Mushroom soup with noodles is a rich soup of Ukrainian cuisine. Initially, the liquid part of the soup was called “jukhoi”, but the gradually changed name – “yushka” began to be used to denote the liquid part of any soup or soup based on fish or meat broth. As a rule, it is customary to cook mushroom soup with homemade noodles, vegetables, dumplings and various cereals. It is preferable to cook mushroom soup from young porcini mushrooms, as they will give it an amazing taste and an incredibly thick broth.
Ingredients for cooking mushroom soup with noodles:
- Fresh mushrooms – 250 grams
- Noodles – 250 grams
- Onions – 1 head
- Carrot – 1 piece
- Parsley (other greens are possible) — 1 bunch
- Salt to taste
- Ground black pepper – to taste
- 2 bay leaves
- Butter 50 grams
- A mixture of pepper (peas) – 2-3 pieces of each
- 2 chicken eggs
- Wheat flour (preferably of the highest grade) – 200 grams
Inventory:
- Cutting board
- A sharp knife
- Tablespoon
- The working surface of the kitchen table
- Bowl
- Grater
- Splinter
- Pan
- Ladle
- Colander
- Frying pan
- Wooden spatula
- Plate
Cooking mushroom soup with noodles.
Step 1: Prepare homemade noodles
Beat eggs in a separate bowl, then add flour and 50 grams of clean drinking water, mix well and knead the dough. Then sprinkle the work surface of the table liberally with flour and roll out a thin dough on it. Leave it for a while to dry a bit. Then use the sharp blade of a knife to pass through the dough so that the noodles are of medium size and length, or the one you prefer most of all. Let it dry properly and you can start cooking. Place a pot of clean drinking water on high heat, add a little salt and bring to a boil. Then throw in the noodles, and as soon as they boil, reduce the heat and cook until done. Then throw in a piece of sunflower oil and mix.
Step 2: We are preparing a roast of vegetables
Peel a medium-sized onion, wash it well and cut it into small cubes. Carrots, also peel and wash, then cut into small cubes or grate on a medium grater. Put the pan on the fire, add vegetable oil and heat it, then add the onion and fry it until golden, stirring it regularly. Add grated carrots, fry until almost ready.
Step 3: Prepare mushroom soup
To begin with, you need to rinse the mushrooms well under a stream of cold water, then clean them. Cut off the long legs, especially pay attention to their dark part, as they are completely tasteless in the soup. Next, wash the mushrooms once more and pour them into a clean pan, pour clean drinking water on top and bring to a boil. Then remove the foam from them and cook for another 20 minutes. Now throw the mushrooms in a colander to drain excess liquid. Then throw them back into the pan, pour water and bring to a boil, if foam forms, remove it. Reduce the heat to medium and throw in the broth, pre-prepared roasted vegetables, salt and pepper to taste. Add the bay leaf and chopped greens. Bring the soup to a boil, then cover with a lid and let it brew for about 15 minutes. After that, remove the bay leaf from the soup. That’s it, the appetizing soup is ready.
Step 4: Serve mushroom soup with noodles
Put a portion of homemade noodles in a serving plate and pour mushroom soup over it, you can decorate it with fresh herbs. Such a dish can be served at an ordinary family dinner or at a festive table, the mushroom soup will certainly decorate it and whet the unripe appetite of your guests so that you won’t be pulled back by the ears later!
Bon appetit!
Advice:
— If you want to stock up on mushrooms for the winter using the freezer, it is best to boil them a little, and not put them in the freezer directly raw. 20 minutes will be quite enough for them.
— If you are going to cook mushrooms that have already been slightly boiled and frozen, then do not wait for them to thaw, pour water and cook immediately.
– Don’t be afraid to overcook the mushrooms, they don’t overcook, so it’s better to wait an extra 5 minutes than not to cook them.
