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 Soup with Beans and Wild Mushrooms Recipe
Fragrant soup with mushroom broth. It's hard to put into words how delicious it is. This is how my mother cooks soup, who starts fasting tomorrow. It's a pity that I can't invite her to visit, because we live far from each other.
Course First Course Dishes, Hot Dishes, Lean Food, Special Food Dishes
Cuisine Czech Cuisine
Keyword Easy, For Beginners
Cook Time 90 minutes
Servings
Ingredients
Course First Course Dishes, Hot Dishes, Lean Food, Special Food Dishes
Cuisine Czech Cuisine
Keyword Easy, For Beginners
Cook Time 90 minutes
Servings
Ingredients
Instructions
  1. If you pick and dry mushrooms yourself, I envy you) I love mushrooms and sometimes buy dried ones in the store. So today I made a delicious soup out of them. To prepare the soup, take any fragrant dried mushrooms. I have 50 grams of a mixture of Black Forest mushrooms (podberezoviki, podosinoviki, podberezovichnitsa, xerocomus), porcini mushrooms, chanterelles, oyster mushrooms. You can take smaller mushrooms, 15-20 grams, they will still give the soup the desired flavor.
    If you pick and dry mushrooms yourself, I envy you) I love mushrooms and sometimes buy dried ones in the store. So today I made a delicious soup out of them. To prepare the soup, take any fragrant dried mushrooms. I have 50 grams of a mixture of Black Forest mushrooms (podberezoviki, podosinoviki, podberezovichnitsa, xerocomus), porcini mushrooms, chanterelles, oyster mushrooms. You can take smaller mushrooms, 15-20 grams, they will still give the soup the desired flavor.
  2. Rinse the mushrooms under running water. Then pour 2 liters of water for a couple of hours.
    Rinse the mushrooms under running water. Then pour 2 liters of water for a couple of hours.
  3. Next, we filter this water well through several layers of gauze, rinse the mushrooms again. Save water. If the mushrooms are not store-bought, and you have collected them yourself, it is enough just to rinse them well and soak them without straining.
    Next, we filter this water well through several layers of gauze, rinse the mushrooms again. Save water. If the mushrooms are not store-bought, and you have collected them yourself, it is enough just to rinse them well and soak them without straining.
  4. Chop the cabbage. If you like the soup thicker, take more, I have about 250-300 grams. Peel, wash, and slice the potatoes. Strain the mushroom water and bring it to a boil. Send cabbage and mushrooms into it. After 5-10 minutes, add the potatoes. We throw a couple of leaves of bay leaf, salt.
    Chop the cabbage. If you like the soup thicker, take more, I have about 250-300 grams. Peel, wash, and slice the potatoes. Strain the mushroom water and bring it to a boil. Send cabbage and mushrooms into it. After 5-10 minutes, add the potatoes. We throw a couple of leaves of bay leaf, salt.
  5. Lightly fry the onion in oil, add carrots and tomatoes, and saute a little.
    Lightly fry the onion in oil, add carrots and tomatoes, and saute a little.
  6. After 20-25 minutes after the first boiling of cabbage and mushrooms, send the browned onions and carrots with tomatoes to the pan. After 5-10 minutes, add the beans. Wait a bit, add finely chopped garlic and dried dill. Cover and turn off.The soup becomes tastier after it has been infused for at least half an hour. Then you can pour it on plates, decorate with fresh parsley leaves. Delicious... mmm...
    After 20-25 minutes after the first boiling of cabbage and mushrooms, send the browned onions and carrots with tomatoes to the pan. After 5-10 minutes, add the beans. Wait a bit, add finely chopped garlic and dried dill. Cover and turn off.The soup becomes tastier after it has been infused for at least half an hour. Then you can pour it on plates, decorate with fresh parsley leaves. Delicious... mmm...
  7. If you do not observe the fast, then you can serve sour cream. But it's good without it.
    If you do not observe the fast, then you can serve sour cream. But it's good without it.
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