How long to cook obabki for soup

Fresh mushrooms from the forest are an exclusively summer pleasure, and cooked mushroom soup from fresh mushrooms, for example, boletus and boletus, or in other words, boletus, has a unique taste and aroma. The mushrooms must be thoroughly washed, cut and boiled for about 40 minutes, I drain the first water after boiling the mushrooms, after all, the environment fails and it is better to be on the safe side. We cook the soup in the “second” water for about 30 minutes in total.

In winter, mushroom soup can also be cooked from frozen mushrooms that were boiled in the summer. Therefore, we take our mushrooms; when boiled, there should be about 400 g of them. Fill with 2 liters of water and put on fire. Cook the mushrooms for about 20 minutes. Don’t forget to add salt - half a tablespoon of salt will be enough for this amount of water and mushrooms.

For vegetables we will need potatoes, carrots, and onions.

Three carrots on a coarse grater.

Finely chop the onion.

Sauté (lightly fry) the onions and carrots in vegetable oil.

Cut the potatoes into cubes.

Add the vegetables one by one: first the potatoes, after five minutes the fried onions and carrots. After adding the last vegetables, cook the soup for about 5 minutes.

It is imperative to add herbs (parsley, dill) to the soup - fresh, dry or frozen. It is better to do this at the very end of cooking.

After adding all the ingredients, you can let the soup brew for a while and eat.

Mycelium is very tasty with sour cream.

You can eat it with crackers, such as “Kirieshki”.

Mushrooms are a source of natural protein that our body needs, an excellent substitute for meat, so I recommend it!

The name obabka combines several related species of mushrooms, usually growing in deciduous forests - these are boletus, boletus and pure obabka, as well as lesser-known hornbeams. These are large and fleshy mushrooms on tall, often quite thick stalks with voluminous caps. All obabkas are edible mushrooms, and therefore they can be eaten even raw without fear of poisoning. But of course, after proper preparation, the taste of these mushrooms becomes delicious. Before cooking, the cabbage is soaked for half an hour, cleaned, trimmed and boiled for 20 minutes. And then - into soup or marinate. Obabki are not boiled for frying.

If you want to fry them, there is no need to boil them. After cooking, the taste and aroma of mushrooms are lost - they become tasteless. For marinating and for salads, obabki should be boiled for 15 minutes in one water and then 5 minutes in another (clean) water. This is done so that the mushrooms are cleaner and the marinade (for pickling) is transparent.

Obabka soup turns out aromatic and very appetizing. It will be a worthy competitor to meat cabbage soup, borscht and okroshka. Obabki are delicious mushrooms that grow in the Primorsky Territory and the Caucasus.

How to make mushroom soup from mushrooms

In addition to mushrooms, potatoes are added to the soup. It is cut into cubes or slices of arbitrary sizes. Sometimes this is where the preliminary preparation ends. But there are original recipes in which potatoes are pre-fried in a frying pan to add a special taste or are not added at all. Carrots are also added to the soup. It is grated on a fine grater, cut into pieces, or stars and gears are cut out so that the dish is not only tasty, but also beautiful.

Onions or leeks are used. The latter has a stronger, pleasant aroma. The onions are finely chopped and fried in vegetable or butter, sometimes in a mixture of both. When the product turns golden, add mushrooms. The onion and mushroom frying is seasoned with salt and pepper to enhance the pleasant taste.

From fresh

Fresh seeds have dense, fleshy pulp that is pleasant to the taste. They are a good edible species and do not require long cooking. Most often, experienced mushroom pickers simply fry them fresh and then add them to the soup.

From dried

Dried obabki are first poured with boiling water for a few minutes, so they will cook faster, especially if they are thinly sliced. Then cook for 30-40 minutes. over low heat. The finished mushroom broth is filtered through a sieve. Boiled mushrooms are washed under running water to remove sand and left to dry on a sieve or in a colander. The broth is left to cool, the sand will settle to the bottom and can be removed by draining the top clean liquid into the pan.

From frozen

Obabki are frozen fresh and boiled. You don't have to defrost it before adding it to the broth. Use the entire portion at once; mushrooms cannot be re-frozen.

How to cook delicious soup from frozen porcini mushrooms?

We present to your attention a classic recipe for mushroom soup made specifically from boletus mushrooms, that is, porcini mushrooms. Its taste and aroma cannot be confused with any other soup. The secret of its deliciousness is pre-frying mushrooms and potatoes with carrots and onions. It is suggested to fry immediately in a pan with a thick bottom. If desired, you can add green peas, cheese or vermicelli to this soup, but it is better not to spoil the taste of the porcini mushrooms.

Ingredients:

Frozen boletus mushrooms – 0.5 kg.
Potatoes – 4 pcs.
Onions and carrots - 1 pc.
Vegetable oil - for frying.
Salt, herbs and pepper - to taste.

Cooking process:

Peel the potatoes, onions and carrots and rinse under running water.
Chop the onion into small cubes.
Pour vegetable oil into a thick-bottomed pan 2 mm above the bottom and place it over medium heat. In this heated oil, fry the chopped onion until translucent.
Grate the carrots on a coarse grater, add to the pan with the onions and also fry until half cooked.
Cut the peeled potatoes into small cubes and place them in a saucepan.
Then pour clean water into the pan to cover all the vegetables 2 cm above.
Add a little salt to the vegetables and simmer over low heat until the potatoes are half cooked.
Then place the thawed porcini mushrooms into the pan, preferably cut into medium pieces. You don’t have to defrost the mushrooms, but put them straight into the soup, which will make it more tasty. Pour boiled water into the pan in the amount you need (about 2.5 liters) and cook the soup until done. Sprinkle the soup with pepper and taste it.
Sprinkle the cooked soup with finely chopped fresh herbs and season with sour cream.

Obabok soup recipes

The basis of a delicious mushroom soup is a good broth; you need to be careful when preparing it. For satiety and thickness, pasta is sometimes added.

Soup-puree from obabkov

Mushroom puree soup is used in dietary nutrition

This recipe requires boiled frozen mushrooms. For spices, herbes de Provence or tarragon and ground allspice work well. Products:

onion – 1 pc.;
carrot – 1 pc.;
obabki - container with a volume of 0.5 l;
cream – 150 ml;
potatoes – 3 pcs.;
salt and spices - to your taste;
water – 1.5 l.;
vegetable oil – 50 ml;
bread for toast – 300 g.

Fry the onion in a frying pan; when it becomes soft, add carrots to it. Fry over low heat, covered, for 10 minutes.
Peel the potatoes and cut into cubes.
Thawed mushrooms are added to the carrots and onions. Leave to simmer under the lid for 10 minutes.
When the water boils, add potatoes to it. As soon as it becomes soft, turn off the heat.
The grounds are transferred with a slotted spoon to another container to be ground with a blender.
After grinding, the contents are poured back into the pan, spices and cream are added, and put on the fire until it boils. When the first bubbles appear on the surface, turn off the heating.

When serving, the soup is garnished with fresh dill and bread croutons fried in butter.

Mushroom soup made from fresh mushrooms

Mushroom soup can be prepared with potatoes and noodles

This tasty and satisfying mushroom dish can be cooked on a campfire or at home in the kitchen.

forest fruits – 500 g;
potatoes – 5 pcs.;
carrot – 1 pc. ;
onion – 1 pc.;
pasta – 100 g;
vegetable oil – 50 ml;
spices and salt - as needed;
water – 5 l.

Cut the peeled potatoes into cubes.
Chop vegetables. First, fry the onion in oil, then add carrots to it and lightly salt it. Stirring, keep on fire for 10 minutes.
Potatoes, bay leaves and peppercorns are placed in boiling water.
Washed and chopped onions are added to the carrots and onions. Fry everything together for about 10 minutes.
Add fried mushrooms, two handfuls of pasta, and chopped herbs to the potatoes in a saucepan. Cook everything together for five minutes.

The finished soup has a very rich, pleasant taste. When serving, you can add 2 tbsp to the plate. l. sour cream.

Yushka made from dried seeds

Mushroom soup from obabki with sour cream is prepared in the Carpathians

There are no potatoes, cereals or pasta in this soup - only cabbages and carrots with onions, but the dish turns out rich and satisfying.

dried mushrooms – 50 g;
water – 4 l;
carrot – 1 pc.;
onions – 2 pcs.;
butter – 50 g;
vegetable oil – 2 tbsp. l.;
sour cream – 100 g;
flour – 1-1.5 tbsp. l.;
salt and spices - as needed.

Dry mushrooms are poured with water and left in a saucepan covered for 15 minutes. Then cook over low heat for about an hour.
Strain the finished broth through a sieve, and leave the boiled mushrooms to cool.
The carrots are grated on a fine grater and placed in a pan with broth. Add salt to the soup to taste, add two bay leaves and ground black pepper.
Small onions are peeled and finely chopped, placed in a heated frying pan with butter. A little pepper and salt.
Fry the onion until light golden, adding vegetable oil during the process. Transfer to a plate.
Finely chop the obabki.
Fry flour in butter in a frying pan. It should darken. Reduce the heat so that the oil does not burn.
When the flour is slightly browned, season it with sour cream. Keep on fire for one minute, stirring well, then turn off the heat.
Pour mushroom broth from the pan into the flour mixture using a ladle, stir well with a whisk. When the mass becomes homogeneous and liquid, pour it into the pan with the remaining soup.
Now add fried onions and chopped peppers to the broth and put on fire. When the boiling process begins, turn off the heat, the yushka is ready.

You don’t need to sprinkle this soup with herbs; you don’t feel any flour in it at all; it turns out light, beautiful and aromatic.

How to cook obabki?

Having collected a whole basket of wild mushrooms, many housewives ask a logical question: what can be done with the mushrooms? They are extremely aromatic, and their taste is truly incredible, but there are some secrets of their preparation, following which, the dishes will turn out better than restaurant delicacies:

Obabka dishes are widely varied, but it is better not to use them for soups and broths;
They must be cleaned and cooked as soon as they are collected - they quickly darken;
thoroughly cleaned of debris before starting cooking;
It is best to boil them first;
peeled mushrooms can be frozen to enjoy delicious dishes in the winter.

How to fry eggs?

The most aromatic fried mushrooms can gather everyone in the household around them in a matter of minutes - their captivating smell and unsurpassed taste are beyond praise. They do not require preliminary heat treatment, but only when there is absolute confidence in the mushrooms. The finished dish will go harmoniously with parsley or cilantro.

mushrooms – 400 g;
onion – 1 pc.;
refined oil – 50 ml;
salt, herbs.

Mushrooms are thoroughly cleaned and washed before cooking.
Slice and place in a preheated frying pan with oil.
Chop the onion and add it after the water has evaporated.
Salt and continue frying until the onion is soft.
Delicious fried obabka mushrooms are ready!

Mushroom caviar from obabkov

Wonderful and nutritious caviar from obabki is not difficult to prepare, but opening such a jar in the cold season will fill your soul with memories of warm forest walks. They are first cleaned, washed and boiled for at least 30 minutes, then poured into a colander and allowed to drain. Store the resulting food in a dark and cool place.

mushrooms – 1 kg;
tomato – 300 g;
onion – 200 g;
oil, salt, pepper.

Vegetables are fried separately from each other.
Then mixed with mushrooms and twisted in a meat grinder.
The resulting mass is seasoned and fried for 10 minutes, stirring constantly.
They are packaged in jars and rolled up.
Cover and leave to cool.

Marinating mushrooms

The spongy (tubular) layer and the flesh of the caps of mushrooms that are too large and overripe “spreads” during heat treatment, losing their shape and making the marinade cloudy, so only whole, healthy (not wormy), young and strong mushrooms are selected for harvesting . The smallest specimens can be used whole, but for the rest it is better to separate the stems from the caps and cut into small pieces of approximately the same size.

It is recommended to immediately immerse the chopped onions in cold water with the addition of salt and citric acid (at the rate of 1 teaspoon of salt and 2 g of lemon per 1 liter of water) and boil, otherwise their flesh will quickly darken in the air. Usually the mushrooms are cooked for 25-30 minutes until they begin to settle to the bottom of the pan. The foam that forms during cooking must be removed with a slotted spoon. We will consider further preparation and methods of canning step by step in simple recipes.

Marinated “traditional” obabki

This recipe is perhaps the most popular, suitable for pickling almost any type of mushroom. Thanks to a minimal set of spices and herbs, obabki retain their natural taste and aroma, acquiring a soft, elastic texture.

Number of servings/volume: 2-2.5 l

Ingredients:

boiled mushrooms – 2 kg;
water – 1 l;
rock salt – 40-50 g;
table bite, 9% – 100-150 ml;
allspice (peas) – 7-10 pcs.;
black pepper (peas) – 10-15 pcs.;
bay leaf – 4-5 pcs.

If desired, sugar (20-40 g), cloves and cinnamon in small quantities are also added to the marinade.

Step-by-step cooking technology:

Carefully place the boiled mushrooms in a colander and leave them to drain.
Prepare the brine. Pour water into a pan, heat it, add salt, sugar, pepper and bay leaf. Boil.
Place the mushrooms in boiling brine and simmer over low heat, stirring, for 10-15 minutes. Pour in vinegar 2-3 minutes before the end of cooking.
Sterilize jars and lids.
Divide the mushrooms into 2/3-3/4 of the volume of the jars, fill them with marinade (just below the top of the neck), cover with lids.
Place the filled jars in a saucepan with hot water and sterilize for 15-30 minutes (depending on the volume of the jars) at low boil.
Seal the jars tightly by rolling up (screwing) the lids. Turn upside down and wrap in a warm blanket to cool slowly.

Cooled jars can be stored at home: in the pantry, kitchen cabinet or on the balcony. The main thing is that place is chosen - dark, dry and cool . The shelf life of sterilized canned mushrooms is about 12 months . When serving, pickled mushrooms are sprinkled with chopped onions, chopped herbs, garlic and seasoned with vegetable oil. It turns out very tasty!

Obabki marinated without vinegar

Fans of “soft” marinades will certainly like mushrooms prepared with the addition of citric acid instead of vinegar. The only “but” is that they need to be stored in the cold, at temperatures up to +8 ℃ and no more than 6-8 months.

Number of servings/volume: 1.5-2 l

Ingredients:

fresh boletus and boletus – 2 kg;
mushroom broth - 1 l (for marinade);
rock salt – 1.5-2 tbsp. l.;
sugar – 3-4 tbsp. l.;
citric acid – 1 tsp;
garlic – 5-6 cloves;
allspice (peas) – 10-15 pcs.;
bay leaf – 3-4 pcs.;
dill, umbrellas – 3-4 pcs.;
vegetable oil – 150-200 ml.

Preparation:

Rinse the peeled and chopped mushrooms thoroughly. Place in a saucepan, add a small amount of water and put on fire. Bring to a boil, add salt and simmer over low heat for 15-20 minutes, stirring constantly and skimming off the foam.
Let the mushrooms cool in the broth, transfer them to a colander, and carefully strain the broth through cheesecloth. To prepare the marinade you will need approximately one liter of mushroom broth (the rest can be used by adding to soups or sauces).
Pour the marinade broth into a saucepan, add salt (to taste), sugar and citric acid. Boil.
Place the mushrooms in the boiling marinade and simmer for 5-7 minutes.
Peel the garlic and cut the cloves into slices or slices.
Place several pieces of garlic, an umbrella of dill, a bay leaf and 3-5 peas of allspice into each of the prepared jars (sterilized, dry).
Place mushrooms in jars along with marinade. Gently pour a few tablespoons of hot vegetable oil on top.
Close the jars tightly with nylon (polyethylene) lids, after dipping them in boiling water. Leave at room temperature to air cool.

The cooled workpiece should be placed in the refrigerator or cellar. Marinated obabki are good in their “pure” form - as an independent delicious snack; they are also added to other dishes: salads, soups, side dishes, fillings for pies.

Obabok - what kind of mushroom is it?

It is difficult to describe in words what boletus looks like, since it combines about 15 species of boletus and boletus. In general terms, it is a mushroom with a round, hemispherical cap, a cylindrical stem, thickened towards the bottom, scaly or fibrous, with white flesh, which, when cut, changes color from red to brown.

All boletus mushrooms, which are united by the obabok mushroom, have pores on the underside of the cap, not partitions.
Perhaps the most expressive representative of the mushroom family, which cannot be confused with anything else, is the Far Eastern mushroom. The mushroom is distinguished by a wrinkled, variegated, wide cap, which over time changes color from dark brown to light red.

What are the benefits of obabka mushrooms?

Like all mushrooms, obabka mushrooms, the benefits and harms of which are determined by various factors, are a nutritious but low-calorie product and contain 35% protein, 25% fiber, ascorbic acid, vitamins PP and B, macro and microelements. However, due to the presence of chitin, they are difficult to digest, and therefore are not recommended for patients with a gastrointestinal tract.

In folk medicine, boletus and Far Eastern boletus are used as a healing agent for treating kidneys, normalizing blood sugar, eliminating neurological problems, and strengthening the immune system.
I would like to clarify that all these ailments can only be treated with raw or dried mushrooms.

How to clean your paws?

Any treatment of waste begins with removing dirt. Dirt is scraped off the stem of the mushroom, moving from bottom to top. Cut off the cap from the stem, remove any remaining dirt from the stem and cap with a dry paper towel and cut the mushroom into slices. This type of dry cleaning is suitable for mushrooms that will subsequently be dried or frozen raw.

If you want to cook fresh mushrooms within the next couple of hours, rinse them thoroughly under running water or soak them for half an hour in a saline solution at the rate of 1 tbsp. spoon per 1 liter of water. After that, wipe dry and cook.
Like any mushrooms, the forest elite, which is united by the obabok mushroom, absorbs water like a sponge. For this reason, in order to avoid the accumulation of moisture in the pores, which can cause rotting, mushrooms are not washed before drying.

Video

All the nuances of preparing and marinating obabok for the winter can be clarified by watching the following videos from experienced housewives:

For several years she worked as a television program editor with leading producers of ornamental plants in Ukraine. At the dacha, of all types of agricultural work, she prefers harvesting, but for this she is ready to regularly weed, pull, shed, water, tie, thin out, etc. I am convinced that the most delicious vegetables and fruits are those grown with your own hands!

Found a mistake? Select the text with the mouse and click:

One of the most convenient methods for preparing a harvest of vegetables, fruits and berries is freezing. Some believe that freezing causes the nutritional and health benefits of plant foods to be lost. As a result of the research, scientists have found that there is practically no decrease in nutritional value when frozen.

Tomatoes have no natural protection against late blight. If late blight attacks, any tomatoes (and potatoes too) die, no matter what is said in the description of the varieties (“variety resistant to late blight” is just a marketing ploy).

The homeland of pepper is America, but the main breeding work on developing sweet varieties was carried out, in particular, by Ferenc Horvath (Hungary) in the 20s. XX century in Europe, mainly in the Balkans. Pepper came to Russia from Bulgaria, which is why it received its usual name - “Bulgarian”.

In Australia, scientists have begun experiments in cloning several varieties of grapes grown in cold regions. Climate warming, which is predicted for the next 50 years, will lead to their disappearance. Australian varieties have excellent characteristics for winemaking and are not susceptible to diseases common in Europe and America.

Humus is rotted manure or bird droppings. It is prepared like this: the manure is piled up in a heap or pile, layered with sawdust, peat and garden soil. The pile is covered with film to stabilize temperature and humidity (this is necessary to increase the activity of microorganisms). The fertilizer “ripens” within 2-5 years, depending on external conditions and the composition of the feedstock. The output is a loose, homogeneous mass with a pleasant smell of fresh earth.

You need to collect medicinal flowers and inflorescences at the very beginning of the flowering period, when the content of nutrients in them is highest. Flowers are supposed to be picked by hand, tearing off the rough stalks. Dry the collected flowers and herbs, scattered in a thin layer, in a cool room at natural temperature without access to direct sunlight.

Convenient Android applications have been developed to help gardeners and gardeners. First of all, these are sowing (lunar, flower, etc.) calendars, thematic magazines, and collections of useful tips. With their help, you can choose a day favorable for planting each type of plant, determine the timing of their ripening and harvest on time.

In little Denmark, any piece of land is a very expensive pleasure. Therefore, local gardeners have adapted to growing fresh vegetables in buckets, large bags, and foam boxes filled with a special earthen mixture. Such agrotechnical methods make it possible to obtain a harvest even at home.

Natural toxins are found in many plants; Those grown in gardens and vegetable gardens are no exception. Thus, the seeds of apples, apricots, and peaches contain hydrocyanic acid, and the tops and peels of unripe nightshades (potatoes, eggplants, tomatoes) contain solanine. But do not be afraid: their number is too small.

Boletus is rightfully considered one of the most delicious mushrooms, and is valued by chefs almost as much as boletus. In order to preserve all the beneficial qualities and not spoil the dish, you need to know how and how much to cook boletus mushrooms.

Description of preparation:

The special value of boletus mushrooms is that they contain well-balanced protein and a sufficient supply of some vitamins.
In addition, boletus is an excellent antioxidant: it absorbs and then removes various toxins from the body. This mushroom also has other beneficial properties, which you can read about yourself. Interested? Then I’ll tell you how to make soup from frozen boletus mushrooms! Purpose: For lunch Main ingredient: Mushrooms / Boletus Dish: Soups Geography of cuisine: Russian cuisine

How to cook boletus mushrooms

These mushrooms are very unpretentious in culinary terms and do not require any specific preparation. However, some subtleties are useful to know, especially for a beginner.

Important to remember! Freshly picked mushrooms should be processed on the same day. The mushrooms spoil and become wormy quite quickly, even when stored in the refrigerator.

The step-by-step process of boiling boletus mushrooms looks something like this:

Cleaning. It is necessary to remove debris from the fruiting bodies, clean the legs from the top dark layer. In old mushrooms, the stems are hard and fibrous, so it is advisable to remove them completely; in young mushrooms, only the lower part can be cut off.
Soak. This is an optional step, since boletus mushrooms do not need to be soaked for a long time, like milk mushrooms or pork mushrooms. However, it should be remembered that they turn black during heat treatment. And to prevent this from happening, the mushrooms can be soaked for 15–25 minutes in acidified water, adding a small amount of citric acid. This will also rid them of any remaining debris and worms.
Grinding. Small mushrooms can be left as is, but large specimens should preferably be cut into pieces. There is no need to make them too small, as mushrooms tend to boil down, shrinking by about half.
Cooking. This process can be carried out in two ways. First: place the peeled and chopped cabbage in cold water, bring to a boil and cook for 40–50 minutes. Second: first boil the mushrooms for 5 minutes, then drain the water, add cold water, and cook the boletus mushrooms until tender, about half an hour, covering with a lid and periodically skimming off the foam.

The second method, in 2 stages, is especially suitable for cooking large mushrooms collected near roads, railways, and in the immediate vicinity of factories. Boletus mushrooms tend to absorb and accumulate all sorts of harmful substances, most of which, when boiled, go into the broth.

Soup with vegetables

The recipe contains only mushrooms and vegetables, but you can also add cereals.

Mushrooms, cut into pieces, are filled with cold water and salt is added. The pan is placed on the fire. When the water boils, the abundant foam must be removed, after which you need to cook the mushrooms for about 20 minutes.

Vegetables are prepared: potatoes should be cut into strips, carrots should be grated. First put finely chopped onions into the pan with cooked mushrooms, then potatoes (not immediately, after a few minutes), and then carrots. How many vegetables to take matters, since if the proportions are not correct, the boletus mushroom soup may turn out to be sweetish due to the carrots or not rich enough.

The proportion should be like this:

5-6 large boletuses;
1 medium sized onion;
3 large potatoes;
1 not very large carrot.

To prepare a tasty dish, you must remember to skim off the foam, which continues to accumulate as it cooks. Boletus soup is ready when the potatoes are cooked. Check the salt, add bay leaf and add black pepper. Place a little garlic and dill into the plates. It turns out to be a very tasty dish, especially with sour cream. It is good both hot and cold. It tastes even better the next day.

How long should you keep a pan on the fire to cook mushrooms is a question that experience will help answer. Experienced housewives estimate differently: from 20 to 40 minutes, depending on the size and degree of ripeness.

How long should you cook?

The cooking time for boletus mushrooms may depend on what dishes they will subsequently be used for.

For soup

Small unchopped mushrooms look impressive in mushroom soup.

To make the taste more intense, experienced chefs recommend boiling mushrooms directly in the soup, adding them about an hour before cooking. The broth acquires a unique aroma, but this method is only suitable for boletus mushrooms collected in ecologically clean areas.

Otherwise, before adding mushrooms to the soup, pre-boil them for half an hour after boiling.

Before frying

Obabki fried with onions and seasoned with sour cream, or with sliced potatoes are incredibly tasty and aromatic.

You can fry them directly raw, bringing them to readiness for about an hour. But it’s better and safer to put already boiled boletus mushrooms in the frying pan. To do this, they need to be peeled, coarsely chopped and cooked after boiling for 30–45 minutes, depending on the size of the mushrooms: the larger, the longer.

Before freezing

Many people freeze mushrooms raw and in their whole form. But it is much more convenient to store boiled fruiting bodies: they take up less space in the freezer, and after defrosting they are a finished product.

To understand how long to cook obabki for freezing, you need to decide whether you will chop them or whether you need them whole. Large mushrooms are boiled for 40–50 minutes, small ones and cut into pieces are enough to boil for 30 minutes after the water boils. You can add spices and a small amount of salt to the water.

Other options

Dried boletus mushrooms can also be boiled. Before subjecting the mushrooms to heat treatment, they are soaked for a couple of hours in cold water. Afterwards you need to cook the boletus mushrooms for 2 hours in the same water in which they were soaked.

How to fry obabki in a frying pan with sour cream?

The ideal food for a family dinner is delicious fried obabki in sour cream! They go perfectly with meat dishes and any side dishes. Mushrooms should be taken ripe, not overripe. They are first cleaned of all questionable stains and other imperfections, washed several times in running water and boiled for 1 hour. The dish is served hot.

Ingredients:

mushrooms – 800 g;
onion – 1 pc.;
sour cream – 1 glass;
oil, salt, pepper, herbs.

Preparation:

Before cooking obabka mushrooms, heat the frying pan and add oil.
Fry the chopped mushrooms for 25 minutes, stirring occasionally.
Add chopped onion, season and fry for 10 minutes.
Add sour cream, mix and fry for another 10 minutes. under a closed lid.

Answers to frequently asked questions

Is it possible to cook boletus mushrooms in a slow cooker?

Boletus mushrooms can easily be boiled in a slow cooker. The process takes 20–25 minutes; for these purposes, select the “Stew” or “Steam” mode.

What spices can be added when boiling boletus mushrooms?

These mushrooms are delicious on their own, and too much spice can change or spoil the taste. Black pepper and bay leaves work best with mushrooms.

Boiled boletus mushrooms are a universal ingredient for many delicious dishes. Knowing how to properly prepare mushrooms, how much and how to cook them, you can regularly pamper yourself and your loved ones with exquisite culinary masterpieces.

For vegetables we will need potatoes, carrots, and onions.

Three carrots on a coarse grater.

Finely chop the onion.

Sauté (lightly fry) the onions and carrots in vegetable oil.

Cut the potatoes into cubes.

Add the vegetables one by one: first the potatoes, after five minutes the fried onions and carrots. After adding the last vegetables, cook the soup for about 5 minutes.

It is imperative to add herbs (parsley, dill) to the soup - fresh, dry or frozen. It is better to do this at the very end of cooking.

After adding all the ingredients, you can let the soup brew for a while and eat.

Mycelium is very tasty with sour cream.

You can eat it with crackers, such as “Kirieshki”.

Mushrooms are a source of natural protein that our body needs, an excellent substitute for meat, so I recommend it!

Delicious mushroom soup made from frozen mushrooms

You can make a very tasty puree soup from frozen mushrooms. This soup tastes great, looks beautiful and is very nutritious. To enhance the flavor and create a creamy consistency, cream and butter are added to this soup. The soup is prepared quickly and easily.

Ingredients:

Boiled potatoes – 4 pcs.
Frozen mushrooms – 400 g.
Onion – 1 pc.
Cream – 1 l.
Butter - for frying.
Salt and dill - to taste.

Cooking process:

Thaw mushrooms for soup in advance in any way.
Peel the potatoes, rinse and boil until tender in salted water.
While the potatoes are cooking, peel the onion and cut into small pieces.
Heat butter in a frying pan and fry chopped onions and thawed mushrooms.
Place the mushrooms fried with onions in a separate bowl and chop with an immersion blender or in the bowl of a food processor.
Make mashed potatoes from boiled potatoes and mix them with chopped mushrooms.
Boil the cream in a separate saucepan.
Pour the boiled cream into the mashed potatoes and mushrooms and mix and beat a little with a blender.
Salt the prepared puree soup and you can add mushroom seasoning in cubes to enhance the taste.
Pour the soup into cups, decorate with fresh herbs, pieces of mushrooms and serve with crackers or croutons.

How to cook boletus mushrooms

Ingredients: boletus mushrooms, a small knife for cleaning mushrooms, salt

1. Before cooking, wash the boletus mushrooms, remove dirt and forest debris, and remove the base of the stem - place the cleaned mushrooms in a container with clean water. 2. After cleaning, rinse the boletus mushrooms thoroughly again under running water. 3. Put mushrooms in a saucepan, pour in cold water twice as much as the volume of mushrooms, add a little salt (1 tablespoon of salt per 1 kilogram of mushrooms). 4. Bring to a boil over medium heat. 5. After boiling, immediately drain the water. 6. Pour cold water over the mushrooms again. 7. Boletus mushrooms should be cooked over low heat for 40-50 minutes. 8. The foam that forms during cooking must be removed periodically. 9. When the boletus mushrooms are ready, they will sink to the bottom. 10. Remove the boiled boletus mushrooms from the pan with a slotted spoon or pass water through a colander.

Fragrant dietary mushroom soup

Ingredients:

Fresh saffron milk caps – 400-500 g;
1 medium sized onion;
Carrots – 1 piece;
Medium potatoes – 5 pieces;
Parsley root - to taste;
Sunflower oil – 1 tbsp. spoon;
Butter – 2 tbsp. spoons;
Salt and spices.

Cooking method

This traditional saffron milk soup belongs to one of the most ancient mushroom soup recipes, it is easy to prepare and quite light on the stomach.

Rinse the mushrooms from dirt and debris and drain them in a colander.
When the water has drained, cut the mushrooms into medium-sized pieces.
Place the butter in a heated frying pan; when it melts, add the saffron milk caps.
Every mushroom picker knows how to cook saffron milk caps. Place the pan on the fire, pour two liters of water into it. As soon as the water boils, transfer the mushrooms to the pan and leave them to simmer over low heat for 25 - 30 minutes.
Meanwhile, peel the potatoes, chop them into cubes and place them in a saucepan with mushroom broth.
Carrots and onions can be chopped in a food processor or cut into small cubes. Grate the parsley root. Lightly fry the vegetables in sunflower oil.
As soon as the potatoes are ready, add the roast to the soup, salt and pepper the first course.

It is better to serve mushroom soup with sour cream, fresh herbs and a slice of black bread.

gribnoj.ru

Boletus soup

Products

boletus - 400-500 grams salt - 1 tablespoon onions - 1 small onion potatoes - 2 medium potatoes carrots - 1 medium carrot garlic - 2 cloves bay leaf, pepper, herbs, sour cream - to taste

Recipe for boletus soup

Boil mushrooms in plenty of salted water, skimming off the foam. Add pepper, bay leaf and herbs. Peel potatoes and carrots. Cut the potatoes into cubes, grate the carrots on a coarse grater, grate or crush the garlic. Add vegetables to the pan and stir. Add the whole onion. Cook for another 10 minutes, remove the onion from the pan. Serve with herbs and sour cream.

Delicious frozen mushroom soup with vermicelli

In this recipe you are invited to cook mushroom soup with the addition of vermicelli. It is prepared quickly, simply and will perfectly diversify your daily menu. It can be prepared from various types of frozen mushrooms.

Cooking time – 40 minutes.

Frozen mushrooms 500 gr.
Potatoes 6 pcs.
Onion 1 pc.
Carrot 1 pc.
Vermicelli 100 gr. (cobweb, one handful)
Water 3 l.
Vegetable oil for frying
Salt to taste
Ground black pepper to taste

How to pickle boletus mushrooms

Products

Mushrooms - 1 kg, Salt - 2 tablespoons, Citric acid - on the tip of a knife (or lemon juice - 2 tablespoons), Vinegar 9% - 2 tablespoons, Bay leaf - 5 leaves, Allspice - half a teaspoon.

Recipe for pickled boletus mushrooms

Sort the mushrooms, peel and wash them, cut large boletus mushrooms. Boil in plenty of water for 50 minutes, stirring and skimming. Add seasonings and vinegar, cook for another 10 minutes. Transfer the prepared boletus mushrooms into jars and pour in the broth. Cool and then store in a cool place.

Solyanka with obobkas

For those who want to enjoy the incomparable taste of mushrooms even on frosty days, preparing obabki in the form of canned food is suitable. By uncorking a jar of preparations, you can prepare a fragrant, rich soup in a matter of minutes! Allspice is added to taste, and tomato paste can be used instead of tomatoes.

Ingredients:

mushrooms, tomatoes – 2 kg each;
cabbage, onion – 1 kg each;
carrots, refined oil – 500 g each;
sugar, salt - 3 tbsp. l.;
vinegar – 1/3 cup;
pepper.

Preparation:

Mushrooms are washed, chopped and boiled for 20 minutes.
Chop the vegetables and add them to the mushrooms, add all the other ingredients except vinegar, and simmer for 1.5 hours.
Add vinegar and cook for another 5 minutes.
The mass is poured into pre-sterilized jars, sealed with boiled lids and left to cool.

How to dry boletus mushrooms

What you need to dry boletus mushrooms

Mushrooms are very fresh, undamaged boletus mushrooms.

How to dry boletus mushrooms in the oven

Peel the mushrooms, wash and dry slightly. Place the boletus mushrooms on baking paper - small mushrooms are placed whole, large mushrooms are cut into pieces. The temperature for drying boletus mushrooms in the oven is 50 degrees; mushrooms must be dried with the door open.

Benefits of boletus

The benefits of boletus are due to the content of vitamins B (cell respiration, energy production), C (immune support), D (health of bones and teeth), vitamin E (health of blood vessels) and niacin (oxidation-reduction processes of the body).

Calorie content of boletus - 20 kcal/100 grams

Tomato soup

The recipe is:

Mushrooms cut into pieces are placed in hot water and boiled for 30 minutes;
Celery and parsley roots fried in vegetable oil are placed there, which are pre-cut. Moreover, at the end of frying, a little green onion is added;
After frying, you need to add potatoes at the same time. It is necessary to cook until the potatoes are fully cooked, add chopped zucchini and peeled tomatoes into pieces;
After all, before turning off the burner, add finely chopped dill. Sour cream is added before eating.

How many vegetables should I put in? For 500 grams of mushrooms you need 1 medium-sized zucchini and 2 small tomatoes.

How to salt boletus mushrooms

What you need to pickle boletus mushrooms

Boletus mushrooms are strong and medium in size. For the brine - for every kilogram of mushrooms, 120 milliliters of water, 40 grams of salt, 4 bay leaves, several branches of dill, 5 peppercorns, 2 cloves.

How to salt boletus mushrooms

1. Peel, rinse and boil the boletus mushrooms for 15 minutes in an enamel pan, periodically removing the foam.
2. Prepare the brine: bring water to a boil, add salt, add bay leaf, black peppercorns, cloves, dill. 3. Pass boiled boletus mushrooms through a colander into jars, sprinkle with salt, pour in brine and put in a cool place. 4. Boletus mushrooms salted in this way will be completely ready in a month. Tip: use small jars for pickling so that when preparing the dish you will use the entire jar at once.

Preparing a savory snack

Thoroughly clean the mushrooms of debris, place them in one layer on a sieve and rinse with boiling water. Immediately after this, the saffron milk caps should be cooled in ice water and allowed to dry. Spread evenly on the bottom of an enamel pan, bowl or tub, add bay leaf and peppercorns. Place the mushrooms caps up and cover them in layers with salt mixed with ground pepper. Place horseradish on top, cover with a wooden circle (or plate) and leave the load. After a month of standing in a cool (+5 degrees) place, delicious spicy saffron milk mushrooms (you read how to cook them in this recipe) can be put on the table.

Salad with boiled boletus

Products

Boletus mushrooms - 300 grams Dill - 30 grams Green onions (can be replaced with onions) - 30 grams Lettuce leaves - 60 grams Fresh cucumbers - 180 grams Chicken eggs - 2 pieces Salt - to taste Ground allspice - to taste Sour cream - 90 grams Lemon juice - 1 dessert spoon

How to prepare boletus salad

1. Boil and chop the boletus mushrooms. 2. Finely chop the onion and herbs. 3. Slice the cucumbers. 4. Mix mushrooms, cucumbers, herbs and onions. 5. Hard boil the eggs. 6. Cut white bread into cubes of approximately 1 centimeter. 7. Fry the bread into crackers. When frying, they should be stirred regularly so as not to dry out or burn and lightly salted. 8. For salad dressing, whisk salt, allspice and lemon juice with sour cream. 9. Carefully place lettuce leaves on a flat plate or dish. 10. Place the mushroom mixture in a heap on the leaves. 11. Place quartered eggs and croutons around and on top of the salad. 12. Pour dressing over the salad and stir.

Pies with mushrooms and mushrooms

Stunningly delicious obabka pies are easy to prepare and will become a table decoration! The delicious aroma of fried mushrooms will not leave anyone indifferent. Before cooking, the mushrooms are washed, peeled and boiled until tender. You can take ready-made store-bought dough, or if you have time, prepare it according to your favorite recipe.

Ingredients:

yeast dough, mushrooms – 1 kg each;
onion – 500 g;
refined oil – 100 ml;
yolk – 1 pc.;
milk – 1 tbsp. l.;
salt – 1 tsp.

Preparation:

Finely chop the mushrooms and fry them in oil.
Add chopped onion and fry until golden brown.
The cooled mass is laid out on 1 tbsp dough circles. l.
Pinch the edges of the products and place them on a baking sheet.
Leave to infuse for 30 minutes.
Spread with yolk and bake at 180°C for 30 minutes.

Mushroom cream soup

This fresh mushroom delicacy is easy to prepare.

The recipe looks like this:

The boletus mushrooms are being prepared and the potatoes are being peeled. You need to take the milk and cream out of the refrigerator in advance so that they warm up slightly;
Boil potatoes in a small amount of water; Onions are fried in oil in a frying pan, mushrooms are also placed there
in pieces. Everything is fried evenly;
Milk is poured into the pan with the finished potatoes and brought to a boil;
The mushroom mass is added there, with thorough mixing, it is kept for 2-3 minutes;
To get the cream, beat everything well with a blender until completely homogeneous;
Cream is poured in, the mixture is kept on low heat, but it is not brought to a boil. The cream is ready.
Decorated with greenery.

Is it necessary to cook obabki?

After preparation, the mushrooms are boiled. Thanks to heat treatment, toxic substances absorbed by the fungus from the soil and air are destroyed. Large specimens contain the most toxins. The cooking time is determined by the recipe you choose. After cooking, the strong aroma disappears, however, the mushroom becomes much healthier. A properly prepared product is completely harmless to human health. It is suitable for preparing any dishes or becomes an independent meal.

Classic mushroom cream soup from boletus with croutons

Mushroom soup can include several types of mushrooms, although not all of them combine easily. Boletuses are best combined with boletus mushrooms: these porcini mushrooms create an excellent tandem in hot dishes. And the salty taste of the cheese, which will become the basis of the mushroom soup, will play into contrast: such a dish can also be served to guests.

Compound:

Mushrooms – 300 g
Processed cream cheese - 500 g
Potatoes - 3 pcs.
Tomatoes - 2 pcs.
Herbs, salt, spices - to taste

Preparation:

The condition of the mushrooms for cheese soup does not matter: you can use dried aspen and boletus mushrooms, or even frozen ones. In any case, they are washed, cut and placed in boiling water, where they will turn into a monotonous mass.
For this amount of ingredients, prepare 4 liters of water, in which the mushrooms are boiled for 20-25 minutes.
The potatoes are washed and chopped, added to the mushrooms, after which you can leave the pan for 30 minutes, turning your attention to the remaining components of the dish.
Tomatoes need to be doused with boiling water and the skins removed. Then they are mixed with processed cheese, and the resulting mass is carefully introduced into the mushroom broth.
In 2-3 minutes, by constantly stirring, you need to achieve an even distribution of the new ingredients in the soup, after which the chopped herbs and seasonings are poured there.
After 5 minutes, turn off the heat under the burner, and give the soup time to brew. It is recommended to serve it with crackers.