Many mushrooms are not inferior to meat products in terms of their nutritional value, therefore they are often used in first courses. Soup from fresh boletus boletus has a rich broth and excellent aroma. A large number of cooking methods will allow every housewife to choose the perfect recipe based on their gastronomic preferences.
How to cook boletus soup
To prepare the right first course, the raw materials used must be carefully selected. It is recommended to pick mushrooms on your own away from large cities and industrial enterprises. If experience in quiet hunting is not enough, you can purchase goods from familiar mushroom pickers.
It is best to give preference to strong young specimens with a dense cap and a clean leg. The cut should be free of mold and insect damage. Old aspen mushrooms lose their structure, so it is better to refrain from using them.
There are several ways to make soup. The recipe for the first course of fresh boletus is considered traditional. In this case, they only need to be washed and the damaged areas removed, after which you can proceed to direct cooking. You can also cook an excellent dish from both dried mushrooms and frozen ones.
How to cook fresh boletus soup
Making the first course from freshly plucked gifts from the forest is the most traditional option. Most gourmets believe that it is fresh mushrooms that maximize their taste. The soup is very rich and aromatic.
Fresh aspen mushrooms - the key to a great rich broth
Before you start cooking, it is necessary to carry out the primary processing of aspen mushrooms. To do this, they are washed in running water, removing dirt, sand and leaf particles. With a knife, areas damaged by insects and rot are removed.
The next step is additional heat treatment of fresh boletus boletus. They are cut into pieces and boiled in boiling water for 15-20 minutes. Then they are thrown into a colander to drain off excess water. The prepared product is slightly dried and proceeded to further cooking.
There is a lot of controversy about how long it takes to cook mushroom broth. According to the traditional recipe for fresh boletus soup, a 15-20 minute boil is enough before adding the rest of the ingredients to the broth. In total, it turns out that the boletus boils are boiled for about an hour - enough time to obtain a rich broth.
How to cook dried boletus soup
Drying the fruits of a quiet hunt is a great way to use them in winter and spring.Cooking first courses from dried boletus will allow you to enjoy the gifts of summer with virtually no loss of taste and aroma. Since the raw material has already been washed and processed, it does not need additional boiling.
For a recipe for dried boletus mushroom soup, it is not necessary to soak the product in water for a long time. It is enough to hold the mushrooms in a container of liquid for about an hour before cooking. Cooking broth, in contrast to the method using fresh product, takes a little more time. On average, about half an hour of boiling takes place before adding additional ingredients.
How to cook frozen boletus mushroom soup
Freezing mushrooms is a great alternative to more traditional drying. This method allows you to preserve the juiciness of the product and its natural aroma for further culinary delights. Since the cold destroys most of the harmful organisms, additional heat treatment is not required for such a product.
Frozen aspen mushrooms retain their aroma and great taste
It is very important to properly defrost it before preparing the soup. In no case should the aspen mushrooms be placed in hot water - their structure will resemble a slimy porridge. It is best to leave the frozen food in the refrigerator overnight. At a temperature of 3-5 degrees, optimal defrosting will be ensured without losing excess moisture.
According to the recipe for frozen boletus soup, cooking is the same as in the case of fresh ones. It is enough to keep them in boiling water over medium heat for about 20 minutes to get an excellent broth. Then you can add additional ingredients.
Boletus soup recipes
Depending on your culinary preferences, you can prepare a large number of first courses using this type of mushroom. The most popular are classic soups made from fresh boletus boletus with the addition of vegetables - potatoes, onions and carrots. You can also add cereals to the broth - rice, buckwheat or barley.
There are also more alternative cooking methods. Chicken or meat broth can be used as a soup base. Use the hand blender to turn a meal into a puree soup. There are also a large number of recipes combining different types of mushrooms - boletus, boletus or butter.
The classic recipe for mushroom boletus soup
The most common way to prepare a mushroom first course is a light lean broth with a minimum of vegetables. This soup allows you to enjoy the pure taste and aroma of fresh mushrooms.
To prepare such a dish you will need:
- 600 g fresh boletus;
- 1 onion;
- 1 carrot;
- a small bunch of greens;
- salt and ground pepper to taste.
The classic recipe allows you to fully enjoy the pure mushroom flavor
Pre-processed mushrooms are spread in a 3 liter saucepan, filled with water and put on medium heat. The broth will be ready after boiling for 20 minutes. During this time, it is necessary to fry chopped onions and carrots until golden brown. Then they are laid out in broth, a little salt and ground pepper are added there. The soup is boiled for another 10 minutes, then removed from the heat and sprinkled with finely chopped herbs.
Fresh boletus soup with potatoes
Adding potatoes to mushroom broth makes it more satisfying. This dish is ideal during fasting when you need to refrain from eating meat products.
To prepare a 3 liter pot of soup you will need:
- 500 g fresh boletus;
- 500 g potatoes;
- greens to taste;
- 1 medium carrot;
- 100 g of onions;
- salt to taste.
Cut the mushrooms into small pieces, put them in a saucepan, cover with water and put on fire.As soon as the liquid boils, the flame is reduced to a minimum. The broth is boiled for 1/3 hour. During this time, finely chopped onions and carrots are sauteed in a frying pan until golden brown.
Potatoes make soup more satisfying and nutritious
Cut the potatoes into sticks and put them in the boiling broth. Fried vegetables and herbs are also added there. The soup is boiled until the potatoes are fully cooked. After that, it is salted to taste and seasoned with black pepper.
White and boletus soup
To make the taste of the finished product more noble, you can combine several types of mushrooms in one recipe. White is best combined with fresh boletus. They provide the broth with great richness and bright aroma. To prepare such a dish you will need:
- 300 g of porcini mushrooms;
- 300 g fresh boletus;
- 3 liters of water;
- 500 g potatoes;
- 2 small onions;
- 150 g carrots;
- salt and pepper if desired;
- frying oil.
The mushrooms are washed in running water, the damaged areas are removed and cut into small cubes. They are laid out in a saucepan, water is added and put on fire. To get the perfect broth, you need to boil fresh mushrooms for about 20-25 minutes over low heat, periodically removing the resulting foam.
Porcini mushrooms add a more noble taste and bright aroma to the broth.
During this time, you need to prepare vegetables. The carrots are grated and fried in a pan with finely chopped onions until cooked. The potatoes are divided into cubes. As soon as the broth is ready, all the vegetables are put into it. Potatoes are the indicator of the dish - as soon as they become soft, you can remove the soup from the stove. Season the finished product with ground pepper and a little salt. Fresh mushroom soup is poured into plates and seasoned with herbs and sour cream.
Boletus and boletus mushroom soup
Boletus boletus are the most frequent companion of boletus boletus in cooking dishes from different types of mushrooms. This combination allows you to get a nourishing rich broth, which, in terms of its nutritional qualities, is not inferior even to meat broth. For a 3 liter pot you will need:
- 300 g fresh boletus;
- 300 g fresh boletus;
- 300 g potatoes;
- 1 large onion;
- 1 carrot;
- 1 bay leaf;
- vegetable oil for frying;
- salt to taste.
Boletus and boletus boletus are cut into small cubes and placed in boiling water for 20 minutes. While the mushrooms are boiling, you need to cook the vegetables. Peel the onion, cut into small pieces and sauté in vegetable oil until transparent. Then carrots grated on a coarse grater are added to it and fried until golden brown.
Boletus mushrooms are ideally combined with most mushrooms
Potatoes cut into cubes are added to the mushroom broth and boiled until fully cooked. Then the previously prepared frying is laid out in it, boiled for 5 minutes and removed from heat. The finished soup is seasoned with bay leaves and salt. Before serving, the first dish should be infused for 15-20 minutes.
Boletus cream soup
For a more sophisticated first course, you can use a classic French recipe. The finished product is grinded with a submersible blender until smooth with the addition of cream. The dish turns out to be incredibly tasty and satisfying.
To prepare such a thick gourmet soup, you will need:
- 600 ml of water;
- 500 g fresh boletus;
- 200 ml of 10% cream;
- 2 onions;
- 4 cloves of garlic;
- 50 g butter;
- 2 tbsp. l. wheat flour;
- salt to taste;
- a small bunch of parsley.
Peel and cut the onion into small pieces. It is fried in a large saucepan in butter until transparent. After that, chopped fresh boletus and garlic are added to it. As soon as the mushrooms are covered with a golden crust, water is poured into them and brought to a boil.
Cream soup is best served with croutons
Boil boletus for 10 minutes. Then cream is poured into them and wheat flour is added. The stewpan is removed from the heat and its contents are cooled. Using an immersion blender, the dish is turned into a homogeneous mass. It is salted to taste, garnished with fresh herbs and served.
Redhead mushroom holder
This interesting name hides a very thick and rich mushroom soup. It requires a rather long cooking time, which makes the broth incredibly rich and satisfying.
For the recipe for mushroom boletus, use:
- 3 liters of water;
- 500 g fresh mushrooms;
- 2 onions;
- 2 small carrots;
- 2 bay leaves;
- 600 g potatoes;
- salt to taste.
Boletus boletuses are thoroughly washed in cold water, damaged areas are removed and cut into small cubes. They are laid out in a saucepan of boiling water and boiled for about half an hour until a nourishing rich broth is obtained. After that, the boletus is taken out with a slotted spoon and fried until golden brown.
Gribovnitsa is a traditional dish of Russian and Belarusian cuisine
While the broth is preparing, it is worth frying with fresh vegetables. The onion is finely chopped and sautéed over low heat. Grated carrots are added to it and fried until golden brown. The potatoes are cut into cubes and put into the broth along with the mushrooms. The soup is boiled for about 15 minutes, then frying and bay leaves are added to it. After another 5 minutes of boiling, remove the pan from the stove. The finished product is salted and served.
Fresh boletus soup with noodles
Pasta goes well with mushroom broth, giving it a satiety. Vermicelli is often used as an alternative to potatoes.
To prepare mushroom soup from fresh boletus boletus with noodles, you will need:
- 300 g of the main ingredient;
- 2 liters of water;
- 150 g pasta;
- 1 onion;
- 1 carrot;
- sunflower oil for frying;
- 1 bay leaf;
- salt to taste.
The first step is to prepare a frying of fresh vegetables. Finely chop onions and carrots and fry in a little vegetable oil until golden brown. While the vegetables are stewing, a mushroom broth is prepared. Fresh boletus boletuses are cleaned of dirt and cut into small cubes.
You can use any vermicelli - homemade or purchased
Mushrooms are placed in a saucepan, filled with clean water and placed on the stove. The broth will be ready after 20 minutes of boiling. Do not forget to periodically remove scale and mushroom foam from the surface of the water. Further, frying and noodles are added to the broth. As soon as the pasta is tender, remove the pan from the heat. The broth is salted to your liking and seasoned with bay leaves.
Boletus soup with meat broth
Many housewives prefer to cook first courses with mushrooms in a more traditional broth. Both chicken and pork or beef can be used as the basis for the broth. It is best to use bones - the broth will be more satisfying and rich.
On average, 2 liters of finished beef broth are used:
- 500 g potatoes;
- 300 g fresh boletus;
- 100 g of onions;
- 100 g carrots;
- frying oil;
- Bay leaf;
- salt to taste.
The potatoes are peeled and cut into small cubes. Carrots and onions are finely chopped and fried in sunflower oil until golden brown. Fresh mushrooms are washed, cut into small pieces and fried in a separate pan until crisp.
Meat broth makes soup more satisfying and rich
All ingredients are mixed in a large saucepan and covered with broth. The soup is boiled until the potatoes are fully cooked. Then it is removed from the heat, salted and seasoned with bay leaves. The dish is served to the table, seasoned with sour cream or fresh herbs.
Boletus soup with barley
Adding pearl barley to the first courses is a classic way to make the broth more satisfying.This recipe for mushroom soup made from fresh boletus has not lost its relevance for several centuries.
To prepare it you will need:
- 500 g fresh mushrooms;
- 5 potatoes;
- 100 g of pearl barley;
- 2 small onions;
- 1 carrot;
- butter for frying;
- salt to taste.
Barley is boiled in 2-3 liters of water. After the cereal is ready, the water is poured from it into a separate saucepan. While the barley is being cooked, boletus boletuses are boiled for 10 minutes, then cut into pieces and fried in butter until golden brown.
Pearl barley is a traditional addition for mushroom soup
The potatoes are cut into cubes. The onions are finely chopped and sautéed over low heat. Then add carrots to it and stew it until soft. All ingredients are placed in a pearl barley broth. The soup is boiled until the potatoes are fully cooked.
Calorie boletus soup
Due to their unique composition, fresh mushrooms can surprise you with a fairly low calorie content. This quality of the finished meal allows it to take its rightful place in nutrition programs for people who are struggling with overweight, as well as striving to eat only healthy food. 100 g of the product contains:
- proteins - 1.9 g;
- fats - 2.4 g;
- carbohydrates - 5.7 g;
- calories - 50 kcal.
Such indicators of nutritional value are characteristic only for the classic version of the soup. The addition of additional ingredients can significantly change the BJU performance. The inclusion of ingredients such as cream, butter or potatoes will make the soup more nutritious.
Conclusion
Fresh boletus soup is very aromatic and tasty. A rich broth is the key to a hearty meal. A large number of recipes with a variety of ingredients will allow everyone to choose the perfect combination of products.
