if they are thinly sliced. Then it is boiled for 30-40 minutes. over low heat. The finished mushroom broth is filtered through a sieve. Boiled mushrooms are washed under running water to remove sand and left to dry on a sieve or colander. The broth is set aside to cool, the sand will settle to the bottom and it can be removed by draining the upper clean liquid into the pan.
From frozen
Freeze the limbs fresh and boiled. You don't need to defrost it before adding it to the broth. Use the entire portion at once, mushrooms are not subject to re-freezing.
Stump soup recipes
The basis of a delicious mushroom soup is a good broth, you need to be careful about its preparation. For satiety and thickness, pasta is sometimes added.
Soup-puree from stumps
Mushroom puree soup is used in dietary nutrition
This recipe requires boiled frozen mushrooms. From spices Provencal herbs or tarragon and ground allspice are well suited. Products:
- onion - 1 pc.;
- carrots - 1 pc.;
- obabki - a container with a volume of 0.5 liters;
- cream - 150 ml;
- potatoes - 3 pcs.;
- salt and spices - to your taste;
- water - 1.5 l.;
- vegetable oil - 50 ml;
- bread for croutons - 300 g.
Preparation:
- Onions are fried in a pan, when it becomes soft, add carrots to it. Fry over low heat, covered for 10 minutes.
- Peel potatoes and cut into cubes.
- Thawed mushrooms are added to carrots and onions. Leave to simmer under the lid for 10 minutes.
- When the water boils, add potatoes to it. As soon as it becomes soft, turn off the heating.
- The grounds are transferred with a slotted spoon to another container to grind with a blender.
- After grinding, the contents are again poured into a saucepan, spices and cream are added, put on fire until boiling. When the first bubbles appear on the surface, the heating is turned off.
When serving, the soup is garnished with fresh dill and bread croutons fried in butter.
Mushroom soup made from fresh stumps
Mushroom soup can be made with potatoes and noodles
Such a delicious and satisfying mushroom dish can be cooked on a campfire trip or at home in the kitchen.
Preparation:
- forest fruits - 500 g;
- potatoes - 5 pcs.;
- carrots - 1 pc. ;
- onion - 1 pc.;
- pasta - 100 g;
- lean oil - 50 ml.;
- spices and salt - as needed;
- water - 5 l.
Preparation:
- Dice the peeled potatoes.
- Grind vegetables. First, onions are fried in oil, then carrots are added to it, slightly salted. While stirring, keep on fire for 10 minutes.
- Potatoes, bay leaves and peppercorns are sent to boiling water.
- Washed and chopped trimmings are added to carrots and onions. Fry everything together for about 10 minutes.
- Fry with mushrooms, two handfuls of pasta, and chopped greens are sent to the pot to the potatoes. Cook everything together for five minutes.
The finished soup has a very rich and pleasant taste. When serving, you can add 2 tbsp. l. sour cream.
Dried stump soup
Mushroom soup with sour cream is prepared in the Carpathians
In such a soup there are no potatoes, cereals and pasta - only lumps and carrots with onions, but the dish turns out to be rich and satisfying.
Products:
- dry mushrooms - 50 g;
- water - 4 l;
- carrots - 1 pc.;
- onions - 2 pcs.;
- butter - 50 g;
- vegetable oil - 2 tbsp. l .;
- sour cream - 100 g;
- flour - 1-1.5 tbsp. l .;
- salt and spices - as needed.
Preparation:
- Dried mushrooms are poured with water and left in a saucepan under the lid for 15 minutes. Then it is boiled over low heat for about an hour.
- Strain the ready-made broth through a sieve, set the cooked chunks to cool.
- The carrots are grated on a fine grater and sent to a saucepan with broth. Add the soup to taste, add two bay leaves and ground black pepper.
- Small onion heads are peeled and finely chopped, placed in a preheated pan with butter. A little pepper and salt.
- Fry the onion until lightly golden, adding vegetable oil in the process. Transfer to a plate.
- Finely chop the limbs.
- Flour is fried in a frying pan in butter. It should darken. Reduce the fire so that the oil does not burn.
- When the flour is slightly browned, season it with sour cream. Keep on fire for one minute, stirring well, then turn off the heating.
- Pour mushroom broth from a saucepan to the flour mass using a ladle, stir well with a whisk. When the mass becomes homogeneous and liquid, pour it into a saucepan with the remaining yushka.
- Now they put fried onions and chopped slices into the broth, put on the fire. When the boiling process begins, the heating is turned off, the soup is ready.
You don't need to sprinkle such a soup with herbs, you don't feel the flour in it at all, it turns out to be light, beautiful and fragrant.
Conclusion
The stump soup is fragrant and delicious. You can prepare a mushroom harvest in the fall, collecting it in the forest, and then boil rich broths for a whole year. Dried and frozen forest mushrooms are also sold in shops.
