Champignons contain useful substances, necessary for the person: easily assimilable protein, amino acids and minerals. The small sugar content and total absence of cholesterol do them by an irreplaceable product for dietary and healthy food. In the frozen semi-finished products all useful substances remain. And it is required to time for preparation of the most tasty dishes from champignons much less, than when processing fresh mushrooms.
It is required to you
- For the frozen champignons soup:
- pack of the frozen champignons;
- 2-3 potatoes;
- 1 carrots;
- onions;
- green onions;
- vegetable oil;
- pepper;
- For the frozen champignons vermicelli soup:
- 500 g of the frozen champignons;
- 80 g of vermicelli;
- onions;
- 2-3 potatoes;
- vegetable oil;
- greens of fennel or parsley;
- salt and spices to taste;
- sour cream.
Instruction
1. Soup from frozen champignons. Defreeze mushrooms. For this purpose get champignons from the freezer and leave at the room temperature of hour at two-three. Then well wash their baking plate with cold water. Cast away in a colander, let's water flow down and if necessary cut mushrooms.
2. Put champignons in a pan, fill in with cold water, put on silent fire and you cook minutes twenty under the closed cover, without forgetting to scum with a surface.
3. Clean onions and chop. Wash carrots, clean and rub on a large grater. Heat vegetable oil in a frying pan and fry in it onions with carrots.
4. Clean, wash potatoes and cut into cubes approximately in centimeter size. Put potatoes and vegetables fried in oil in mushroom broth. Salt soup and boil thoroughly even minutes fifteen. Then switch off fire and let's soup of minutes twenty infuse. Wash, dry and cut green onions. Before giving on a table add it to champignons soup.
5. The frozen champignons vermicelli soup. Defreeze mushrooms, wash out and if it is necessary cut with pieces.
6. Put champignons in a frying pan, add vegetable oil and, constantly stirring slowly, fry mushrooms to semi-readiness. Clean, cut small into cubes onions and fry thoroughly it on vegetable oil in a separate frying pan till golden color.
7. Pour water into a pan and put on fire. When water begins to boil, put the fried mushrooms and onions. You cook twenty on small fire of minutes.
8. Clean, wash, cut into cubes potatoes and add to a mushroom soup. You cook until ready potatoes. Then put vermicelli, boil thoroughly minutes three, remove a pan from fire and let's soup infuse minutes fifteen.
9. Wash greens, dry a napkin and small cut. Pour soup on plates, add greens and put on a sour cream spoon.