Boletus soup - a wide variety: recipe with photos and videos

Home Mushroom soups

Boletus soup is unique and goes well with almost all foods. Soups have been familiar to us since childhood. And this is not surprising, because they have exceptional benefits for the human body. Every day the number of recipes is growing, and the most daring experiments are being brought to life.

Boletus mushrooms are divided into several types: hornbeam, common, marsh, pinking, blackening, multi-colored, black. These mushrooms are saturated with such useful components as: arginine, leucine, glutamine, tyrosine, vitamins B, C, E, D and PP. Their use helps cleanse the body of toxins, stabilizes the functioning of the nervous system, and improves the structure of enzymes.

These days, cream soups have become popular, and this is not surprising. They are digested faster and saturate the body with useful minerals. This contributes to the proper functioning of the entire body, which is an important element in everyday life. Fortunately, cooking cream soups does not take much time and you can prepare them every day.

If you are cooking for a child, then it is best to choose cream of mushroom soup. It is quickly absorbed and nourishes the body.

How to make boletus soup - 15 varieties

Boletus soup, simple
Boletus soup, bean
Boletus soup, creamy
Boletus soup with zucchini
Boletus and boletus soup
Boletus soup, chicken and tomatoes
Boletus soup with cream and melted cheese
Boletus soup, assorted
Boletus soup with cauliflower and cream
Boletus soup with noodles
Boletus soup with pearl barley
Boletus soup with corn
Boletus soup with trout
Boletus soup with olives and black olives
Boletus soup with green peas and egg

Which pan to choose

The right pan for boletus soup
For preparing classic soups with chicken or vegetable broth, stainless steel, enameled, coated aluminum, ceramic and glass pans are best suited.

Cast aluminum and uncoated cast iron pans are usually not intended for cooking, but for stewing or frying in them, with a minimum amount of fat.

Modern cookware with enamel or non-stick coating can be safely used for preparing first courses.

Calculating the required volume of a pan for the required number of eaters is not at all difficult using the formula - one liter of volume per person, plus another liter on top for foam, freedom of stirring and boiling.

Recipes

There are a huge variety of ways to prepare homemade soup from fresh boletus mushrooms. Mushrooms go well together in soups with a wide variety of ingredients, which allows housewives to endlessly vary and diversify their taste palette.

Boletus soup, simple

For those who don't want to spend a lot of time at the stove, this recipe is suitable.

Ingredients:

Mushrooms - 700 gr.
Potatoes - 4 pcs.
Onion - 1 pc.
Carrots - 1 pc.

Preparation:

Cut the mushrooms into cubes, place them in boiling water, and cook for about 20 minutes.

Chop the onion.

Grate or finely chop the carrots.

Add diced potatoes to the mushrooms.

Season with salt and pepper. Add spices to taste. Bay leaf for flavor.

At the end, add the onions and carrots in 3 minutes.

Serve warm, garnished with herbs.

Obabok mushroom - what it looks like, processing rules and the best recipes for delicious dishes!

Fans of “quiet hunting” consider it a rare success to come across the obabok mushroom in the forest, which unites numerous and varied types of boletus - the elite, whose fleshy and tight flesh is perfect for any long-term storage preparation and is incredibly tasty fried, bathed in cream, stewed, baked in julienne or boiled.

Boletus soup, bean

For legume lovers, this recipe is perfect.

Throw the beans from the jar into the soup at the end of cooking, otherwise they will boil.

Ingredients:

Processed cheese – 400 g
Medium carrots - 1-2 pcs.
Beans - 1 jar
Vegetable oil - 1-2 tbsp. l.
Mushrooms – 400 gr.
Bay leaf - 2 pcs.
Basil (or other spices) - to taste
Parsley - to taste
Salt - to taste

Preparation:

Bring the water to a boil. Chop the mushrooms into cubes, add to the water, and cook until tender.

Add finely chopped processed cheese.

Finely grate the carrots and fry with the onion in oil for a minute.

Pour carrots and onions into the soup.

Drain the beans and let them drain.

Salt and pepper the soup, add spices.

Add the beans and cook for about 2 minutes.

Serve with plenty of greens.

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.

Boletus soup, creamy

Ingredients:

Mushrooms—560 g.
Potatoes - 420 g.
Onions - 80 g.
Water - 1 liter
Dried savory - 1 tsp.
Dried marjoram - 1 tsp.
Dried thyme - 0.5 tsp.
Salt to taste
Cream 10% fat or coconut milk - 200 ml.
Vegetable oil - 1-2 tbsp. spoons.

Preparation:

Peel and cut potatoes into cubes

Set a few mushrooms aside to garnish the soup.

Cut the remaining mushrooms into cubes.

Place the mushrooms and potatoes into boiling water and cook until tender.

Finely chop the onion, fry in oil until golden brown.

Cut mushrooms into slices for decoration. Add to onions. Fry until done.

Boil the soup, beat with a blender, then add cream and beat with a blender until smooth.

Season with salt and pepper.

Serve hot, garnished with mushroom and onion slices.

Preliminary preparation

Preliminary preparation of boletus mushrooms

The fruiting bodies must be carefully sorted and cleaned of dirt and various forest debris. You can use an old toothbrush to remove the most stubborn stains.
It is necessary to remove fruit bodies that are too old, overripe, as well as those that are too damaged by rot or insects. You can cut the mushrooms in half to check for worms. Where the damage is minor, it can be carefully cut out with a knife.
If you find wormy fruiting bodies, but the degree of damage in them is low, it is better not only to remove the found worms, but first soak the fruiting bodies in a saline solution (3 tablespoons of salt per 1 liter of water) for 2 hours.
Carefully sort the fruiting bodies by size; the largest specimens are usually used for making soup.

Now the mushrooms are ready to be used to make a delicious mushroom soup.

Boletus soup with zucchini

Vegetable soup will delight the whole family with its originality.

Ingredients:

Zucchini - 500 g
Mushrooms – 400 g
Celery root – 100 g
Parsley - 1 bunch
Garlic - 1 clove
Olive oil - 5 tbsp. l
Sea salt - 1 tsp.

Preparation:

Finely chop the zucchini and celery root.

Chop the garlic and parsley very finely.

In a saucepan with 1 tbsp. olive oil, fry the celery.

Then add zucchini, garlic along with water. Season with salt and pepper.

Cook over low heat for 10 minutes.

Pour 3-4 tbsp into the finished soup. l. olive oil.

Sprinkle with herbs.

Boletus and boletus soup

Thanks to the combination of two types of mushrooms, the soup is aromatic and nutritious.

Ingredients:

Mushrooms – 600 gr.
Potatoes – 4 pcs.
Onion – 1 pc.
Meat – 200 gr.
2 tbsp. flour
Salt
Greenery
Spices

Preparation:

First, prepare the mushrooms and potatoes for cooking.

Peel and cut into even cubes.

Place in boiling water and cook the broth until the ingredients are ready.

Finely chop the onion, fry in vegetable oil until golden brown.

Finely chop the meat, add to the onion, and fry. At the end, add flour and simmer.

Salt and pepper the broth.

Finally, add the contents of the pan to the soup. Boil for about 3 minutes

Decorate with greens.

Selection and preparation of ingredients

Dressing soups, which used to be called stews, are considered to be exclusively Russian in origin as first courses, and no other national cuisine has such a variety of them.

Before preparing mushroom soups, you should familiarize yourself with tips for selecting and preparing ingredients:

Before cooking, boletus mushrooms need to be cleaned: scrape off the top layer from the stem and cut off the dirty ends; remove the cap part of old mushrooms, since ripe spores are almost indigestible. If the boletus mushrooms are heavily soiled, rinse them under clean water with strong pressure (mushrooms love a shower, not a bath) - this allows you to preserve the smell and dry soluble components of the boletus mushrooms;
boletus and boletus are not very suitable for preparing first courses, since the broth takes on a dark color. To avoid this, before cooking, you should pour boiling water over them and leave for 10–15 minutes, then rinse with cold water and proceed to the further cooking process. Another way is to soak the peeled mushrooms in salted water, adding a little vinegar;
mushrooms with dense flesh (boletus, boletus) have the same taste and dryness, so they can be cooked together. They should be cut as small and thin as possible - this way they release the aroma better and the cooking time is reduced. Cooked mushrooms sink to the bottom;
Instead of water, you can use vegetable or chicken broth, or bouillon cubes. The amount of liquid (ml) should be added at least 2 times the weight (g) of mushrooms;
roots, carrots, celery add sweetness to the finished dish;
when slicing onions, you should not cut the root part completely - this will prevent the onion from falling apart and will make the process easier;
not everyone likes boiled onions in soup, so you can chop them in a blender, grate them, or put the whole onion in, and after finishing cooking, remove and throw away;
bay leaf, allspice and peas, coriander, garlic add their spicy notes to the aroma. Add these products in 7–10 minutes. until the soup is ready;
sour cream in mushroom soup simplifies the taste of the dish, but gives it softness, and the liquid becomes lighter, which is important when cooking boletus mushrooms;
adding grains makes mushroom soups thicker and more nutritious without drowning out the flavors of the main ingredient.

Boletus soup, chicken and tomatoes

This soup is suitable for those who want a hearty lunch.

It is better to add meat to soup in boiling water, this will avoid the formation of foam.

Ingredients:

Chicken – 200 gr.
Mushrooms – 400 gr.
Onion – 1 pc.
Potatoes – 2 pcs.
Carrots – 1 pc.
Tomatoes – 200 gr.
Sour cream
Salt
Pepper

Preparation:

Cut the chicken into even cubes and place in boiling water. Next add the chopped mushrooms. Cook until fully cooked.

Cut the potatoes into small cubes, grate the carrots, finely chop the onion.

Fry the potatoes in vegetable oil, add the onions and carrots at the end, and simmer a little.

Chop the tomatoes into cubes.

At the end of cooking, salt and pepper the soup, add potatoes with onions and carrots.

2 minutes before turning off, add tomatoes.

When serving, garnish with greens and croutons. Add sour cream.

Boletus soup, assorted

You can combine completely different mushrooms in this recipe.

Ingredients:

Porcini mushrooms, boletus, boletus, boletus - 300g
Champignons – 400g
Carrots – 1 piece
Onion – 1 piece
Potatoes – 1kg
Greenery
Vegetable oil
Salt
Spices to taste

Preparation:

First, cut the mushrooms, add them to boiling water, and cook until tender.

Cut the potatoes into cubes and add to the broth.

Fry the champignons in thin slices in vegetable oil. Add to soup.

Finely chop the carrots and onions and fry in heated sunflower oil.

At the end of cooking, add to the soup.

It is better to sprinkle with herbs in portions.

Description of the dish

Creamy forest mushroom soup with cream is an incredibly delicate variety of dish that came to us from Sweden.
A light and healthy soup that is ideal for a summer lunch. The recipe uses fresh forest mushrooms - boletus, boletus, boletus. Regular store-bought champignons will also work. You can use a frozen or dried product as a basis - the taste of the dish will not change.

Take note of the recipes for delicious puree soups made from all kinds of products: peas (with smoked meats), corn, lentils, fish, shrimp, poultry, seafood, as well as cheese soup with chicken.

Boletus soup with cauliflower and cream

A very tender and spicy soup, for those who prefer creamy soups to regular ones.

Ingredients:

500 g cauliflower
500gr. boletus
1 cup 25% cream
2 onions
1.5 l. water
50 gr. flour
50 gr. butter (butter)
Salt, pepper, spices
Greenery

Preparation:

Cut the mushrooms into strips and fry with onions until tender. Salt and pepper.

Bring the water to a boil, add the fried mushrooms, and simmer for 2 minutes.

Wash the cabbage, divide into umbrellas, add to the broth, cook for 7 minutes.

Add flour to melted butter and sauté until golden brown.

Then add cream, spices, salt, and simmer.

Place the contents of the frying pan into the broth, heat,

Blend the finished soup in a blender until smooth.

Serve with croutons.

Blanks from obabok

When you know what to do with obedkas, which can be stored dried, frozen, salted and pickled, you can eat free gifts all year round. Do you want to concentrate maximum flavors and benefits in mushrooms? Dry them. Freezing will ensure widespread use. If texture and flavor are important, marinate or brine.

Drying mushrooms can be done in a dehydrator, oven, string the mushrooms on a thread and hang them in a well-ventilated area, or spread them out on a wire tray.
When freezing raw mushrooms, you need to clean them of dirt, put them in an airtight container and put them in the freezer. You can quickly fry the mushrooms in oil or blanch them for 2 minutes, dry them and put them in freezer bags.
To marinate the obabki, they need to be boiled first in water and then in the marinade.
You can salt both boiled and raw mushrooms, using the dry and hot salting method.

Boletus soup with noodles

Cook the mushrooms only as long as a particular type of mushroom requires, otherwise they will turn into puree.

This hearty soup is very easy to prepare.

Ingredients:

5 - large boletus
1 – bulb
1 – carrots
3 – potatoes
Noodles – 150 gr.
35 - ml. oils
Spices

Preparation:

Cut the mushrooms into cubes, place in salted water, and cook for about 20 minutes until tender.

Fry chopped onions in oil, add boiled mushrooms at the end and simmer.

Finely chopped carrots with potatoes and noodles, add mushroom broth, boil until tender, at the end add mushrooms and onions.

When serving, garnish with a pinch of herbs.

Benefits for the body

Mushroom soup is a rare example of a tasty, satisfying, low-calorie and healthy dish. Its advantages:

100 grams of mushrooms contain only 50 calories. However, other ingredients are also important - for example, heavy cream and butter in the soup will increase its calorie content.
It contains a large number of vitamins, macroelements and amino acids. Eating mushrooms has a good effect on mental activity and prevents the appearance of atherosclerosis.
Mushroom soup is a storehouse of B vitamins. They are indispensable for the functioning of the nervous system and improve the condition of the skin, hair, and nails.
Vitamin PP, necessary for blood vessels and hematopoiesis, is also found in mushrooms. The same volume is present only in beef liver.
Iodine, potassium, copper and zinc in the structure of mushrooms prevent heart disease and the occurrence of viruses. Calcium and phosphorus are necessary for strong bones - mushrooms contain the same amount of these vitamins as fish.

In addition, mushroom soups are quite filling, which is very important for those who are on a diet. It is also an ideal lunch for vegetarians or those who are fasting.

Everyone knows the benefits of vegetables, if you want to be healthy, prepare pureed soups from zucchini, tomatoes, pumpkin, potatoes, spinach, celery, Brussels sprouts or cauliflower, broccoli. Cream will add a piquant taste to all these soups.

Boletus soup with pearl barley

Many people have been familiar with this type of soup since childhood.

Ingredients:

220 g - mushrooms
125 g - pearl barley
Carrots – 1 pc.
Onion – 1 pc.
3 l. - water
Bay leaf
Spices
Salt

Preparation:

Rinse the mushrooms and bring the water to a boil. Add the diced mushrooms and cook until tender. In 5 minutes, add salt and spices.

Cut the potatoes, place them in the pan along with the pearl barley, and continue cooking.

Finely chop the onion and carrots, fry in oil.

At the end, pour the fried vegetables into the pan. Boil for 2 minutes.

The soup is ready.

Tips for submission

Puree soups go well with crackers, especially homemade ones. To prepare croutons, you need to cut several pieces of bread into cubes, place them on a baking sheet in one layer and dry them in the oven. Cooking time: about 5 minutes at 200°C.
Instead of potatoes, barley, rice, noodles, and pasta are often added to mushroom soups. The addition of melted cream cheese will enhance the taste of the dish. You can simply sprinkle the finished soup in a bowl with grated cheese - it will give the first dish an unusual taste.
Mushroom soup does not reveal all its taste qualities immediately. You should not serve only the prepared dish: it is better to let it brew for about half an hour. However, you should not keep it in the refrigerator for more than 4 days.

Boletus soup with corn

Depending on your preference, you can use sweet corn or not.

Ingredients:

Corn - 1 can
Mushrooms – 500 gr.
Potatoes – 2 pcs.
Carrots – 1 pc.
Onion – 1 pc.
Chicken broth
Salt
Greenery

Preparation:

Drain the juice from the corn and let it drain.

Cut the potatoes into cubes and cook in the broth until tender.

Cut the mushrooms into slices and fry in butter.

Add finely chopped onion and carrots, fry until golden brown.

5 minutes before the potatoes are ready, add the vegetables and cook for 4 minutes.

At the very end, add corn, cook for no more than a minute.

When the soup is ready, puree it in a blender.

Decorate with greens.

In a slow cooker

Boletus soup in a slow cooker
You will need:

Boletus mushrooms – 300 gr.
Potatoes – 5 pcs. medium size.
Carrots – 1 pc.
Onions – 0.5 pcs. medium size.
Salt - to taste
Dill and parsley - to taste.

Cooking:

Wash the mushrooms and cut in half. Cut the onion into half rings or cubes. Cut the carrots into small pieces and the potatoes into small cubes.
Pour vegetable oil into the multicooker and add mushrooms, turn on the “fry” mode, then add onions, potatoes and carrots.
Pour water into the bowl so that it completely covers the ingredients. Turn on the “Soup” mode and close the lid, cook for an hour. Before serving, decorate the dish with herbs.

Boletus mushroom mushroom is a universal dish. It will look equally good on both a festive and everyday table, and it is unlikely that anyone will refuse to try this, easy to prepare, but such a tasty dish.