Fans of the "quiet hunt" are looking forward to the new harvest of mushrooms in order to walk through the forest and add variety to their diet. In June, in coniferous plantings, an early granular butter dish appears, which often becomes the basis of preparations for the winter, nourishing "heat" and first courses. A tubular mushroom with an oily cap, when boiled, forms a thick, rich broth, so it is recommended to master different recipes for butter soups.
Simple butter soup
Immediately after arriving from the forest, it is necessary to start processing the mushrooms, as they quickly deteriorate. Clean them dry from debris, remove the film from the cap with a sharp knife and rinse thoroughly in running water. Separate the mushroom legs. All recipes for butter soups require such preparation of raw materials. To make the first course thick and rich, crush the caps with a mortar.
Bring water to a boil and add 300 g of mushrooms (chopped legs and crushed caps). Boil the butter for 30 minutes, skimming off the foam and stirring regularly. Then add 600 g of diced potatoes. After 15 minutes. put onion, finely chopped and sautéed in sunflower oil in the broth. Season with salt and pepper to taste and after 5 minutes. turn off the fire. Let the butter soup sit for an hour before drinking.
Butter cream soup
Boil 250-300 g of washed and peeled mushrooms until tender (30 minutes) and discard them in a colander. After that, chop a clove of garlic very finely, mix with a tablespoon of wheat flour and fry with butter in two tablespoons of butter. Pour the broth over the mushrooms and add salt and black pepper to taste, then bring to a boil and cool slightly.
Scroll everything in a blender until smooth and serve the butter soup with cream and finely chopped dill. If you wish, you can leave a few boiled mushrooms, cut into large slices, and then decorate the finished dish with them.
Borsch from butter
Boil 250 g of beef or lean pork until tender. Fry grated carrots (1 pc.) And chopped onion in butter (about 30 g). Put sautéed vegetables, chopped cabbage (200 g) and potato cubes (2 tubers) into the broth. Cut one small beetroot into thin strips, peel the mushrooms (100 g), rinse and chop.
Cook the borscht until tender, then let it stand under the lid for 1 hour. You can enrich all recipes for butter soups with dried mushrooms (for example, talkers or honey mushrooms) - they will give the first course a special unique flavor.
