Mushroom dishes are a real delicacy for lovers of tasty and healthy food. That is why roasts are made from mushrooms, stuffing for pies, sauces, soups, borscht are cooked, they are baked with meat and much, much more. We will share some useful recipes with you.
Pride of mushroom pickers
Gruzdi is one of the most popular types of mushrooms since ancient times. The pungent, pleasant smell, meatiness, wonderful taste qualities make these inhabitants of the forest a tasty prey for mushroom pickers and cooks. Among the dishes with mushrooms, a special place is given to soup with a surprisingly beautiful name "Georgian woman". Each good housewife has its own options for its preparation. For the classic recipe "How to cook a loaf of bread" you will need a pound of mushrooms, preferably salted or pickled. The same amount, i.e. 500 g of potatoes, 4 pieces of carrots and tomatoes, a few cloves of garlic, 3 onions, salt, pepper to taste, a little vegetable oil, a couple of bay leaves and spices. How to cook a loafer of these components - read on!
Cook soup
To start, rinse the mushrooms, if they are salty, and cut into strips. Pickled can not be washed. Wash the potatoes, peel and cut into bars. Prepare the carrots by rubbing it on a coarse grater. Dice the onion in cubes.
Further, how to cook a Georgian woman at the first stage, when the vegetables are sliced and waiting in the wings. Fry carrots and onions in sunflower oil, but only separately from each other. Pour tomatoes over with boiling water in order to make it easier to peel them. And then cut into cubes. Now put all the ingredients in a pan, not just like that, but in layers. At the very bottom there should be mushrooms, then onions, potatoes, carrots. The last to be placed are the tomatoes. If the components still remain, stack them again and in the same order.
And now there’s advice on how to cook a loaf of bread to make the soup rich and tasty: pour no more than one and a half liters of water. Let the liquid cover the top layer. Let the contents of the pan boil, then make the fire small and simmer the soup for about 15 minutes under the lid. Salt to taste, put crushed garlic and spices, keep it on the fire for about 5 minutes. Then remove the pan from the stove, let the soup brew. Then serve - with sour cream and crackers.
Soup with mushrooms and sour cucumbers
As we have already said, a Georgian woman is a rather original soup. It can be prepared from various ingredients, and it will still be unusually tasty. As proof, we cite a recipe for another version of the dish - from dried
breasts and
pickled cucumbers. It looks like pickle, but special. You will need:
- mushrooms 200 g;
- 1 carrot;
- 50 g of parsnip root;
- bulb;
- several potatoes;
- pieces of 5-6 pickles;
- frying oil;
- a bunch of sorrel;
- some fresh dill;
- spice;
- sour cream for dressing.
Salt is put to taste. For a piquancy, add a handful of chopped walnuts. They are immediately put on the plates when serving the finished dish.
Cooking technology
How is such a Georgian woman cooked? The recipe recommends rinsing the mushrooms well and pouring them with clean water so that they swell and become softer. This process takes about 3 hours. Then put the pan on the gas and cook the mushrooms in the same water. Salting them is not necessary yet. Remove the prepared mushrooms with a colander, rinse, let drain water and cut into strips. The broth should be poured into another pan, filtered through cheesecloth, so that possible garbage does not get into the soup.
Now it's the turn of vegetables. Grate the carrots and parsnips with a coarse grater or cut into thin strips. Chop the onion in half rings. Combine the components, lightly frying them in oil, then transfer to a mushroom broth and boil. Then comes the turn of potatoes. Cut it into slices or cubes, throw in soup, cook until half cooked. At the end, put finely chopped cucumbers, add water as needed, and keep the pan on fire until the vegetables are ready. At the last stage, add mushrooms, finely chopped sorrel, season the soup with cucumber pickle to taste or with a spoon or two of tomato (then add salt). When serving, put a spoonful of sour cream and a pinch of dill on each plate. Noble soup turns out, try it!