For lovers of aromatic and original dishes today we present mushroom soup with meatballs. Recipes with photos of ready-made dishes will help to create such a yummy in the conditions of your own kitchen.
In fact, even an inexperienced novice housewife can cook this tender and at the same time satisfying dish. You can serve your meal during lunch in a large family circle. Also, mushroom soup with meatballs is not ashamed to offer dear guests. Moreover, there are many options for making such an interesting soup. We will consider some of the most simple recipes. It just doesn't mean tasteless. See for yourself. We prepare mushroom soup with meatballs according to the proposed recipes.
Soup with wild mushrooms and minced meatballs
Here are the products we need:
- Mushrooms - 300 grams. It is better to take fresh ones - directly from the forest. However, frozen forest mushrooms are also suitable.
- Minced meat - 300 grams. Take whatever you like. It is acceptable to use minced chicken. The best option for mushroom soup with meatballs prepared according to this recipe is a mixed type of minced meat (beef, pork).
- Three to four medium-sized potatoes.
- One carrot.
- One onion.
- Lean oil for frying vegetables.
- A pair of garlic cloves.
- Salt, greens.
Cooking technology
Wash and chop mushrooms (chanterelles, boletus, boletus).
Peel onion and carrots from inedible elements and chop in any convenient way. You can grate the carrots, chop the onions in half rings, or cut all the vegetables into cubes. Cut the garlic into thin slices or crush with a special press.
Heat oil in a pan and sauté carrots and onions until golden and soft.
Now, chopped mushrooms can be introduced into the pan and continue to passer with vegetables for five minutes, after which the stove under the pan can be turned off and the meatballs prepared.
Cooking Meatballs
For starters, salt and pepper the minced meat. To make the meatballs not only tasty, but also beautiful, add chopped greens to the semi-finished product. From the resulting meat mass we make meatballs. It is better to take the meat with your hands dipped in cold clean water, then the meatballs will turn out more even, and the stuffing itself will not stick to the palms. We place finished products on a wide flat dish or other suitable surface.
We heat a frying pan on a stove and pour vegetable oil on it. We heat it and lightly fry the meatballs until golden brown.
We continue to cook soup
Peel the potatoes and cut into cubes or cubes. Pour the prepared potatoes, pour cold and clean water on them and put on the stove. Bring potatoes to a boil. Reduce the temperature of the plate to medium. Introduce sautéed vegetables with mushrooms into the pan and continue cooking the soup until the potatoes are half ready. In the process of cooking, it is necessary to remove the foam that appears on the surface of the soup.
When the potatoes are nearly cooked, the time is right for adding the meatballs to the soup. We continue to cook the soup until the meatballs and potatoes are ready.
Mushroom soup with meatballs is ready. Pour it into plates and serve with chopped herbs and sour cream.
Light and tender mushroom mushroom soup with meatballs
Structure:
- potatoes - 3-4 small pieces;
- fresh champignons - 350-400 grams;
- minced meat - 250-400 grams;
- carrots - 1 piece;
- onion - 1 piece;
- water - 3-3.5 liters;
- salt and spices to taste.
How to cook
First of all, you need to prepare all the ingredients: peel and chop the potatoes, peel and chop the carrots and onions in a convenient way. Mushrooms cut into slices (slices).
In a frying pan in vegetable oil, fry onions, mushrooms and carrots. On average, this procedure takes no more than five minutes if you passer the vegetables and mushrooms over medium heat. After this time, turn off the stove under the pan.
Pour potatoes with water in a saucepan, salt and put until boiling on the stove. After boiling potatoes, wait ten minutes and introduce the meatballs. In the meantime, the potatoes are not boiling, you can do their cooking from minced meat.
Minced salt, add ground black pepper and roll balls a little larger than walnuts. Cook the boiled soup base for ten minutes at medium temperature. Do not let the soup "simmer" so that its structure is not disturbed.
We try potatoes and meatballs for preparedness. They are most likely ready. Add the fried vegetables to the soup. Cook the dish over low heat for eight minutes.
Turn off the stove. Pour fresh greens into a pan with prepared mushroom soup. We wait two minutes for the aroma of greens to spread in the pan and mix with the delicate aroma of champignons.
Serve mushroom soup better with sour cream. The use of mayonnaise is undesirable, since the taste of this sauce will be too harsh for the delicate taste and aroma of champignons. Enjoy your meal!