Mushroom solyanka
- 500 g of ceps
- 300 g of sauerkraut
- 2 onions
- 2 table. tablespoons vegetable oil
- 2 table. tablespoons tomato paste
- 3 salted cucumber
- 20 g of green onion
- 4 table. tablespoons of sour cream
- 1 bay leaves
- 4 things. peppercorns
- salt
Preparation:
Mushrooms boil in 2 liters of water (about 40 minutes). Onion grind and fry in vegetable oil (10 min). Then mix tomato paste and remove from heat. In saucepan with mushrooms put sauerkraut and cook for 20 minutes. Add the onions and cook for another 5-7 minutes. Cucumbers cut into cubes, put in soup, add bay leaf, pepper and cook for 10 minutes. Finished soup sprinkled with chopped green onions and leave for 15 minutes, closing the lid.
Cooking time: 90 min.
In one serving 155 kcal
Proteins - 11 g, fats - 8 g
Advice for you
Store mushrooms in the refrigerator, loosely wrapping them in paper (that the product "breathe"). As a package, in no case should you use plastic bags - in them the gifts of the wood become slippery and deteriorate faster.
Mushroom soup
- 500 g of ceps
- 1 onion
- 1 carrot
- 1 celery root
- 1 pod of sweet red pepper
- 2 table. tablespoons vegetable oil
- 2 tomatoes
- 100 g of rice
- 300 g of potatoes
- 4 things. peppercorns
- 1 bay leaves
- salt
Preparation:
Mushrooms to sort and boil in 2 liters of water (about 30 minutes). Onion cut into half rings, carrots, celery root and pulp of sweet pepper - straw. Vegetables fry in vegetable oil (5 min). Tomatoes to fill with boiling water, peel off, pulp finely chopped. Add to the vegetables and fry for another 5 minutes. In the broth with mushrooms add rice, cook for 7 minutes. Peel potatoes, cut into small pieces, put in broth and cook for 10 minutes. Add the fried vegetables, bell pepper, bay leaf, salt and cook for 3 minutes.
Cooking time: 60 min.
In one portion 220 kcal
Proteins - 14 g, fats - 12 g, carbohydrates - 8 g
Borsch with mushrooms and beans
- 300 g cabbage
- 2 potatoes
- 2 beets
- 100 g of white beans
- 1 onion
- 1 carrot
- 200 g of mushrooms
- on 2 table. spoons of vegetable oil and tomato paste
- 1 table. spoonful of vinegar
- 4 table. tablespoons of sour cream
- greenery
- olives
Preparation:
Beans soak for 12 hours Mushrooms boil in 2 liters of water (30 minutes) and cut into strips. Beans boil (20 minutes). Grate beet and fry in half of the butter. Add the tomato paste, vinegar, a little mushroom broth and put out. Carrot and onion chop and saute in the remaining oil. Cut potatoes into cubes, cabbage to straw. Mushroom broth bring to a boil, put potatoes in it, cabbage and cook for 10 minutes. Add beans and seasoned vegetables, after 5 minutes - stewed beets, mushrooms and, if desired, olives. Season to taste, serve with sour cream.
Cooking time: 60 min.
In one serving 370 kcal
Proteins - 21 g, fats-16 g, carbohydrates-18 g
Noodle soup with mushrooms
4 servings
- 200 g of egg noodles
- salt
- 1.2 liters of vegetable broth
- 1 onion
- 300 g of champignons
- 2 table. tablespoons vegetable oil
- 3 table. spoons of soy sauce
- 50 g of green peas
- 100 g carrots
- 1 stem of green onion
- 1 teaspoonful. a spoon of crushed ginger
Preparation:
Noodles boil, fold in a colander and spread out over soup plates. Pour the broth to a boil and 1/4 of it to pour the noodles in the plates. Onion cut into thin rings, mushrooms - with plates. Add onion in vegetable oil, add mushrooms and put out. Season with soy sauce. Carrot cut into slices, green onion - ringlets. The remaining broth again boil and put mushrooms, ginger, peas and carrots. Cook for 2 minutes. A broth with mushrooms pour noodles in plates. Serve by sprinkling with green onion rings.
Cooking time: 40 min.
In one serving 320 kcal
Proteins-10 g, fats-12 grams, carbohydrates-40 grams