Composition / ingredients
Step-by-step cooking
Step 1:
Sort out the honeydew, clean and wash well.
Step 2:
Pour honeydew with water and put on fire. After boiling, remove the foam, reduce the heat to medium and cook the mushrooms for about 30 minutes. Then put the finished honey mushrooms in a colander and rinse again under running water.
Step 3:
Peel the vegetables. Cut the potatoes into medium-sized cubes, chop the carrots into cubes, and cut the onion into half rings.
Step 4:
Fill the potatoes with water (about 750 ml., the amount of water depends on how thick you want to get the soup). Put it to cook.
Step 5:
At this time, make a roast. Heat vegetable oil in a frying pan, send there honeydew, onion, garlic and carrots. Fry, stirring, for a few minutes, until all the ingredients are browned.
Step 6:
When the potatoes are ready, send the roast and bay leaf to the pan. Add salt to the soup to taste. Make the fire to the maximum.
Step 7:
After boiling, pour cream into the soup and add melted cheese, mix everything. Try again for salt.
Step 8:
Add herbs (in this case, dill and green onions). Remove from heat and let stand for a few minutes. Sprinkle with allspice before serving.
The pulp of honey mushrooms contains useful micro- and macroelements (iron, calcium, potassium, sodium, phosphorus, etc.), as well as vitamins (vitamin A and C predominate).
If you collect honey mushrooms yourself in the forest, it is very important to correctly distinguish edible mushrooms from poisonous ones. There is a nursery rhyme that will always help to distinguish a good openok from an inedible one:
"The edible openok
There is a film ring on the leg
And the false ones have all opyat
Legs bare to the toes."
That is, the first distinguishing feature of an edible mushroom is the presence of a "skirt" on the leg. Also, the aroma should be pleasant, mushroom. False honey mushrooms have an unpleasant earthy smell and hats are usually of a brighter color.
For the preparation of this soup, oyster mushrooms or champignons, both frozen and fresh, are suitable instead of mushrooms.
Water can also be replaced with chicken or vegetable broth.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Buttermilk - 36 kcal/100g
- Cream of 20 % fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Processed cheese with 60% fat content - 354 kcal/100g
- Processed cheese with 45% fat content - 294 kcal/100g
- Cheese "megle" - 590 kcal/100g
- Tartar cheese - 348 kcal/100g
- Cheese "cheese "shavru" (goat) - 173 kcal/100g
- Viola cheese - 307 kcal/100g
- Honeydew - 20 kcal/100g
- Bay leaf - 313 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Allspice - 263 kcal/100g
