Mushroom soup and borscht recipes
Content
Recipe for making cabbage soup with mushrooms and cabbage
Cabbage soup lazy "Griboedovskie"
Ingredients:
For the preparation of mushroom cabbage soup with fresh cabbage you will need: 50 g of dried porcini mushrooms, 1 small head of cabbage, 1 onion, turnip, carrots, parsley root, potatoes, 3 tsp flour, 2 tbsp. tablespoons butter, 1/2 cup sour cream, dill, parsley, salt.
Cooking:
Before boiling cabbage soup with mushrooms, they need to be soaked in cold water. Then salt, boil, chop, strain the broth. Chop cabbage, boil in salted water, gradually adding sliced onions, turnips, carrots, parsley root and potatoes. When ready, add mushrooms with a decoction, flour baked in butter, let it boil.
Then in the mushroom cabbage soup from fresh cabbage put oil, sour cream. After this, the first dish needs to be warmed up, not bringing to a boil, and pour in chopped greens. Cooked according to this recipe mushroom cabbage soup with fresh cabbage served with sour cream.
How to cook cabbage soup with mushrooms and sauerkraut
Cabbage soup with sauerkraut and mushrooms
Ingredients:
- 1 liter of hot water or stew broth, 200-300 g of beef, 400-600 g of sauerkraut, 2 potato tubers, 2 celery stalks, 1-2 tomatoes, 1 onion, 1 carrot, 100 g of porcini mushrooms, 1 tbsp. l pasty mustard, 2 cloves of garlic, a bunch of parsley and / or dill, 1/2 tsp. Suneli hops and ground pepper mixtures, salt to taste, cooking oil for frying.
- To submit: sour cream to taste
Cooking:
Before cooking cabbage soup with mushrooms, mustard must be added to sauerkraut and simmered over low heat for 30 minutes, adding water if necessary. Wash and dry the mushrooms, peel and chop arbitrarily. Peel onions and carrots. Wash, dry and strip the meat from the films. Dice onions, carrots, beef and celery stalks.
To cook mushroom cabbage soup, you need to fry meat and vegetables in vegetable oil for 15 minutes. Add mushrooms, fry for another 10 minutes. Put cabbage, simmer for 20 minutes. Transfer the contents of the pan to the pan, pour 2 liters of hot water. Add peeled and diced potatoes, cook for 10 minutes.
Remove the stalks from the tomatoes, cut into slices. Put tomatoes, chopped herbs (leave a little for serving) and chopped peeled garlic in a pan. Salt, add spices, and darken for 5-10 minutes. Serve mushroom cabbage soup with sauerkraut with sour cream and chopped herbs.
How to cook sour mushroom cabbage soup
Sour cabbage soup with dried porcini mushrooms "Valaam"
Ingredients:
50 g dried porcini mushrooms, 3 onions, 600 g of acid chopped cabbage, 3 tsp flour, 1/2 cup sour cream, 2 tbsp. tablespoons butter, dill, parsley, bay leaf, salt.
Cooking:
Before cooking cabbage soup with mushrooms and sour cabbage, dried mushrooms need to soak in cold water. Then boil the mushrooms, chop, strain the broth. Chop the onion and brown in oil. Pour the cabbage with two small onions and bay leaf into the water and cook until tender. Then add flour browned in butter, boil. Attach the mushrooms to the broth, add oil, sour cream, fried onions.
Warm up, not bringing to a boil, pour chopped greens. Serve with sour cream.
Homemade borsch with mushrooms: recipes with photos
Borsch in Polish
Ingredients:
50 g of dried porcini mushrooms, 1 onion, carrots, rutabaga, 2 potatoes, 10 pcs. red beets, 50 ml of vegetable oil, 1/2 cup sour cream, bay leaf, dill, parsley, salt.
Cooking:
Boil the mushrooms and chop, strain the broth. Boil onions, carrots, swede, and potatoes. Bake beets or boil, chop. Combine all the products, add bay leaf, boil, sprinkle with chopped herbs and color the beetroot juice.
After that add oil, sour cream, salt and warm, not bringing to a boil. Cooked according to this recipe borsch with mushrooms, served with sour cream.
Beetroot soup with champignons
Ingredients:
200 g of champignons, 800 g of beet tops, 3 hours. tablespoons flour, 1/2 cup sour cream, beets, 2 tbsp. tablespoons of vegetable oil, dill, parsley, salt.
Cooking:
Before you cook borsch with mushrooms, champignons and the tops need to be chopped and boiled separately in salted water. Brown flour in butter, combine with mushrooms, tops and their broths, boil, add oil, sour cream, salt, juice of grated raw beets.
Warm up, not boiling, and sprinkle with chopped herbs. Serve homemade borsch with sour cream.
Beetroot borsch with porcini mushrooms
Ingredients:
200 g of porcini mushrooms, 800 g of young beet tops, 3 teaspoons flour, sour cream, 1 raw red beet, dill, parsley, 2 tbsp. tablespoons butter, salt.
Cooking:
Chop porcini mushrooms, cook in salted boiling water. Chop the tops, boil in salted boiling water. Brown the flour with 1 tbsp. spoon of oil, combine with porcini mushrooms, tops and their decoctions, boil. Add 1 tbsp. spoon of oil, 100 g of sour cream, salt, juice of grated beets.
Warm up without boiling. Pour chopped dill, parsley.
As you can see in the photo, borsch with mushrooms according to this recipe should be served with sour cream:
The recipe for cooking lean mushroom borsch
Lean borsch with dried mushrooms
Ingredients:
- 2 liters of water + for soaking and boiling mushrooms, 1 beetroot, 1/4 head of white cabbage, 2 potato tubers, 1 carrot, 1 onion, 100 g of dried mushrooms, 2 tbsp. l tomato paste, 2 bay leaves, 5-6 peas of black pepper, salt - to taste, 50 ml of vegetable oil for frying.
- To submit: 2 cloves of garlic, dill.
Cooking:
Before cooking lean borsch with mushrooms, pour dried mushrooms with boiling water, leave for 3 hours. Put in a pan, pour cold water so that it completely covers them, boil for 10 minutes after boiling the liquid. Drain the broth, pour 2 liters of water, boil for 30 minutes.
Thinly chop the cabbage. Peel onions, carrots, beets and potatoes, cut vegetables into thin strips. Fry onion and carrots in golden oil on preheated vegetable oil. Add beets and simmer until soft. Put tomato paste, fry the contents of the pan for another 2-3 minutes.
Add potatoes to the pan with mushrooms, cook for 10 minutes. Put cabbage, cook another 10 minutes. Introduce beets, cook for 5-7 minutes. Salt, add bay leaf and peas, keep on fire for another 5 minutes. When serving the lean borsch with mushrooms prepared according to this recipe, add chopped herbs and chopped peeled garlic.
Mushroom soup borsch recipes
Beetroot soup with dried porcini mushrooms
Ingredients:
50 g of dried porcini mushrooms, pickled beets, 3 tsp flour, 1 tbsp. spoon of vegetable oil, 1 onion, sour cream, dill, parsley, salt.
Cooking:
Boil mushrooms in salted water, chop. Boil beets, add mushroom broth, flour baked in butter, chopped onion fried in butter, butter, sour cream, salt.
Warm up the borscht in mushroom broth, not bringing to a boil, and sprinkle with chopped herbs. Serve with sour cream.
Beetroot soup with mushrooms
Ingredients:
50 g of dried porcini mushrooms, pickled beets, 3 teaspoons flour, butter, onion, sour cream, dill, parsley.
Cooking:
Boil dried porcini mushrooms in salted water, strain, chop. Boil pickled beets, dilute with mushroom broth, add flour, baked with butter, shredded, fried onions, a tablespoon of butter, sour cream, salt. Warm up without boiling.
Pour chopped dill, parsley. Serve sour cream separately.
Mushroom and Beetroot Borsch
Ingredients:
5 dried or 200 g salted mushrooms, 3 medium-sized beets, 2 onions, 1 carrot, 100 g sour cream, 1.5 l mushroom broth or water, 8 tbsp. tablespoons of vegetable oil, salt, pepper to taste.
Cooking:
Grate beets and carrots on a coarse grater. Finely chop the onion and fry in vegetable oil. Combine and stew vegetables for 5-10 minutes, stirring occasionally. Boil dried mushrooms and cut into strips. Pour mushroom broth into stewed vegetables, put chopped mushrooms, salt, pepper, bring to a boil.
If the soup is made from salted mushrooms, first they should be washed with water, and the stewed vegetables should be poured with hot water, combined with chopped salted mushrooms, pepper and bring to a boil. Serve with sour cream.
Borsch with "ears" of mushrooms
Ingredients:
- Borsch, 100 g dried porcini mushrooms, 1 onion, 1 tbsp. a spoonful of vegetable oil.
- For the ears: 1 1/2 cups flour, 1/2 cup water, 1-2 eggs, 1 teaspoon of salt.
Cooking:
Cook borsch. Boil the mushrooms, strain the broth and pour into the borsch. Chop mushrooms, mix with chopped onion, browned in oil. Knead the dough, roll it thinly, let it dry and cut the cakes. On each put 1 teaspoon of mushroom stuffing, pinch and boil in borsch.
Serve with sour cream to the table.
