Dishes cooked with mushrooms have long been a part of Russian cuisine. Mushrooms are used in the preparation of snacks - hot and cold, main dishes. But the rich and fragrant mushroom soup, which will always decorate any dinner, is especially good. There are many recipes for making this wonderful soup, we will give a recipe for a classic mushroom stew, which is cooked in central Russia.
Pick your recipe
You will need
-
- 500 g of fresh or 50 g of dried mushrooms,
- 2 l of settled water,
- 2 medium potatoes,
- half a carrot
- 1 medium onion,
- 15-20 g butter,
- a third of a glass of pearl barley
- 1 egg
- Bay leaf
- greens.
Instruction manual
1
Soak pearl barley in warm water for a couple of hours. If dry mushrooms will be used for the soup, then soak them in a small amount of warm water. You can also cook mushroom soup with fresh champignons and oyster mushrooms, but its aroma will not be as strong as with wild mushrooms.
2
Rinse fresh mushrooms, peel leaves, cut off the lower part of the leg. Frozen mushrooms bought in the store defrost slightly.
3
Cut the mushrooms, but not finely. Do not pour out the water left over from dry mushrooms; it can be filtered and drained into a pan. Cut potatoes into small sticks. Chop the onion finely, grate the carrots on a fine grater.
4
Put a pot of water on the fire when the water boils, salt and throw cooked pearl barley in it. After half an hour, throw potatoes and mushrooms into the pan.
5
While the mushroom soup is boiling, melt the butter in a frying pan, fry the onions until slightly golden, add the carrots to the pan and lightly spasser it with the onions.
6
When the potatoes are almost ready, add the fried onions with carrots and bay leaves to the pan. Let the soup cool slightly over low heat, then turn it off
7
Beat the egg well and pour in a thin stream into the soup, constantly stirring it. Let the soup brew a little and serve, lightly sprinkling finely chopped greens in plates.
Useful advice
The best for mushroom soup are dried forest mushrooms - porcini, boletus. Their aroma is much stronger than that of fresh ones.
Very good will shade the taste and aroma of mushroom soup with a spoonful of sour cream, put on a plate before serving.
To increase nutritional value, you can cook mushroom soup on meat broth.