Rassolniki - soups are remarkably tasty, but, alas, recently they are not very popular. Many housewives are more likely to feed their family members outlandish overseas soups, ignoring the luxurious old dishes. And believe me, in vain! Pickle according to almost any recipe, perfectly stimulates digestion.
Mushroom versions of such soups contain enough protein and will completely replace the usual treats in the post.
If there is a desire to get rid of a couple - three kilograms, but there is no desire to starve “hard”, be sure to include several lunches with light brine soups in your weekly diet.
They will add variety to your menu and give the body all the necessary trace elements.
Pickle with mushrooms - general principles of preparation
• According to the classic recipe, pickle with mushrooms is cooked on a vegetable or mushroom broth. But for a more saturated taste, you can use saturated or lean meat, fish and chicken broths.
• The cooking technology is simple. As when cooking ordinary pickle, a potato and cereals are first laid in a broth or a previously prepared broth, if this is required by the recipe. The added ingredients are brought to readiness, after which the pickle is seasoned with roasting. A slight difference is associated only with the addition of mushrooms.
• Pickles are complemented with fresh, pickled, salted or dried mushrooms. Most often they are crushed into vegetable frying, less often immediately into the broth. Salted and pickled are pre-washed, and dried soaked, pour cold water.
• It is better to take pickled or pickled cucumbers, but if they are not available, pickled ones will do. For softening, chopped cucumbers are stewed separately in a small amount of the main broth (broth) or fried along with vegetables and mushrooms. In the pickle without preliminary preparation, only cucumbers grated with large chips are lowered. Pickle with salted mushrooms, you can also cook without cucumbers or add only a little, for taste.
• Cereals. Pickle can be supplemented with pearl barley or round-grain rice. Barley is pre-soaked and lightly welded. Washed rice cereal is added immediately after the potatoes are lowered into the pan.
• Salt the pickle at the end of preparation, having previously taken the sample. Salts are put very little, and adjusted to the desired taste by adding pre-boiled cucumber pickle.
• It takes about an hour to prepare a lean version of a dish. To prepare the meat or fish option will take more time. It all depends on which product is used. If the fish stock is cooked within half an hour, then it may take from one to one and a half hours to cook the meat.
• Ready mushroom pickle, it is advisable to let it brew a little. Such a soup is served by seasoning with mayonnaise or sour cream. To decorate and give the dish a greater flavor, decorate with fresh herbs.
Lean pickle recipe with mushrooms and rice
Ingredients:
• two tablespoons of thick tomato;
• fresh, medium-sized mushrooms - 300 gr.;
• head of purple onion;
• three pickles;
• two large potatoes;
• carrot;
• 30 ml of lean, high-quality oil;
• a teaspoon of sugar;
• Bay leaf;
• five peas of pepper;
• half a glass of rice cereal.
Cooking method:
1. Peel the carrots, wash with water and cut into short strips. You can just grate using a large grater. Shred the onion head into small slices, mode the potatoes into thin slices, and pickles into cubes.
2. We scrape off the dirt from the mushrooms with a knife, rinse in warm water and let dry. Cut as thin as possible into identical strips.
3. We wash rice several times in cold water, put the cereal in a colander.
4. Water, in the amount of 2.5 liters, bring to a boil in a saucepan, over high heat. Dip part of the onion, half of the carrots and potatoes in boiling water, and fill in the dried cereal. After boiling, quickly remove the foam, reduce heat and cook for 20 minutes. The contents of the pan should not boil violently.
5. At the same time, put the pan at a moderate temperature, pour oil into it and heat it. In warm, but not boiling, fat, dip the remaining carrots and onions. Fry, periodically mixing, for three minutes, bringing the onion to golden.
6. Add mushrooms to sautéed vegetables, cook for three minutes and mix the roast with tomato. We spread the chopped cucumbers in the pan, add a third of a glass of hot vegetable broth from the pan and cover it with a lid and simmer for five minutes.
7. When the potatoes reach readiness, put the frying in the pan. Add sugar, lavrushka, season with ground pepper and remove the sample, add salt.
8. Give the pickle with mushrooms to sweat at the very minimum of heating for 10 minutes, then remove from the stove and leave for ten minutes to insist.
Pickle with mushrooms, barley and salted tomatoes (on chicken broth)
Ingredients:
• red salted tomatoes - 1 pc.;
• 300 gr. chicken backs, wings or hips;
• two large, hard-salted cucumbers;
• three tablespoons of barley;
• a small onion;
• a small carrot;
• two potatoes;
• two tablespoons of oil;
• garlic;
• Lavrushka - 1 leaf;
• 150 gr. champignons or fresh forest mushrooms.
Cooking method:
1. We wash the chicken under cold water. We carefully examine the skin and, if there are feathers, we will remove it. We collect two liters of water in a pan, lower the bird into it, put on intense heating. In the process of boiling, constantly remove the foam. When it boils, add the barley washed with hot water, reduce the temperature so that the broth boils only a little and cook for at least forty minutes.
2. We get chicken from the broth. We shift the meat into a clean bowl, temporarily set aside. In a pan with pearl barley we put small pieces of potato. After boiling, set the fire a little less than average and continue cooking.
3. Until the potatoes reach readiness, we will prepare a dressing for our pickle. Cut the carrots into small, thin strips, mushrooms in large slices, chop the onion finely.
4. Pour two tablespoons of oil into the pan, transfer the onions with carrots and pass on a low heat until golden. Do not forget to mix, so that the vegetables do not burn.
5. To the fried vegetables, spread the diced cucumbers and mushrooms. We cover the pan and, on low heat, simmer everything in our own juice. Mix periodically.
6. Peel the salty tomato, grind the pulp through a metal strainer or on a fine grater, add to the pan. Stir and simmer for five minutes.
7. When the potatoes become soft, transfer the dressing to the pan and cook the pickle for another seven minutes. At the end, add crushed garlic (3 prongs), lavrushka. We adjust the taste by adding salt and let the pickle slowly boil for a minute, remove from the stove.
Recipe for Aromatic Pickle with Mushrooms
Ingredients:
• dried mushrooms, preferably ceps - 100 gr.;
• 120 gr. pickled mushrooms;
• potato - five small tubers;
• large pickled cucumber;
• onion head;
• sunflower oil;
• one carrot;
• greens of young parsley, you can dill;
• Lavrushka - 2 leaves;
• five tablespoons of rice.
Cooking method:
1. First of all, wash dried mushrooms with cold, then immediately pour hot water (up to a liter) and leave for half an hour. We spread the pickled mushrooms in a colander, rinse and let dry, then cut into strips.
2. Filter the remaining water after soaking and pour into a saucepan. Add about 2 liters of water and place on high heat. When it boils, lower the mushrooms into the pan, cook for forty minutes, lowering the heat slightly below average.
3. Add randomly chopped potatoes, and after ten minutes, pour the washed rice. Bring to a boil, lower the temperature again and continue cooking, periodically removing foam from the surface of the broth. We do not allow rapid boiling, otherwise the cereal will break apart very much.
4. Grate the carrots with a coarse grater, and, together with the onion slices, fry in vegetable oil until soft. We send the frying to the pan when the potatoes are almost ready.
5. Add the grated cucumber to a coarse grater, drop the lavrushka, and add salt to the soup. Cook on moderate heat for about five minutes, season the pickle with chopped herbs, bring to the very beginning of the boil and immediately set aside. Do not boil!
Rich meat pickle with mushrooms (without cucumbers)
Ingredients:
• 200 gr. salty breasts;
• pork or beef on the bone (ribs) - 900 gr.;
• one and a half tablespoons of vegetable oil;
• a large juicy onion;
• potatoes - 200 gr.;
• small carrot;
• two leaves of parsley;
• half a glass of rice cereal;
• oil for sauteing vegetables - 1.5 tbsp. l .;
• fresh dill and parsley - in a twig;
• 50 ml of cucumber or tomato brine (not marinade).
Cooking method:
1. Repeatedly rinse and rinse the meat under cold running water. We put it to boil, add onions (half the head) and stalks of fresh herbs. Removing the foam, bring it to a boil over high heat, then reduce the temperature and cook the broth for an hour and a half. Be sure to cover with a lid and make sure that its contents do not boil intensely. The weaker the boiling, the tastier and more rich the broth.
2. The remaining half of the onion is cut into small cubes and dipped in warmed oil. Frying until transparent, add coarsely shabby carrots, and, occasionally stirring, bring the vegetables to a golden color.
3. Add the finely chopped mushrooms to the fried vegetables, add four tablespoons of the broth from the pan to fry and simmer for about ten minutes under the lid. We make sure that the moisture does not evaporate, stir occasionally. Add broth if necessary.
4. Put the prepared meat out of the broth and let it cool a little, take out the vegetables, they will no longer be useful. Removing the bones, cut the cooled meat into pieces and send it back to the pan. Add the diced potatoes, while boiling, collect the foam and continue to cook over low heat until the potatoes soften.
5. Introduce a dressing of salted mushrooms fried with vegetables into the soup, bring the soup to a boil again and reduce the heat and cook for another ten minutes. Now pour the cooked rice, lower the lavrushka and adjust the taste of the soup with brine. You can put quite a bit of sugar. Continue cooking until rice is cooked.
6. At the end, season the soup with fresh herbs, and let it brew for about five minutes under the lid.
Lean meat pickle with mushrooms (with beef)
Ingredients:
• cucumber pickle;
• lean beef (pulp) - 700 gr.;
• two heads of white onions;
• a small stalk of celery;
• root parsley - 10 gr.;
• 250 gr. potatoes;
• two small carrots;
• salted, medium-sized cucumbers - 4 pcs.;
• good, weighted pearl barley - 60 g .;
• sunflower oil - 2 tbsp. l .;
• pickled champignons - 130 gr. (you can take honey mushrooms, mushrooms or butter).
Cooking method:
1. First, cook the broth. A washed piece of beef is placed in a pan, pour 1.5 liters. water, quickly warm to a boil. Reduce the temperature slightly below average, remove all the foam from the surface of the broth and cover it with a lid and cook.
2. In a separate pan, pour the cereal with a large volume of water, boil the barley until half ready.
3. After about 50 minutes, when the beef is ready, remove the pulp from the broth and filter it in a clean pan. Add the pieces of meat, put on the fire.
4. Fry pickled mushrooms with straws and fry in vegetable oil until browning. Add chopped celery, onions and small straws from the parsley root to the pan. Pour the carrots, grated into large chips, and, stirring regularly, let the vegetables brown.
5. Now prepare the cucumbers. We remove the peel from them with a thin layer, cut the pulp medium-sized, with pieces of any shape. We add a little warm water to the cucumbers and put on a moderate fire. After boiling for seven minutes, we express all the liquid and, together with the frying, transfer the cucumbers to the broth. Add potatoes, thoroughly washed barley. Add salt to your taste and leave to cook over low heat.
6. Ten minutes before readiness, in order to add sourness to the pickle, pour in the previously boiled, and necessarily strained, cucumber pickle. Add in small portions, each time taking a sample. Bring to a boil and, without boiling, remove from the stove.
7. When serving, spilling on plates, season the pickle with sour cream, garnish with chopped herbs.
Fish pickle with mushrooms
Ingredients:
• a pound of salmon (you can take zander);
• two large and hard, pickled cucumbers;
• carrot - 1 small root crop;
• 60 gr. pearl barley (cereals);
• 100 gr. fresh champignons;
• onion;
• small parsley root;
• lavrushka;
• cucumber pickle;
• a spoon of flour;
• fresh herbs;
• a spoon of unsalted tomato paste.
Cooking method:
1. Barley should be soaked in advance before proceeding with the preparation of the soup. To do this, rinse the cereals and leave in cold water for two and a half hours.
2. When the barley is well swollen, set to boil the broth. Scale with a knife a fish scales, remove the insides and thoroughly rinse the carcasses with water. Then we cut it into pieces, put it in a pan and pour 3 liters. water, set to maximum heating. After boiling, reduce the heat, cook under the lid for half an hour.
3. Carefully, so as not to fall apart, we take out pieces of fish from the broth. Separate the fillet from the bones. We filter the fish broth, and, pouring it into a clean pan, set it on fire. When it boils, add the barley and potato cubes washed after soaking. You can weld the grits in advance. We cook for 20 minutes, having covered with a lid, and not allowing the broth to boil too rapidly.
4. In a pan, heat one and a half tablespoons of vegetable oil and dip coarsely grated carrots into it. Add the chopped parsley root, chopped mushrooms and chopped onions in the same way. Fry the roots with mushrooms for about seven minutes, stirring regularly, then pour in the flour. Thoroughly mix and season the roast with tomato. Stew for two minutes.
5. We cut the pickles into medium-sized cubes and put them into the fish stock for almost ready potatoes. After boiling for a quarter of an hour, put tomato frying in the soup, add a couple of leaves of lavrushka.
6. Put the fish fillet separated from the bones in the pan, adjust the taste by adding boiled brine and, simmering over low heat, remove from the stove.
7. We serve pickle only after it has been infused, decorating with finely chopped greens.
Mushroom pickle - cooking tips and tricks
• Fry vegetables with cucumbers, especially with the addition of tomato, start only after the potatoes are well softened. If you add roasting earlier, the potatoes may not reach readiness and remain solid.
• Before adding cucumber pickle to the pickle, be sure to boil it for a minute, and then strain. The broth will not cloud and the soup will not sour during storage.
• Optionally add brine.If the soup lacks acidity, add lemon juice or citric acid substitute in the end.
• If the greens are put in a pot with soup, be sure to bring it to a boil, but do not boil, in any case, otherwise the pickle will be unpleasant to taste.
