Boletus soup: fresh, frozen, dried, how long to cook mushrooms, photo

Content

1 How to cook boletus soup
2 Recipes for soups with boletus
3 Calorie content of boletus soup
4 Conclusion

Many mushrooms are not inferior in nutritional value to meat products, so they are often used in first courses. Soup made from fresh boletus has a rich broth and a wonderful aroma. A large number of cooking methods will allow each housewife to choose the ideal recipe based on her gastronomic preferences.

How to cook boletus soup

To prepare the right first course, you must carefully select the raw materials used. It is recommended to collect mushrooms yourself, away from large cities and industrial enterprises. If you don’t have enough experience in quiet hunting, you can purchase goods from familiar mushroom pickers.

Important! To be sure of the quality of the original product, it is better to refuse to buy boletus from unfamiliar street vendors.

It is best to give preference to strong young specimens with a dense cap and a clean stem. The cut should be free of mold and insect damage. Old boletuses lose their structure, so it is better to refrain from using them.

You can prepare the soup in several ways. The recipe for the first course of fresh boletus is considered traditional. In this case, they only need to be washed and damaged areas removed, after which you can begin direct cooking. You can also prepare an excellent dish from both dried and frozen mushrooms.

How to make soup from fresh boletus

Cooking the first course from recently picked forest products is the most traditional option. Most gourmets believe that it is fresh mushrooms that reveal their taste to the maximum. The soup turns out very rich and aromatic.

Fresh boletus is the key to an excellent rich broth

Before you start cooking, it is necessary to carry out primary processing of the boletus. To do this, they are washed in running water, removing dirt, sand and leaf particles. Use a knife to remove areas damaged by insects and rot.

Important! If there are quite a lot of parasites in the fruiting bodies, you can get rid of them by soaking the mushrooms in salted water for half an hour.

The next step is additional heat treatment of fresh boletus. They are cut into pieces and boiled in boiling water for 15-20 minutes. They are then placed in a colander to drain off excess water. The prepared product is lightly dried and further cooking begins.

There is quite a bit of debate about how long to cook mushroom broth. According to the traditional recipe for fresh boletus soup, 15-20 minutes of boiling is enough before adding the remaining ingredients to the broth. In total, it turns out that the boletus boils for about an hour - enough time to obtain a rich broth.

How to cook soup from dried boletus

Drying wild harvest fruits is a great way to use them during the winter and spring. Preparing first courses from dried aspen boletuses will allow you to enjoy the gifts of summer with virtually no loss of taste and aromatic qualities. Since the raw material has already been washed and processed, it does not require additional boiling.

For a recipe for mushroom soup made from dried aspen boletuses, it is not necessary to soak the product in water for a long time. It is enough to keep the mushrooms in a container with liquid for about an hour before cooking. Cooking broth, unlike the method using fresh product, takes a little longer. On average, about half an hour of boiling takes place before adding additional ingredients.

How to cook mushroom soup from frozen boletus

Freezing mushrooms is a great alternative to more traditional drying. This method allows you to preserve the juiciness of the product and its natural aroma for further culinary delights. Since cold destroys most harmful organisms, such a product will not require additional heat treatment.

Frozen boletus retains its aroma and great taste

It is very important to properly defrost the soup before preparing it. Under no circumstances should boletus be placed in hot water - their structure will begin to resemble a slimy porridge.It is best to leave frozen food in the refrigerator overnight. At a temperature of 3-5 degrees, optimal defrosting will be ensured without loss of excess moisture.

Important! To prepare the soup, you can use frozen boletus from the supermarket. Defrosting must be done according to the instructions on the package.

According to the recipe for soup from frozen boletuses, cooking occurs in the same way as in the case of fresh ones. It is enough to keep them in boiling water over medium heat for about 20 minutes to get an excellent broth. Then you can add additional ingredients.

Recipes for soups with boletus

Depending on your culinary preferences, you can prepare a large number of first courses using this type of mushroom. The most popular are classic soups made from fresh boletus with the addition of vegetables - potatoes, onions and carrots. You can also add cereals to the broth - rice, buckwheat or pearl barley.

There are more alternative cooking methods. Chicken or meat broth can be used as a soup base. Using an immersion blender, you can turn the dish into a puree soup. There are also a large number of recipes combining different types of mushrooms - porcini, boletus or boletus.

Classic recipe for mushroom soup with boletus

The most common way to prepare a first course of mushrooms is a light lean broth with a minimum set of vegetables. This soup allows you to enjoy the pure taste and aroma of fresh mushrooms.

To prepare this dish you will need:

600 g of fresh boletus;
1 onion;
1 carrot;
a small bunch of greenery;
salt and ground pepper to taste.

The classic recipe allows you to fully enjoy the pure mushroom taste

Place the pre-processed mushrooms in a 3 liter saucepan, add water and place over medium heat. The broth will be ready after 20 minutes of boiling. During this time, you need to fry the chopped onions and carrots until golden brown. Then they are placed in the broth, a little salt and ground pepper are added there. Boil the soup for another 10 minutes, then remove it from the heat and sprinkle with finely chopped herbs.

Fresh boletus soup with potatoes

Adding potatoes to mushroom broth makes it more filling. This dish is ideal during fasting, when it is necessary to refrain from eating meat products.

To prepare a 3 liter pot of soup you will need:

500 g of fresh boletus;
500 g potatoes;
greens to taste;
1 medium carrot;
100 g onions;
salt to taste.

Mushrooms are cut into small pieces, placed in a saucepan, filled with water and put on fire. As soon as the liquid boils, reduce the flame to minimum. The broth is boiled for 1/3 hour. During this time, finely chopped onions and carrots are sautéed in a frying pan until golden brown.

Potatoes make soup more filling and nutritious

The potatoes are cut into cubes and placed in boiling broth. Fried vegetables and herbs are also added there. The soup is boiled until the potatoes are completely cooked. After this, it is salted to taste and seasoned with black pepper.

White and boletus soup

To make the taste of the finished product more noble, you can combine several types of mushrooms in one recipe. White ones go best with fresh boletuses. They provide the broth with greater richness and a bright aroma. To prepare this dish you will need:

300 g porcini mushrooms;
300 g of fresh boletus;
3 liters of water;
500 g potatoes;
2 small onions;
150 g carrots;
salt and pepper as desired;
oil for frying.

Mushrooms are washed in running water, damaged areas are removed and cut into small cubes. They are placed in a pan, water is added and it is put on fire. To get the perfect broth, you need to boil fresh mushrooms for about 20-25 minutes over low heat, periodically removing the resulting foam.

Porcini mushrooms add a more noble taste and bright aroma to the broth

During this time you need to prepare the vegetables. The carrots are grated and fried in a frying pan along with finely chopped onions until fully cooked. Potatoes are divided into cubes. As soon as the broth is ready, add all the vegetables to it. The indicator of the dish is the potatoes - as soon as they become soft, you can remove the soup from the stove. The finished product is seasoned with ground pepper and a small amount of salt. Fresh mushroom soup is poured into bowls and seasoned with herbs and sour cream.

Mushroom soup from boletus and boletus

Boletus mushrooms are the most common companion of boletus mushrooms in preparing dishes from different types of mushrooms. This combination allows you to get a nourishing, rich broth, which in its nutritional qualities is not inferior even to meat broth. For a 3 liter pan you will need:

300 g of fresh boletus;
300 g of fresh boletus;
300 g potatoes;
1 large onion;
1 carrot;
1 bay leaf;
vegetable oil for frying;
salt to taste.

Boletuses and boletuses are cut into small cubes and placed in boiling water for 20 minutes. While the mushrooms are cooking, you need to prepare the vegetables. The onion is peeled, cut into small pieces and sautéed in vegetable oil until transparent.Then grated carrots are added to it and fried until golden brown.

Boletus mushrooms go well with most mushrooms

Add potatoes cut into cubes to the mushroom broth and cook until fully cooked. Then the previously prepared frying is placed in it, boiled for 5 minutes and removed from the heat. The finished soup is seasoned with bay leaf and salt. Before serving, the first dish should sit for 15-20 minutes.

Boletus cream soup

To prepare a more sophisticated first course, you can use the classic French recipe. The finished product is crushed using a submersible blender until smooth with the addition of cream. The dish turns out incredibly tasty and satisfying.

To prepare such a thick, delicious soup you will need:

600 ml water;
500 g of fresh boletus;
200 ml 10% cream;
2 onions;
4 cloves of garlic;
50 g butter;
2 tbsp. l. wheat flour;
salt to taste;
a small bunch of parsley.

The onion is peeled and cut into small pieces. It is fried in a large saucepan in butter until transparent. After this, chopped fresh boletus and garlic are added to it. As soon as the mushrooms are covered with a golden crust, pour water into them and bring it to a boil.

Cream soup is best served with croutons

Important! To make the finished dish even more satisfying, you can add meat or chicken broth instead of water.

Boletus boletus for 10 minutes. Then cream is poured into it and wheat flour is added. Remove the saucepan from the heat and cool its contents. Using an immersion blender, the dish is turned into a homogeneous mass. It is salted to taste, decorated with fresh herbs and served.

Redhead mushroom mushroom

This interesting name hides a very thick and rich mushroom soup. It requires quite a long cooking time, which makes the broth incredibly rich and satisfying.

For the recipe for boletus mushroom mushrooms use:

3 liters of water;
500 g fresh mushrooms;
2 onions;
2 small carrots;
2 bay leaves;
600 g potatoes;
salt to taste.

The aspen boletuses are thoroughly washed in cold water, damaged areas are removed and cut into small cubes. They are placed in a pan of boiling water and boiled for about half an hour until a rich, rich broth is obtained. After this, the boletus is removed using a slotted spoon and fried until golden brown.

Gribovnitsa is a traditional dish of Russian and Belarusian cuisine.

Important! Do not forget to constantly remove the mushroom foam and scale that forms on the surface of the liquid.

While the broth is preparing, it is worth frying fresh vegetables. Finely chop the onion and sauté over low heat. Add grated carrots to it and fry them until golden brown. Potatoes are cut into cubes and placed in the broth along with mushrooms. The soup is boiled for about 15 minutes, then the roast and bay leaf are added to it. After another 5 minutes of boiling, remove the pan from the stove. The finished product is salted and served.

Fresh boletus soup with vermicelli

Pasta goes well with mushroom broth, making it filling. Vermicelli is often used as an alternative to potatoes.

To prepare mushroom soup from fresh boletus with noodles you will need:

300 g of main ingredient;
2 liters of water;
150 g pasta;
1 onion;
1 carrot;
sunflower oil for frying;
1 bay leaf;
salt to taste.

The first step is to prepare a roast of fresh vegetables. Finely chop the onions and carrots and fry in a small amount of vegetable oil until golden brown. While the vegetables are stewing, prepare the mushroom broth. Fresh boletuses are cleaned of dirt and cut into small cubes.

You can use any vermicelli - homemade or store-bought.

The mushrooms are placed in a saucepan, filled with clean water and placed on the stove. The broth will be ready after 20 minutes of boiling. Don’t forget to periodically remove scale and mushroom foam from the surface of the water. Next, frying and vermicelli are added to the broth. Once the pasta is soft, remove the pan from the heat. The broth is salted to your taste and seasoned with bay leaf.

Boletus soup with meat broth

Many housewives prefer to cook first courses with mushrooms using a more traditional meat broth. Chicken, pork or beef can be used as the basis for the broth. It is best to use bones - the broth will be more satisfying and rich.

On average, for 2 liters of finished beef broth use:

500 g potatoes;
300 g of fresh boletus;
100 g onions;
100 g carrots;
frying oil;
Bay leaf;
salt to taste.

The potatoes are peeled and cut into small cubes. Finely chop the carrots and onions and fry in sunflower oil until golden brown. Fresh mushrooms are washed, cut into small pieces and fried in a separate frying pan until crusty.

Meat broth makes the soup more satisfying and rich.

All ingredients are mixed in a large saucepan and filled with broth. The soup is boiled until the potatoes are completely cooked. Then it is removed from the heat, salted and seasoned with bay leaf. The dish is served to the table, flavored with sour cream or fresh herbs.

Boletus soup with barley

Adding pearl barley to first courses is a classic way to make the broth more satisfying. This recipe for mushroom soup made from fresh boletus has not lost its relevance for several centuries.

To prepare it you will need:

500 g fresh mushrooms;
5 potatoes;
100 g pearl barley;
2 small onions;
1 carrot;
butter for frying;
salt to taste.

Barley is pre-boiled in 2-3 liters of water. After the cereal is ready, the water from it is drained into a separate pan. While the pearl barley is cooking, boil the boletus for 10 minutes, then cut it into pieces and fry them in butter until golden brown.

Pearl barley is a traditional addition to mushroom soup.

Potatoes are cut into cubes. Finely chop the onion and sauté over low heat. Then carrots are added to it and simmered until soft. All ingredients are placed in a decoction of barley. The soup is boiled until the potatoes are completely cooked.

Calorie content of boletus soup

Thanks to their unique composition, fresh mushrooms can surprise you with their rather low calorie content. This quality of the finished dish allows it to occupy a worthy place in nutrition programs for people struggling with excess weight, as well as those seeking to eat only healthy foods. 100 g of product contains:

proteins - 1.9 g;
fats - 2.4 g;
carbohydrates - 5.7 g;
calories - 50 kcal.

Such nutritional value indicators are typical only for the classic version of soup preparation. Adding additional ingredients can significantly change the performance of BJU. Including ingredients such as cream, butter or potatoes will make the soup more nutritious.

Conclusion

Soup made from fresh boletus is very aromatic and tasty. Rich broth is the key to a satisfying meal. A large number of recipes with a variety of ingredients will allow everyone to choose the perfect combination of products.