Soup with pickled mushrooms: recipes with photos

To prepare soup from pickled mushrooms means to provide an undoubted service to those who fast or are on a strict diet. The dish combines “two in one”: it is tasty, satisfying and at the same time low-calorie. Preparing quickly, because the mushrooms are pre-marinated.

Early mushrooms appear on trees at the end of May until the deepest autumn. Mushrooms have a rounded brown cap with a noticeable watery area in the middle. The legs are thin, hollow, reaching a height of 6 cm. Autumn mushrooms are considered the most delicious, their hats are ripe, of a dense consistency, and the length of the legs is 10 cm. difficult.

Secrets of cooking mushroom soup with pickled mushrooms

You can find a huge number of pickled mushroom soup recipes along with photos in any cookbook or magazine. Meanwhile, not everyone is familiar with the secrets that these dishes are fraught with.

Experienced cooks will instantly distinguish mushroom soups from fresh fruiting 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 flavor to the broth, so these soups have a special taste. But the first courses, the base of which consists of pickled mushrooms, are piquant. 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 mushrooms lies in the very process of cooking the main ingredient. Fruit bodies cannot be digested, otherwise their structure will become soft, friable, turn into a “washcloth”, and the soup will lose its aroma and mystery.

Pickled 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 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 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 the soup from canned mushrooms in tomato paste, you must marinate the 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, hermetically rolled up and stored in a cool place.

To prepare the soup, prepare the following products:

• mushrooms marinated in tomato – 300 g;
• onion – 1 head;
• potatoes – 2 pcs .;
• tomato paste – 1 tbsp. L.;
• sunflower oil – 50 ml;
• carrots – 1 pcs .;
• salt and pepper – to taste;
• dill and cilantro – 1 bunch;
• garlic – 1 tooth.

Preparation:

1. Pour water into a saucepan and bring to a boil, salt.
2. Put peeled and cut into small cubes potatoes.
3. Onions are peeled, finely chopped, carrots are rubbed on a coarse grater and everything is fried in a pan with the addition of tomato paste.
4. Once the potatoes are cooked, add the fry.
5. The mass is boiled together for another 10 minutes, at the end they throw crushed garlic, pour black pepper, close the pan with a lid and turn off the fire.

Serve to the table, garnished with chopped greens. The soup is thick and savory.

Pickled mushroom soup with rice

For its preparation will need:

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

Principle of preparation:

1. Water is poured into a saucepan, brought to a boil, salted and washed rice is thrown into it.
2. Onions are peeled, chopped and fried in a pan, grated carrots and finely chopped garlic are added.
3. Mushrooms are removed from the brine, washed under running water and put in a pan with vegetables.
4. As soon as the mushrooms are fried, the whole mass is poured into a pan with rice.
5. The egg is shaken in a separate bowl, then carefully poured into the soup in a thin stream, constantly stirring 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 mushrooms

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.

For its preparation will need:

• onions – 10 medium heads;
• beef bones – 300 g;
• pickled mushrooms – 1 can;
• carrots – 1 pcs .;
• 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 the heat to a minimum, cover with a lid and simmer the onion, stirring occasionally for 2 hours, until it turns brown. If the onion is not juicy, add some broth or water at the end.
4. Separately boil the beef bones. To do this, they must be washed, pour cold water and bring to a boil. Remove the foam and, after boiling, throw 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 prepared 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 lay out the mass of onions and mushrooms. Mix everything, close the lid and let it boil for another 3 minutes.
7. Salt the soup, pepper, pour the chopped greens and turn off the fire 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 call everyone for dinner the next day.

Pickled mushroom soup with pearl 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 boils for about an hour. This soup of pickled mushrooms with barley is good for the stomach.

There is a quick way to cook barley. To do this, the cereals need to be washed and put together with the meat in a pressure cooker. During this time, both meat and 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 .;
• onion – 2 heads;
• pickled cucumbers – 3 pcs.;
• sunflower oil – 70 g.

Preparation:

1. Pre-cook barley.
2. Put the meat in a saucepan, add water and cook until tender, removing the foam.
3. Finely chop the onion, peel the carrots, grate and fry everything in a pan in sunflower oil.
4. Remove skin from tomatoes and cut into small cubes.
5. Add to onions and carrots.
6. Pickled mushrooms cut and put to the vegetables. Fry together for 5 minutes.
7. Slice the pickled cucumbers and add to the fry.
8. As soon as the meat is cooked, strain the broth, chop the meat, and put barley, the remaining mushroom marinade and fried vegetables with mushrooms into the broth.
9. Simmer 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 mushrooms.

Pickled mushroom soup with cream

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

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

Preparation:

1. Drain the marinade and cut into cubes. Leave a few pieces whole for decoration.
2. Put the water to boil, salt and add peeled and diced potatoes.
3. Peel the onion, finely chop and fry in butter until soft.
4. Add chopped mushrooms to the onion.
5. Once the potatoes are cooked, add the mushroom fry to it. Cook for 10 more minutes.
6. Then remove from the stove, let cool slightly and bring with a blender until smooth.
7. Put on a slow fire, pour in the cream, mix and bring to a boil.
8. After cooking for another 2 minutes and turn off the stove.

Get creamy soup.

Calorie content of pickled mushroom soup

If you display the average calorie figure for pickled mushroom soup, you get the following:

• proteins – 0,8 g;
• fats – 0,5 g;
• carbohydrates – 4,2 g;
• calorie content – 23,6 kcal.

Conclusion

All culinary experts in the world love to cook pickled 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 help with malignant tumors and intestinal diseases. The fruits contain a lot of iodine and potassium, and in terms of the amount of phosphorus they can compete with fish.