Russula mushroom soup: step by step recipes with photos

Soup from fresh russula turns out to be rich and at the same time unusually light. Mushrooms contain many vitamins and protein, which do not disappear during heat treatment. They also belong to low-calorie foods, making the soup suitable for those who want to lose weight.

Is soup made from russula

Very often, housewives replace forest mushrooms with champignons, believing that they are the safest. But the aroma and taste of the cooked soup will not be complete with them. Russula are the most common and safe mushrooms, from which a healthy first course is obtained.

There are various recipes for making russula soup that will help diversify your daily diet. Without the addition of meat products, the dish is ideal for vegetarians, saturating the body with the necessary proteins.

You can store fresh mushrooms in the refrigerator, but no more than 36 hours. After the expiration of this time, nothing should be cooked from russula, as they will acquire an unpleasant aroma and taste.

How to cook russula soup

The most important thing is to choose high-quality mushrooms, the result of the finished dish depends on them. The freshness and quality of russula is easily determined by the leg. To do this, they break it and look, if there are no spots, cavities and bugs, then you can add it to the soup. Collected fresh mushrooms are first soaked for an hour in cold water, and then boiled for 3 minutes in boiling water.

Soups are cooked in water or broth. Black pepper, herbs and bay leaf are added for flavor. A variety of vegetables, meat, chicken, cereals and greens are used as components. Cream, butter, milk and sour cream help to give the soup a pleasant aftertaste and creamy texture.

For puree soup, all the necessary products are first completely boiled, and then beat with a blender until pureed. It is better to serve such a dish to the table immediately, since after cooling it loses its taste. If potatoes are present in the composition, then the soup thickens, and when heated, it loses its aroma and vitamins.

To give the mushrooms a stronger flavor, pre-frying them in butter with onions will help.

Any ground nuts or a pinch of nutmeg will help to emphasize and reveal the taste of fresh russula. Cream in the composition can be replaced with sour cream, milk or butter. After adding dairy products, the soup is brought to a boil and immediately turned off.

The finished dish is delicious served with croutons, and garnished with herbs and boiled whole mushrooms.

Fresh russula soup recipes

Soup is best cooked from fresh russula. In this case, the dish turns out to be the most delicious and nutritious. In the proposed recipes for soups from fresh russula with a photo, each housewife will be able to find her ideal option, which the whole family will appreciate.

Soup with russula and potatoes and onions

Russula mushroom casserole will appeal to housewives with ease of preparation and an inexpensive set of ingredients.

Required:

• fresh russula – 500 g;
• pepper;
• chicken – 300 g;
• salt;
• onion – 160 g;
• millet – 50 g;
• Garlic – 2 cloves;
• vegetable oil – 30 ml;
• carrots – 130 g;
• potatoes – 450 g.

Method of preparation:

1. Sort out fresh russula. Boil for 5 minutes in salted boiling water. Drain the liquid.
2. Pour water over the chicken. Cook for an hour. The longer it cooks, the richer the broth will be.
3. Russula cut into slices. Grate carrots. Garlic and onion will need small cubes.
4. Pour vegetables and mushrooms into the heated oil. Fry 5 minutes.
5. Cut potatoes. The slices should be the same and small in size. Send to the broth along with washed millet. Cook until soft.
6. Get the chicken. Cool, then cut into pieces. Transfer to soup along with fried foods.
7. Sprinkle with salt and pepper.

Russula cream soup with cream

According to the proposed recipe, it is easy to cook mushroom soup from russula, which is not inferior in taste to a restaurant dish.

Required:

• fresh russula – 700 g;
• flour – 40 g;
• onion – 180 g;
• milk – 1 l;
• carrots – 130 g;
• sea ​​salt;
• loaf – 250 g;
• butter – 50 g;
• cream – 240 ml;
• olive oil – 30 ml.

Method of preparation:

1. Process fresh mushrooms: sort, clean, rinse. To fill with water. Cook for a quarter of an hour. Drain the liquid, and beat the russula with a blender.
2. Melt butter. Mix with mushroom puree. Add chopped onion and carrots.
3. Pour in water. The liquid should only cover the products. Turn the fire to the minimum. Simmer for half an hour.
4. Pour olive oil into a pan and add flour. Roast. Pour a glass of boiling water. Mix. Pour in milk. Bring to a boil, stirring constantly.
5. Get carrots and onions. Soup is no longer needed. Pour the mushroom puree into the milk mixture. Boil 20 minutes.
6. Salt. Pour in warmed cream. Cook 5 minutes.
7. Baton cut into cubes. Transfer to a baking sheet. Send to hot oven. Hold until golden brown at 180°C. Take out and chill. Add crackers in portions to each plate.

Crackers in mushroom soup from russula, if desired, you can not add, in this case it is worth replacing them with finely chopped greens.

Cheese cream soup from russula

Cooking russula soup with cheese is very simple. The main thing is to observe the indicated proportions and cooking time. The dish has a smooth texture and is suitable for feeding the whole family.

Required:

• fresh russula – 350 g;
• black pepper;
• salt;
• potatoes – 450 g;
• chicken – 350 g;
• olive oil – 20 ml;
• onion – 160 g;
• water – 2 l;
• processed cheese – 200 g;
• carrot – 160 g.

Method of preparation:

1. Place melted cheeses in the freezer compartment. The frozen product is faster and easier to grate, it does not stick to the grater.
2. Rinse the chicken and cover with water. Put on medium fire. For cooking, it is better to use a leg or wings. The fillet is too dry and will not give a good fat. The skin does not need to be removed.
3. Remove the formed foam. If this is not done, then the broth will turn cloudy. Switch the heat to low and cook for about an hour. The meat should fall off the bone.
4. Clean fresh mushrooms. Rinse and cook in boiling salted water for 5 minutes. Drain the liquid.
5. Onions will need small cubes.
6. Warm up the oil in a frying pan. Sprinkle onion. Fry until golden. Add boiled russula. Darken a quarter of an hour. Salt.
7. Grate carrots. Use a medium grater. Pour over the mushrooms and simmer for 4 minutes.
8. Cut potatoes into thin strips. Get the chicken. When cool, separate the meat from the bones.
9. Pour potatoes into the broth. Cook until soft. Add fried foods and chicken.
10. Remove the cheese from the freezer and grate on a coarse grater. Send to broth. Sprinkle pepper and some salt. Boil 5 minutes.
11. Beat with a blender. Close the lid and leave for 10 minutes.

Russula soup in a slow cooker

It is convenient to cook mushroom soup from fresh russula in a slow cooker, which will greatly facilitate the cooking process.

Required:

• onion – 130 g;
• black pepper;
• fresh russula – 550 g;
• salt – 7 g;
• butter – 150 g;
• greenery;
• cream – 250 ml (10%);
• milk – 800 ml (3,2%).

Method of preparation:

1. Chop the onion and fresh russula.
2. Cut butter into cubes. Put into a bowl. Turn on the “Frying” mode. When melted, sprinkle onions and mushrooms. Fry until golden brown.
3. Pour a glass of milk into the blender bowl. Transfer the fried foods from the multicooker. Whisk.
4. Pour into a multicooker. Pour in the remaining milk, then cream.
5. Salt. Sprinkle with pepper. Switch to soup mode. Set the timer for half an hour. Pour into bowls and sprinkle with herbs.

Calorie soup from russula mushrooms

Russula are low-calorie foods. All the recipes described have different calorie content, which is affected by the added products. Soup with potatoes contains 100 kcal per 95 g, with cream – 81 kcal, with cheese – 51 kcal, in a slow cooker – 109 kcal.

Conclusion

Soup from fresh russula successfully competes with many first courses due to its nutritional value and high palatability. A wonderful aroma that spreads throughout the kitchen will cheer everyone up even in the most gloomy weather. Any of the proposed options is delicious served with sour cream or natural yogurt.