Russula mushroom soup: step-by-step recipes with photos

Fresh russula soup turns out rich and at the same time unusually light. Mushrooms contain many vitamins and protein, which are not lost during heat treatment. They are also low-calorie products, making the soup suitable for those who want to lose weight.

Do they make russula soup?

Very often, housewives replace wild mushrooms with champignons, believing that they are the safest. But the aroma and taste of the cooked soup will not be complete with them. Russulas are the most common and safest mushrooms, which make a healthy first course.

There are various recipes for making russula soup that will help diversify your daily diet. Without the addition of meat products, the dish is ideal for vegetarians, saturating the body with essential proteins.

You can store fresh mushrooms in the refrigerator, but no more than 36 hours. After this time has elapsed, you should not cook anything from russula, as they will acquire an unpleasant aroma and taste.

How to cook russula soup

The most important thing is to choose high-quality mushrooms; the result of the finished dish depends on them. The freshness and quality of russula can be easily determined by the stem.To do this, break it and look at it; if there are no stains, cavities or bugs, then it can be added to the soup. The collected fresh mushrooms are first soaked for an hour in cold water, and then boiled for 3 minutes in boiling water.

Soups are cooked in water or broth. Black pepper, herbs and bay leaf are added for flavor. A variety of vegetables, meat, chicken, cereals and herbs are used as ingredients. Cream, butter, milk and sour cream help give the soup a pleasant taste and creamy consistency.

For puree soup, all necessary products are first completely boiled and then blended with a blender until pureed. This dish is best served immediately, as after cooling it loses its taste. If potatoes are present, the soup thickens, and when heated, it loses its aroma and vitamins.

Pre-frying them in butter along with onions will help give the mushrooms a stronger flavor.

Any ground nuts or a pinch of nutmeg will help highlight and reveal the taste of fresh russula. The cream in the composition can be replaced with sour cream, milk or butter. After adding dairy products, bring the soup to a boil and immediately turn it off.

The finished dish is delicious served with croutons and garnished with herbs and boiled whole mushrooms.

Recipes for fresh russula soup

The soup is best made from fresh russula. In this case, the dish turns out to be the most delicious and nutritious. In the proposed recipes for fresh russula soups with photos, each housewife will be able to find her ideal option, which the whole family will appreciate.

Soup with russula and potatoes and onions

Housewives will like the mushroom picker made from russula because it is easy to prepare and has an inexpensive set of ingredients.

You will need:

• fresh russula – 500 g;
• pepper;
• chicken – 300 g;
• salt;
• onion – 160 g;
• millet – 50 g;
• garlic – 2 cloves;
• vegetable oil – 30 ml;
• carrots – 130 g;
• potatoes – 450 g.

Cooking method:

1. Sort through fresh russula. Cook for 5 minutes in salted boiling water. Drain the liquid.
2. Pour water over the chicken. Cook for an hour. The longer it cooks, the richer the broth will be.
3. Cut the russula into slices. Grate the carrots. You will need garlic and onion in small cubes.
4. Add vegetables and mushrooms to the heated oil. Fry for 5 minutes.
5. Chop the potatoes. The slices should be identical and small in size. Add to the broth along with the washed millet. Cook until soft.
6. Get the chicken. Cool, then cut into pieces. Transfer to soup along with fried foods.
7. Sprinkle with salt and pepper.

Russula puree soup with cream

According to the proposed recipe, it is easy to cook mushroom soup from russula, which is not inferior in taste to a restaurant dish.

You will need:

• fresh russula – 700 g;
• flour – 40 g;
• onion – 180 g;
• milk – 1 l;
• carrots – 130 g;
• sea ​​salt;
• loaf – 250 g;
• butter – 50 g;
• cream – 240 ml;
• olive oil – 30 ml.

Cooking method:

1. Process fresh mushrooms: sort, peel, rinse. To fill with water. Cook for a quarter of an hour. Drain the liquid and beat the russula in a blender.
2. Melt the butter. Stir in mushroom puree. Add onion and carrots cut into two halves.
3. Pour in water. The liquid should just cover the food. Turn the heat to low. Simmer for half an hour.
4. Pour olive oil into the pan and add flour. Fry. Pour a glass of boiling water. Mix. Pour in milk. Bring to a boil, stirring constantly.
5. Take out the carrots and onions. They are no longer needed for soup. Pour the mushroom puree into the milk mixture. Cook for 20 minutes.
6. Add some salt. Pour in the heated cream. Cook for 5 minutes.
7. Cut the loaf into cubes. Transfer to a baking sheet. Place in a hot oven. Keep until golden brown at 180°C. Remove and cool. Add croutons in portions to each plate.

If desired, you can not add croutons to the russula mushroom soup; in this case, you should replace them with finely chopped greens.

Cheese cream soup from russula

Making russula soup with cheese is very simple. The main thing is to follow the specified proportions and cooking time. The dish has a smooth consistency and is suitable for feeding the whole family.

You will need:

• fresh russula – 350 g;
• black pepper;
• salt;
• potatoes – 450 g;
• chicken – 350 g;
• olive oil – 20 ml;
• onion – 160 g;
• water – 2 l;
• processed cheese – 200 g;
• carrots – 160 g.

Cooking method:

1. Place the processed cheese in the freezer compartment. A frozen product is faster and easier to grate; it does not stick to the grater.
2. Rinse the chicken and cover with water. Place on medium heat. For cooking, it is better to use a leg or wings. The fillet is too dry and will not give a good fat. There is no need to remove the peel.
3. Skim off any foam that has formed. If this is not done, the broth will turn out cloudy. Turn the heat to low and cook for about an hour. The meat should fall off the bone.
4. Clean fresh mushrooms. Rinse and cook in boiling salted water for 5 minutes. Drain the liquid.
5. You will need onions in small cubes.
6. Heat the oil in a frying pan. Sprinkle onions. Fry until golden. Add boiled russula. Simmer for a quarter of an hour. Add salt.
7. Grate the carrots.Use a medium grater. Pour into mushrooms and simmer for 4 minutes.
8. Cut the potatoes into thin strips. Get the chicken. When cool, separate the meat from the bones.
9. Add potatoes to the broth. Cook until soft. Add fried foods and chicken.
10. Remove the cheese from the freezer and grate on a coarse grater. Send into broth. Sprinkle pepper and a little salt. Cook for 5 minutes.
11. Beat with a blender. Close the lid and leave for 10 minutes.

Russula soup in a slow cooker

Mushroom soup from fresh russula is convenient to prepare in a slow cooker, which will greatly facilitate the cooking process.

You will need:

• onion – 130 g;
• black pepper;
• fresh russula – 550 g;
• salt – 7 g;
• butter – 150 g;
• greenery;
• cream – 250 ml (10%);
• milk – 800 ml (3.2%).

Cooking method:

1. Grind the onion and fresh russula.
2. Cut the butter into cubes. Place in a bowl. Turn on the “Frying” mode. When melted, add onions and mushrooms. Fry until golden brown.
3. Pour a mug of milk into the blender bowl. Transfer the fried foods from the multicooker. Beat.
4. Pour into the slow cooker. Pour in the remaining milk, then cream.
5. Add some salt. Sprinkle with pepper. Switch to “Soup” mode. Set the timer for half an hour. Pour into bowls and sprinkle with herbs.

Calorie content of russula mushroom soup

Russulas are low-calorie foods. All the described recipes have different caloric content, which is influenced by the added products. Soup with potatoes contains 95 kcal in 100 g, with cream - 81 kcal, with cheese - 51 kcal, in a slow cooker - 109 kcal.

Conclusion

Fresh russula soup successfully competes with many first courses due to its nutritional value and high taste.The wonderful aroma spreading throughout the entire kitchen will lift everyone's spirits even in the gloomiest weather. Any of the proposed options is delicious served with sour cream or natural yogurt.

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