How to cook soup from fresh mushrooms. Gruzdyanka: the best recipes for royal mushroom soup

Mushroom dishes are very popular. Caviar, salads and sandwiches are made from them, and they are also consumed hot, snacks and soups. Housewives and chefs cook delicious and fragrant soup from mushrooms, which is called gruzdyanka. It contains no a large number of calories, but at the same time very nutritious and satisfying. Many people love gruzdnik and periodically add it to their menu.

Features and varieties of mushrooms

Breasts are of several types. They grow in families of 5-20 at once. Collecting them is a pleasure, just a few clearings and a full basket. These mushrooms cannot be confused with any other species. They have a dense structure and, if you accidentally step on them during their collection and search in the forest, you can hear a characteristic crunch.

There are the following types of mushrooms:

All mushrooms at proper salting and storage retain their density and have the peculiarity of crunching during their use. The breast perfectly and ideally combines with hard pickled or pickled cucumbers and onions. Therefore, these ingredients are often used for sandwiches and snacks.

Home Cooking Recipes

Many people prefer hot soup from mushrooms. You can cook a Georgian woman very quickly and quite simply. To cook it, you do not need any special culinary skills and in-depth knowledge.

Onions can be fried with tomato paste and turmeric, although this is not necessary, as you can eat the mushroom without onion dressing. That is, just throw in the onion, and it will cook together with carrots and potatoes. After all the ingredients are thrown into the water, and it boils, you need to cook the soup for 10 minutes. Then add herbs, spices and sour cream to the finished pickle. Optionally, prepare a Georgian woman from salted milk mushrooms Can be with chicken or meat.

Using marinades

There is a very simple and quick recipe with pickled mushrooms. It only takes 15 minutes to make this pie.

To prepare it, you will need products:

  • chicken;
  • pickled milk mushrooms;
  • zucchini, they can be replaced with squash or eggplant;
  • fresh cabbage;
  • carrot;
  • tomatoes;
  • bell pepper(preferably);
  • potato;
  • onions, herbs, garlic and spices.

Cut the chicken into pieces and fry until half cooked in a pan with onion and garlic. Then you need to finely chop the potatoes and cabbage and throw them into boiling water. After 2 minutes, add chicken pieces (fried) and zucchini to the broth. Cook for 7 minutes, add tomatoes, bell peppers and pickled mushrooms. After 3 minutes, the soup will be ready and it remains to throw only herbs and spices into it.

Such pickled mushrooms are not only quick to prepare, but also very healthy and nutritious.

Delicious and fragrant soup

In Rus', mushrooms were very respected. They were marinated, salted and dried. Now in stores you can buy only dried porcini mushrooms. But in fact, such processing is suitable for all mushrooms without exception.

Drying mushrooms can be done as follows:

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

What could be more fragrant and tastier than mushroom soup, with the addition of traditional vegetables or croup. 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 welding mushroom soup from milk mushrooms, you need to figure out the layout of the products, because for someone the first course is always a traditional stew, and for someone it is mashed potatoes. After all, the most tasty soup from mushrooms or any other mushrooms - this is the dish that will appeal to all family members. So choose suitable recipe mushroom soup from mushrooms 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 soup-puree from milk mushrooms, parsley and dill roots, put 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 on vegetable oil, lightly toasted 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 recipe step by step. culinary process product processing.



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 stew Vegetable mix- 2-3 tbsp. spoons

  • sweet red pepper - 1 pod

  • sour milk - 1 cup

  • eggs - 2 pcs.

  • black pepper

  • parsley

  • salt.

dried mushrooms sort, 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 sliced ​​\u200b\u200b into the soup vegetable stew. Soup season 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 be prepared for meat broth. In this case, add to the soup semolina(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 cooking meat soup from the legs of mushrooms, these 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 the mushrooms tomato paste, chopped garlic, add salt, boil, add grated on coarse grater 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 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 fire until fully prepared potatoes. 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 recess in the middle, pour in vegetable oil and cold water, add salt and knead a rather stiff dough. Prepare for stuffing crumbly rice 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, filtered mushroom broth.



Ingredients for making this pea cream soup from mushrooms, the following:


  • 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.

Wash the peas, soak in cold water for the night. 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 oil. 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 soup from frozen mushrooms begins with the fact that you need to prepare the broth. Chop boiled and washed mushrooms, fry in vegetable oil. Strain the broth. Onion peel, 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 in a saucepan 2-2.5 liters mushroom broth, 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).



Composition of products for peasant soup from pickled mushrooms - these are 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. Fill with 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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Folk wisdom says: "Summer stores - winter eats." Indeed, sometimes it is impossible to cook in winter what seems so familiar and everyday in summer. And so you want to surprise your family with something unusual, tasty, but healthy, especially in the cold season, when the most important vitamins for a person are so lacking. However, looking for a recipe original dish it turns out that many vegetables or fruits are missing, which you can’t find in stores in winter. That's when the stocks made in the summer will help you. On a frosty winter day, it is very good to cook a mushroom from frozen mushrooms. The recipe is very simple.

For the preparation of such a very useful and nutritious soup(based on 10 servings) you will need the following products:

The traditional recipe says that you need to cook the Georgian in the following sequence:

1. Rinse pre-thawed milk mushrooms with clean water and cut in small pieces. If the mushrooms are fresh, after cleaning and thoroughly washing them, it is better to balance them (keep them in boiling water) for 5 minutes so that the milk mushrooms do not crumble later and the soup does not turn into a “mess”.

By the way: some housewives, on the contrary, recommend not cutting milk mushrooms, but crushing them in a mortar until juice appears. This makes the broth thicker and thicker. First you should use one, and then another recipe to choose the option that suits you.

2. Rinse the potato tubers thoroughly, peel and cut into cubes or strips.

3. Dip the mushrooms together with the potatoes in boiling water and let it boil for 10 minutes.

4. While the water is boiling again, finely chop the onion and fry it for olive oil until the onion is golden.

5. Put the contents of the pan into a saucepan and mix well, after which you need to cook the soup for a few more minutes over low heat.

6. Before turning off the stove, add an egg beaten with salt and other spices to the contents of the pan and leave it on the stove for 5-7 minutes (required by the recipe!) So that the soup infuses and acquires its final taste and aroma.

7. It is better to serve the Georgian woman in a deep plate with finely chopped greens. If desired, you can add sour cream or mayonnaise.

Note: if you decide to cook mushroom soup from salted mushrooms, then you should first soak the mushrooms for half an hour in cold water. When the excess salt is gone, the mushrooms will taste like freshly boiled mushrooms in salt water.

Use this mushroom recipe as often as possible so that you want to cook this one again and again wonderful soup. But keep in mind: in the fall, you will have to collect and freeze as many milk mushrooms as possible in order to later pamper your household more often with this delicious dish, the recipe of which you have now learned.

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It's time for mushrooms - autumn. Foresters collect a rich mushroom harvest and make various blanks, 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.

On winter time 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 the traditional Russian dish right in your kitchen. There are many different simple video recipes mushroom soups.


Pickled mushroom soup recipe

  1. 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.
  2. Peel the onion from the husk, chop into thin half rings or medium cubes.
  3. 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.
  4. Grease the pan with vegetable oil. To 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.
  5. Pour purified water into a saucepan. Add a few leaves of parsley. Put on the stove, boil.
  6. 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.
  7. Send there in 5 minutes egg noodles. Mix foods. Continue cooking no more than 7 minutes.
  8. Put the milk mushrooms and vegetable frying last. Salt, pepper. The addition of seasonings is welcome, fragrant herbs or spices. crushed processed cheese stir thoroughly in boiling water until completely dissolved.
  9. 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.

In the mushroom season, all mushroom pickers do not waste a minute. Everyone has their own recipe for gruzdyanka. Gather, clean, wash and cook. How many delicious things can be cooked on the basis of milk mushrooms! I cooked, simply - too, even pies with milk mushrooms and potatoes were on my table.

Now I'm cooking a gruzdyanka - a soup made from fresh mushrooms. By the way, gruzdyanka can be cooked from salted mushrooms - it will certainly be delicious.

Ingredients:

  • Fresh mushrooms - "by eye",
  • Potatoes - "by eye",
  • Onion - 1 pc,
  • Vegetable oil - 5-6 tablespoons,
  • Bay leaf, dill, onion or other herbs - to taste,
  • Salt, ground black pepper - to taste.

Recipe for Georgians cooking.

Mushrooms are soaked and cleaned, washed. We look that they are not wormy.

Cut into cubes.

Pour the volume of water into the pan that will be needed for the Georgian woman. According to the recipe of the Georgian woman, it is not necessary to pre-boil the milk mushrooms, as is sometimes practiced. Soup in this case loses some of the valuable flavor. I cook right away.
Bring water to a boil and put mushrooms in a saucepan. After boiling the mushrooms and removing the foam - salt.


We clean and wash potatoes. We cut into cubes.


Peel the onion and cut into small cubes. Saute in vegetable oil until soft.
We cook milk mushrooms for exactly half an hour. After that, put the potatoes and cook for another 15 minutes.
Then we put the passivated onion, bay leaf. Boil for 5 minutes. Then, two minutes before the Georgians are ready, put ground pepper and greens. We turn off the fire.


We leave the Georgian woman to infuse for 15 minutes.
An excellent recipe for Georgians, and most importantly, delicious and simple. Try it.
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