Soljanka is different: 4 recipes for delicious mushroom thistle

As you know, everyone's favorite soup - Salt may be different: meat, mushroom or fish. In this collection we will discuss four recipes cooking delicious mushroom thistle.

This dish as solyanka relate directly to the first and to the second dishes. But the main thing, of course, does not it, but the great taste of this dish. Cook mushroom soups in Russia loved since ancient times, and today, delicious recipes are not lost - these soups are popular and loved.

Cook mushroom hodgepodge can virtually any mushrooms: fresh, pickled, dried, salted - and even better if you use it all at once. Of fungal species best suited for thistle mushrooms, oyster mushrooms, chanterelles, mushrooms, honey - just take any tasty mushrooms and can not go wrong!

Cooking recipes mushroom thistle

Generally, for the preparation of mushroom soups do not have to do all the prescription: just pick your favorite mushrooms in different "states" (eg, dried, pickled and fresh), prepare a decoction of the dried, add the chopped fresh and pickled mushrooms, and cut the cooked mushrooms, arch all potatoes and onions frying with tomato paste, add a little lemon juice - and mushroom solyanka ready. It's very simple and uncomplicated - handle even a novice cook. Well, we are all the same, just in case we give the most delicious recipe 4 mushroom thistle.

Do not forget to properly prepare fresh mushrooms: they must take adequate cooking of! Otherwise there is a risk that solyanka will cause no pleasure, and poisoning.

Recipe for cooking soups with milk mushrooms

You will need: 1 liter of broth mushroom, milk mushrooms 400g, 4 slices of lemon, onion and 2 tomatoes, 1 pickled cucumber, parsley root 0.5, 2 tablespoons olives, 1 tablespoon chopped parsley, cream and butter, bay leaf, black pepper, peas, salt.

How to cook hodgepodge of milk mushrooms. Cucumber peel and seeds, cut into slices, simmered for 10 minutes in a small amount of broth. Julienne sliced mushrooms and onions, fry them in butter for about 20 minutes, then put in boiling broth, boil for 10 minutes. Put the cucumber, tomatoes, medium-sized chopped olives and cook for another 5-7 minutes before serving to give the soup a brew. Season with feeding each portion greens, sour cream and put the peeled lemon slice.

Fleshy mushrooms make a great any mushroom hodgepodge, with all the other ingredients you can experiment - to add or remove some products.

As already noted, it is better when placed in a hodgepodge mushrooms in different "states", but very tasty solyanka obtained and when it combines salted and pickled - in general, canned mushrooms. Let's see how to make a mushroom hodgepodge.

Recipe for cooking soups with canned mushrooms

You will need: 300g marinated mushrooms, pickled mushrooms 50g, 5 peas black pepper and dill sprigs, 2 pickles, 1 bay leaf, onion and glass of water, 2 tbsp vegetable oil, 1 tbsp capers and tomato paste, 0.5 lemon, salt.

How to cook hodgepodge with canned mushrooms. Mushrooms - both, wash, cut into medium-sized, chopped onion and fry it in butter for 2 minutes, then put the tomato paste. Cut slices of cucumber and mix with mushrooms and fried onions, pour hot water, bring everything to a boil, reduce the heat, put the privateers, laurel, pepper and salt, stir and cook for 10-15 minutes on low heat. Wash the lemon, cut it circles, washed and finely chopped dill, remove pits from olives. Pour into a hodgepodge dish, season with each serving a slice of lemon and olive greens.

If desired, you can add a hodgepodge variety of products such as - green peas, carrots and potatoes. A basis for the soup could be even just dried mushrooms, one of the best options - white dried mushrooms, because they are very tasty and fragrant.

Recipe mushroom soups with vegetables and peas

You will need: 10g dried porcini mushrooms, black olives, pitted 10-12, 2-3 pickles, potato tuber 2-3, 1-2 onions, 1 carrot, 2 tablespoons green peas, 1 tablespoon sour cream, 2 tsp tomato paste, 1 tsp butter.

How to cook hodgepodge with dried mushrooms and vegetables. Dried mushrooms washed, then 3-4ch soak in cold water, then in the same water until ready to boil, allow to cool and chop finely. Fry cooked mushrooms, add tomato paste, peel cucumber seeds and peel, cut in small amount of water to boil. Mushroom broth bring to a boil, put the mushrooms, diced potatoes, boil potatoes until tender, then put cucumbers, roasted onions, green peas and finely chopped carrots, salt the, boil for 5-10 minutes. Each portion before serving to fill the olives, lemon, herbs and sour cream.

Mushroom solyanka - excellent nutritious dish that can be eaten even in the post. Last recipe for this soup - a mushroom lean halophyte.

Recipe for cooking lean mushroom soups

You will need: 50g of fresh mushrooms, 20 g capers, 10 g of dried mushrooms and pickled mushrooms - honey agaric, 5-6 olives pitted olives 3-4, 3 pickles, 1 onion, 2 tablespoons sour cream, 1-2 tablespoons tomato paste, 1 tablespoon butter, bay leaf, parsley, black pepper, peas, lemon and salt.

How to cook lean mushroom hodgepodge. Boil dried mushrooms, strain the broth, mushrooms, cut into strips. Fresh mushrooms boil for 5 minutes and the same slice, then put into the boiling broth from the mushroom dried mushrooms and cook for another 15 minutes. Finely chop and fry onions in butter, add the tomato, diced pickles, extinguished. Marinated mushrooms and pickled mushrooms or mushrooms pour over boiling water, cut into strips. All ingredients are prepared to put in the boiling broth, cook 10-15 minutes, put the cooked dried mushrooms, laurel, black pepper, salt the, bring to a boil and boil until tender. Capers and olives are put into the soup at the end of cooking, each serving sour cream, lemon and herbs.

Preparation of mushroom soups - it's just a simple dish turns out fabulously delicious! Try to cook a wonderful soup and treat loved ones!