Content
Obabka soup turns out aromatic and very appetizing. It will be a worthy competitor to meat cabbage soup, borscht and okroshka. Obabki are delicious mushrooms that grow in the Primorsky Territory and the Caucasus.
How long to cook obabki for soup
Fresh mushrooms are fried with onions before being added to the broth
The duration of heat treatment depends on the type of eggplant - they can be dried, fresh or frozen. Dried ones are boiled for about an hour, then cut into small or medium pieces; fresh and frozen ones are first fried with onions, and then boiled until the potatoes are ready.
How to make mushroom soup from mushrooms
In addition to mushrooms, potatoes are added to the soup. It is cut into cubes or slices of arbitrary sizes. Sometimes this is where the preliminary preparation ends. But there are original recipes in which potatoes are pre-fried in a frying pan to add a special taste or are not added at all. Carrots are also added to the soup. It is grated on a fine grater, cut into pieces, or stars and gears are cut out so that the dish is not only tasty, but also beautiful.
Onions or leeks are used. The latter has a stronger, pleasant aroma. The onions are finely chopped and fried in vegetable or butter, sometimes in a mixture of both. When the product turns golden, add mushrooms. The onion and mushroom frying is seasoned with salt and pepper to enhance the pleasant taste.
From fresh
Fresh seeds have dense, fleshy pulp that is pleasant to the taste. They are a good edible species and do not require long cooking. Most often, experienced mushroom pickers simply fry them fresh and then add them to the soup.
From dried
Dried obabki are first poured with boiling water for a few minutes, so they will cook faster, especially if they are thinly sliced. Then cook for 30-40 minutes. over low heat. The finished mushroom broth is filtered through a sieve. Boiled mushrooms are washed under running water to remove sand and left to dry on a sieve or in a colander. The broth is left to cool, the sand will settle to the bottom and can be removed by draining the top clean liquid into the pan.
From frozen
Obabki are frozen fresh and boiled. You don't have to defrost it before adding it to the broth. Use the entire portion at once; mushrooms cannot be re-frozen.
Obabok soup recipes
The basis of a delicious mushroom soup is a good broth; you need to be careful when preparing it. For satiety and thickness, pasta is sometimes added.
Soup-puree from obabkov
Mushroom puree soup is used in dietary nutrition
This recipe requires boiled frozen mushrooms. For spices, herbes de Provence or tarragon and ground allspice work well. Products:
- onion – 1 pc.;
- carrot – 1 pc.;
- obabki - container with a volume of 0.5 l;
- cream – 150 ml;
- potatoes – 3 pcs.;
- salt and spices - to your taste;
- water – 1.5 l.;
- vegetable oil – 50 ml;
- bread for toast – 300 g.
Preparation:
- Fry the onion in a frying pan; when it becomes soft, add carrots to it. Fry over low heat, covered, for 10 minutes.
- Peel the potatoes and cut into cubes.
- Thawed mushrooms are added to the carrots and onions. Leave to simmer under the lid for 10 minutes.
- When the water boils, add potatoes to it. As soon as it becomes soft, turn off the heat.
- The grounds are transferred with a slotted spoon to another container to be ground with a blender.
- After grinding, the contents are poured back into the pan, spices and cream are added, and put on the fire until it boils. When the first bubbles appear on the surface, turn off the heating.
When serving, the soup is garnished with fresh dill and bread croutons fried in butter.
Mushroom soup made from fresh mushrooms
Mushroom soup can be prepared with potatoes and noodles
This tasty and satisfying mushroom dish can be cooked on a campfire or at home in the kitchen.
Preparation:
- forest fruits – 500 g;
- potatoes – 5 pcs.;
- carrot – 1 pc. ;
- onion – 1 pc.;
- pasta – 100 g;
- vegetable oil – 50 ml;
- spices and salt - as needed;
- water – 5 l.
Preparation:
- Cut the peeled potatoes into cubes.
- Chop vegetables. First, fry the onion in oil, then add carrots to it and lightly salt it. Stirring, keep on fire for 10 minutes.
- Potatoes, bay leaves and peppercorns are placed in boiling water.
- Washed and chopped onions are added to the carrots and onions. Fry everything together for about 10 minutes.
- Add fried mushrooms, two handfuls of pasta, and chopped herbs to the potatoes in a saucepan. Cook everything together for five minutes.
The finished soup has a very rich, pleasant taste. When serving, you can add 2 tbsp to the plate. l. sour cream.
Yushka made from dried seeds
Mushroom soup from obabki with sour cream is prepared in the Carpathians
There are no potatoes, cereals or pasta in this soup - only cabbages and carrots with onions, but the dish turns out rich and satisfying.
Products:
- dried mushrooms – 50 g;
- water – 4 l;
- carrot – 1 pc.;
- onions – 2 pcs.;
- butter – 50 g;
- vegetable oil – 2 tbsp. l.;
- sour cream – 100 g;
- flour – 1-1.5 tbsp. l.;
- salt and spices - as needed.
Preparation:
- Dry mushrooms are poured with water and left in a saucepan covered for 15 minutes. Then cook over low heat for about an hour.
- Strain the finished broth through a sieve, and leave the boiled mushrooms to cool.
- The carrots are grated on a fine grater and placed in a pan with broth. Add salt to the soup to taste, add two bay leaves and ground black pepper.
- Small onions are peeled and finely chopped, placed in a heated frying pan with butter. A little pepper and salt.
- Fry the onion until light golden, adding vegetable oil during the process. Transfer to a plate.
- Finely chop the obabki.
- Fry flour in butter in a frying pan. It should darken. Reduce the heat so that the oil does not burn.
- When the flour is slightly browned, season it with sour cream. Keep on fire for one minute, stirring well, then turn off the heat.
- Pour mushroom broth from the pan into the flour mixture using a ladle, stir well with a whisk. When the mass becomes homogeneous and liquid, pour it into the pan with the remaining soup.
- Now add fried onions and chopped peppers to the broth and put on fire. When the boiling process begins, turn off the heat, the yushka is ready.
You don’t need to sprinkle this soup with herbs; you don’t feel any flour in it at all; it turns out light, beautiful and aromatic.
Conclusion
Obabok soup is aromatic and very tasty.You can harvest mushrooms in the fall by collecting them in the forest, and then cook rich broths for a whole year. Dried and frozen wild mushrooms are also sold in stores.
