There are recipes of dishes by which it is possible to determine unmistakably what cuisine of the world they belong to, no matter how hard the cook tries to give them some other national flavor. Lenten soup with mushrooms is a dish whose “birthplace” was predetermined historically and geographically, and this premise has three main factors.
For many centuries, the main ration of our ancestors served the gifts of forests, rivers and lakes, which are so rich native spaces. Mushrooms were, and remain to this day, the most common and favorite component of Russian dishes. Their luxurious diversity in the territory of our state is due to geographical location.
Approximately to the ninth century of the last millennium, associated with the formation of the Old Russian state and, as a result, the development of agriculture, scientists attribute the beginning of the cultivation of cabbage in Russia - the main ingredient of Russian soup.
The third reason is associated with the most significant stage in the development of the Russian state - with the adoption of Orthodox Christianity, which provides for restrictions on the use of animal food on the eve of major religious holidays. The total fasting days per year in the Orthodox calendar - from 178 to 212. This says about lean dishes in the history of Russian cuisine.
You can also add that long before the beginning of the Christian period there were many Lenten recipes, allowing to diversify the table of Slavic peoples. The pagan beliefs of the Eastern Slavs were based on a relationship with nature, which brought considerable gifts, allowing our ancestors to survive in conditions more severe than the climate in which the most ancient civilizations originated.
But the Lenten table may well be full, if you approach this issue thoughtfully.
Lenten cabbage soup with mushrooms - the main technological moments of cooking
In order for the claimed dish to succeed, the chef must pay close attention to every word in the title.
So:
• The lean dish should not contain ingredients of animal origin, including eggs and dairy products. At the same time, it is necessary to take into account that these ingredients contain the greatest amount of protein necessary for a person to restore energy. Products containing protein cause a feeling of satiety for a long time. So, the chef is faced with the task: to find a substitute for animal protein in plant foods so that the food does not lose its nutritional value.
Fasting is associated with the restrictions prescribed by the Christian canons, but the rejection of animal food does not mean complete starvation.
Therefore, in order to make the soup more nutritious, the following techniques have long been known in Russian cuisine:
o Add flour when steaming vegetables, or enter it at the end of cooking directly into the broth, pre-mixed with water, to remove lumps.
o The next method of thickening is the use of cereals, turnips, potatoes. In lean soup, grits are added at the very beginning of cooking. Potatoes, as a high-calorie vegetable, also adds satiety to the dish. It can be boiled in the broth, as grits, for thickening, or left in whole pieces in a clear broth. Turnips are now almost extruded from the ration of potatoes, but if you can find it on the counter, try to cook these old cabbage soup.
o You can not ignore the fish - lean product, which in its nutritional value even exceeds many types of meat. True, in the period of the Orthodox fast, the consumption of fish is not often allowed, but stocking up fish soup on fish broth does not hurt.
You should not worry that a specific fishy smell will kill the spirit. To remove it, it is sufficient to wash and clean the fish, keep it in vinegar or add aromatic spices when cooking fish broth. After the fish from the broth to remove and cook soup, as usual. By the way, the aroma of forest mushrooms is a wonderful way to kill the smell of fish in vegetable soup with mushrooms. This reception was familiar to our ancestors for hundreds of years.
• Shchi - a dish that includes cabbage or sorrel, spinach, nettle, fresh or canned. These vegetables are the main ingredient, and without them, soup would not be cabbage soup, the only unique dish in the history of world cooking. Therefore, for cooking it is necessary to comply with the main technological aspects inherent in Russian soup.
Separately, you need to pay attention to sauerkraut. Fresh cabbage is a healthy vegetable, but it is sauerkraut that preserves ascorbic acid (vitamin C), which is not destroyed by heat treatment. Sauerkraut contains lactic acid, probiotics and a number of vitamins and trace elements, including rare vitamin U and iodine. But not all sauerkraut is useful.
Write down or remember the correct recipe for sauerkraut, which will actually contain probiotics: never add sugar to speed up the fermentation. Salt is needed in the recipe for sauerkraut only if it must be stored for a long time in room conditions. In order to cause fermentation, use sweet carrots, apples. Cranberries will help keep the harvesting for a long time. Vinegar and sugar, added when sauerkraut does not contribute to the formation of lactic and other useful acids.
Fresh cabbage soups exist in many cuisines of the world, and even sauerkraut appeared for the first time in China, and sour soup is a national feature of Russian cuisine.
• As for mushrooms, this product is the main ingredient, as stated in the name of the dish, along with cabbage. Vegetable protein is found in both mushrooms and cabbage, but its quantity is not so large as to provide the necessary rate for energy production. But the chitin contained in mushrooms is rich in natural fiber, and it, filling the stomach, causing a feeling of satiety.
It is undesirable to use mushrooms for small children and people suffering from diseases of the digestive system. Therefore, do not add too many mushrooms: their main purpose is to create an aromatic broth. Most suitable for this purpose powder of dried porcini mushrooms. You can cook lean champignon cabbage soup, but be sure to add a pinch of mushroom seasoning for the smell.
Forest mushrooms are more fragrant, but they carry many dangers. Be careful when buying, collecting and using them. Almost every type of mushroom has poisonous twins. Do not pick mushrooms near roads and city lines. Not sure about your knowledge - buy greenhouse mushrooms or oyster mushrooms in the supermarket.
Preparation of vegetables does not present any difficulties: Everything, as usual: washed vegetables are cleaned, chopped or rubbed. Remember that it is desirable to cut vegetables equally, in size and shape. Products with a denser texture require a longer cooking time, spicy leafy greens can be added to the dish at the very last moment, or just before serving, right into the plate. After the main features of the dish are revealed, we proceed to the preparation of a healthy, balanced recipe for meatless mushrooms with mushrooms.
1. Lenten soup with mushrooms and sorrel
Ingredient list:
Mushrooms, pickled 250 g
Sorrel 400 g
Onion 180g
Carrots 150g
Spicy roots
Salt
Vegetable oil 80 ml
Flour 50 g
Water 2.4 l
Potatoes peeled 300 g
Spices, spicy greens to taste
Cooking Technology:
Wash the mushrooms and place them in cold water overnight so that they swell. Boil the broth by adding parsley, carrot and celery roots, boiled in vegetable oil. Cut the potatoes into cubes, throw in the mushroom broth. Cook until half cooked.
Chop the onion, pass it separately until transparent with flour. Put in a saucepan with mushrooms. Bring to a boil the broth and add finely chopped sorrel, chopped greens, bring to the desired flavor with your favorite spices.
2. Lenten soup with mushrooms and sauerkraut
Products:
Onions 150g
Flour 75 g
Carrots 100 g
Mushrooms, fresh 0.5 kg
Cabbage 400 g
Oil 120 ml
Salt
Garlic 20g
Potato 250 g
Leafy greens, chopped
Spice
Water 2.4 l
Preparation:
Chopped slices, fresh champignons, shredded onions, grated carrots. Season with flour, spices and a little garlic.
Stew sauerkraut and cook over low heat, add potatoes. Then immediately transfer the stewed vegetables and mushrooms to the pan, bring them to a boil, adjust the taste with spices, and turn off the heat.
3. Lenten soup with mushrooms and young nettle
In modern cooking, nettle is rarely found in the composition of dishes. It is in vain that many people treat the plant as a weed, or, at best, solely as a medicine. The composition of valuable minerals nettle is many times greater than garden leafy vegetables: it contains more vitamin C than in sorrel, spinach, and, moreover, the stems and leaves of the plant are rich in B vitamins, magnesium, potassium and calcium.
Nettle contains vegetable protein. In dried leaves, its amount is increased three times. The presence of protein in products of plant origin is a valuable quality that must be used in the preparation of lenten dishes, since it is protein that gives the body energy, causes a feeling of saturation. Probably, our distant ancestors knew about the value of burning grass, because in the old Russian cuisine recipes of nettle dishes are quite common. Products:
Nettle (young shoots) 800 g
Shallot 220 g
Sorrel, young 100 g
Carrots, yellow 180 g
Celery Root 80 g
Potatoes 0.4 kg
Salty milk mushrooms 400 g
Spicy greens 80 g
Sunflower oil 120 ml
Flour 120g
Cooking Technology:
Mushrooms, carrots, celery, chop finely, put in boiling water, let boil. Add the sliced potatoes. Cook until soft vegetables.
Dip nettle and sorrel separately in salted boiling water for one minute, drain through a colander, and immediately rinse with cold water, chop.
Pass the chopped onion in hot oil until transparent, add flour to it, then nettle.
Add passaged greens and sorrel to the soup, season with spices and salt, throw parsley and dill, chop them up beforehand. Remove the pan from the stove and serve in ten minutes.
4. Lenten soup with mushrooms and fish from fresh cabbage - a festive fasting dinner
Products:
Crucian 1.0 kg
Pike perch 2.0 kg
Water 3.5 L
Carrot red 120 g
Celery 70 g (fresh root)
White onion 180g
Bay leaf 2 pcs.
A mixture of peppers 8 g
Saffron 2 g
White mushrooms, dry 50 g
Marinated Chanterelles 200 g
Cabbage 0.5 kg
Parsley leaf 90 g
Oil, refined 150 ml
Salt, cooking
Potatoes 350 g
Vinegar (9%) 100 ml / 1l (for soaking fish)
Cooking:
Gut fish hold in vinegar solution to remove odor. Put the carp in the pan as a whole, removing only the gills and insides. Separate the perch fillet, use its head, the backbone for boiling broth. Add a whole small bulb, peeled carrots, a piece of celery root to the fish trifle in a saucepan, cover with water and cook slowly, removing the foam.
Ten minutes before the end of cooking, add peppercorns. Strain the broth, and return to the pan. Place portions of the fillet, and cook until ready. Put on the dish. Put sliced cubes of prepared potato, chanterelles into the pan.
Sprinkle onions in a saucepan, add chopped mushrooms and cabbage. Stew on low heat for 15 minutes, and then send them to the pan. Bring soup to a boil and turn off the heat. In portions, place a piece of boiled pike perch on the bottom, soup, and sprinkle with greens on top.
5. Lenten soup with mushrooms, sauerkraut and tomato puree
Ingredients for soup:
Champignons, fresh 300 g
Garlic 10 g
Onions 300 g
Oil 180 ml
Red carrot 150 g
Tomato puree (sauce) 75 g
Potatoes 400 g
Pickled white cabbage (with brine) 350 g
Prunes without seeds 60 g
Spicy roots 120 g
Bay leaf 3 g
Kitchen salt
Dill and coriander seeds 4 g
Pepper 7 g
White mushrooms (seasoning) 30 g
Progress:
In the cold water, place the prepared potatoes, add bay leaf, seeds of herbs, pepper. Cook until done and add sauerkraut. Continue cooking in simmering mode, until the cabbage is soft.
In a deep frying pan, pour any vegetable oil. Put chopped onions. After three minutes, add the sliced champignons. Add the fire, fry the mushrooms and put into the pan. To enhance the mushroom flavor add dry mushrooms, cut into small strips, prunes.
Add oil to the pan, heat and simmer the grated carrots, adding tomato sauce to it. Refuel too shift in cabbage soup. At the end of cooking, bring to taste, seasoning with spices, salt to taste. When serving, add chopped spicy greens to the plate.
6. Lazy lean soup with mushrooms
Composition of products:
Fresh Cabbage 400 g
Red carrots 120 g
Onions 150g
Parsley root 50 g
Potatoes 300 g
Salted mushrooms (better - milk mushrooms) 400 g
Wheat flour 80 g
Salt
Butter. 120 ml
Chopped Spicy Parsley 50 g
Spices - to taste
Preparation:
In a dry and overheated pan, fry the flour to a cream color, add butter, grated carrots and chopped onions. Sweat lightly and transfer to a thick-walled pot. Immediately add the chopped cabbage, potato cubes, mushrooms. Fill with water, add some spices. Salting is necessary only at the end of cooking, if necessary.
Preheat oven to 110-120 ° C. Tom soup in the oven for about forty minutes. Feeding, decorate with fresh greens.
Lenten Mushrooms with Mushrooms - Useful Tips
Vegetable dishes, including - Lenten soup salted at the end of cooking. If the ingredients include canned foods that already contain salt, add them to the soup carefully, as a last resort, so as not to over-salt the dish.
Plate mushrooms often contain bitterness, which spoils the taste of mushroom broth. The bitterness in the mushrooms is formed when they are collected in dry weather. Carefully choose the mushrooms, and if you are not sure about their quality and edibility, it is better to buy mushrooms or oyster mushrooms grown in mushroom farms. Please note that in small, young mushrooms never pod.
