Forest gifts in Russian cuisine are given a significant place. Mushrooms are able to replace meat in the diet, have a pleasant taste and seductive aroma. If there are mushroom pickers in the family, then meals from the products they produce will save the family budget. The fruits of quiet hunting can be used to prepare cold appetizers, main dishes, soups. One of the most delicious and satisfying is pickle with mushrooms, which has a unique taste with a slightly sour taste. Knowing the basic principles of cooking brine soup, even an inexperienced cook will successfully cope with its preparation.
Cooking Features
The pickle with mushrooms can be boiled in water, vegetable or mushroom broth, chicken or meat broth. For satiety they add barley, rice, buckwheat. The main ingredient is fresh, frozen, salted or dried mushrooms. The technology of its preparation may depend on the composition of the soup, but the basic rules of cooking mushroom pickle are preserved regardless of the recipe chosen.
- For pickle you can use both champignons and forest mushrooms - from the latter it turns out to be the most fragrant. However, not all of them are suitable for boiling broth. For this purpose, only mushrooms of the first category can be used, which do not require pre-soaking and boiling for a long time. Most often it is boletus, chanterelles, mushrooms, mushrooms.
- Cooking soup is possible not only from fresh mushrooms. Dried mushrooms before use must be soaked, it will take at least 2 hours - consider this, counting how long it will take to cook. Salted and pickled mushrooms are recommended to be washed before use. When using them other pickles in the soup, you can not add or need to reduce their number.
- One of the main ingredients in pickle is pickled cucumbers. They are commercially available, because not all housewives harvest them for the winter, as they need special storage conditions. Cucumbers are more often marinated, and modern housewives often have a question whether it is possible to use such homemade products for cooking pickle. Gourmets say: the replacement will not be adequate, the characteristic taste of pickle will be lost, acquiring slightly other notes. When using pickled vegetables and mushrooms instead of salty soup will remain tasty, but not quite the same as should be real pickle. Replacement is acceptable, but very undesirable.
- If cucumbers have a coarse skin, they are cleaned. Before adding to the soup, the vegetables are fried or stewed in a frying pan, pre-ground: cut into small cubes or strips, rubbed on a coarse grater.
- If you use pearl barley for cooking soup, soak it in advance to reduce the cooking time. Another option is to boil the barley separately while the broth is being prepared.
- When adding mushrooms to pickle, depends on the recipe, most often they are fried with onions, laid in soup for 10-15 minutes until cooked.
- You can use any kind of cooking fat to cook fry. Most often in the case of vegetable oil is, however, when using creamy pickle gets a softer taste.
- It is good to diversify the taste of pickle greens, which can be added to taste, making up a bouquet on your own. After adding the greens, the soup should be boiled for 2-3 minutes. If this is not done, the pickle will quickly turn sour. If you exceed the boiling time, the dish will acquire unusual notes.
Serve pickle with sour cream, but this option will not work if you fast. A nice addition to the lean pickle soup can be a slice of lemon, olives, lean mayonnaise.
Pickle with mushrooms and barley
Composition:
- chicken soup set - 0, 5 kg;
- pickles - 0, 2 kg;
- pearl barley - 80 g;
- potatoes - 0.5 kg;
- carrots - 0, 2 kg;
- onions - 0, 2 kg;
- frozen forest mushrooms (boiled before freezing) - 0.3 kg;
- vegetable oil - how much will leave;
- salt, pepper, bay leaf - to taste;
- water - 2, 5-3 l.
Method of preparation:
- Rinse the chicken pieces, cover with water, boil for 40 minutes. Strain the broth.
- Remove the mushrooms from the freezer, let them thaw. If there is excess fluid, fold the mushrooms into a colander. Replace frozen mushrooms can be fresh. Boletus and champignons, it is enough to wash and dry, other mushrooms will need to boil until cooked, to give them the opportunity to dry off.
- Rinse the barley, cover with water, boil until soft.
- Cut the mushrooms into strips or cubes.
- Wash, peel the vegetables.
- Cucumbers grind on a coarse grater.
- Coarsely grate carrots.
- Cut potatoes into cubes of one and a half centimeters.
- Cut onion into small pieces.
- Heat oil in a pan, put onions and carrots in it. Fry until soft.
- Add the mushrooms. Fry until excess moisture is evaporated.
- Boil the broth, put the potatoes in it.
- When the soup is boiling again, add a barley. Cook for 10 minutes.
- Add the grilled vegetables with mushrooms, after 5 minutes enter the cucumbers.
- Boil the soup for 7-8 minutes after adding cucumbers, evaluate its taste. Adjust by adding salt or cucumber brine. Add spices. Continue cooking the soup for about 5 minutes.
- After removing the pan from the pickle from the stove, cover it with a lid. Let the soup stand for 15 minutes.
Mushroom pickle on chicken broth with pearl barley is fragrant, tasty, satisfying. You can make it on water or vegetable broth, mushroom broth. The taste will be different, but no less pleasant.
Pickle with champignons and rice
Composition:
- fresh champignons - 0, 3 kg;
- onions - 100 g;
- carrots - 100 g;
- potatoes - 0, 4 kg;
- rice - 80 g;
- tomato paste - 40 ml;
- vegetable oil - 40 ml;
- water or broth - 2, 5 l;
- pickles - 0, 3 kg;
- salt, sugar, pepper - to taste.
Method of preparation:
- Rice rinse well.
- Peel potatoes, cut into small cubes.
- Peel and chop carrots on a coarse grater.
- Remove the husks from the onion, cut it into small pieces.
- Wash champignons, blot with a napkin, cut into strips. You can use and frozen product, then before use, it should be allowed to thaw.
- Heat oil in a pan. Put the onion in it. When it gets a golden hue, add carrots, fry for 2-3 minutes. Add the mushrooms. Cook until excess moisture evaporates. Add tomato paste to vegetables, stew it with vegetables and mushrooms for 5 minutes.
- Peel and large cucumber seeds, cut them into thin strips.
- Boil the broth or water. Put the rice in the pan. When the contents of the pot boil again, add the potatoes.
- Cook the soup for 15 minutes, add the vegetable fry with the mushrooms.
- After 5 minutes, put cucumbers in the soup.
- After 5 minutes, adjust the taste of the soup with sugar and salt. Pepper it.
- Cook for another couple of minutes, remove from heat. Insist a quarter of an hour under the lid.
The pickle with mushrooms and rice is prepared quickly and simply, it has a characteristic flavor of this type of first course, a pleasant color and aroma. You will have it with pleasure.
Mushroom pickle with buckwheat (from salted mushrooms)
Composition:
- salted milk mushrooms - 0, 25 kg;
- pork ribs - 0, 5 kg;
- potatoes - 0, 3 kg;
- carrots - 100 g;
- onions - 100 g;
- salted tomato - 150 g;
- buckwheat - 100 g;
- vegetable oil - 40 ml;
- water - 2, 5 l;
- salt, spices, sugar - to taste.
Method of preparation:
- Boil broth from the pork ribs. Cut off the meat from the bones, return it to the pan.
- Cut potatoes into small cubes.
- Go over the buckwheat, wash it.
- Put potatoes in boiling broth. After the next boil the contents of the pan, add buckwheat.
- Rinse the mushrooms, cut them into small pieces.
- Finely chop the peeled onions.
- Grate carrots.
- Fry onions and carrots until soft in vegetable oil.
- Place mushrooms and salted tomatoes in a blender. It can be replaced with a spoon of tomato paste and 100 ml of pickle.
- Stew vegetables and mushrooms, transfer to the rest of the ingredients in the pan. Boil until the potatoes are soft, but no less than 10 minutes after laying the fried vegetables.
- Give the pickle time to infuse, pour into plates and serve to the table.
If you do not eat meat, you can eliminate pork from the recipe by boiling broth from dried porcini mushrooms. To do this, they are poured with water, washed after 2 hours, poured with clean water and boiled for half an hour.
Mushroom pickle is a delicious, aromatic and nourishing soup that can be included in the diet during fasting. Mushrooms will fill the body's need for amino acids. The extraordinary taste of pickle will make the menu dull even while fasting or following a diet. The presence of a large number of recipes for pickled mushrooms soups makes it possible to choose a suitable option, even if you are picky about food.
