Vyatka moth (mushroom)

Vyatka moth (mushroom)

Category: First meal

Kitchen: Russian

Ingredients
Mushrooms: porcini, boletus, boletus	1 kg.
Potatoes	5-6 pcs. (~ 500 g.)
Carrot	1 PC. (~ 150 gr.)
Onion	2 pcs. (~ 250 g.)
Ghee or butter	2 tbsp. l. (~ 50 gr.)
Salt pepper	taste
Bay leaf	1-2 pcs.
Greens: onion, dill	taste
Sour cream when served on a plate	1 tbsp. l.

Cooking method

• 
• To prepare a primordial Vyatka dish, which from time immemorial was prepared only in Vyatka - a lipstick, you need to take several types of mushrooms: porcini, boletus and boletus.

• Rinse the mushrooms, if necessary, I did not soap. Peel and cut into pieces.

• Meanwhile, melt the butter in a saucepan. Oil may be needed and more than indicated in the recipe, it's okay "you won't spoil the porridge with butter."

• Put the prepared mushrooms in oil and fry, almost until tender.

• Add onion, cut into small cubes, to the fried mushrooms and continue frying for five minutes.

• Then add the diced carrots, mix well and continue to fry for another 10 minutes. While sautéing the vegetables, salt and pepper if desired.

• Pour vegetables with a little hot water, the mushroom should not be too liquid or very thick. I used 1 liter of water to prepare my mushroom mold.

• While the broth is boiling, cut the potatoes into cubes.

• Put potatoes and bay leaves in the boiling broth, cover with a lid, and after 5 minutes remove the bay leaf, add salt to the soup, if necessary, continue to cook until the potatoes are ready, 15 minutes was enough for me.

• When serving in a mushroom bowl, add sour cream and sprinkle with herbs.

• 
• Believe me, the taste will pleasantly surprise you!

Note

Mushrooms are a very useful product, known since ancient times. The soup got this name only because in the Vyatka region, as well as in the Russian North in general, mushrooms were called "lips".
To facilitate this dish, butter can be replaced with vegetable oil.

Oh, what a delicious recipe!
I love mushrooms!

[Elena]

Elena, you will not believe the native Vyatka, God knows up to what knee, but for the first time I tried such a mushroom picker, how much her husband is not a fan of mushroom pickers, and he was completely delighted

The soup is delicious, but I will cook the wrong mushroom pickle - from champignons

[Irina]

Irina, champignons are certainly good, but they do not have a pronounced taste of mushrooms, maybe a mushroom cube for flavor can add

[Irinap]

I believe that the soup is delicious! It is from real mushrooms! Forgive me champignon lovers, after my life in the Ivanovo region I don't really like real mushrooms. Completely different taste!
IrinapAnd white, boletus and aspen mushrooms can be bought frozen, it will be tastier than with mushrooms.

[Tatyana1103]

Tatyana1103, Tanya, thank you! I'd eat the picture, it looks so appetizing!

[Hope]

Hope, Tanechka,

Mushrooms ... but for me, lavrushka is superfluous here ...

but for me, lavrushka is superfluous here ...

Absolutely not, the lavrushka is in the soup for only 5 minutes and then removed.

Excellent soup.

[Vita]

Vita, try it, it's worth it

Tanya, I cook similar, that's why I wrote that the soup is excellent

The soup got this name only because

As an option, the mushrooms are all spongy in the composition. Do you need all three?
But the champignons are not that, not at all. These spongy broths are more interesting.

[Vita]

cook similar

Vita,

You can go crazy with such a mushroom picker!
I would eat the whole soup in one sitting.
What a delicious beauty!
All ingredients are available except mushrooms. Ay ...
Tanya, great! Very good!
I just have to pick up the mushrooms. Eh ... And we have dry and windless.

[Anna]

All three are needed.

Anna, in the old recipe it was like that, but I think it's not important, but at least a couple of different ones are needed. It just so happened that I found exactly all three species, with almost everything in one place, and this is not always the case.

[Tanechka]

Tanechka, with such mushrooms that do not put there, everything will be very tasty!
That's how much I see frozen mushrooms on sale, but I don't risk buying.
I like to add a little barley to mushroom soup.

I would eat the whole soup in one sitting.

Ritochka, that's how it happened, she cooked yesterday towards evening, and today the saucepan is already clean

And here it is dry and calm.

The same story, there are very few mushrooms, but you will not believe it, I have been carrying this recipe in my head for so long that I found all the mushrooms that are in the photo in the recipe on my own, in almost one place, and my husband went one way, but I’m just wildly pulled into another and here's the result - this soup

In shops I take risks, but at the ruins I am squeamish. Although they are even cut there already to show not worminess.

I like to add a little barley to mushroom soup.

Allochka, barley and pearl barley are good with dry mushrooms, here they will be superfluous, because the soup is very rich and, in my opinion, very balanced

In shops I take risks, but at the ruins I am squeamish.

It's easier with us, there is no special need to buy in stores, if you are not too lazy and go out of town at least a couple of times a season. When our grandfather was alive, they went to him, take away the gifts, and visit, and now, out of habit, we go to these places, somewhere about 100 km from the city.

[Tatyana]

Tatyanawhat a soup! I do not lose hope that the mushrooms will go here and my sister will bring me. I will definitely cook it.

[Tanyusha]

I do not lose hope that the mushrooms will go here and my sister will bring me

Tanyusha, if possible, try, for our family this mushroom picker turned out to be a real discovery

I love mushroom soup! I would like to try just this. My sister is a big mushroom picker, but the forest is dry.

Will honey mushrooms go well with this dish?

[Sens]

Will honey mushrooms go well with this dish?

Sens, but what else to add to the mushrooms? Honey mushrooms are delicious mushrooms

[Sens]

Sens, but what else to add to the mushrooms? Honey mushrooms are delicious mushrooms

we do not have honey agarics yet. But the rains have already begun and should be on sale by the end of September. Now I can't remember exactly how it was in past years, it seems chanterelles also happen at this time.

it seems there are chanterelles at this time too

Chanterelles are certainly excellent mushrooms, but not very fragrant and will not add taste to the mushrooms, but only volume, then just with mushrooms alone. Honey mushrooms are very tasty when fried in oil or fat, so they will be delicious in the mushroom picker. My aunt prepares honey mushrooms for the winter, frying them in fat and putting them in jars under a nylon lid. When the fat cools down, the mushrooms are in a kind of conservation, in winter it turns out excellent frying, and in other dishes you can use it as fresh.

[Tatyana1103]

Tatyana1103, thanks for the clarifications. When we have mushrooms, and it becomes clear which ones, we will discuss everything further.

[Sens]

Sens, with pleasure

Tanyusha! Vkusnaaa! And then I put everything in a blender - I put the soup cooker, I really liked it. Yes, you will need to buy forest mushrooms specially

Irinochka, I am very glad that I liked the mushroom picker, and what mushrooms did you cook from, as planned, from champignons?

[Tatyana1103]

Tatyana1103, Tanya, what a wonderful recipe! Thank you)
Girls, do not believe me, my mother-in-law also says that she likes soup from champignons more than from porcini mushrooms

[Yulia]

Believe it or not, my mother-in-law also says that she likes mushroom soup more than porcini mushrooms

Yulia, and you cook her according to this recipe, even with champignons, I hope she will like it

[Tatyana]

Tatyana, for sure, if there are no forest mushrooms in the near future, I will cook from champignons

[julia_bb]

julia_bb, I certainly believe, but I can't understand how mushrooms can be liked at all))) but it's so easy - I like dark mushroom soups more than light ones.

[Yulia]

if there are no forest mushrooms in the near future, I will cook from champignons

Yulia, only I would add a mushroom bouillon cube for more flavor.

Girls, do not believe me, my mother-in-law also says that she likes soup from champignons more than from porcini mushrooms

Julia, maybe she ate champignon soup that grows in nature? We collected in Kazakhstan, they have a scent, but artificially grown are completely different.
But the taste of porcini mushrooms comes first, they were picked in Chukotka ... how long ago it was.

White mushroom is one of the most valuable mushrooms, it belongs to one of the best mushrooms used for food. Our white mushroom is considered the main one over all mushrooms, but you still have to try to find it in our places

Tanya, what a soup! The second day I go into the recipe, lick my lips like a cat on sour cream and leave. Because for me the mushroom compound is not real. Eh, I can only imagine how delicious it is ... And I also liked your presentation in the photo, a plate with a wooden spoon, as a child, my grandmother in the village ate only first dishes with a wooden spoon.
Thanks for the recipe!

When I was a child, my parents often went to pick mushrooms in a company (the company apparently organized a trip) to pick mushrooms and then boasted about who and how many pieces of porcini mushrooms had found. But I don't know the taste, and will I understand?

[Vika]

the parents of the company often went for mushrooms (the company, apparently, organized a trip) for mushrooms

This was previously accepted at all enterprises, even transport stood out, now everyone is on his own.

But I don't know the taste, and will I understand?

You just need to buy a bag of dry porcini mushrooms, this is not a problem now, it is a bit expensive, but you can try it. Dry porcini mushrooms are very aromatic and do not lose their properties

Because for me the mushroom compound is not real.

Vika, and you don't sell dry mushrooms either, just this recipe can be slightly corrected for dry mushrooms.

Tatyana, I will definitely cook, the mushrooms are just beginning. There are dry ones, but I will wait all the same fresh.

[Hope]

Hope, try first with fresh ones, and with dry ones at any time you can, and for dry ones, you need to add a little cereal, if it's interesting, then I'll write

only I would add mushroom bouillon cube for more flavor

... better dry chanterelles. If, of course, you have them

[Tatyana]

Tatyana, and if you take dry, then how much to take?

[Anya]

and if you take it dry, how much should you take?

Anya, dry folds - 300 gr; pearl barbecue - 50 gr. (1/4 glass); all other products as in the recipe.

[Tatyana]

Tatyana, prepared. I just forgot about the lavrushka. And so everything is as the doctor ordered: white, boletus, aspen. But delicious, very good. And the family appreciated it.

cooked. I just forgot about the lavrushka. And so everything is as the doctor ordered: white, boletus, aspen. But delicious, very good. And the family appreciated it.

It is very pleasant that the whole family liked the mushroom pickle, and the lavrushka is not so important in this dish, who in the old days knew lavrushka in Vyatka

Bon Appetit