Do you like unusual flavor combinations and surprise others? Prepare an amazing pickle with mushrooms. We recommend preparing such a delicacy for those who do not like it when cereals are added to soups, keep fasting or adhere to vegetarianism.
Vegetables create a thick texture, and mushroom broth gives a unique taste. As expected, it has a slight sour taste. We recommend cooking from forest mushrooms. Mushrooms will not provide the same multifaceted taste.
Components of an unusual first course:
- Potato tubers – 4 pcs.;
- Pickled cucumbers (small size) – 4 pcs.;
- Carnation – 3 pcs.;
- Water – 1.5 l;
- Refined vegetable oil for frying 2-3 tbsp. l.;
- Seasoning “Universal” – as you like;
- Cucumber pickle – 0.5 cups;
- Fresh parsley greens – 4 branches;
- Onion – 1 pc.;
- Forest mushrooms (preferably porcini) – 50 gr.;
- Carrots – 1 pc.;
- Laurel – 2 pcs.;
- Parsley root – 1 pc.
Secrets of the perfect soup:
- We clean and wash fresh mushrooms. Dry ones should be soaked in warm boiled water for a period of about 10 minutes. We throw it away in a colander. We are waiting for the liquid to drain completely.
- Pour 1.5 liters of cold drinking water into a saucepan. I put mushrooms in it. Put on the stove over medium heat. Bring to a boil.
- We clean the parsley root and put it in the future broth. Cook 10 min. Then it must be taken out.
- We peel potatoes and carrots. Cut into small cubes.
- Remove the husk from the onion, chop in size with vegetables.
- We take pickled cucumbers. If their skin is rough, it must be cut off. With a sharp kitchen knife, cut like root vegetables.
- Pour vegetable oil, strictly refined, into a saucepan. Warm up over medium heat. We put onions and carrots in it. Fry with constant stirring for about 6 minutes.
- We shift to the pan, where we prepare the mushroom broth. Cook for 4 min.
- Now it’s the turn of laurel and cloves. Boil 5-6 min. Put the potatoes in a saucepan, cook for about 10 minutes.
- Now you need to pour in the brine, pour in the “Universal seasoning”, immediately remove from heat, as the soup boils.
- We wash the greens, finely chop and add to portioned plates with pickle.
Points in focus:
Parsley root can be replaced with celery root. Then the usual dish will sparkle with new shades of aroma and taste. You can take any greens you like yourself.
Instead of water, you can cook in pre-cooked chicken or meat broth without adding pieces of meat.
Parsnips will add a delicious nutty flavor and sweetish notes to the soup. As a supplement, spicy herbs and a variety of spices are good:
- Basil. Balsamic, bright aroma of the sultry south;
- Leaves of parsley and dill. They will remind you of the past summer even in winter, along the way they will improve the functioning of the digestive tract;
- Savory. Good for everyone. In addition, it helps to absorb rich options faster and better if you took beef or pork rib broth as a basis;
- Ground black pepper is perfect for lean or
- classic pickle;
- White pepper is ideal for pickle in fish broth;
- Tarragon. Ideal for sour dishes;
- Noble laurel.
There is one important subtlety: you need to add a lot of seasonings and herbs. Pickle should be a fragrant and spicy soup. Dry roots should be added during the cooking of the broth or main vegetables.
Fresh herbs should be boiled for a few minutes. Pepper and dry herbs are added 5 minutes before. until the first course is ready.
Recipe features:
Pickle can be boiled in water, mushroom, chicken, fish, vegetable, meat broth. To make it more satisfying, you can add buckwheat, rice or pearl barley. Mushrooms can be taken fresh, salted, frozen.
It is better to prefer forest mushrooms (species that do not require long cooking), but champignons are also suitable. Dried mushrooms require pre-soaking for at least 2 hours. We advise you to rinse pickled and salted mushrooms so as not to oversalt the first course.
