Mushroom soups from saffron milk caps: photos and recipes on how to prepare delicious first courses

Camelina soup is an original, aromatic and satisfying first course that has special taste properties and warms up the appetite.
Mushroom soup can always pleasantly diversify your family's daily menu. Fresh saffron milk caps, dried, pickled, frozen and even salted, are suitable for making soup. So, mushroom soup has a huge advantage - it can be prepared at any time of the year.

The following recipes will show you how to properly prepare mushroom soup from saffron milk caps. Traditionally, potatoes, noodles, cream, processed and hard cheese, pasta and cereals can be added to the first course of fruiting bodies. It is cooked in mushroom or meat broth, with or without frying the ingredients. Garlic, allspice and black pepper, bay leaves, as well as various fresh and dried herbs will add special aromatic notes to the mushroom soup. Homemade croutons made from white or rye bread can also complement the saffron milk soup.

Use step-by-step recipes with photos of preparing mushroom soup from saffron milk caps and you will never regret doing it. Your loved ones will be delighted with the delicious first course.

Step-by-step recipe for mushroom soup from frozen saffron milk caps

Mushroom soup made from frozen saffron milk caps is a favorite dish in many families.

With such an ideal recipe, every housewife will have success in the kitchen. In this version, we suggest adding flavored dumplings or dumplings to the soup.

500 g mushrooms;
1.5 liters of water;
3 pcs. potatoes;
1 piece each carrots and onions;
Vegetable oil for frying;
Salt and ground black pepper - to taste.

For dumplings:

½ tbsp. milk;
1 egg;
1/3 tsp. thyme;
Flour - how much it will take.

The soup is prepared from frozen saffron milk caps according to a recipe with step-by-step description.

Leave frozen mushrooms to defrost in the refrigerator overnight.
Cut into pieces and place on a paper towel to dry.
Peel the onions and carrots, wash and chop them: the onions into cubes, and the carrots on a coarse grater.
Add salt and fry in vegetable oil until soft.
Boil water in a saucepan, add mushrooms, and once they have boiled for 10 minutes, add peeled and diced potatoes.
Boil under a closed lid for 20 minutes. over medium heat.
Knead soft dough for dumplings from eggs, milk, spices and flour, roll into a thin rope and cut into circles.
Throw into the boiling soup and stir to prevent sticking.
Add the fried vegetables, salt and pepper to taste and continue cooking the soup until the dumplings float to the surface.
When serving, you can add 1 tbsp to each plate. l. sour cream.

Selection and preparation of ingredients

Soup from saffron milk caps can be prepared with the addition of potatoes, noodles, cream, and cheese. For the mushroom picker, you can take both fresh and pickled, frozen or dried mushrooms . You can even make a puree soup. Choose what you like best or is more accessible. It is recommended to freeze the mushrooms yourself so that in winter you can get them and make mycelium at any time.

After defrosting, frozen saffron milk caps should be left to dry on paper towels for a while so that all unnecessary moisture comes out.

Soup made from saffron milk caps with melted cheese

The soup made from saffron milk caps with cheese is tender and aromatic. Your loved ones will be delighted with this first course.

600 g saffron milk caps;
2 liters of water;
2 pcs. onions;
200 ml processed cheese;
Salt - to taste;
3 tbsp. l. olive oil;
3 tbsp. l. chopped parsley and/or dill.

Preparing saffron milk soup with melted cheese according to this recipe is quite simple and quick.

Cut the peeled saffron milk caps into slices and fry in oil until golden brown.
Peel the onion, cut into half rings and fry in oil until soft.
Combine the mushrooms and onions, add them to boiling water, and cook for 15 minutes.
Add grated processed cheese, add salt and cook over low heat for 5-8 minutes.
Serve the soup for the meal, garnishing each serving plate with chopped herbs.

Recipe for saffron milk cream soup with cream

The puree soup made from saffron milk caps with cream will win the hearts of every family member. Even children - the most capricious gourmets - will gobble it up on both cheeks. The dish is quite simple to prepare, but despite this, it turns out incredibly tasty and tender. Mushroom soup can also be made for a lunch or dinner party.

700 g boiled mushrooms;
4 tbsp. l. butter;
2 pcs. onions;
2 pcs. bay leaf;
Salt and ground nutmeg - to taste;
½ tbsp. dry white wine;
3 tbsp. cream;
1.5 l. chicken broth;
3 tbsp. l. chopped green onions.

The description of the steps below will help you make the perfect saffron milk soup with added cream.

Melt the butter in a saucepan where we will cook the puree soup.
Add chopped green onions and bay leaves.
Fry until soft and add mushrooms cut into pieces.
Simmer in oil for 5 minutes. and add all the remaining spices.
Add wine and simmer for 2-4 minutes. (foam will appear in the pan - don’t worry).
Pour in the warm broth and immediately add the cream, stir.
Bring to a boil and simmer over low heat for 15 minutes.
Add salt to taste, turn off the heat, grind the contents of the soup with a blender, first removing and discarding the bay leaf, and leave the soup for 10 minutes.
When serving, you can add a little chopped green onion to each serving plate.

Healthy vegetable soup with meat and meatballs

The soup is very easy to make which is very satisfying as it is low carb and gluten free.

Ingredients:

Chicken fillet or minced meat – 600 g
Aged whole grain breadcrumbs (or you can use gluten-free breadcrumbs) - 1/4 cup
Grated Parmesan cheese - 1/4 cup
Parsley, finely chopped - 1/4 cup
Large egg - 1 pc.
Onion - 1/2 cup
Garlic - 1 clove
Salt and fresh ground pepper to taste
Olive oil - 2 tsp.
Chopped onion - 1/2 cup
Carrot cubes - 1 cup
Celery cubes - 1/2 cup
Garlic - 2 cloves
Tomato - 1 pc.
Chicken broth - 6 cups
Bay leaves – 2 pcs.
Salt and fresh ground black pepper
1/4 cup chopped fresh Italian parsley for garnish
Parmesan cheese for garnish (optional)

Preparation:

Preheat the oven to 250 degrees.

In a large bowl, add ground turkey, breadcrumbs, egg, parsley, onion, garlic, salt and cheese.

Use your hands to mix everything together and form a meatball.

Spray the oil on a baking sheet and place the meatballs on it.

Bake for approximately 15-20 minutes.

In a large pot, heat the olive oil at high temperature.

When the oil is hot, turn the heat to medium.

Add onion, carrots, celery, garlic and fry until done.

Add tomatoes, broth, bay leaf, salt and pepper.

Bring to a boil and simmer over low heat for 10-15 minutes.

Remove bay leaf, and add meatballs.

Cook for another 10 minutes or until the meatballs are cooked through.

Garnish with fresh chopped parsley and Parmesan

Making soup from fresh saffron milk caps with potatoes: recipe with photos

The recipe for soup from fresh saffron milk caps is also very simple to prepare, but this will not stop your family from experiencing the delight of such an appetizing dish.

500 g saffron milk caps;
4 things. potatoes;
1.5 liters of water;
2 pcs. onions;
Salt - to taste;
3 tbsp. l. vegetable oil;
5 peas each of black and allspice;
Green onions.

For convenience, the recipe for fresh saffron milk soup is shown in the photo with a description of each step.

Peel the mushrooms, rinse and cut into medium pieces.

Add water and simmer over medium heat for 15 minutes. Foam formed during the process should be removed whenever possible.

Add black and allspice peas and add salt to taste.

Peel the potatoes, wash and cut into strips, add to the mushrooms and boil for 10 minutes.

Remove the top layer from the onion, chop into cubes and fry in oil until golden brown.

Cook for 15 minutes, add chopped green onions and turn off the stove.

Leave the soup to steep under the lid for 10 minutes. and serve to the table.

Tips for choosing a product

It is difficult to give a universal recommendation here. It is best to focus on personal preferences. If there are no suitable forest products at the nearest market, then champignons are quite suitable for soup. Considering that fresh mushrooms are available at any time of the year, you can regularly delight your family with a very tasty and aromatic broth. But in the process of choosing the main ingredient for soup, you must not forget that you can be poisoned by it. But this can be easily avoided if you follow a number of rules when purchasing them:

Don’t take unnecessary risks and buy mushrooms in unverified places;
To make the soup tasty and aromatic, the mushrooms must be fresh and look attractive. Therefore, you need to pay attention to ensure that they do not have any darkening, dents, serious damage, etc.;
It is very easy to understand whether the product offered is fresh enough. To do this, you need to press lightly on it. If the mushroom you get is of poor quality, then after such an experiment there will definitely be a dent on it;
You should not purchase forest gifts that are too large. It is these specimens that most often contain a lot of nitrates.

Mushrooms are one of the most useful natural products that are necessarily present in the diet of people who adhere to a healthy diet. But most consumers buy them solely because of their unusual and pleasant taste. You can prepare a lot of different dishes from mushrooms, but the easiest to prepare is soup.

You can find many recipes online that even a novice housewife can repeat. Many of them require the use of products that can be bought at any market or supermarket. This dish can not only please your family at dinner, but also delight your guests at the holiday table.

To do this, you just need to find a suitable recipe for saffron milk soup and purchase in advance everything you need to prepare it.

A simple recipe for soup made from salted saffron milk caps (with photo)

It is unlikely that any housewife will ignore a simple recipe for soup made from salted saffron milk caps. With such fruiting bodies, the first dish turns out to be special, capable of restoring strength after illness and lifting the spirits in the winter, bringing back memories of warm days spent in the forest.

300 g of salted saffron milk caps;
4 things. potatoes;
1 piece each carrots and onions;
3 tbsp. l. millet;
Vegetable oil;
1.5 liters of water or any meat broth;
4 sprigs of parsley;
2 pcs. bay leaf;
2 peas each of allspice and black pepper.

The proposed recipe with a photo of preparing salted saffron milk soup is described in stages.

Pour cold water over the salted mushrooms and leave for 2 hours.
Rinse under the tap, drain completely and cut into strips.
Peel the vegetables, rinse and chop: cut the potatoes into strips, grate the carrots on a coarse grater, cut the onion into cubes.
Fry the carrots and onions until tender.
Add potatoes and washed millet to the boiling broth.
Cook for 20 minutes. over low heat, stirring occasionally.
Add the dressing and salted mushrooms, cook until the millet and potatoes are ready, about another 10-15 minutes.
Add bay leaf and peppercorns, stir.
Chop the parsley and pour into the soup, turn off the heat and let stand for 7-10 minutes. Before serving, remove the bay leaf from the soup.

Housewives note: if you want to make a more satisfying saffron milk soup, use meat broth instead of water.

Cooking features

Saffron milk caps are difficult to confuse with poisonous mushrooms, but they can also cause poisoning. This is due to the ability of any mushroom to absorb and accumulate toxins. You cannot collect mushrooms growing in environmentally unsafe areas, including near highways and industrial enterprises. It is also risky to purchase saffron milk caps from hand, since it is not known for certain where they were collected.
Before cooking, it is enough to sort through the saffron milk caps to remove spoiled specimens or too old mushrooms, as they too could have accumulated a lot of harmful substances. Then the mushrooms need to be cleaned of excess debris and washed.
You shouldn’t keep saffron milk caps waiting for a long time before you have time to cook something with them. The very next day they will darken, losing their appetizing appearance, and after 2 days they will completely begin to deteriorate.
You can cook the soup in the same broth in which the saffron milk caps were boiled. Then the first dish will come out especially rich and aromatic.
Not only fresh saffron milk caps are suitable for making soup, but also frozen, dried, and salted ones. Frozen mushrooms, before cooking soup from them, should be allowed to thaw in natural conditions, without exposing them to sudden temperature changes and without trying to speed up the process using a microwave. Dried saffron milk caps should be soaked first, salted saffron milk caps should be rinsed.

Recipe for making mushroom soup from pickled saffron milk caps with chicken breast

A soup recipe made from pickled saffron milk caps is also popular. This dish is loved not only by adults, but also by children, because the soup is prepared with chicken and turns out rich and nutritious.

500 g pickled mushrooms;
1 chicken breast;
4 tbsp. l. butter;
1 piece each onions and carrots;
1 celery root;
1 tbsp. boiled rice;
2 tbsp. l. flour;
1 liter of chicken broth;
½ tbsp. cream;
Salt and ground pepper - to taste.

How to properly cook mushroom soup from saffron milk caps pickled for the winter? A detailed description of each stage will help with this.

We wash the breast, cut it into small pieces, peel the onion, wash it and chop it into cubes, grate the carrots on a coarse grater, and grate the celery on a fine grater.
Place 2 tbsp in an enamel pan. l. butter, melt and add chicken pieces, celery and onion, fry over low heat for 7-10 minutes.
Add carrots and fry for another 3-5 minutes.
We wash the pickled saffron milk caps in water, let them drain, cut them into slices and add them to the pan.
Pour 500 ml of broth into the pan, add salt and pepper if necessary.
Cook over low heat for 30 minutes. and add pre-cooked rice and stir.
In a separate deep frying pan, melt the butter, add the flour and whisk until there are no lumps.
Pour in the rest of the broth and cream and mix thoroughly.
Pour the mixture from the frying pan into the pan, stir, and boil for 10 minutes. and serve to the table.

Porridge is our food

It would seem that preparing porridge is a simple task that even a novice cook can handle. The problem is that many end up with a very boring dish that is eaten only in the absence of a more interesting alternative. But if you prepare pearl barley with dried mushrooms according to our recipe, this dish has every chance of becoming a favorite in your family.

50 grams of drying material are washed and soaked in a glass of water for an hour. One and a half cups of cereal are thoroughly washed, filled with cold water in a volume of two liters and placed on the stove. After boiling, the pearl barley is cooked over high heat for no longer than five minutes, after which the boiling water is drained from it. The water in which the mushrooms have swollen is filtered and poured into the vessel. Two glasses of chicken broth are also added there (you can also replace it with mushroom broth if you have it on hand). When the liquid boils, add pearl barley, chopped mushrooms and salt. Cover the pan with a lid and leave on low heat for an hour and a half. Before removing from the stove, frying onions are added to the porridge, the contents of the pan are mixed and, wrapped, left on the table for half an hour to rest.

Milk soup of dried saffron mushrooms with noodles

Soup made from dried saffron milk caps with the addition of milk will acquire a refined taste and delicious aroma.

50 g dried saffron milk caps;
2 liters of milk + 500 ml for soaking;
2 pcs. carrots and onions;
150 g homemade noodles;
Vegetable oil;
Salt - to taste;
A pinch of cinnamon.

I must say that cooking milk soup from saffron mushrooms is a little more difficult than usual. Dried fruit bodies have a richer taste and aroma, so when combined with milk, the finished dish will pleasantly surprise you.

Wash the mushrooms and soak in warm milk overnight.
Boil the noodles in salted water, drain in a colander, and rinse in hot water.
Remove the top layer from the carrots and onions, wash and chop: grate the carrots, cut the onions into cubes.
Fry vegetables in oil until golden brown.
Boil the milk from the recipe, add the saffron milk caps cut into strips and cook for 30 minutes.
Add vegetables, add salt, add cinnamon and stir.
Let simmer over low heat for 10 minutes.
When serving, place some noodles in each serving bowl and pour over the soup.

Useful properties of mushrooms

True lovers of “quiet hunting” treat saffron milk caps with special respect. This is due not only to their bright and pronounced taste. Few people know that this type of mushroom contains a large amount of useful substances. Mushrooms are also a favorite among professional chefs, who can prepare them in a variety of variations. They are often used as an additive, which gives the dish a richer and more aromatic taste.

There are even recipes for dishes that include saffron milk caps as one of the basic components, which are recommended for treating the respiratory tract. These mushrooms can bring no less benefits when consumed raw. Saffron milk caps make a very tasty stew, julienne and especially soup.

These mushrooms did not get their name by chance. They have a rich red color. This coloring is due to the presence of a large amount of beta-carotene in these mushrooms, which, when ingested, is converted into vitamin A. The health benefits of this vitamin are enormous. Much is known especially about its beneficial effects on vision. Also, saffron milk caps are rich in other equally valuable substances, in particular fiber and ascorbic acid.

The high value of saffron milk caps as a source of useful substances is also given by the presence in their composition of large quantities of phosphorus, potassium, calcium, magnesium and iron. These microelements play an important role in the functioning of the body, maintaining healthy nails, hair and bones, as well as strengthening the nervous system. Additionally, these mushrooms contain lactriovioline, a natural antibiotic that has the ability to suppress the activity of most bacteria. People learned about this feature a long time ago and actively use it in the treatment of tuberculosis.

Presented in the composition of camelina and amino acids, the share of which is no more than 4%. But the main distinguishing feature that gives them superiority over other known types of mushrooms is the highest level of protein content, comparable to meat.

How to deliciously cook champignon mushrooms

Frozen saffron milk soup cooked in a slow cooker: recipe with photo

According to this recipe, saffron milk soup is prepared in a multicooker - a convenient kitchen machine that allows you to maximize the preservation of nutrients in any product. In addition, it perfectly saves time and effort for its owner.

400 g frozen mushrooms;
400 g potatoes;
1 piece each onions and carrots;
1.7 liters of water;
Salt and ground black pepper - to taste;
2 pcs. bay leaf;
Vegetable oil.

As you can see, the proposed soup is made from frozen saffron milk caps, and the recipe with photos and descriptions will help you visualize the cooking technique.

Pour a little oil into the multicooker bowl and add randomly chopped carrots and onions.
Turn on the “Fry” mode and fry the vegetables for 10 minutes.
Cut the mushrooms, thawed in advance, into pieces and place in a bowl.
Turn on the “Frying” program on the panel again for 10 minutes.
After the signal, pour in water, turn on the “Soup” mode and bring to a boil.
Add diced potatoes, salt and pepper to taste, add bay leaf and continue cooking for another 30 minutes.
After the signal, do not open the lid, leaving the soup to steep for 10-15 minutes.

How to cook mushroom soup from saffron milk caps with added eggs

If you are faced with a choice of what dish to make for dinner or lunch, prepare saffron milk soup with eggs.

400 g boiled saffron milk caps;
1 liter of mushroom broth;
5 pieces. potatoes;
1 piece each onions and carrots;
3 eggs;
Sunflower oil;
4 cloves of garlic;
Salt to taste;
½ tsp. mixture of ground peppers;
5 tbsp. l. sour cream;
1 bunch of dill or parsley.

How to properly cook mushroom soup from saffron milk caps to surprise your household with its taste?

Peel the potatoes, wash them and cut them into small cubes.
Add potatoes to boiling mushroom broth and let simmer for 15 minutes.
Peel the carrots and onions, cut into cubes and fry in vegetable oil until golden brown.
Add the mushrooms and fry everything together for another 10 minutes.
Chop the garlic and add it to the mushrooms, add salt, pepper and mix.
Place the fried mushrooms and vegetables into the broth.
Beat raw eggs with a whisk, add sour cream in portions and beat again.
Pour into the soup in a thin stream and mix thoroughly.
Boil for 5 minutes, turn off the heat and add chopped herbs.

With fish balls

For meatballs, you can use any meat, even fish. The result is a very appetizing and rich soup that all fans of fish dishes will definitely appreciate.

Ingredients:

half a kilo of fish fillet;
three potatoes;
three carrots;
leek;
one sweet pepper;
celery;
two spoons of semolina;
115 g processed cheese;
two cloves of garlic;
lemon juice;
2.5 glasses of milk;
two cloves of garlic;
three tablespoons of soy seasoning;
spices, olive oil.

Cooking method:

Take the fish fillet, the green part of the leek and pass the ingredients through a meat grinder.
Pour a little citrus juice into the resulting mass, add spices, semolina and mix everything thoroughly. We make meatballs from minced meat.
Now put half rings of leeks, thin carrot strips and slices of spicy vegetables squeezed through a press into a saucepan with heated oil, sauté the ingredients until golden brown.
Then add cubes of celery, sweet pepper, potatoes, pour in hot water, after 15 minutes add milk and add cubes of processed cheese.
As soon as all the vegetables become soft, lower the meatballs, cook the soup for another 10 minutes, turn off the heat and let the dish brew for a little more time.

Delicious cream of mushroom soup made from saffron milk caps in meat broth

Mushroom cream soup made from saffron milk caps in meat broth is an incredibly tasty and satisfying dish.

You can even give it to children without fear that they will have a stomach ache, because the soup is whipped with a mixer and has a delicate structure.

1.2 liters of meat broth (can be chicken);
300 g boiled saffron milk caps;
5 pieces. potatoes;
1 PC. onions;
2 pcs. carrots;
2 tbsp. l. tomato paste;
1 tsp. Sahara;
Salt - to taste;
Butter.

A type of saffron milk soup in meat broth is prepared according to the detailed description below.

Boil diced potatoes in meat broth until tender.
Peel the carrots and onions, wash them: grate the carrots, cut the onion into half rings.
Place in a frying pan and fry in butter until tender, let cool.
Combine mushrooms and fried vegetables, chop with a blender and add tomato paste, salt and sugar, mix.
Using an immersion blender, chop the potatoes in the broth, add a mixture of vegetables and mushrooms.
Stir and let simmer for 15 minutes. and turn off the fire.
If desired, when serving the soup, you can garnish it with chopped parsley.

Preparation for the winter

The warm, productive season flies by quickly, but it is possible to extend the use of your favorite mushrooms into the winter by worrying about mushroom preparations.

Harvesting saffron milk caps

Freeze or dry, marinate or ferment, pickle or fry - saffron milk caps will be good in any form.

Frozen

It is freezing that preserves the fresh taste and aroma and allows you to further fantasize with various mushroom dishes. But to prevent the mushrooms from sticking together into one continuous pile and losing their attractive appearance, they must be frozen unwashed, but peeled. First, freeze in one layer, and only then lay out solids in containers.

Salty

Salting is carried out under pressure and without, cold, hot or dry. In this case, small mushrooms are left whole, and large ones are cut into pieces. Peeled and processed (but not washed) using the dry method, they are placed in layers, caps down, in a vessel at the rate of: for 4 kg of mushrooms - 5 tablespoons of coarse salt and 4 branches of finely chopped dill.

When hot, you will need, in addition to saffron milk caps (2 kg), a head of garlic, dill umbrellas, parsley, aromatic leaves (currant, horseradish, cherry), 3 tablespoons of salt. The mushrooms are first boiled for about 20 minutes, dried and placed on the leaves layer by layer with salt, garlic and parsley under pressure.

Pickled

Only 5 days are needed to obtain delicious pickled saffron milk caps. For 2 kg of peeled mushrooms you need to take:

4 glasses of water;
2 tablespoons salt;
1 tablespoon sugar;
5 tablespoons 30% vinegar;
3 medium bay leaves;
5-10 pieces of allspice and peas.

Mushrooms boiled for 15 minutes in clean water are poured with marinade and boiled for 7 minutes, and vinegar is added at the end.

Marinated mushrooms

Transfer to jars that need to be rolled up or covered with nylon lids. You can replace the vinegar with half a teaspoon of citric acid, add garlic, cumin, coriander or mustard to the marinade.

Pickled

You can prepare pickled saffron milk caps for the whole winter, which look great in appearance and have a rich taste. To do this, for 5 kg of mushrooms take horseradish root, a glass of whey, water, 170 g of salt and 2 tbsp. spoons of sugar, 10 cloves of garlic, currant leaves and dill seeds.

Pickled saffron milk caps

The fruiting bodies are placed raw in containers in layers mixed with the rest of the ingredients, poured with whey and boiled water, and pressure is applied. You can also ferment it with cabbage.

Dried

Dried ones retain all their beneficial properties if the process is performed correctly. The main requirements are not to wash them beforehand, but to clean them well and thoroughly and cut them into pieces.

Dry in a thin layer in the oven, in bundles in the air or in appropriate dryers. Under-dried fruits will be sticky, and over-dried fruits will be brittle and brittle. When drying in open places, 5-7 days are enough.

Creamy mushroom soup with added potatoes

Creamy mushroom soup with the addition of potatoes is a delicious dish with a delicate aroma. A plate of hot soup can satisfy the hunger of any gourmet.

400 g saffron milk caps;
500 g potatoes;
1.5 liters of water;
200 g onions;
300 ml sour cream;
Salt - to taste;
Vegetable oil;
1 tsp. ground black pepper and sweet paprika;
Parsley and/or dill.

We suggest preparing saffron milk cream soup with potatoes according to a recipe with a step-by-step description.

After preliminary cleaning, the mushrooms are washed and boiled in salted water for 20 minutes, constantly skimming the foam from the surface.
The potatoes are peeled, washed, cut into pieces and placed in boiling water.
Boil until half cooked and add boiled saffron milk caps, simmer over low heat for 20 minutes.
Peel the onion, cut into cubes and fry in oil until soft.
Add to mushrooms and potatoes, add salt and pepper, mix.
Add sour cream and, using an immersion blender, grind the entire mass.
Add paprika and chopped herbs, mix thoroughly and turn off the heat, letting the soup brew for 10 minutes.

With rice

Soup with meatballs, the recipe for which is common in Georgia, is called gupta. Meat broth is the basis of the dish; round grain rice is also added to the minced meat. This type of cereal contains more starchy substances, so the products do not become overcooked and retain their shape during cooking.

For meatballs, choose beef, lamb, or a mixture of these types of meat. Potatoes are not included in the recipe.

Ingredients

The calculation of products is given for 3 servings of the dish.

Ingredient	Quantity
Rock salt	taste
Broth cooked with any meat with a bone	1 l
Round rice	60 g
Beef pulp	400 g
Small white onion	2 pcs.
Egg raw	1 PC.
Dry thyme	1 tsp.
Ground black pepper	2-3 pinches
Khmeli-suneli	0.5 tsp.
Garlic	1 large prong
Sweet bell pepper pod	1 PC.
Sweet tomatoes	2 fruits
Carrot	1 PC.
Tomato paste	0.5 tbsp. l.
A mixture of dried or fresh herbs (basil, parsley, dill)	taste
Vegetable oil	2 tbsp. l.

Step-by-step cooking process

Vegetables are washed, peeled, and tomatoes are peeled. First, the vegetable dressing for the soup is fried and the meatballs are formed. Then everything is combined in a pre-cooked broth, which should be strained and freed from bones.

Further:

Boil the rice until half cooked, add 0.7 liters of water, adding 0.5 cloves of garlic. After cooking, the cereal is washed with cool water, the liquid is allowed to drain, and the garlic is removed.
Finely chop the onion and add it to a frying pan with oil. Fry until golden brown, turn off the heat.
Clean, dried meat along with fresh herbs is ground in a blender or in a meat grinder. If a dry bouquet of herbs is used, they are added directly to the minced meat along with salt, spices, and half of the fried onion.
Next, the minced meat is mixed with rice and egg.
Form meatballs and place in the refrigerator.
Chop the carrots with a grater, and chop the garlic with a wide knife. Add everything to the pan with the remaining onions and simmer for 12 minutes.
Peppers are cut into semicircles, tomatoes into slices. Vegetables are poured into the frying pan.
Add fresh tomato paste, salt, season with herbs and thyme. Cook for 5-7 minutes, then remove from the stove.
Bring the container with the broth to a boil, add the meatballs one at a time. The foam is removed.
After 7 min. add vegetable frying from the frying pan.
Boil the soup over low heat for 10-12 minutes, then start dividing it into portions.

Serving rules, decoration

Pour the dish hot into heated soup bowls and garnish with parsley. Complete with Georgian lavash boat, cheese plate with suluguni and chechil. Sliced fresh tomatoes sprinkled with chopped garlic and basil are placed on the table.