Mushroom soup in one form or another are represented in many national cuisines, especially in those countries where the popular "quiet hunt", for example, in Russia, Belarus, Poland and Lithuania. Love mushroom soups and in western Europe, although there are often preferred by mushroom soups, purees or cream soups. All mushrooms contain a lot of protein, but it does not contain fat - it makes mushrooms an attractive product for those who are watching their weight. Those who prefer hearty soups, can prepare the soup with meatballs and mushrooms. An exquisite combination of juicy meatballs Meatballs: the secrets of delicate taste   with fragrant mushroom soup makes this very attractive.

Secrets of cooking mushroom soup

Of great importance is the right choice of raw materials for mushroom soup. Everyone knows that the fragrant forest mushrooms those grown artificially, but at the same time, the mushrooms are safer - they can not be poisoned. At the same time the danger of poisoning when eating wild mushrooms is real if pickers due to lack of experience or negligently put into a basket called "conditionally edible" or, worse, a poisonous mushroom. However, even the edible mushrooms can be poisonous if growing near roads or industrial plants: the ability of fungi to accumulate toxins and salts of heavy metals has long been known. So buy wild mushrooms (both fresh and dried) should only have proven sellers or in reputable stores.

Before you cook mushroom soup, many chefs recommend lightly fry mushrooms on a dry frying pan for the best flavor of the finished dish. Dry mushrooms before cooking often soaked in milk (sometimes - in water or red wine), wherein the liquid used for soaking the mushrooms, also goes into the food. When dried mushrooms are used for cooking soup in the soaking is not necessary - mushrooms swell in the broth, giving it its flavor.

Soup for the formal dinner

Of the variety of soups is mushroom soups are most often presented in a variety of celebrations and holidays. Tantalizing aroma of soups like almost everything, but meat lovers can rarely eat even the richness of mushroom noodles. The ideal situation for them to be of mushroom soup Mushroom soup: Forest Fairy Tale   with meatballs.

To prepare this soup to three liters of water will need one hundred and fifty grams of dried wild mushrooms (preferably white), three hundred grams of minced meat, large onion, large carrot, half cup of pasta, a couple of slices of white bread, herbs, salt and pepper. Dried mushrooms cook in boiling water. Finely chop the onion, carrots grate, fry the vegetables in butter and add to the soup. Half of mushroom soup and removed together with the meat and minced twice using grinder. Add to mince soaked and squeezed bread, salt, pepper and well mixed. From the resulting mince to make meatballs, add them to the soup and simmer for fifteen minutes. Five minutes before ready to add to the soup noodles. When serving sprinkle the soup with fresh herbs, sour cream served separately Smetana: untold riches of Russian cuisine .

For a vegetarian version of this dish meatballs prepared with mushroom stuffing (boil hundred grams of dried mushrooms, chop them, add fried onions, fifty grams soaked white bread, two eggs and sauce two tablespoons of flour, the same amount of butter and a quarter cup of milk; Stir the mixture well, it is possible that they were blind balls). So enough meatballs to cook a few minutes - before the ascent, then the soup can be served.

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