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Mushroom Yushka (Light Mushroom Soup)

A simple mushroom dish — tasty to eat and easy to make! Mushroom yushka (a light brothy soup) works for lunch or dinner: it's low in calories but very tasty. Use any mushrooms — fresh or dried, wild or store-bought. It's traditionally served with sour cream or croutons, and you can add extra seasonings if you like.

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Mushroom yushka
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 17 % 1 g
Fats 50 % 3 g
Carbohydrates 33 % 2 g
38 kcal
GI: 50 / 0 / 50
    1. Pour the water into a pot and set it over the heat.
    1. Meanwhile, peel the onion, dice it small, and sauté in sunflower oil until soft.
    1. Wash the mushrooms, slice them, add them to the onion, season with salt and pepper, and keep frying until done.
    1. Once the liquid has cooked off and the mushrooms are lightly browned, sprinkle in the flour, stir, and fry 3 minutes more.
    1. Transfer the mushrooms and onion to the boiling water and taste, adding salt and pepper if needed.
    1. Wash the parsley and chop it with a knife, add it to the yushka, cook for one minute, and take it off the heat.
  • Serve the yushka hot — it's delicious with rye croutons.
  • Enjoy!

Caloric content of the products possible in the composition of the dish

  • Champignons - 24  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Wheat flour - 325  kcal/100g
  • Sunflower oil - 898  kcal/100g
  • Refined sunflower oil - 899  kcal/100g

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