Volnushka (mushroom) soup: recipes and cooking methods

Volnushka soup can be cooked easily and quickly. It takes a long time to prepare mushrooms, which helps make them safe and also removes bitterness from the fruit. Properly cooked mushroom mushroom turns out surprisingly tasty and aromatic.

Is it possible to cook mushroom mushrooms from tremors?

Volushka soup can be cooked after preliminary preparation. Mushrooms contain toxic substances and also have bitterness, which is transferred to the broth, so they must be pre-soaked.

A few tips on how to make trumpet soup

Volnushki are perishable products, so it is necessary to prepare mycelium from them immediately. First, forest debris is removed and then sorted. Only pink fruits are suitable for mycelium, and white ones should be set aside for pickling.

You need to remove the film from the cap and cut off 2/3 of the stem. Rinse thoroughly and fill with water.Add 10 g of coarse table salt and 2 g of citric acid. Leave for two days. Change the water at intervals of five hours. Such preparation will remove not only bitterness, but also toxic substances. Drain the liquid and clean each fruit with a brush to remove any remaining dirt.

Regardless of the chosen method of preparing volushka soup, you must adhere to important cooking tips:

• cut forest fruits with a stainless steel knife;
• the dish can be stored for no more than two days in the refrigerator;
• Before adding the prepared fruits to the mycelium, you need to cook them for 15 minutes. If they are large, then cook for half an hour;
• Utensils for the mushroom picker are suitable for cast iron and copper.

A variety of recipes with photos will help you cook delicious soup from tremors. The main thing is to follow all recommendations and prepare the forest product correctly.

How to cook volnushka soup according to the classic recipe

Volnushka mushroom soup is traditionally prepared with the addition of potatoes. Forest fruits are pre-soaked and boiled according to all the rules.

You will need:

• olive oil;
• boiled volushki – 500 g;
• boiled egg – 2 pcs.;
• chicken broth – 2.5 l;
• potatoes – 450 g;
• salt;
• dill – 20 g;
• onion – 140 g;
• parsley – 20 g;
• carrots – 160 g.

How to cook:

1. Chop forest fruits. Transfer to the pan. Add oil and fry until golden brown.
2. Cut the potatoes into strips, and the carrots and onions into cubes.
3. Transfer potatoes to broth. Cook for 10 minutes. The fire should be medium.
4. Send carrots and onions to the mushrooms. Fry over low heat for 10 minutes. Transfer to soup.
5. Add some salt. Mix. Turn off the fire. Cover the pan with a lid and leave for 12 minutes.
6. Peel the eggs.To cut in half.
7. Pour mycelium into bowls. Place the egg halves and sprinkle with chopped herbs.

Recipe for fresh trumpet soup

The proposed recipe for mushroom soup from trumpet mushrooms turns out to be surprisingly aromatic and nutritious.

You will need:

• fresh volushki – 400 g;
• vegetable oil – 40 ml;
• pepper;
• carrots – 130 g;
• spices;
• potatoes – 350 g;
• onion – 130 g;
• sour cream;
• water – 2.3 l;
• dill – 20 g.

How to cook:

1. Pour water over the washed and peeled mushrooms. Add some salt. Leave for seven hours. Drain the liquid.
2. Chop the onion. Place in a frying pan with hot oil. Fry until golden brown. Add carrots grated on a medium grater. Cook until soft.
3. Chop large mushrooms. Place into the frying pan. Fry with vegetables for 17 minutes.
4. To boil water. Throw in the diced potatoes. Cook for 12 minutes.
5. Add the fried mixture to the soup. Add some salt. Sprinkle with pepper and spices.
6. Cook for 13 minutes. Garnish with dill and serve with sour cream.

How to cook puree soup from tremors

Tsar's volushki soup has a delicate creamy texture. Adding plenty of vegetables makes it healthy. Do not give mycelium to children and elderly people. It will be difficult for their body to digest the mushrooms.

You will need:

• boiled volushki – 300 g;
• pepper;
• potatoes – 550 g;
• greens – 30 g;
• bay leaf – 1 pc.;
• carrots – 120 g;
• water – 2.6 l;
• crackers – 120 g;
• salt – 10 g;
• onion – 140 g;
• cream – 220 ml;
• vegetable oil – 60 ml.

How to cook:

1. Chop the onion very finely. You will need carrots in the form of cubes.
2. Chop the potatoes coarser. The form can be any.
3. Pour oil into a soup pot. Sprinkle onions.Simmer until translucent. Add carrots. Cook for one minute. To avoid burning, you must stir constantly.
4. Add potatoes. Simmer for two minutes. Do not add any more oil.
5. To fill with water. Place bay leaf. Cook for 20 minutes.
6. Sprinkle with pepper and salt. Beat with a blender.
7. Finely chop forest fruits. Pour into a dry frying pan. Fry until the moisture evaporates. The process will take about seven minutes. Send to the mycelium.
8. Pour in the cream. Fat content doesn't matter. Mix. Boil and immediately remove from heat.
9. Pour into bowls. Serve with crackers and chopped herbs.

Mycelium of tremors with sour cream and garlic

Sour cream will give the soup a special tenderness, and garlic will give it a unique flavor. In winter, frozen volushki can be put into the soup immediately, without thawing first.

You will need:

• meat broth - 2 l;
• melted butter;
• boiled volushki – 350 g;
• onion – 130 g;
• salt;
• carrots – 130 g;
• allspice – 5 peas;
• sour cream – 250 ml;
• bay leaf – 2 pcs.;
• garlic – 3 cloves.

How to cook:

1. Chop the mushrooms into smaller pieces. Place in a frying pan with melted butter. Fry for 12 minutes. The fire should be medium.
2. Add the chopped onion to the mushrooms. Fry until soft.
3. Add carrots grated on a medium grater. Simmer for seven minutes on low heat. Stir occasionally. If the vegetables burn, the appearance and taste of the mycelium will be ruined.
4. Cut the potatoes into cubes. Transfer to broth.
5. Sprinkle fried foods. Add bay leaves and pepper. Cook until done.
6. Pour some broth into the sour cream. Mix with a whisk. Pour into soup. Stir quickly. Cook for seven minutes. The fire should be minimal.
7. Sprinkle with chopped garlic and serve immediately.

How to cook soup from salted trumpets

The pleasant texture of salted mushrooms will help you quickly prepare an easy and tasty first dish that the whole family will enjoy.

You will need:

• salted trumpets – 200 g;
• potatoes – 380 g;
• greens – 15 g;
• water – 1.8 l;
• onion – 120 g;
• spices – 5 g;
• carrots – 120 g;
• vegetable oil – 50 ml.

Preparation steps:

1. Cut the potatoes into bars. Chop the onion and carrots.
2. Boil the volume of water specified in the recipe. Add potatoes.
3. Heat oil in a saucepan. Stir in onions and carrots. Fry until golden brown.
4. Add chopped mushrooms. Do not add salt; forest fruits contain enough of it. Simmer for 12 minutes on low heat. Pour into water.
5. Cook for 17 minutes. Add spices. Sprinkle with chopped herbs. Serve with sour cream or Greek yogurt.

How to cook soup from tremors with milk and paprika

The whole family will appreciate this unusual, very tasty version of preparing mushroom pickles.

You will need:

• butter – 120 g;
• sour cream – 230 g;
• onion – 130 g;
• soy sauce – 20 ml;
• salt – 10 g;
• garlic – 3 cloves;
• vegetable broth – 560 ml;
• boiled volushki – 370 g;
• milk – 240 ml;
• dried paprika – 40 g;
• flour – 40 g;
• dill – 15 g;
• black pepper – 5 g;
• parsley – 15 g;

How to cook:

1. Cut the onion into small cubes and the garlic into slices. Chop the boiled mushrooms into pieces. If the fruits are small, then you can leave them unchanged.
2. Chop the greens.
3. Melt half the butter in a frying pan. Sprinkle onions. Stirring constantly, cook over medium heat until the vegetable acquires a beautiful golden hue. Add garlic. Cook for a minute.
4. Sprinkle forest fruits. Fry for five minutes. During this time, the mushrooms should release juice. Sprinkle with paprika. Add dill, pepper and salt. Stir and remove from heat.
5. Melt the remaining butter in a saucepan. Add flour and stir quickly. Fry until caramel color. Pour in the milk, then pour in the broth in a thin stream. Stir until smooth. The flour should be completely dissolved.
6. Add fried foods. Boil.
7. Switch the heat to low. Pour in soy sauce. Close the lid and cook for two minutes.
8. Serve with chopped parsley and sour cream.

Mushroom bowl made from frozen mushrooms

Frozen mushroom soup is rich and delicious. Quickly frying them at maximum heat will help preserve all the juices of the mushrooms.

You will need:

• frozen volushki – 300 g;
• water – 2.3 l;
• rosemary – 5 g;
• oil – 50 ml;
• garlic – 3 cloves;
• onion – 360 g;
• potatoes – 450 g.

Preparation steps:

1. Place frozen mushrooms in the pan. Turn on maximum heat. Fry for eight minutes.
2. Place chopped onion, chopped garlic and rosemary in a saucepan. Pour in the oil. When the vegetables are browned, add the chopped potatoes. Pour in water. Cook for a quarter of an hour.
3. Add fried foods to soup. Cook for seven minutes.

Recipe for soup with eggs and herbs

A minimum set of ingredients is required for preparation, and the result exceeds all expectations. The bright, unusually rich taste will conquer everyone from the first spoon.

You will need:

• potatoes – 430 g;
• bay leaf – 2 pcs.;
• onion – 160 g;
• pepper;
• garlic – 3 cloves;
• rice – 100 g;
• carrots – 130 g;
• water – 2.7 l;
• turmeric – 3 g;
• boiled volushki – 300 g;
• greenery;
• boiled egg – 3 pcs.;
• olive oil;
• salt.

Preparation steps:

1. To boil water. Add diced potatoes. Add washed rice grains. Cook until done.
2. Fry chopped mushrooms, chopped onions and grated carrots in oil.
3. Pour into soup. Add salt.Send the garlic, turmeric and bay leaves squeezed out through a press to the mycelium. Cook for five minutes.
4. Pour into plates. Sprinkle with chopped herbs and chopped egg. Decorate with egg halves.

Recipe for mycelium mushrooms with soft-boiled eggs

Volushka soup will taste bitter if you soak the mushrooms for less than the allotted time. In addition, it is easy to get poisoned by poorly prepared forest fruits. Therefore, before preparing the soup, the product must be soaked and then boiled.

You will need:

• salted volushki – 300 g;
• chicken broth – 2.3 l;
• vegetable oil – 60 ml;
• potatoes – 360 g;
• greenery;
• onion – 120 g;
• soft-boiled eggs – 4 pcs.;
• carrots – 120 g.

Preparation steps:

1. Soak the mushrooms in water for 20 minutes. Then drain the liquid.
2. Chop large fruits. Chop the onion. Grate the carrots. You can use a medium or large grater.
3. Heat the oil in a frying pan. Add prepared vegetables. Fry until soft.
4. Add mushrooms. Simmer for seven minutes. The fire should be medium.
5. Boil the broth. Throw in the potatoes, chopped into strips. Cook for 14 minutes.
6. Rearrange fried foods. Cook the soup for five minutes.
7. Pour into bowls. Sprinkle with chopped herbs. Place the peeled soft-boiled egg in portions.

Conclusion

If you follow all the recommendations, soup from volnushki turns out to be nourishing, rich and very tasty. You can add your favorite spices, hot and sweet peppers.

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