How to cook a marmalade: delicious recipes for every day

Mushroom dishes - a real delicacy for lovers of delicious and healthy food. That is why mushrooms are cooked with roast, stuffing for pies, sauces, soups, borscht, baked with meat and much, much more. We will share some useful recipes with you.

Pride of mushroom pickers

Grapes are one of the most popular species of mushrooms since ancient times. A sharp, pleasant smell, fleshiness, wonderful taste qualities make these inhabitants of the forest a delicious prey of mushroom pickers and cooks. Among the dishes with mushrooms, a special place is reserved for soup with a surprisingly beautiful name "gruff". Every good housewife has his own options for cooking it. For a classic recipe, "How to cook a mushroom" will need a half a kilogram of mushrooms, better salted or pickled. The same number, that is, 500 grams of potatoes, 4 carrots and tomatoes, several cloves of garlic, 3 onions, salt, pepper to taste, a little vegetable oil, a couple of pieces of bay leaves and spices. How to cook a mushroom of these ingredients - read on!

Varim soup

To begin with, mushrooms rinse, if they are salted, and cut into strips. Marinated can not be washed. Wash potatoes, peel and cut into bars. Prepare and carrots, rubbing it on a large grater. Dice the onions into cubes.

Further on, how to cook the gruel at the first stage, when the vegetables are sliced and wait for their time. Carrots and onions fry in sunflower oil, but only separately from each other. Tomatoes should be covered with boiling water in order to make it easier to peel them. And then cut into cubes. Now add all the ingredients to the pan, but not just so, but in layers. At the bottom should be mushrooms, then onions, potatoes, carrots. The last put the tomatoes. If the components are still there, put them again and in the same order.

And now advice on how to cook a marmalade, so that the soup is rich and tasty: pour water no more than one and a half liters. Let the liquid cover the top layer. Allow the contents of the pan to boil, then make the fire small and simmer the soup for about 15 minutes under the lid. Salt to taste, put pounded garlic and spices, still hold on the fire for about 5 minutes. Then remove the saucepan from the plate, let the soup brew. Then serve on the table - with sour cream and croutons.

Soup with mushrooms and sour cucumbers

As we have already said, the gingerbread - soup is quite original. It can be prepared from different ingredients, and it will still be unusually delicious. In the proof we will result the recipe of one more variant of a dish - from dried mushrooms and pickled cucumbers. It's like a rassolnik, but it's special. You will need:

• Mushrooms 200 g;
• 1 carrot;
• 50 g of parsnip root;
• bulb;
• Several potatoes;
• 5-6 pieces of pickled cucumbers;
• Butter for roasting;
• A beam of sorrel;
• Some fresh dill;
• spice;
• Sour cream for refueling.

Salt is put to taste. For piquancy, add a handful of chopped walnuts. They are put immediately into the plates when serving the ready-made dish.

Technology of preparation

How is such a mushroom cooked? The recipe recommends that the mushrooms be rinsed well and poured with clean water to swell, become softer. It takes about 3 hours. Then put the pan on the gas and cook the mushrooms in the same water. Soak them yet. Finished mushrooms take out a colander, rinse, let drain off water and cut into strips. The broth needs to be poured into another pan, straining through the cheesecloth, so that possible garbage does not get into the soup.

Now turn the vegetables. Carrots and parsnips are placed on a large grater or cut into thin strips. Onion chop with half rings. Combine the ingredients by lightly frying them in oil, then put into a mushroom broth and boil. Then comes the turn of the potato. Cut it into slices or slices, roll into the soup, cook until half ready. In the end, put finely chopped cucumbers, add water, as needed, and keep the pan on fire until the vegetables are ready. At the last stage add mushrooms, finely chopped sorrel, season the soup with cucumber brine to taste or spoon-another tomato (then add salt). Serving on the table, put a spoonful of sour cream and a pinch of dill green in each plate. A great soup turns out, try it!