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To prepare soup from pickled mushrooms means to provide an undoubted service to those who fast or are on a strict diet. The dish combines “two in one”: it is tasty, satisfying and at the same time low in calories. It’s quick to prepare because the mushrooms are pre-marinated.
Early honey mushrooms appear on trees at the end of May until late autumn. The mushrooms have a round, brown cap with a noticeable watery area in the middle. The legs are thin, hollow, reaching a height of 6 cm. Autumn honey mushrooms are considered the most delicious; their caps are ripe, dense in consistency, and the length of the legs is 10 cm. They grow in friendly groups on stumps, forest clearings and on trees, so collecting honey mushrooms is not at all difficult.
Secrets of making mushroom soup with pickled honey mushrooms
You can find a huge number of recipes for pickled honey mushroom soup along with photos in any cookbook or magazine. Meanwhile, not everyone is familiar with the secrets that these dishes conceal.
Experienced cooks will instantly distinguish mushroom soups made from fresh fruiting bodies from soups based on dried, pickled or frozen honey mushrooms. It is known that the richest mushroom broth is obtained from dried mushrooms, which are pre-soaked in boiled water for several hours.
Fresh specimens release all their flavor into the broth, which is why such soups have a special taste. But the first courses, the base of which consists of pickled mushrooms, are distinguished by their piquancy. In addition to the aroma, the taste of the marinade itself is transferred into the soup.
But the main secret of preparing a mushroom dish with pickled honey mushrooms lies in the very process of cooking the main ingredient. Fruiting bodies cannot be digested, otherwise their structure will become soft, loose, turn into a “washcloth”, and the soup will lose its aroma and mystery.
Recipes for soup with pickled mushrooms
Some housewives prefer to cook soup with pickled honey mushrooms in chicken, fish or meat broth, others do not tolerate meat in the dish, but prefer only vegetables. Many people like puree soup, where all the ingredients are boiled and turned into one mass, and some prefer to add pieces of chopped bacon or sausage.
Soup made from salted honey mushrooms delights lovers of something refined and unusual. In any case, the dish must have enough liquid, otherwise it will not be a first course, but a stew.
Mushroom soup from pickled honey mushrooms with tomato paste
To enjoy canned honey mushroom soup in tomato paste, you need to marinate the mushrooms in it in advance. The cooking principle is usual: to the fruit bodies fried in a frying pan, in addition to spices and onions, add tomato and vinegar, seal them hermetically and store them in a cool place.
To prepare the soup, prepare the following products:
- honey mushrooms marinated in tomato – 300 g;
- onion – 1 head;
- potatoes – 2 pcs.;
- tomato paste – 1 tbsp. l.;
- sunflower oil – 50 ml;
- carrots – 1 pc.;
- salt, pepper - to taste;
- dill and cilantro – 1 bunch;
- garlic – 1 clove.
Preparation:
- Pour water into a saucepan and bring to a boil, add salt.
- Place pre-peeled and cut into small cubes potatoes.
- The onion is peeled, finely chopped, the carrots are grated on a coarse grater and everything is fried in a frying pan with the addition of tomato paste.
- As soon as the potatoes are cooked, add frying.
- Cook the mixture together for another 10 minutes, at the end add crushed garlic, add black pepper, cover the pan with a lid and turn off the heat.
Serve to the table, garnished with chopped herbs. The soup turns out thick and rich.
Pickled honey mushroom soup with rice
To prepare it you will need:
- pickled mushrooms – 250 g;
- rice – 50 g;
- onion - head;
- carrots – 1 pc.;
- egg – 1 pc.;
- salt, black pepper - to taste;
- vegetable oil – 70 g;
- parsley - half a bunch.
Cooking principle:
- Pour water into the pan, bring to a boil, add salt and throw in the washed rice.
- The onion is peeled, chopped and fried in a frying pan, grated carrots and finely chopped garlic are added.
- The mushrooms are removed from the brine, washed under running water and placed in a frying pan with the vegetables.
- As soon as the mushrooms are fried, the whole mass is poured into a pan with rice.
- The egg is shaken in a separate bowl, then carefully poured into the soup in a thin stream, stirring constantly with a whisk. As soon as the egg separates into threads, turn off the stove and let the soup brew.
Garnish with parsley and green onions.
Onion soup with pickled honey mushrooms
The highlight of this dish is that canned honey mushrooms do not need to be washed under water.And the stronger the marinade, the tastier the soup turns out.
To prepare it you will need:
- onions – 10 medium heads;
- beef bones – 300 g;
- pickled mushrooms – 1 jar;
- carrots – 1 pc.;
- parsley and dill - 1 bunch;
- bay leaf – 2 pcs.;
- black peppercorns – 5 pcs.;
- vegetable oil – 100 g.
Preparation:
- Peel the onion and cut into thin half rings.
- Pour all the sunflower oil into a deep frying pan, heat and fry the onion.
- Reduce heat to low, cover and simmer the onion, stirring occasionally, for 2 hours until it turns brown. If the onion is not juicy, add a little broth or water at the end.
- Separately boil the beef bones. To do this, they need to be washed, filled with cold water and brought to a boil. Skim off the foam and after boiling, add peeled carrots, bay leaves and black peppercorns into the broth. Reduce heat and cook for another 2-3 hours. Then strain the broth, removing the carrots and spices.
- Separate the mushrooms from the marinade and chop. Pour the marinade into the prepared onion, simmer for another 3 minutes and then add the mushrooms. Simmer the mixture for another 5 minutes.
- Place the prepared beef broth on the fire and bring to a boil. Then add the mixture of onions and mushrooms. Mix everything, close the lid and let simmer for another 3 minutes.
- Season the soup with salt and pepper, add chopped herbs and after 5 minutes turn off the heat. The soup is ready.
The soup is served cold. To do this, they wait until it has completely cooled down, put it in the refrigerator, and the next day they call everyone for lunch.
Soup of pickled mushrooms with pearl barley
Barley should be prepared in advance. To do this, it is soaked in water in the evening, the cereal swells overnight, and in the morning the water is drained, filled with fresh water and put on fire. It cooks for about an hour. This soup of pickled honey mushrooms with barley is good for the stomach.
There is a quick way to cook pearl barley. To do this, you need to rinse the cereal and put it together with the meat in a pressure cooker. During this time, both the meat and barley will have time to cook.
To prepare the dish, you will need the following ingredients:
- pickled honey mushrooms – 200 g;
- pearl barley – 200 g;
- beef meat – 500 g;
- tomatoes – 2 pcs.;
- carrots – 2 pcs.;
- onions – 2 heads;
- pickled cucumbers – 3 pcs.;
- Sunflower oil – 70 g.
Preparation:
- Cook the pearl barley in advance.
- Place the meat in a saucepan, add water and cook until tender, skimming off the foam.
- Finely chop the onion, peel the carrots, grate and fry everything in a frying pan in sunflower oil.
- Peel the tomatoes and cut into small cubes.
- Add to onions and carrots.
- Chop the pickled mushrooms and add them to the vegetables. Fry together for 5 minutes.
- Slice the pickles and add to the frying.
- As soon as the meat is cooked, strain the broth, chop the meat, and add barley, the remaining mushroom marinade and fried vegetables with mushrooms to the broth.
- Simmer everything together for another 10 minutes.
- Close the lid and let it brew.
If desired, you can add a little chopped garlic to the soup, garnish with herbs and whole honey mushrooms.
Marinated honey mushroom soup with cream
This soup is famous for its delicate texture. To prepare it you will need:
- pickled honey mushrooms – 200 g;
- potatoes - 3 tubers;
- onion – 1 head;
- cream – 200 ml;
- butter – 60 g;
- salt – 1 tsp;
- greens - to taste.
Preparation:
- Drain the marinade from honey mushrooms and cut into cubes. Leave a few copies whole for decoration.
- Bring the water to a boil, add salt and add peeled and diced potatoes.
- Peel the onion, finely chop and fry in butter until soft.
- Add chopped honey mushrooms to the onion.
- As soon as the potatoes are cooked, add mushroom frying to it. Cook for another 10 minutes.
- Then remove from the heat, let cool slightly and blend with a blender until smooth.
- Place over low heat, add cream, stir and bring to a boil.
- Then cook for another 2 minutes and turn off the stove.
You will get a puree soup with cream.
Calorie content of pickled honey mushroom soup
If you derive the average caloric value of pickled honey mushroom soup, you get the following:
- proteins – 0.8 g;
- fats – 0.5 g;
- carbohydrates – 4.2 g;
- calorie content – 23.6 kcal.
Conclusion
All chefs around the world love to prepare pickled mushroom soup, because mushrooms are famous for their beneficial properties. They are good in any form: fresh, salted, pickled, dried and frozen. They are quite easy to prepare at home. Mushrooms are valued not only in cooking, but also in medicine for their antiviral properties. Honey mushrooms help with both malignant tumors and intestinal diseases. The fruits contain a lot of iodine and potassium, and can compete with fish in the amount of phosphorus.
