If you were in the Carpathians, then, undoubtedly, you ate the traditional mushroom soup. But if you have not had a chance to visit these parts, then there is a reason to learn how to cook this delicious and hearty soup.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Everyone who has visited the Carpathian region will forever remain in love with their cuisine. After all, the Carpathian cuisine has absorbed the culinary traditions and customs of many national cuisines. For example, Ukrainian, Russian, Hungarian, Romanian, Polish, Jewish, Balkan, Austrian. And this cuisine is incredibly diverse: Carpathian, Transcarpathian, Galicia, Bukovina - in each area there are certain culinary features, from which the same dish can be prepared in different ways. In addition, the culinary traditions in the two neighboring villages can be very different. However, nevertheless, there are dishes that can be safely called the "calling card" of Carpathian cuisine, for example, mushroom soup. She is loved and recognizable in every region, even though the food is prepared differently in every locality.
In general, mushrooms for the Carpathian cuisine are an integral part of it. Mushroom soup, borscht with mushrooms, mushrooms in sour cream, potato pancakes, cabbage rolls, poultry, meat and fish with mushrooms - and this is not a complete list of dishes in which mushrooms play the main violin. Many other dishes such as banosh, machanka, hominy are served with mushroom sauce called "mushroom sos" or "mushroom pidleva". As for mushrooms, the most popular mushroom is the cep. It is consumed both fresh and dried. It is customary to grind dry mushrooms and use them as an aromatic additive.
About today's recipe - mushroom soup, I will say the following. You can cook the dish from both fresh and dried mushrooms, preferably from white ones. The dish is so fragrant that there is simply no need to add spices, except for a little spicy pepper for piquancy. The chowder can be prepared exclusively with mushrooms, or supplemented with homemade noodles, potatoes, eggs, vegetable or butter, and other foods to taste. You can serve it with donuts, sour cream and herbs.
- Caloric content per 100 g - 45 kcal.
- Servings - 5
- Cooking time - 30 minutes
Ingredients:
- Dried porcini mushrooms - 30 g
- Potatoes - 2 pcs.
- Onions - 1 pc.
- Garlic - 1 clove
- Bay leaf - 2 pcs.
- Allspice peas - 2-3 pcs.
- Salt - 1 tsp or to taste
- Ground black pepper - 0, 5 or to taste
- Potatoes - 2 pcs.
- Onions - 1 pc.
- Garlic - 1 clove
- Bay leaf - 2 pcs.
- Allspice peas - 2-3 pcs.
- Salt - 1 tsp or to taste
- Ground black pepper - 0, 5 or to taste
Cooking Carpathian mushroom soup
1. Rinse the mushrooms with water, put in a deep plate and cover with boiling water. Leave them to infuse for 20 minutes so that they swell and increase in size 1.5 times.
2. After this time, rinse the mushrooms again and cut into strips or cubes.
3. Place the peeled and medium-sized potatoes in a saucepan (2 liter). Add the peeled garlic onion and the bay leaf and peppercorns.
4. Fill the food with water and send to cook on the stove.
5. When the mushrooms are cooked, add them to the pot with the potatoes.
6. Continue to cook the yushka until the potatoes are cooked through. At the end of cooking, remove the onion from the pot and discard. Adjust the taste of the chowder with salt and black pepper.
7. Pour the finished soup into bowls and serve. If desired, each portion can be supplemented with herbs squeezed through a press with garlic or crackers.
See also the video recipe on how to cook mushroom soup.
