Soup of veshenok - the best author's recipes. We prepare soups of veshnok: with noodles, cheese, eggs, dumplings, hearts, croup, lentils

The soup of cherry, like any other mushroom soup, has an amazingly delicate taste and delicious aroma.

Prepare the first dish of mushroom veshenok is not difficult at all, the more mushrooms do not need to be sorted and cleaned beforehand.

The soup of veshenok refers to dietary dishes, Nevertheless, it very well satiates the body. And all because it includes vegetable protein, minerals and trace elements, as well as vitamins B, C, E, PP, D. It is believed that if you use the first dish, which includes these useful mushrooms, at least once a week, it is positive will affect the lowering of cholesterol in blood.

Veal soup – general principles of cooking

Usually, oyster mushrooms, grown in greenhouse conditions, are used to make soup. The main advantage of such mushrooms is that they are not defeated by diseases, worms and other forest “problems” of their wild “brothers”. And this means that the oyster mushrooms should be rinsed thoroughly in a little cool water before cooking, lightly shaken and cut. And then follow the recipe, or boil, or fry.

Also in the preparation of soup of cherry, use additional ingredients: vegetables, pasta, greens, cereals – much depends on your personal taste preferences. In fact, oyster mushrooms are unique mushrooms that are cooked in a matter of minutes, and even lightly fried with onion, adding a little water and a little cheese – you will get a fragrant, tasty and nutritious first course. And even if the composition of the recipe will include more components, then the price of such a soup from the veshenok will not.

1. Soup with noodles with noodles


• 250 grams of cherry;

• one onion;

• salt, spices;

• a couple of rootlets of parsley;

• carrots;

• greenery;

• a liter of saturated chicken broth;

• 20 grams of butter;

• 80-100 grams of noodles.

Cooking method:

• Boil the onion into a broth, chopped onions, carrot sticks and parsley sticks.

• Oyster mushrooms rinse, slice and release into boiling broth to ready-made vegetables.

• Cook for about 10 or 15 minutes.

• Boil the noodles in a separate saucepan in salted water until cooked, tilt the sieve into a small hole.

• Add noodles to the soup, remove the saucepan with the ready-made first dish from the fire.

• Serve with fresh herbs.

2. Veal soup with potatoes and cheese


• 200 grams of cherry;

• half a kilo of potatoes;

• bow;

• spices, salt;

• 30 ml of vegetable oil;

• liter of water;

• 120 grams of melted cheese;

• carrots.

Cooking method:

• Put the mushrooms in a colander and rinse, let the water drain, then cut into slices.

• Put prepared oyster mushrooms in a pan with water, add a little salt, boil until cooked. It will not take more than fifteen minutes.

• Add potatoes, cut into small pieces and fried in vegetable oil crushed vegetables: carrots and onions.

• Once the potatoes are soft, put the cheese, add spices and mix everything thoroughly.

• Turn off the gas, allow the aromatic soup to stand under the closed lid before serving.

3. Veal soup with chicken hearts and buckwheat


• 250-300 grams of cherry;

• 600 grams of chicken hearts;

• 150 grams of boiled buckwheat;

• carrot;

• a small onion;

• salt;

• a small bunch of dill;

• 50 ml of vegetable oil;

• 3-4 potatoes.

Cooking method:

• Thoroughly rinse the hearts, if necessary, remove the film.

• Peel the cleared bulb, grate the carrots;

• Cut the mushrooms into small cubes.

• Pass the onion in the vegetable oil first, then add carrot with mushrooms, pour in half a cup of water, simmer for about ten minutes.

• In a saucepan, boil the water, lay the peeled and chopped potatoes, prepared with chicken hearts, and peeled them with neat cubes. Brew, a little after brewing broth after boiling, 10-15 minutes.

• Add to the soup an aromatic mixture of roasted vegetables and mushrooms, pre-cooked buckwheat and finely chopped dill.

• Tomite for no more than five minutes, serve with sour cream.

4. Soup of “Assorti” veshenki


• 100 grams of cherry;

• 50-80 grams of shiitake mushrooms;

• 120 grams of udon noodles;

• 50 grams of pickled fudge;

• 80 ml of soy sauce;

• a liter of broth chicken;

• salt;

• two eggs;

• greenery;

• 15 grams of starch.

Cooking method:

• The first thing to cook noodles is udon, following the instructions on the package, flip it into the colander.

• Boil the chicken broth, lay out the prepared and diced fresh mushrooms.

• Pour in soy sauce, cook for ten minutes.

• While oyster mushrooms and shiitake are being prepared, dilute starch in a small amount of water.

• In a different plate, lightly add salt, whisk eggs.

• After ten minutes, put the pickled honey mushrooms and udon into the soup.

• Pour the diluted starch into the boiling broth with a thin trickle into the slightly boiling broth, then immediately the eggs, always stir the soup all the time, so that all the components of the dish are distributed evenly in the liquid.

• Strew the soup from the vesennok for another five minutes, then fill in the shredded greens.

5. Soup of chicken and cauliflower


• 150 grams of cherry;

• 300 grams of cauliflower;

• bow;

• Bulgarian pepper;

• carrot;

• salt, spices;

• 100 grams of frozen green peas;

• one tomato;

• vegetable oil;

• 100 grams of bulgur.

Cooking method:

• Bulgur thoroughly rinse, pour two tablespoons of vegetable oil and a glass of boiling water, set aside for a while to the side.

• Rinse the mushrooms, cut them into any shape. Grate the carrots, cut the onion into two parts, cut the pepper into strips.

• Disassemble cabbage on inflorescences, cut tomatoes into slices, after removing peel from them.

• Put oyster mushrooms and onions in a saucepan, fill with water, the liquid should cover the mushrooms for two to three centimeters.

• Bring the soup to a boil, add salt, cook for twenty minutes.

• Remove the onion from the broth, it will no longer be needed.

• Add cabbage, chopped pepper and carrots to the mushrooms. Simmer on the quietest fire for five minutes.

• Throw peas, tomato and bulgur.

• Soup if necessary, cook for ten minutes.

• The dish must be slightly infused under the lid before serving.

6. Veal and chicken soup with dumplings


• Chicken floor;

• two potatoes;

• 200 grams of cherry;

• carrot;

• bow;

• salt, spices;

• the egg;

• vegetable oil and cream;

• 100 grams of flour;

• 30 ml of milk.

Cooking method:

• Put the washed chicken in a saucepan, add water, boil until cooked. To make the broth more saturated, enough and two liters of water, the main thing after boiling is to reduce the gas to a minimum and cover the pan with a lid so that the liquid does not evaporate. It takes half an hour to prepare the meat.

• Vegetables clean and chop, mushrooms rinse, then cut.

• In the saucepan, drain onion, oyster mushrooms and carrots until soft.

• Take the chicken out and put the cut potatoes into the broth.

• Cool meat, cut, add to ready-made potatoes.

• Put vegetables with mushrooms, simmer for five minutes. Then release the dumplings, made from milk, flour and eggs, into the boiling broth.

• After floating dumplings, soak the soup on fire for another five minutes, then remove the pan from the fire.

7. Soup of ham and eggs


• 400 grams of cherry;

• liter of water;

• salt, spices;

• two eggs;

• vegetable oil;

• Onion;

• 50-70 grams of cheese;

• greenery;

• Three tubers of potatoes.

Cooking method:

• Boil the eggs hard, cool them and clean them, set aside for a while.

• Cut the oyster mushrooms and lightly fry them in the preheated vegetable oil.

• Add chopped onion, salt, sprinkle with spices. Fry both ingredients until golden.

• Put boiled potatoes into boiling water, boil until cooked.

• Put roasted oyster mushrooms with onions and grated cheese to the potatoes.

• Tomet the fragrant soup for another five minutes, serve, decorating with halves of boiled eggs and greens.

8. Veal and pearl barley soup


• 300 grams of cherry;

• 150 grams of pearl barley;

• one potato;

• greens, laurushka;

• 2.5 liters of water;

• carrot;

• spices, salt;

• bow;

• 100 ml of cucumber brine.

Cooking method:

• Soak the washed pearl bar for an hour in boiling water, then rinse thoroughly and cook until cooked in two and a half liters of water.

• Add oyster mushrooms and potatoes, cut into cubes, to ready-made croup.

• Once the mushrooms and potatoes are ready, place the carrot and onions passaged to the goldenfish.

• Pour in the brine, salt and pepper to taste, add a laurel.

• Turn off the gas, keep the soup in a saucepan for ten minutes before serving.

9. Creamy soup cream soup


• a half a kilo;

• two potatoes;

• salt, spices;

• one and a half liters of water;

• bow;

• 20-30 grams of butter;

• 400 ml of cream;

• 50 grams of flour.

Cooking method:

• Oyster mushrooms wash and divide into three equal parts.

• Boil two-thirds of mushrooms together with chopped potatoes in water until cooked.

• Remove the ready-made ingredients from the mushroom broth, mix in a blender until smooth.

• Put mushroom mashed potatoes in broth.

• Fry the remaining fresh oyster mushrooms along with the onion in butter until soft and to acquire a mouth-watering golden color.

• Add the aromatic dressing to the soup.

• Tender the soup for five minutes, then add the flour dissolved in a little water, pour in the cream. Add spices and salt.

• Cook for another ten minutes, then again grind everything with a submerged blender right in the pan.

10. Soup of lamb and lentils


• 400 grams of cherry;

• two liters of water (vegetable broth can be used);

• olive oil;

• greenery;

• 50-60 grams of red lentils;

• carrot;

• one potato;

• half a bulb;

• a small zucchini.

Cooking method:

• Peel carrots and onions, fry both ingredients in olive oil until a mouth-watering blush;

• Add mushrooms, cut into small cubes.

• Rinse the lentils and put them to the mushrooms.

• Pour broth, simmer ten minutes after boiling.

• Add finely chopped potatoes and zucchini, cook for another fifteen minutes.

• Decorate the soup of rye cherry with greenery.

Soup of veshenok – tips and useful tips

• Veal soup is much tastier and brighter, if you pre-cook onions and carrots.

• Especially delicious soup of veshenok, if it is seasoned with sour cream and fresh herbs. It is also permissible to pour in a ready-made, slightly chilled soup, a small amount of fatty cream.

• In cheese soup, you can add some cheese: fused or hard. This is done either five minutes before readiness, or diluted in an already prepared dish. The soup with cheese turns out especially fragrant.

Leave a comment

Your email address will not be published. Required fields are marked *

− 7 = 2