Mushroom soup of white mushrooms in Transcarpathian style. Mushroom soup from champignons

Mushroom soup is a soup made from forest mushrooms. To make the dish thick and rich enough, the recipe may include semolina or flour, which contribute to thickening. As you know, you can find many variations of cooking yushka, and, of course, it comes out rich and tasty. For example, mushroom soup from champignons. Thanks to the use of a certain technique for cutting and cooking champignons, the soup is obtained with a rich mushroom flavor and aroma.

The recipe includes the following ingredients:

• 500 grams of fresh champignons;
• 4 potatoes;
• bulb;
• carrot;
• celery root;
• 4 large spoons sour cream;
• a large spoonful of flour;
• spices;
• 1.5 liters of water;
• bunch of greens.

How to cook:

1. Clean and wash vegetables. Mushrooms can be replaced with porcini mushrooms or other forest varieties, then the yushka will come out more fragrant.
2. Grate carrots, celery root. Chop the onion into small cubes. Cut potatoes into strips.
3. Mushrooms wash, peel, grind, using a coarse grater.
4. Heat a frying pan with 3 tablespoons of oil, send carrots, celery there. Fry until half cooked.
5. Put the onion, mix everything.
6. Add mushrooms. Season with pepper, salt. Cook until liquid has evaporated.
7. Add flour, mix thoroughly.
8. Season with sour cream, combine all components again.
9. At the end, add finely chopped greens. Cook for about 4 minutes, stirring.
10. Boil water and put potatoes in it. Bring to a boil, make less gas. Cook 5 minutes.
11. Pour all the products from the pan into the pan, cook for 5 minutes after the soup boils.

Serving the yushka on the table, decorate with herbs and season with sour cream.

Yushka with champignons

The recipe for chowder includes the following products:

• 400 grams of champignons;
• 40 grams of flour;
• 50 grams of butter;
• 200 grams of 20% sour cream;
• 30 ml vegetable oil;
• spices;
• greenery.

It is necessary to wash the mushrooms well, remove debris, cut into slices and arrange on a baking sheet in one layer, which should be covered with hay. Send to the oven for 3 hours. Dry at 100 degrees.

Prepared stoves will lose moisture, wrinkle and darken. Before preparing soup from them, you need to rinse the mushrooms.

Put a container with 1.5 liters of water on the fire. Until she boils vegetable oil fry finely chopped onion. It should not darken and lose juiciness.

After a couple of minutes, add flour to the onion. It is necessary to thicken the yushki. Mix well, completely covering the sliced ​​​​onion with a flour shell. Then you need to put sour cream. The mass should be homogeneous.

Remove the pan from the stove, put butter, fresh greens.

You can serve the soup with garlic croutons.

Mushroom soup with dried porcini mushrooms

The soup recipe includes the following ingredients:

• 50 grams of dried white mushrooms;
• 2 large spoons of flour;
• 80 ml of refined oil;
• 400 ml of sour cream;
• bulb;
• carrot;
• spices.

Before cooking, prepare vegetables by washing and peeling.

Dried mushrooms have a fairly solid structure, so they must be soaked in boiling water for 15 minutes. Drain the water from the prepared mushrooms, it is not required. Throw the product on a sieve so that all excess liquid is gone.

At the frying stage, grind the onion for fine grater. Fry it in oil, season with salt. Next, chop the carrot, send it to the onion. Fry for 3 minutes, stirring all the time.

Then send the mushrooms, along with the water in which they were boiled, to the brazier. Mix thoroughly, bring to a boil. Season with salt, pepper.

For dressing, mix flour and 150 ml of water without lumps. Then pour in the sour cream.

Cold water is necessary so that flour lumps do not form in the yushka.

Send the finished mixture to the soup, stirring well using a whisk. Bring the stew to a boil. Boil it for about 5 minutes. Add greens if you like.

Serve the soup with hot peppers.

Preparation of such mushroom first dishes are not difficult, and in time they are prepared quite quickly. You can use any mushrooms in the recipe: fresh, dried, forest. As they say, how many housewives, so many variations of cooking yushka.

It is delicious to eat stew immediately after cooking. You can make croutons from black or white bread and add them to your plate. For a change daily diet don't be afraid to experiment.

The food culture and natural conditions in the Carpathian region are due to ageless traditions and authenticity, which are significantly different from other regions. Among different dishes Carpathian cuisine, many treats include mushrooms. Transcarpathian-style mushroom soup made from dried porcini mushrooms is one of her most popular dishes. And since the Carpathian cuisine is quite diverse, the mushroom soup does not have a strictly fixed recipe. It can always be cooked in different ways, and not only throughout the territory, but also in individual villages, where each housewife uses her own recipe for its preparation.

The most popular mushrooms that are used for cooking all kinds of dishes, is white, which is used both fresh and dried. Often dried mushrooms used as aromatic additive. You can also see the delicious recipe mushroom sauce from dry porcini mushrooms -.

It should be mentioned about important feature this first course. Since the mushroom soup turns out to be quite fragrant and tasty on its own, it does not need the addition of spices. Therefore, in addition to black pepper and herbs, it is not recommended to use any more spices, because. they can distort the characteristic taste of the soup. offers step by step recipe with a photo of cooking a great soup - Transcarpathian-style mushroom soup from white dried mushrooms.

Ingredients:

Dried porcini mushrooms - 100 g

Potatoes - 2-3 pieces

Carrot - 1 piece

Onion - 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

vegetable refined oil- for frying

The process of preparing a delicious and fragrant mushroom soup:

1. Let's start by soaking the mushrooms, which we put in a deep container, pour boiling water ( drinking water). Leave the mushrooms to infuse for 10-15 minutes.

2. Then we clean, wash and cut into cubes about 2-2.5 cm potatoes, which we put in a saucepan, fill everything with water and set to boil.

3. Peel the carrots, wash and cut into strips or cubes. Purified onion twist through a meat grinder or, like carrots, cut into strips.

4. Pour vegetable oil into the pan and sauté carrots and onions in it until golden.

5. In the meantime, remove the mushrooms from the water and cut them into strips. Pour the liquid in which they were soaked into a saucepan with potatoes.

6. Add chopped mushrooms to the pan with carrots and onions.

7. Fry the mushrooms with vegetables for about 5-7 minutes over medium heat.

8. Add to the pot fried mushrooms, carrots and onions.

9. Season the food with salt and pepper, squeeze out the garlic, pour in the sour cream, put the peppercorns with bay leaf. When the soup boils, turn off the fire and leave the dish to infuse for 10 minutes.

Once, when I was still a child, I was then no more than 10 years old, I got with my mother on an excursion to the Carpathians. They brought us to the lift, and it was so cold there that we quickly froze. And already all thoughts were only about warming food. And there, on the top of the mountain, they were selling mushroom soup, which was poured into disposable cups. And that incredible, rich mushroom flavor followed me for years. Here is this yushka, with big amount dried mushrooms, tastes the same as the rich and warming one that was 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 an egg, which is no longer meatless dish. And since I have plans to serve such a yushka to the table for the Holy Evening, industrial, without egg pasta, more suitable in my case.

If you want to have a yushka, with more the best taste, but no longer lean, replace half of the vegetable oil with butter during passivation.

7-8 servings

Ingredients

• 100 grams dried mushrooms
• 1 onion, finely chopped
• 1 large carrot, grated coarse grater
• 3 tbsp vegetable oil
• Salt and pepper to taste
• 1.5 l broth
• ½ bunch green onion, finely chopped
• 100g small pasta

1. Mushrooms pour 300 ml of boiling water. Leave for 20 minutes to infuse.
2. Drain the mushrooms, keeping the liquid from draining.

3. Heat vegetable oil in a saucepan. Add onions and carrots, salt, mix 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 put in the soup. Bring to a boil, reduce heat and simmer for 1 hour.
5. Turn off the fire, add green onion and cover with a lid. Leave for 10 minutes, insist.
6. IN separate saucepan, V in large numbers Boil pasta in salted, boiling water until tender.
Serve the soup very hot, with some pasta and fresh greens.

Calories: Not specified
Cooking time: Not indicated

Mushroom yushka is the most popular first course in the Carpathian region. it is in the Carpathians that mushrooms grow in huge amount. An interesting fact is that the mushroom soup of its original recipe does not have, because in each village, even in one village, the dish can be prepared in different ways. Each hostess has her own secrets and subtleties of cooking, which she keeps and passes on from generation to generation.
Most often, porcini mushrooms are used for yushka, fresh in season, dried or frozen in winter. Mushroom soup made from dry porcini mushrooms in Transcarpathian style turns out to be incredibly tasty. Also suitable for dishes and other varieties of mushrooms, such as boletus, mushrooms, boletus. However, the most fragrant and delicious soup obtained with porcini mushrooms. You can add any products to the yushka. Many Transcarpathian families they like to put, which has the name "lokshina". All kinds of vegetables are also suitable: potatoes, carrots, onions.
I would like to draw your attention to the fact that Transcarpathian-style mushroom soup is quite fragrant and original, so it does not require any additions, in the form of spices and spices. Therefore, for cooking, I recommend using only pepper, and possibly a leaf of bay leaf.

- dry porcini mushrooms - 20 grams,
- potatoes - 2 pcs.,
- carrots - 1 pc.,
- onion - 1 pc.,
- garlic - 2 cloves,
- sour cream - 3-4 tablespoons,
- allspice peas - 3 pcs.,

Recipe with photo step by step:

To prepare the Transcarpathian yushka, pour dry mushrooms with boiling water and leave for 20 minutes to swell.




Peel potatoes, wash, cut into cubes, cover with water, put Bay leaf, peppercorns and put on the stove to cook.




Wash the peeled carrots and cut into cubes or grate on a coarse grater. Peel the onion and chop or twist through a meat grinder. Last option suitable for those who can not stand the taste of boiled onions in soup.




When the mushrooms swell, remove them and cut into strips. Do not pour out the mushroom liquid!






In a frying pan in vegetable oil, fry carrots, onions and mushrooms until golden. For greater satiety, you can fry in butter.




Pour the mushroom liquid through cheesecloth folded in half into a saucepan with boiled potatoes.




Add the fried potatoes to the pot and continue to cook the soup until the potatoes are ready.




5 minutes before the end of cooking, add sour cream, garlic passed through a press, salt and pepper.






Let the soup simmer for 5 minutes and serve immediately when ready. Mushroom soup in the Carpathian style of porcini mushrooms will appeal to everyone, we assure you.
We also offer you to cook for dinner

I give two recipes, and especially for the prolific Andrei Sotnik, so that he knows that mushrooms are not only pickled))))

We already know what a "chowder" is. Now the word " soup» most often referred to as quite thick and for the most part easy-to-prepare soups prepared in the tradition home cooking- Russian, Italian, Spanish, Oriental and so on. NOT TO BE CONFUSED WITH YUSHKA. Yushka - soup or stew Ukrainian cuisine. Initially, ‘yuhoy’ was called the liquid part of the fish soup, but over time, the modified name - ‘yushka’ - was used to refer to the liquid part of any stew and soup on meat or fish broth. According to Dahl: YUHA Well. church meat broth, fish, stew in general. South Yushka app. the same, any fat, especially fish. Yushka is cooked with vegetables, cereals, ears and dumplings. IT'S CLEAR? (photo from internet)

Most often, yushka, especially mushroom yushka, is cooked in the Carpathians. Mushroom soup - one of the most favorite traditional soups for residents of the Carpathian region. It's tasty, nutritious and nutritious dish does not have a strictly fixed prescription. In the same village in each family, this soup can be prepared using different ingredients and cooking methods. Most often, Transcarpathian-style mushroom soup is prepared from porcini mushrooms. To enhance the taste and give a special consistency, sometimes use mushroom flour(ground dried mushrooms). During those times when fresh mushrooms no, mushroom soup is made from dried mushrooms prepared 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 to be quite tasty and fragrant. Therefore, you should not add anything other than black to this dish. ground pepper And a small amount greenery. Other spices will more likely distort the characteristic taste this soup. This dish is something between the first and second. They eat it with spoons. IN culinary traditions this region intertwined the motives of Hungarian, Czech, Slovak, Hutsul, Austrian, Polish, Ukrainian and many other cuisines. Carpathian cuisine unique and idiosyncratic. In every village you can find dishes that have not been found anywhere else. And I drag all the goodies into my cookbook and cook later. True, some substitutions still have to be made, well, not the Carpathians, you know ... Yushka is prepared from real porcini mushrooms, but considering that it is November outside and we are not in the Carpathians, and especially where Andrey Sotnik is, you can replace porcini mushrooms are simply forest mushrooms - the smell and taste will be awesome. I cook yushka according to two recipes, they are equally good, I will tell you: with potatoes and with noodles. I have homemade noodles, I always have them, twisted on the testicle, dried, stored in linen bag. Who does not have, or twist laziness - you can take pasta from durum varieties wheat, those that will just go with spirals, or you can also noodles ... I made 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); milk - 0.5 l .; fat sour cream 20% - 300 g; flour - 1 tbsp; salt, pepper, bitter and fragrant to taste.

Cooking: fry the onion in melted butter, a little sugar for caramelization, we start frying when the butter is a little melted, you can do it on vegetable oil, no worse, but I'm so used to it. Add the mushrooms to the onion and fry together. We dilute a tablespoon of flour in milk, add to the mushrooms and torment over low heat for 5-7 minutes, stirring slightly, then add sour cream and torment for another 5-7 minutes over low heat, salt, pepper, the mixture is slightly thick. Separately, boil the noodles or what you have, put them in a bowl, pour our sauce and eat heartily, enjoy ...

The second option with potatoes is also a bomb.

For him, we need: white mushrooms - 300-400 g, you can take forest or frozen ones; onion - 1 pc;, we take less sour cream - 5 tbsp. spoons, flour - 1 tbsp. spoon, mushroom flour (ground dry mushrooms) - 2 tablespoons to enhance the taste; salt, pepper, bitter and fragrant to taste, a little greenery - parsley is very useful here, but a little, and of course butter, I do on melted butter, or on vegetable.

My potatoes, peel, cut into cubes, semicircles, as you like, cook in about 2 liters of water. Cooking mushrooms, cut onions, my greens, dry, cut. Fry the onion in oil in a 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 all this to the pan, season with MUSHROOM FLOUR and cook, stirring for another 5 minutes.

Pour the finished yushka into beautiful ceramic (necessarily, it’s tastier) bowls, season with sour cream, chopped herbs (parsley), you can add a little finely chopped garlic - for an amateur.

AND ALWAYS, BEFORE YUSHKA SERVE A PISYASHA GORILKA, STARKA OR ANY OTHER TINCTURE - WHO HAS WHAT! AND ENJOY WITH BLACK BREAD!