Mushroom soup from salted milk mushrooms. Gruzdyanka: the best recipes for royal mushroom soup

It's time for mushrooms - autumn. Foresters collect a rich mushroom harvest and make various preparations and side dishes. First courses are especially tasty, as fresh mushrooms are fragrant and very appetizing. It gives the broth richness and saturation, which is why the soup can be cooked lean, without meat products, chicken or beef.

For the winter, mushrooms are pickled, frozen or salted. Salted milk mushrooms, having gained aroma and taste, become fragrant and tender. With garlic, currant leaves, spices and seasonings, you get an amazing yummy. In the Urals, the dish is called “gruzdyanka”. Preparing such a stew is easy and fast. For convenience, photos are attached to our recipe. Try to cook a traditional Russian dish right in your kitchen. There are many different simple video recipes for mushroom soups published on our website.

Pickled mushroom soup recipe

Rinse mushrooms in cool running water several times. For this procedure, you can use a colander or a comfortable sieve. Mushrooms cut into strips or arbitrary portions.
Peel the onion from the husk, chop into thin half rings or medium cubes.
Wash carrots from earth and dirt. Remove peel and stems. Grate into strips using a grater, blender or cut with a knife in the shape of a triangle, a circle.
Grease the pan with vegetable oil. Put on medium fire. When it characteristically sizzles and the dishes are warm enough, send the onion to fry, stirring regularly, until a pleasant golden color. Next put the carrots. Simmer for 5 minutes without lowering the heat. Turn off the gas. Move the roast to the side.
Pour purified water into a saucepan. Add a few leaves of parsley. Put on the stove, boil.
Cut the skin off the potatoes. Wash the fruits from dirt, get rid of the "eyes". Divide into medium cubes. Drop potatoes into boiling water.
After 5 minutes, send egg noodles there. Mix foods. Continue cooking no more than 7 minutes.
Put the milk mushrooms and vegetable frying last. Salt, pepper. The addition of seasonings, aromatic herbs or spices is welcome. Stir the chopped processed cheese thoroughly in boiling water until completely dissolved.
After 3-5 minutes, add chopped greens to the cheese stew. Put out the fire. Leave under the lid to gain aroma and taste. Serve on the table, spilling on plates, with homemade crackers or rye bread.

Advice: Don't forget to rinse and soak the mushrooms. Otherwise, milk mushrooms will let excess acid and milky juice into the broth, which gives an unpleasant taste and smell.

Fresh mushroom soup recipe

Dishes with milk mushrooms are traditionally prepared in autumn, they are obtained, as in European restaurants. You can add a few cauliflower florets to the recipe. This lunch is perfect for people who follow proper nutrition and health.

Advice: rice at your discretion can be replaced with buckwheat or barley. Most importantly, remember that any of these cereals must be washed in advance, and it is better to soak.

Ingredients

Servings: - +

potato 5 pieces.
carrot 1 PC.
medium onion2 pcs.
salted milk mushrooms 300 g
egg noodles 80-100 g
processed cheese 100 g
Bay leaf 3 pcs.
seasonings and spices for first courses optional
water 3 l
vegetable oil2.5 tbsp
salt to taste
fresh or frozen herbs 1 bunch

per serving

Calories: 45 kcal

Proteins: 2 g

Fats: 3.6 g

Carbohydrates: 4 g

30 min. Video recipe Print

Clean the milk mushrooms from the earth, dirt and branches. Pour lightly salted water for half an hour. Rinse again afterwards. If the mushrooms are large, then it is recommended to cut them into strips. But you shouldn't grind too much.

Remove skin from onion. Chop into cubes or rings. The main thing is not very large. Neat cutting is a sign of good taste. Clean the carrots from dirt and wash. Remove skin. Chop the vegetable into strips using a grater, blender or a regular knife.

Saturday, June 10, 2017 12:46 pm + to quote pad

What could be more fragrant and tastier than milk mushroom soup with the addition of traditional vegetables or cereals. Of course, nothing. And you can find out how to properly cook soup from fresh or salted, frozen or dry mushrooms on this page. A large number of recipes are offered, as they say, for every taste. Before you cook mushroom soup from mushrooms, you need to figure out the layout of the products, because for some the first course is a traditional stew, and for some it is mashed potatoes. After all, the most delicious soup made from milk mushrooms or any other mushrooms is the dish that will appeal to all family members. So, choose the right recipe for mushroom mushroom soup with a photo and try to cook it today for lunch.

dried milk mushrooms - 200 g

onion - 400 g

carrots - 200 g

baked milk - 2 l

roots (parsley, dill) - 70 g

cream - 300 g

salt,

pepper.

Following the recipe for milk mushroom soup, put parsley and dill roots in a saucepan, add mushrooms, onions, carrots and pour baked milk. Grind the boiled ingredients in a mixer along with the broth. Add cream to the resulting mixture. Saute the flour and add it to the prepared dish, then add the herbs and mix.

dried milk mushrooms - 100 g

onion - 2 pcs.

potatoes - 600 g

vegetable oil - 6 tbsp. spoons

flour - 1 tbsp. spoon

prunes

circle of lemon

Boil the dried milk mushrooms, remove from the broth and chop. In strained mushroom broth put mushrooms, finely chopped onion, lightly fried in vegetable oil, lightly fried flour and bring to a boil. Then add sliced potatoes, prunes, raisins, a circle of lemon and cook until tender.

The composition of products for mushroom soup from salted milk mushrooms includes:

See how to cook soup from salted mushrooms in a recipe with a photo, which shows the entire culinary process of food processing step by step.

Before cooking soup from salted milk mushrooms, cut carrots and parsley into slices and lightly fry in butter.

dried black milk mushrooms - 150 g

butter - 3 tbsp. spoons

onion - 1 pc.

tomatoes - 2 pcs.

boiled rice

vermicelli or stewed vegetable mixture - 2-3 tbsp. spoons

sweet red pepper - 1 pod

sour milk - 1 cup

eggs - 2 pcs.

black pepper

parsley

salt.

Sort dried mushrooms, rinse and pour cold water for 2-3 hours. Lightly fry onions, flour, red peppers and tomatoes in oil, pour boiling water over them, put mushrooms and cook until tender. Then put rice, or vermicelli, or stewed vegetables cut into strips into the soup. Season the soup with sour milk and eggs.

According to this white mushroom soup recipe, you can cook the first course of fresh, frozen or dried mushrooms.

500 g mushrooms

500 g potatoes

200 g roots and onions

2 tbsp. butter spoons

3 liters of water

Bay leaf

green onion

dill

sour cream

Clean and wash fresh mushrooms. Cut off the legs, chop and fry in oil. Separately fry the roots and onions. Cut mushroom caps into slices, scald, put on a sieve and, when the water drains, transfer to a saucepan, add water and cook for 20–30 minutes, adding diced potatoes. Then put the fried mushroom legs, roots, onion, salt, pepper, bay leaf into the pan and cook for another 10 minutes. When serving, add sour cream, finely chopped green onions and dill. Soup with fresh mushrooms can also be prepared in meat broth. In this case, add semolina to the soup (10 g per plate).

The composition of the products in order to prepare the soup of salted milk mushrooms with barley is quite simple and includes:

50 g salted mushrooms

1/2 cup pearl barley

500 g potatoes

200 g roots and onions

2 tbsp. butter spoons

Pepper

Bay leaf

greenery

Put the mushroom broth to boil. Well-washed pearl barley, pour 1.5 cups of cold water and set to swell for 2 hours. Then, draining the water, put the cereal in the broth, let it boil, and after 10-15 minutes put the diced potatoes, roasted roots, salt, pepper, bay leaf and cook until tender. Sprinkle the soup with dill or parsley before serving.

Ingredients for making meat soup from mushroom legs are products such as:

300 g meat with bone (any)

500 g mushrooms

2 onions

1 parsley root

2 tablespoons tomato paste

50 g cheese (any)

100 g fat

100 g vermicelli

garlic,

greens (any).

Finely chop the peeled onion, fry in fat, add peeled chopped mushrooms, pour in a little water and simmer until tender. Wash the meat, pour cold water (2 l) and put on low heat. When the water boils, remove the foam and cook for about an hour. Then put mushrooms, tomato paste, chopped garlic, add salt, boil, add grated cheese, greens. Separately, boil the vermicelli and put it in the soup before serving.

100 g ginger root

200 g canned corn

4 potato tubers

4 liters of water

300 g fresh mushrooms

2 teaspoons light soy sauce

1 teaspoon rice wine

1 st. a spoonful of high-grade flour

2 teaspoons sesame oil

Greenery

salt.

Boil the mushrooms in salted water, then remove the cooked mushrooms from the broth. Pour the mushrooms with clean water, combine with potatoes cut into small cubes and a little salt. Separately, combine the flour, sesame oil, finely chopped ginger root, corn, soy sauce, rice wine, mix thoroughly and add to the soup just before the potatoes are ready. Mix thoroughly and add finely chopped greens.

2 liters of water

2 potato tubers

300 g fresh mushrooms

1 carrot

2 heads of onion

300 g meat

1 bell pepper

1 glass of milk

2 tbsp. spoons of flour

1 yolk

black pepper to taste

salt.

Boil the washed mushrooms in salted water. Peel and chop onions, peppers and carrots. In a separate bowl, boil the meat in salted water, add mushrooms, onions, carrots, flour combined with milk, peeled and diced potatoes to it. Put everything on a low heat until the potatoes are fully cooked. For 5 min. until ready, add the beaten egg.

50 g butter

2 heads of onion

2 eggs

hard boiled

300 g fresh mushrooms

30 g premium flour

parsley

150 ml cream

2.5 liters of water

pepper to taste.

flour for 10 min. dry on low heat. Rinse mushrooms thoroughly, pass through a meat grinder along with onions. Add 0.5 l of water, oil to the resulting mixture, simmer over low heat for 20 minutes. In the remaining 2 liters of water, carefully add flour, a mass of mushrooms and onions, finely chopped parsley. Boil over low heat for 20 minutes. For 15 min. until ready, add cream, finely chopped eggs, salt, pepper to taste.

Dry mushrooms - 100 g

Lean oils - 50 g

Bow - 1 pc.

Water - 7 plates

Salt, bouquet - to taste

Rice - 100 g

Boil mushroom broth. Prepare fresh thick dough like this: pour flour on the table, make a depression in the middle, pour vegetable oil and cold water into it, add salt and knead a rather stiff dough. Prepare crumbly rice for minced meat and mix it with chopped boiled mushrooms, fried with chopped onions. Roll out the dough thinly, as for dumplings, and cut into small squares. Put a little stuffing on each quadrangle and fold it first with a scarf, that is, with a triangle, glue the edges with water, and then connect the two ends of the scarf together; thus, the shape of the ear will be obtained. Having made all the ears, cook them separately in salted boiling water, like noodles, and before serving, lower them into the prepared, strained mushroom broth.

The composition of the products in order to prepare this pea cream soup from mushrooms is as follows:

300 g shelled peas

30 g dried mushrooms

1–2 pcs. potatoes

2 onions

2 carrots

2 tbsp. tablespoons of vegetable oil

1/2 teaspoon of granulated sugar

Toast

salt.

Rinse the peas, soak in cold water overnight. Soak dried mushrooms in cold water overnight, adding granulated sugar. Peel potatoes and onions, cut into small cubes. Peel the carrots, grate on a coarse grater. Heat up in a skillet 1 tbsp. a spoonful of vegetable oil and fry the onion with carrots until the onion is transparent, salt. Mushrooms pour 2 liters of cold water in a saucepan, cook for about 1 hour under the lid. Remove the mushrooms, cut into strips, fry with 1 tbsp. a spoonful of butter. Strain the mushroom broth. Put the soaked peas (together with the liquid) into the broth, cook for about 1 hour with a slight boil under the lid. Add mushrooms, potatoes, carrots and onions (along with butter), salt. Simmer the soup on low heat for about 30 minutes. under the lid. Serve with croutons.

The composition of mushroom soup from frozen mushrooms includes the following products:

6 frozen mushrooms

3 onions

4 things. potatoes

100 g prunes

50 g raisins (pitted)

2–3 tbsp. tablespoons of vegetable oil

1–2 tbsp. spoons of flour

4 cups of lemon

finely chopped mint (or dill)

salt.

The recipe for frozen mushroom soup begins with the fact that you need to prepare the broth. Chop boiled and washed mushrooms, fry in vegetable oil. Strain the broth. Peel the onion, finely chop, fry in a pan in vegetable oil until transparent. Sprinkle with flour and continue to fry, stirring, for about 10 minutes. Peel potatoes, cut into cubes. Rinse the prunes and raisins thoroughly, then soak the prunes in cold water for 2 hours. Boil 2-2.5 liters of mushroom broth in a saucepan, add water if necessary. Put the fried chopped mushrooms, onions fried with flour, bring to a boil. Add potatoes, soaked prunes, raisins. Salt and cook until potatoes are tender.

When serving, pour the soup into serving bowls, put a mug of lemon. Sprinkle with finely chopped mint (or dill).

The composition of products for peasant soup from pickled mushrooms is the following simple ingredients:

30 g pickled mushrooms

3 liters of water

1/2 small fresh cabbage

7–8 potatoes

2 carrots

1 large onion

5-6 medium sized tomatoes

2-3 garlic cloves

1 bay leaf

1 st. a spoonful of parsley

1 st. a spoonful of dill greens

3 art. tablespoons of vegetable oil

peppercorns

Boil well-washed pickled mushrooms until soft. Strain the decoction through cheesecloth placed in a colander. Rinse the boiled mushrooms in running water so that no sand remains. Mushrooms, onions and carrots finely chopped, salt, fry in a saucepan in vegetable oil until golden brown. Pour water and mushroom broth, bring to a boil, add chopped potatoes, cook a little, add cabbage, bay leaf, peppercorns and cook until almost cooked. Put coarsely chopped tomatoes, hold on fire for 15 minutes, remove the soup from the heat, add finely chopped greens and crushed garlic to it.

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On the Internet, you can find many recipes for mushroom soups, ranging from "grandmother's", which, before the advent of the network, were manually copied from the most secret notebooks, and ending with modern ones, using a variety of spices and spices now available.

The main ingredient, according to the recipe, can be very different: here are fragrant noble mushrooms, fresh and dried; and modern champignons, which can be taken on any shelf of the nearest supermarket; and even salted mushrooms, such as milk mushrooms. The latter will be discussed in our article - despite the good popularity of mushroom broths, not every housewife knows how to cook soup with salted mushrooms, and not every family has tried this delicious, fragrant dish.

How to choose good mushrooms for soup

So, the main ingredient of mushroom soup is, of course, mushrooms - they must be chosen with all care. If walking through the autumn forest with a knife in your hand is by no means your hobby, you should better take a closer look at the grandmothers near the metro or in the underground passages - very often they sell the salted mushrooms we need.

When buying a jar of salted mushrooms “from hand”, it is very important to take a closer look at the marinade: does it have an unpleasant whitish tint, or does a whitish coating form at the bottom of the jar. We remember very well that milk mushrooms belong to the category of conditionally edible mushrooms, and when non-compliance with the rules of their salting, the cook runs the risk of getting, instead of a delicious meal, something bitter and practically unsuitable for eating. It's all about lactic acid, which is released from the leg of a freshly cut mushroom at the section line - if it is not removed, it will spoil the whole dish.

If you are afraid of non-compliance with hygiene standards when salting mushrooms, you are worried about their origin (because remember that it is undesirable to collect milk mushrooms, for example, from highways - the fungus absorbs all harmful substances like a sponge), then you should pay attention to the assortment of salted mushrooms in the supermarket - these days it is very wide.

Canned meats from factories are almost guaranteed to be safe, although they lack the “soulfulness” that hand-made pickles contain. Factory canned food is perfect for cautious people, and the soup from them is unlikely to be inferior in taste to its analogue with "grandmother's" fungi.

A variety of recipes are suitable for those who want to enjoy soup with milk mushrooms, they should always be chosen according to your preferences, depending on your favorite “filler” of the soup, be it potatoes, noodles or even cereals. The aroma of salted mushrooms is determined by the spices put in them during salting, so the stew itself turns out to be unusually fragrant - it absorbs the whole range of spices from the main ingredient of the dish.

Recipes for mushroom soup

We offer a simple and understandable recipe for salted mushroom soup, which can be prepared from what you always have at home: you don’t even need to buy something in the store!

For soup with mushrooms need to:

salted milk mushrooms (preferably black);
cup;
potatoes - 4-6 pcs;
1-2 onions;
carrots - 1 pc;
vegetable oil;
150 gr. sour cream.

Cooking process happens like this:

The mushroom is rightfully considered a favorite not only of mushroom pickers, but also of many housewives, even though it is a conditionally edible mushroom. Experienced chefs know that milk mushrooms can be salted, stewed, boiled, fried and marinated. But for novice housewives, we recommend making mushroom soup (Gruzdyanka).

mushroom soup

What can I say about this traditional Russian dish? First, pay attention: you will spend a minimum of time and products on the entire cooking process. Secondly, it is worth noting that this is not only a dietary, light and incredibly fragrant soup, but also a very nutritious soup. Nutritionists appreciate the ability of mushrooms to remove toxins from the body and note that these mushrooms are rich in protein and vitamin B. And thirdly, the soup can be prepared from both fresh or frozen and salted mushrooms, which perfectly retain their nutritional properties until spring. You will be able to pamper your guests with exquisite, refined and gourmet Georgian women even in winter.

Of course, mushroom soup is easiest to cook from fresh mushrooms. Here is an easy recipe.

Take 0.5 kg of fresh mushrooms and the same amount of peeled potatoes, a medium onion, a few tablespoons of vegetable oil (for frying), 1 chicken egg and spices to taste.

Rinse the mushrooms thoroughly under running water. Prepared mushrooms should be boiled, changing the water to remove bitterness. At this time, chop the onion and potatoes into small cubes. Throw the boiled mushrooms into a colander to cool and remove excess water. Next, boil water in a saucepan and add mushrooms and potatoes pre-cut into neat cubes. Cook everything over medium heat for about fifteen minutes.

Fry the onion until a nice golden color and add it to the vegetable broth. Whisk the egg well. After the soup boils for about ten minutes, carefully add a beaten egg to the vegetables. If desired, you can add some herbs and spices. Ready mushroom soup should be infused for another half hour.

Please note: it is better to chop boiled milk mushrooms into strips, since the mushrooms are quite hard even after heat treatment.

An excellent soup can be prepared even from frozen mushrooms. But you should know how to properly freeze and store mushrooms. If there is absolutely no time, then milk mushrooms can be frozen raw. To do this, select young mushrooms without wormholes, carefully clean them of debris and sand. Then rinse the product in several waters and cut into small pieces. After that, you can decompose the milk mushrooms into pre-prepared containers and place in the freezer. Please note that when raw mushrooms are frozen, milk mushrooms retain a slight bitterness. It is for this reason that experienced chefs recommend freezing boiled or fried mushrooms.

Before freezing the mushrooms, they should be boiled several times for 10 minutes, changing the water so that bitterness and sand are gone. Chop them into small pieces and freeze. If you have more time, then the mushrooms can be fried before freezing. To do this, melt a small amount of butter in a frying pan and fry the mushrooms on it for at least 20 minutes so that the excess liquid evaporates.

The recipe for mushroom soup from frozen mushrooms is practically no different from the preparation of a classic mushroom soup. But here it is worth noting that frozen mushrooms need to be cut much smaller than raw ones. That is why mushroom puree soups are well-deservedly popular.

Here is an easy mushroom soup recipe. The correct mushroom cream soup should be quite thick and homogeneous.

You will need:

pre-frozen mushrooms,
about 400 g
100 g low-fat cream,
carrot,
spices to taste.

Drop mushrooms and vegetables into boiling water. Keep on fire until ready. After all the ingredients are ready, beat the contents of the pan with a blender and gradually add the cream to the vegetable broth. Add salt and spices to taste. To thicken the cream soup, warm it for a few minutes over low heat. Sprinkle with herbs before serving.

You can cook no less fragrant soup from salted mushrooms. A suitable mushroom pickling recipe is easy to find online. By the way, not many housewives know that salted milk mushrooms are an excellent ingredient for making okroshka.

So, for okroshka you will need: a couple of salted mushrooms, fresh cucumbers, onions, as well as pre-boiled potatoes, carrots and an egg. It should be said that the recipe for making okroshka from salted milk mushrooms is very simple. All vegetables need to be finely chopped, put in one bowl and mix thoroughly, adding sugar and mustard to the vegetables to taste. Pour everything with kvass or whey with the addition of sour cream.

Soups with mushrooms are a delicious lunch or dinner, fragrant and satisfying. Salted mushrooms have their own unsurpassed spicy taste, and the soup from them may seem even tastier to many! Be that as it may, there is an audience for any soup.

For satiety, various cereals are put in mushroom soups to taste, usually rice, millet or barley. I will cook with millet. I took mushrooms, and fresh oyster mushrooms.

Let's prepare all the products for making mushroom soup from salted mushrooms. My broth is already prepared, from veal. I don’t really like mushroom soup with meat broth, I prefer just mushroom soup, but the family asks for something more satisfying.

We clean the potatoes and cut into strips.

Cut the onion and celery into cubes, three carrots on a grater.

Let's prepare the soup. Fry the onions and carrots, add the celery last and simmer until soft.

Add potatoes and millet to the boiled broth and cook until half cooked, about 10 minutes from the moment of boiling.

Let's prepare the mushrooms. If strongly sour or salty, then you can rinse with water. I know the taste of my mushrooms, so I just remove the pieces of garlic, bay leaf, peppercorns and cut the salted mushrooms into strips. I do the same with raw oyster mushrooms.