Mushrooms have a rich and intense flavor. They are suitable not only for preparing snacks and hot dishes, but also for soups. Try an unusual but very interesting combination of mushrooms and prunes. Celery and garlic will add extra piquancy to this soup.
It is necessary
-
- 50 g dried or 200 g fresh mushrooms;
- 200 g of white cabbage;
- 2-3 stalks of celery;
- 1 carrot;
- 1 onion;
- 2 medium tomatoes;
- 200 g of prunes;
- Bay leaf;
- salt and pepper;
- garlic
- sour cream and herbs (optional).
Instructions
Step 1
Prepare broth. To do this, select mushrooms, both fresh and dried are suitable. You can use champignons or forest mushrooms, such as porcini (boletus). Rinse fresh mushrooms, cut off damaged areas from them. Soak dried ones 2-3 hours before cooking. For 2 liters of water, you will need 50 g of dried or 200 g of fresh mushrooms. Place them in cold water, add half an onion and, if desired, bay leaves. Bring the mushroom water to a boil and cook for 1, 5 hours, periodically skimming off the foam. Cook fresh mushrooms for less, about 40 minutes. Season with salt in the middle of cooking. Strain the finished broth and set aside.
Step 2
Peel the carrots and cut into strips. Chop the celery stalk and onion. Scald the tomatoes with boiling water, peel them off and cut into cubes. Place all vegetables in a skillet with a little heated oil and fry over high heat for about 5 minutes, stirring constantly. After that, pour a glass of broth into the pan, reduce the heat to medium, cover the container and simmer the vegetables for about 15 minutes. Season with salt and pepper.
Step 3
Chop the white cabbage. Add it to the rest of the vegetables and cook everything together for no more than 10 minutes. Then put there the prunes soaked in water in advance, from which the seeds were extracted. Simmer the mixture for another 5 minutes, then transfer it to a deep saucepan. Chop the mushrooms remaining from cooking, add to vegetables. Pour everything over with broth. Check for salt, add if required. Cook the soup over medium heat for about 15 minutes. Serve with fresh sour cream and chopped herbs. Garlic lovers can add half a minced clove directly to the plate - fresh garlic will add a special spice to the mushroom soup.
Step 4
Since the mushrooms that have been boiled have already given a significant portion of their flavor to the broth, you can add some salty ones to the soup 15 minutes before the end of cooking.
