Would you like to make a rich mushroom broth with amazing forest mushroom aroma and flavor? Then I am telling you a folk recipe and sharing the intricacies of making the perfect yushka.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Mushroom soup has long been considered an exquisite dish for real gourmets. Meanwhile, any inexperienced chef can cook it. Since mushroom soup belongs to express dishes, which often help out when there is little time for cooking. Since it can be cooked in just half an hour, while not requiring much effort and knowledge, but the aroma and taste are remembered for a long time.
The main component of the soup is naturally mushrooms. Both fresh fruits and dried, frozen, salted or pickled are suitable. This soup is considered a traditional Transcarpathian dish, but it can also be found on the menus of many other countries. Basically, it is prepared from the most affordable mushrooms - champignons, but there are also options from porcini mushrooms. But in order for the yushka to turn out rich, you should know some recommendations.
- The most delicious soup can only be obtained from dried forest mushrooms. In order for them to reveal all their taste, they are first soaked in hot water, and then boiled. However, you can also cook soup from fresh mushrooms, which are pre-fried in vegetable oil.
- To get a delicious soup, the ratio of water to mushrooms should be as follows: 3 liters of water per 1 glass of dried mushrooms. The amount of fresh mushrooms is equal to the same amount of vegetables.
- The combination of fresh forest mushrooms with pickled and salted ones will add a sophisticated taste to the dish.
- You can replace the mushroom cubes with ground dry mushrooms. Then the dish will become more satisfying and dense.
- Thickness and density of the soup can be made with flour or semolina fried in a pan.
- And most importantly, mushroom soup requires infusion, at least 20 minutes. Then all the taste qualities will be fully revealed in it.
- Calorie content per 100 g - 40 kcal.
- Servings - 4
- Cooking time - 1 hour
Ingredients:
- Dried porcini mushrooms - 25 g
- Onions - 1 pc.
- Wheat flour - 1, 5 tablespoons
- Sour cream - 2 tablespoons
- Vegetable oil - for frying
- Salt - 2/3 tsp or to taste
- Ground black pepper - pinch or to taste
Cooking mushroom soup with wheat flour
1. Dip the dried mushrooms in a deep container, pour boiling water over and leave to infuse for 20 minutes.
2. Place the pan on the stove, add vegetable oil and heat. Then add finely chopped onions and sauté until transparent.
3. Add sour cream to the fried onions. You can replace it with heavy cream.
4. Stir onion with sour cream and add flour.
5. Fry the food over medium heat until the mixture becomes thick.
6. Remove the soaked mushrooms from the water, transfer to a sieve and rinse. Cut them into strips or leave them as they are and place them in a saucepan. Fill them with fresh water and place them on the stove to cook. Do not pour out the liquid in which the mushrooms were soaked, but carefully, so as not to get dirt, pour through cheesecloth into a saucepan with mushrooms.
7. Then add the fried onions, boil the broth for about 10 minutes and remove from heat. Cover the pot with a lid and let sit for 20 minutes.
8. Serve the finished mushroom soup with fresh croutons or herbs. You can also squeeze a clove of garlic into a plate for flavor and appetite.
See also the video recipe on how to cook mushroom soup.
