Advice

Pickled honey mushroom soup: recipes with photos


Making a soup from pickled honey agaric means providing an undoubted service to those who are fasting 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 prepares quickly, because the mushrooms are pre-pickled.

Early mushrooms appear on trees at the end of May until late autumn. Mushrooms have a rounded brown head with a noticeable watery area in the middle. Legs are thin, hollow, reaching 6 cm in height.Autumn mushrooms are considered the most delicious, their hats are ripe, dense in consistency, and the length of the legs is 10 cm.They grow in friendly groups on stumps, forest clearings and trees, so collecting mushrooms is not at all hard.

Secrets of making mushroom soup with pickled honey agarics

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 are fraught with.

Experienced chefs will instantly distinguish mushroom soups made from fresh fruit bodies from soups based on dried, pickled or frozen mushrooms. It is known that the most rich mushroom broth is obtained from dried mushrooms, which are pre-soaked in boiled water for several hours.

Fresh specimens give all their aroma to 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 to the soup.

But the main secret of cooking a mushroom dish with pickled honey agarics lies in the process of cooking the main ingredient. Fruit bodies cannot be digested, otherwise their structure will become soft, friable, turn into a "loofah", and the soup will lose its aroma and mystery.

Pickled honey mushroom soup recipes

Some housewives prefer to cook soup with pickled mushrooms in chicken, fish or meat broth, others do not tolerate meat in a dish, but prefer only vegetables. Many people like a puree soup where all the ingredients are boiled and turned into one mass, and some prefer to add slices of chopped bacon or sausage.

Salted honey mushroom soup delights lovers of something refined and unusual. In any case, there must be enough liquid in the dish, otherwise it will not be the first dish, but a stew.

Pickled mushroom soup with tomato paste

To enjoy canned honey mushroom soup in tomato paste, you need to marinate mushrooms in it in advance. The principle of preparation is usual: in addition to spices and onions, tomato and vinegar are added to the fruit bodies fried in a pan, rolled up tightly and stored in a cool place.

To prepare the soup, prepare the following products:

  • mushrooms, pickled in tomato - 300 g;
  • onions - 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:

  1. Water is poured into a saucepan and brought to a boil, salted.
  2. Put potatoes peeled and cut into small cubes beforehand.
  3. Peel the onions, chop finely, grate the carrots on a coarse grater and fry everything in a pan with the addition of tomato paste.
  4. As soon as the potatoes are cooked, add the fry.
  5. The mass is boiled together for another 10 minutes, at the end they throw in the 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 is thick and rich.

Pickled honey mushroom soup with rice

To prepare it you will need:

  • pickled mushrooms - 250 g;
  • rice - 50 g;
  • bow - head;
  • carrots - 1 pc.;
  • egg - 1 pc.;
  • salt, black pepper - to taste;
  • vegetable oil - 70 g;
  • parsley - half a bunch.

Cooking principle:

  1. Water is poured into a saucepan, brought to a boil, salted and washed rice is thrown there.
  2. Peel the onions, chop and fry in a pan, add grated carrots and finely chopped garlic.
  3. The mushrooms are removed from the brine, washed under running water and placed in a pan with vegetables.
  4. As soon as the mushrooms are fried, the whole mass is poured into a saucepan with rice.
  5. 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 disperses into threads, turn off the stove and let the soup brew.

Garnish with parsley and green onions.

Onion soup with pickled honey agarics

The highlight of this dish is that canned 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 can;
  • carrots - 1 pc.;
  • parsley and dill - 1 bunch;
  • bay leaf - 2 pcs.;
  • black peppercorns –5 pcs .;
  • vegetable oil - 100 g.

Preparation:

  1. Peel the onion and cut into thin half rings.
  2. Pour all the sunflower oil into a deep frying pan, heat and fry the onion.
  3. Reduce heat to low, cover and simmer onions, stirring occasionally for 2 hours, until brown. If the onion is not juicy, add a little broth or water at the end.
  4. Cook the beef bones separately. To do this, they must be rinsed, filled with cold water and brought to a boil. Remove the foam and, after boiling, throw the peeled carrots, bay leaves and black peppercorns into the broth. Reduce the fire and cook for another 2-3 hours. Then strain the broth, removing the carrots and spices.
  5. Separate the mushrooms from the marinade and chop. Pour the marinade into the ready-made onion, simmer for another 3 minutes and then add the mushrooms. Simmer for another 5 minutes.
  6. Put the prepared beef broth on the fire and bring to a boil. Then put the mass of onions and mushrooms. Mix everything, close the lid and let it boil for another 3 minutes.
  7. Season the soup with salt, pepper, add the crumbled herbs and turn off the heat after 5 minutes. 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 invite everyone to have dinner.

Pickled honey mushroom soup with 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, poured fresh and put on fire. It is brewed for about an hour. This soup of pickled honey mushrooms with barley is good for the stomach.

There is a quick way to cook barley. To do this, rinse the cereals and put them in a pressure cooker with the meat. During this time, both meat and pearl barley will have time to cook.

To prepare the dish, you will need the following ingredients:

  • pickled 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:

  1. Cook barley in advance.
  2. Put the meat in a saucepan, cover with water and cook until tender, skimming off the foam.
  3. Finely chop the onion, peel the carrots, grate and fry everything in a pan in sunflower oil.
  4. Remove the skin from the tomatoes and cut into small cubes.
  5. Add to onions and carrots.
  6. Chop the pickled honey mushrooms and add to the vegetables. Fry together for 5 minutes.
  7. Chop the pickles and add to the roast.
  8. As soon as the meat is cooked, strain the broth, chop the meat, and put the pearl barley, the remaining mushroom marinade and fried vegetables with mushrooms in the broth.
  9. Put out everything together for another 10 minutes.
  10. 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 agarics.

Attention! To choose the right mushrooms, you need to pay attention to the leg. Real honey agarics have a "skirt", and you can see dots on the hat. False mushroom caps are smooth, solid and slippery.

Pickled honey mushroom soup with cream

This soup is renowned for its delicate texture. To prepare it you will need:

  • pickled mushrooms - 200 g;
  • potatoes - 3 tubers;
  • onions - 1 head;
  • cream - 200 ml;
  • butter - 60 g;
  • salt - 1 tsp;
  • greens to taste.

Preparation:

  1. Drain the marinade from honey agarics and cut into cubes. Leave several copies intact for decoration.
  2. Put the water to boil, salt and add the peeled and diced potatoes.
  3. Peel the onion, chop finely and fry in butter until soft.
  4. Add chopped mushrooms to the onion.
  5. Once the potatoes are cooked, add mushroom frying to it. Cook for another 10 minutes.
  6. Then remove from the stove, allow to cool slightly and bring with a blender until smooth.
  7. Put on low heat, pour in cream, stir and bring to a boil.
  8. Then cook for another 2 minutes and turn off the stove.

You will get a cream soup with cream.

Important! Such dishes are decorated with herbs and whole mushrooms. Croutons are also added to it.

Calorie content of pickled honey mushroom soup

If you deduce the average calorie content of the soup from pickled mushrooms, you get the following:

  • proteins - 0.8 g;
  • fats - 0.5 g;
  • carbohydrates - 4.2 g;
  • calorie content - 23.6 kcal.

Advice! Honey mushrooms do not overload the body with excess calories, on the contrary, they contribute to the removal of cholesterol and other harmful substances from the body.

Conclusion

All the culinary experts in the world love to cook pickled honey mushroom soup, because mushrooms are famous for their beneficial properties. They are good in any form: fresh, salted, pickled, dried and frozen. It is quite easy to cook them at home. Mushrooms are valued not only in cooking, but also in medicine for their antiviral properties. Honey mushrooms also help with malignant tumors and intestinal diseases. Fruits contain a lot of iodine and potassium, and in the amount of phosphorus they can compete with fish.


Watch the video: Simple Chicken Shoyu Ramen Recipe with Chef Kue (January 2022).

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