Mushroom dishes take pride of place in the national cuisines of many peoples of the world. They love mushrooms for their nutritional value, easily recognizable taste and great aroma. In this article we will present several options for preparing a delicious, satisfying and rich chicken soup with mushrooms and noodles, using recipes from Russian, Polish and even Chinese national cuisines. Let's cook!
Polish Chicken and Mushroom Soup
Polish cuisine is similar to Russian and Ukrainian: pastries and cereals, hearty second and first courses are prepared using technologies that are close to our heart and, to be honest, stomach. Any meal in Poland begins with a rich aromatic soup. In addition to the traditional blackberries, cold and zureka, Poles especially respect forest mushroom soups. The assortment of the latter can vary greatly depending on the season and the preferences of the cook. In the autumn period, local seasonal mushrooms are used - chanterelles, brown boletus, russula or noble white. In winter, they are successfully replaced with widely available champignons and oyster mushrooms, or dried preparations are used.
Let's join the Polish cuisine and learn how to cook one of its dishes - chicken soup with noodles and mushrooms. You will definitely like the recipe!
Ingredients required for the dish
Chicken soup with mushrooms and noodles in Polish is prepared quickly, simply and turns out to be deliciously delicious and rich. To prepare it, the following components will be required:
- 500 g of mushrooms;
- 600 g of chicken (fillet can be);
- fine caliber vermicelli - 2 or 3 tbsp. l .;
- large carrots - 1 pc.;
- two good onion heads;
- tomato paste - 6 tbsp. l or 2-3 fresh tomatoes;
- salt to taste;
- ground black pepper, bay leaf;
- favorite greens - parsley, dill, etc.
The technology of cooking chicken soup with mushrooms in Polish
First, let's get chicken meat. Rinse well and place it in a pan with cold water. We put on the fire and bring to a boil. Remove the foam, cook for 45 minutes, adding bay leaf, salt, pepper. If the chicken is not homemade, we recommend using the second broth for soup, and drain the first after boiling.
While the chicken is cooked over low heat, let’s take care of the vegetables. We clean and wash onions and carrots. We chop the vegetables into cubes. Inspect the mushrooms, sort it out and thoroughly wash it. We cut them into not too thin plates.
Attention! If you plan to use dried mushrooms, you must first soak them in cold water to swell.
In a separate frying pan in a small amount of vegetable (or butter) oil, fry the onions and carrots. Add tomato paste or fresh tomatoes to the vegetables, previously peeled and grated.
Meanwhile, the chicken was cooked. We take it out of the pan. We send sautéed vegetables and mushrooms to the broth. Chicken meat is cut into small pieces, send it to the pan. Let the broth boil for 10 minutes.
It was the vermicelli turn. Add it to the broth and let it boil for a couple of minutes. We try the soup on salt, add if necessary. Let the chicken soup with mushrooms and vermicelli infuse for 20 minutes. At this time, chop the greens. Serve hot to the table, abundantly sprinkled with herbs. Enjoy your meal!
Russian cuisine mushroom soup to your table
From ancient times, in many dishes of Russian cuisine, both fresh and dried mushrooms were loved and widely used. They were consumed with porridge, game, poultry and, of course, added to cabbage soup, vegetable soups and even flavored their ear! Mushrooms gave any, even the most ordinary dish, delicious taste and unsurpassed aroma.
Let's try to cook chicken soup with mushrooms, potatoes and vermicelli according to one of the most common recipes of Russian cuisine.
Essential Ingredients
To prepare an excellent aromatic soup you will need such products:
- fresh forest mushrooms (aspen, mushrooms, mushrooms) - 600 g;
- onions - 2 heads;
- large carrots - 2 pcs.;
- potatoes - 4 pcs.;
- chicken meat - 500 g;
- small vermicelli - 3 tbsp. l .;
- butter - 70 g.
Also do not forget about the bay leaf, salt and favorite seasonings. Although without the latter, chicken soup with mushrooms and noodles is very saturated and aromatic. Before serving, we will season the finished dish with sour cream and fresh herbs. Therefore, do not forget about parsley, dill and dairy products!
The method of preparation of mushroom soup
My chicken and put in a container of cold water, bring to a boil, remove the foam. In a boiling broth add bay leaf, salt. Leave on low heat for 40 minutes.
My mushrooms, inspect for stains and damage. We don’t use bad mushrooms for food! We cut good specimens along, large, so that the shape of the mushroom is well different in the finished dish.
We prepare potatoes, onions, carrots - wash, peel, cut not very finely. In a container for frying melt the butter. We place onion first, then carrots and mushrooms. Fry until a beautiful golden hue.
We take out the poultry meat from the finished broth. Let it cool slightly and cut into cubes. Add potatoes, vegetables and mushrooms to the broth. We add chicken meat there and a couple of minutes before readiness - a small amount of vermicelli.
Give a little insist, generously season with herbs and sour cream. What a delicious and fragrant we got chicken soup! The photo does not convey, unfortunately, this incomparable "forest" smell, but take a word: it is incomparable! This soup is definitely worth cooking and treating your household.
Original Chinese Cuisine Recipe: Shiitake Chicken Soup
Gourmets and lovers of Asian dishes will surely like an interesting recipe for delicious chicken noodle soup and mushrooms.
To prepare it, you will need the following components:
- chicken thighs - 400 g;
- dried shiathas - 4 pcs;
- Udon noodles - 100 g;
- 3 cloves of garlic;
- chili pepper - 1 pc;
- ginger root;
- 50 ml of soy sauce;
- lemon;
- salt;
- green onions.
Chinese Mushroom Soup Technique
We cut the chicken thighs, separate the meat from the bones and cut large. Boil the bones in one and a half liters of water. Filter the finished broth, pull the bones out of it.
Soak dried shiitake mushrooms for half an hour in warm water, then remove the remains of tight legs and cut into strips. Chicken meat is fried over medium heat in a small amount of oil. Add the shiitake, chopped garlic, ginger root, a small amount of chili pepper to the pan. Stew for 5 minutes, add soy sauce.
Boil the udon noodles for 4-5 minutes, rinse with water, put them in portioned deep plates. Add the meat fried with mushrooms and hot broth. Flavor with lemon juice and garnish with green onions. Enjoy your meal!