Porcini mushrooms are one of the most nutritious foods, similar in composition to meat, but at the same time completely free of cholesterol. If you have a good harvest, then for the winter they can be frozen. A delicious, nutritious mushroom soup is prepared from such products.
Selection and preparation of ingredients
The classic recipe for the dish in question involves the addition of ceps in frozen form. They can be frozen, both already boiled and raw. There is no particular difference in the cooking process - just at the stage of frying the second option, you will need to devote a little more time to the product completely cooked. To simplify the task of cutting the main ingredient, it should not be thawed to the end.
Important! To increase the satiety of the dish, you can add potatoes. To remove excess starch, it should be pre-soaked cleaned for 10 minutes in clean water.
Frozen White Mushroom Soup Recipe
3 l40 minutes
boiled white mushroom
500 g
ground black pepper
taste
vegetable oil
2-3 tbsp. l
Nutritional value per 100 g:
Fill a pan with 3 liters of water. Throw celery root into the liquid and put on fire. After boiling, place allspice and bay leaf in a pan. If you decide to add satiety to the dish, then at this stage potatoes are also put - they are cut into small cubes.
Make the dough: break the egg, salt to taste, beat, gradually add 2-3 tbsp. l flour without stopping stirring. Then pour 3 tbsp. milk and mix well again - it is necessary to achieve the consistency of thick sour cream. If desired, chopped greens (a small handful) can be added to the dough.
Cut the onion, carrots and mushrooms into small cubes.
Slightly stir the onions in sunflower oil, then add the carrots and fry everything together for about 4 minutes. Next, put the mushrooms in the pan. Reduce heat, cook until liquid is completely evaporated. Then transfer the vegetable mixture to boiling water and cook for 10 minutes.
After the specified time, using a teaspoon, form dumplings - note that the dough will increase in size when cooking, so dial 0.5 hours. At the same stage, add salt to taste. Leave to cook for another 5 minutes, taste.
If necessary, add soup, turn off the fire, arrange on plates, decorate with greens.
Fill a pan with 3 liters of water. Throw celery root into the liquid and put on fire. After boiling, place allspice and bay leaf in a pan. If you decide to add satiety to the dish, then at this stage potatoes are also put - they are cut into small cubes.
Make the dough: break the egg, salt to taste, beat, gradually add 2-3 tbsp. l flour without stopping stirring. Then pour 3 tbsp. milk and mix well again - it is necessary to achieve the consistency of thick sour cream. If desired, chopped greens (a small handful) can be added to the dough.
Cut the onion, carrots and mushrooms into small cubes.
Slightly stir the onions in sunflower oil, then add the carrots and fry everything together for about 4 minutes. Next, put the mushrooms in the pan. Reduce heat, cook until liquid is completely evaporated. Then transfer the vegetable mixture to boiling water and cook for 10 minutes.
After the specified time, using a teaspoon, form dumplings - note that the dough will increase in size when cooking, so dial 0.5 hours. At the same stage, add salt to taste. Leave to cook for another 5 minutes, taste.
If necessary, add soup, turn off the fire, arrange on plates, decorate with greens.Video recipe
Important! Instead of dumplings, you can add vermicelli to the soup.
Cooking mushroom stew with dumplings at home is quite simple. It can also be prepared on meat broth - so the taste will be more saturated. Do not be afraid to experiment with the addition of various ingredients.
