White breasts are a healthy and tasty product, even included in the diet. Salty mushrooms are especially popular, which add a spicy touch to soups.
Selection and preparation of ingredients
It’s easy to find salted mushrooms on sale, but you need to be able to choose the right quality product. First of all, you need to take into account that the season of these mushrooms begins in July and ends in September, respectively, the date of manufacture of the product should not differ. Fresh mushrooms cannot be cooked in January, for example.
Other criteria:
- storage conditions - the temperature is not higher than + 6 ° C, the place is dry, without access to sunlight;
- shelf life - 6-8 months;
- brine purity - light color, clearness;
- product color - after salting, the mushrooms can be painted in a light pink tone;
- structure - only natural ingredients, without obscure components like stabilizers or "E" components.
Important! Acquire preservation only at proven large retail outlets, with a product certificate. Canned products made in violation of technology from low-quality raw materials are fraught with infection with botulism.
Recipes for salted soup
Mushrooms were pickled and salted since Kievan Rus. In ancient cookbooks, there are many recipes with this product, soups were especially appreciated: hot and cold.
With meat
41 hour
sunflower oil
2 tbsp. l
Nutritional value per 100 g:
- Breast is boiled in 1.5 l of water.
- While the water begins to boil, you need to do the cooking of the frying: sauté the carrots, grated on a coarse grater, together with chopped onions until the oil turns yellow.
- Cut the potatoes into slices, fresh parsley root into cubes.
- Chop mushrooms arbitrarily: with plates, whetstones.
- Descale boiling chicken.
- Add washed pearl barley.
- When the chicken is half ready, put potatoes, mushrooms and parsley in the water. Cook for 10 minutes.
- Then send the frying, spices and butter to the soup. After 5 minutes, the dish is ready.
Important! Mushrooms are considered heavy food, so adding another type of meat to the soup, for example, pork or beef, means making it heavier. For the digestive system, a double load is obtained.
Gruzdyanka
6-840 minutes
sunflower oil
2 tbsp. l
Nutritional value per 100 g:
Put a pot with 2 liters of water on the fire.
While boiling, you need to prepare the ingredients: cut the potatoes into bars, onions into cubes, grate the carrots on a coarse grater.
Mushrooms should be washed well. Set aside the fourth part and knead it with a fork, cut the remaining mushroom mass into large cubes. Release greens (dill or parsley) from the stems, chop with a knife.
Cut the eggs into quarters.
Place potatoes in boiling water and cook for 5–7 minutes.
During this time, fry the onions to a yellow-golden hue, add carrots and simmer for 2 minutes.
To the half-cooked potato, add the frying, mushrooms (mashed and chopped), the stems from the greens, butter and bay leaf, mix. Leave on medium heat for 5–7 minutes.
When the potatoes are completely ready, remove bay leaves and stalks of greens, salt, pepper, stir, turn off the heat.
Cover the soup with a lid for another 3-5 minutes.
Before serving the Georgian woman, garnish the dish with an egg, add sour cream and chopped greens.
Put a pot with 2 liters of water on the fire.
While boiling, you need to prepare the ingredients: cut the potatoes into bars, onions into cubes, grate the carrots on a coarse grater.
Mushrooms should be washed well. Set aside the fourth part and knead it with a fork, cut the remaining mushroom mass into large cubes. Release greens (dill or parsley) from the stems, chop with a knife.
Cut the eggs into quarters.
Place potatoes in boiling water and cook for 5–7 minutes.
During this time, fry the onions to a yellow-golden hue, add carrots and simmer for 2 minutes.
To the half-cooked potato, add the frying, mushrooms (mashed and chopped), the stems from the greens, butter and bay leaf, mix. Leave on medium heat for 5–7 minutes.
When the potatoes are completely ready, remove bay leaves and stalks of greens, salt, pepper, stir, turn off the heat.
Cover the soup with a lid for another 3-5 minutes.
Before serving the Georgian woman, garnish the dish with an egg, add sour cream and chopped greens.Video recipe
Did you know? According to one version, the origin of the name “breast” is associated with the release of milky juice from the pulp. Translated from Bulgarian, "gruzd" means "milky mushroom."
Okroshka with breasts
530 minutes
chicken egg (boiled)
3 pcs.
potatoes (boiled)
2 pcs.
parsley / dill greens
beam
salt, kvass, sour cream
taste
Nutritional value per 100 g:
- Cooking starts with preparing all the ingredients.
- Mushrooms should be soaked from salt and chopped into slices.
- Cut meat, radish and eggs into strips.
- Crush cucumbers and potatoes into cubes.
- Finely chop the onion and other herbs.
- Next, mushroom okroshka needs to be collected and seasoned. The components are combined in a deep plate, kvass, sour cream and salt are added to taste.
Did you know? The original Russian okroshka recipe is based on dressing with cucumber or cabbage pickle, and not kvass or sour cream.
Salty breasts add spicy pungency to the first dish. Light and rich soup will perfectly satisfy your hunger, without burdening the digestive system.
