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The fragrant and nutritious milk mushroom made from wild mushrooms is a favorite dish for everyone. Everyone who has tried it, of course. Milk soup is called gruzdyanka for a reason. It is based on the name of the base mushroom used to prepare this dish. Even a novice hostess will be able to cook a milk woman according to a correctly selected recipe from milk mushrooms. For this, it is important to follow all the recommendations of the culinary experts. This article describes how to cook milk mushrooms from fresh and prepared milk mushrooms, which grow in large quantities in all forests. Read tips and recipes on how to cook milk mushrooms from frozen milk mushrooms, fresh and dry mushrooms. In the reddish case, canned mushrooms can be used.

The page contains recipes for how to cook a milk mushroom from pre-prepared milk mushrooms, which are frozen, salted and pickled. Before you cook the frozen milk mushrooms, you need to defrost them. But before you cook a milk mushroom from salted or pickled milk mushrooms, you need to soak them thoroughly in warm water to get rid of the salt. You can also learn how to cook a milk mushroom from raw milk mushrooms collected on the eve of preparing the first course.

Recipe: how to cook gruzdyanka soup from raw milk mushrooms

Before preparing a milk mushroom from raw milk mushrooms, you need to take the following products:

• 200 g potatoes
• 1 onion
• 3 small beets with tops
• 200 g white beans
• 100 g milk mushrooms
• 2 tbsp. l. vegetable oil
• 1 tbsp. l. tomato paste
• 3 l of water
• 1 tsp 3% vinegar
• salt.

The method of preparing the milk mushroom soup from raw milk mushrooms: finely chop the onion and sauté in vegetable oil. Before the end of sautéing, add the tomato paste and continue to sauté until the oil is colored. Cut the tops of the beets and rinse them thoroughly. Cut the beets into cubes, sprinkle with vinegar and simmer. Put diced potatoes, beans and mushrooms in boiling salted water. After 10 minutes add the beets, chopped beet tops, sautéed onions. The recipe for raw milk mushrooms further recommends cooking the soup for another 15 minutes.

Onion milk mushroom from black milk mushrooms

In order to prepare an onion milk mushroom from black milk mushrooms, you need:

• 400 g onions
• 200 g fresh milk mushrooms
• 4 tbsp. l. refined vegetable oil
• 2 tbsp. l. flour
• 1.5 l of water
• salt.

Cooking method: finely chop the onion and fry in vegetable oil until golden brown. Then add flour to the onion, stir and remove from heat. Coarsely chop the mushrooms, dip in boiling salted water and cook for 5 minutes, covering the pan with a lid. Then add the fried onions with flour and cook for another 10 minutes.

Gruzdianka with dry lump peas

Components:

• Dried milk mushrooms - 40 g
• Peas - 0.5 cups
• Bulb onions - 1 pc.
• Carrots - 1 pc.
• Parsley and celery roots - 50-70 g each
• Vegetable oil - 2 tablespoons
• Water - 1.5 l
• Bay leaf - 1-2 pcs.
• Dried ground dill - 1 tablespoon
• Ground pepper and salt - to taste

Method for preparing dry milk mushrooms with peas: Rinse peas well and soak in cold water overnight, drain the water in the morning. Rinse the milk mushrooms thoroughly, put in an enamel pan, pour 1.5 liters of lukewarm water and stand for 3-4 hours. Meanwhile, peel the onions, carrots and roots, chop finely and fry in vegetable oil. Then put the soaked peas in a saucepan with mushrooms, bring to a boil on the stove and pour the contents of the saucepan into a ceramic pot. Add the fried vegetables, season with salt and pepper, place the pot on the lower grill of the airfryer and cook the soup for 30–35 minutes at a temperature of 260 degrees and high ventilation speed.Put spices in the soup 5-7 minutes before the end of cooking. Serve with fresh herbs.

Mushroom noodle soup

Components:

• Homemade noodles - 1 glass
• Water - 1 l
• Dried white milk mushrooms - 4-5 pcs.
• Bulb onions - 1 pc.
• Ghee - 1 tablespoon
• Chopped parsley and dill - 1 tablespoon each
• Bay leaf - 1 pc.
• Salt to taste

To prepare the dough:

• Flour - 300 g
• Eggs - 3 pcs.
• Salt to taste

Cooking method:

Pour sifted flour in a heap on the desktop, make a depression in the center of the flour, pour raw eggs into it, add salt and knead a tough dough.

Then cover the dough with a towel and leave on the table for about 15–20 minutes.

Roll out the aged dough into a thin layer, fold it into a triangle and cut the noodles into thin strips.

Cooked noodles should be air-dried by spreading them in a thin layer on a floured table.

Rinse dried milk mushrooms thoroughly and soak in 1 liter of lukewarm water for 3-4 hours.

Then chop the mushrooms and put them in a ceramic pot, add onions fried in ghee and cooked noodles, pour hot water in which the mushrooms have been soaked and salt.

Cover the pot with a lid, place it in the airfryer and cook for 20-25 minutes at a temperature of 260 degrees and a high ventilation rate.

After the end of the preset program, add chopped herbs and spices to the soup and cook for another 10 minutes using the same parameters.

Serve with fresh herbs and sour cream.

Simple soup with milk mushrooms

Ingredients:

• 4 potato tubers
• 300 g fresh milk mushrooms
• 2 onions
• 2 carrots
• 100 g vegetable oil
• 2 l of water
• greens
• salt.

Preparation: fry the thoroughly washed and finely chopped mushrooms in vegetable oil. Grate the carrots on a coarse grater, finely chop the onion, combine with the carrots and fry in vegetable oil. Cut the peeled potatoes into small cubes and boil in water to which salt was previously added. Add sauteed onions and carrots, mushrooms and finely chopped herbs just before cooking.

Mushroom soup with beets

Ingredients:

• 6 potato tubers
• 2 medium carrots
• 1 head of onion
• 300 g dried mushrooms
• half a small beet
• greens
• salt.

Preparation: place the pre-washed milk mushrooms for 30 minutes. in cold water, then put on low heat until mushrooms are fully cooked. After that, put them in a pan with finely chopped onions and chopped carrots, lightly fry and combine with mushroom broth. Put on low heat again, wait until it boils, and add diced potatoes, beets, finely chopped herbs, salt.

Shaman soup with milk mushrooms

Ingredients:

• 2 l of water
• 2 potato tubers
• 300 g fresh milk mushrooms
• 1 carrot
• 2 onions
• 300 g of meat
• 1 bell pepper
• 1 glass of milk
• 2 tbsp. tablespoons of flour
• 1 yolk
• black pepper to taste
• salt.

Preparation: Boil the washed milk mushrooms in salted water. Peel and chop the onions, peppers and carrots. In a separate bowl, boil meat in salted water, add mushrooms, onions, carrots, flour combined with milk, peeled and diced potatoes to it. Place everything on low heat until the potatoes are cooked through. In 5 min. add the beaten egg until tender.

Georgian soup with milk mushrooms

Boil fresh milk mushrooms, put in a colander and cut into strips. Fry finely chopped onions in butter, add mushroom broth and simmer a little. Put mushrooms and onions into broth. When it boils, dilute the flour in half a glass of broth and pour into the soup. Cook for 10 minutes, add finely chopped herbs, salt, crushed garlic and chilli. Boil for another 5 minutes, then remove from heat and add crushed nuts. Season with fresh herbs before serving.

Composition:

• fresh milk mushrooms - 500 g
• onions - 2-3 pcs.
• corn flour - 1 tbsp. spoon
• cilantro
• parsley
• Dill
• garlic
• pepper
• salt
• peeled walnuts - 0.5 cups.

Recipe: how to cook a milk mushroom from salted or pickled milk mushrooms

Before preparing a milk mushroom from salted milk mushrooms, pour millet into a saucepan with boiling water, add the onion and cook until the cereal is half cooked, then put the potatoes, cut into cubes, and cook until tender. Before the end of cooking, add the pickled milk mushrooms, cut into strips. Further, according to the recipe, the salted milk mushrooms should be seasoned with oil, salt and boiled for 5-10 minutes.

Composition:

• pickled milk mushrooms - 400 g
• potatoes - 400 g
• groats - 60 g
• onions - 2 pcs.
• vegetable oil - 3 tbsp. spoons
• salt.

Gruzdyanka from salted milk mushrooms in meat broth

1. Prepare veal bone broth.
2. Peel the salted milk mushrooms, rinse, cut into strips and simmer in butter, then salt and pepper, add finely chopped parsley and put in the broth.
3. Grind the egg yolks with sour cream and pour into the broth while stirring, do not boil.

A lump of salted milk mushrooms in meat broth has one amazing property: this soup can be stored for almost a week, while the taste only improves.

Composition:

• salted milk mushrooms - 500 g
• bones - 1 kg
• butter - 100 g
• onions - 2 pcs.
• raw egg yolks - 5 pcs.
• sour cream - 200 g
• greens
• pepper
• salt.

Soup with milk mushrooms with sour cream

Cut fresh milk mushrooms into cubes and lightly fry in fat. Add chopped onions, grated carrots and flour, lightly brown. Cover with hot water, salt and cook for 10-15 minutes. Add thinly sliced ​​tomatoes and apple and boil for a few more minutes. When serving, add sour cream, dill or onions to the soup.

Composition:

• fresh milk mushrooms - 200 g
• fat or margarine - 1 tbsp. spoon
• onion - 1 pc.
• carrots - 1 pc.
• flour - 1 tbsp. spoon
• tomatoes - 1-2 pcs.
• apple - 0.5 pcs.
• water - 1 l
• sour cream - 1-2 tbsp. spoons
• salt
• dill or green onions.

Soup with milk mushrooms with pickles

Rinse the milk mushrooms, scald with boiling water, dry in a sieve or colander, cut into strips, put in a saucepan and cook. Chop salted mushrooms, peeled pickles, parsley root and onions and sauté for 10-15 minutes. Add to them the tomato, cut into wedges. When the parsley root and onion are ready, add the mixture of mushrooms and vegetables to the mushroom broth, add the spices and boil again.

Season the soup with sour cream and parsley.

Composition:

• fresh milk mushrooms - 400 g
• salted mushrooms - 50 g
• pickled cucumbers - 2 pcs.
• large tomato - 1 pc.
• onions - 1.5 pcs.
• parsley root
• oil - 4 tbsp. spoons
• sour cream - 4 tbsp. spoons
• salt
• spices
• greens.

How to cook salted milk mushrooms with nettles

Before boiling a mushroom of salted mushrooms with nettles, cut the mushrooms into pieces, fry in oil and cook with potatoes for 20-30 minutes. Then add finely chopped nettle and continue cooking for another 5-10 minutes. Season with sour cream, dill, bring to a boil. Serve with croutons.

Composition:

• milk mushrooms - 400 g
• potatoes - 200 g
• nettle - 100 g
• oil - 2 tbsp. spoons
• salt
• Dill
• sour cream - 1.5 cups.

Soup with milk mushrooms and caraway seeds

Peel the milk mushrooms, cut into pieces, put in a saucepan with water, add a whole onion, salt, crushed caraway seeds and cook for 20 minutes. Fry the flour in a skillet with butter, gradually dilute with a small amount of mushroom broth, from which remove the onion, pour this dressing into the soup and cook for about 20 minutes with stirring. Remove soup from heat, add vinegar or lemon juice and yolk mixed in sour cream to taste.

Composition:

• water - 1.5 l
• onion - 1 pc.
• cumin - 0.5 tsp
• fresh milk mushrooms - 200 g
• egg yolk - 1 pc.
• sour cream - 50 g
• lemon juice or table vinegar - 2 tbsp. spoons
• butter - 50 g
• flour - 2 tbsp. spoons
• salt.

Milk mushroom soup with garlic

Cut the peeled milk mushrooms into pieces, put in a saucepan, add water and cook for about 20 minutes. Then add garlic, pounded with salt, pepper, a little crushed caraway seeds, finely chopped green onions and cook for another 5 minutes. Cut the bread into cubes, fry in melted lard and put on plates.

Composition:

• fresh milk mushrooms - 300 g
• water - 1.5 l
• pinch of cumin
• garlic - 6 cloves
• salt
• some black pepper and green onions

for croutons:

• white bread - 2-3 slices and a little lard.

Rural soup with milk mushrooms

Cut the peeled and washed potatoes into cubes and cook in salted water for 10 minutes, add finely chopped roots, caraway seeds, marjoram. Fry red-hot flour in bacon, put chopped milk mushrooms, garlic pounded with salt, finely chopped parsley, salt to taste. This soup can also be made from dried mushrooms. In this case, you need to take about 30 g of dried milk mushrooms, boil them in a separate saucepan and, when they become soft, pour into the soup along with the water in which they were cooked.

Composition:

• potatoes - 500 g
• roots (parsley, celery, carrots) - 100 g
• fresh milk mushrooms - 100 g
• baked pork lard - 30 g
• flour - 30 g (about 1 tablespoon with the top)
• garlic - 1 clove
• caraway
• salt
• marjoram
• parsley.

Peasant soup with milk mushrooms

Cut the roots like noodles, soak the milk mushrooms 15 minutes before boiling in boiling water, cut the potatoes into slices, chop the parsley, cut the onion into cubes. Saute the roots and onions in oil, add the chopped mushrooms, 0.5 liters of hot water, salt, pour in the water in which the mushrooms were soaked, put the potatoes, noodles, parsley and cook for about 10-15 minutes until tender. Remove from heat and sprinkle with parsley.

Composition:

• carrots - 1 pc.
• parsley - 1 root
• celery - 1 root
• onion - 1 pc. or a stalk of leeks
• butter - 50 g
• a few dried mushrooms
• potatoes - 1 pc.
• noodles or spaghetti - 2 tbsp. spoons
• salt
• parsley.

2 recipes on how to cook a milk mushroom from frozen milk mushrooms

Method I how to cook milk mushrooms from mushrooms is as follows:

Finely chop the prepared milk mushrooms and stew in a small amount of oil along with chopped onions, celery and carrots until cooked. Dip the potatoes and cabbage in boiling water, boil until semi-soft, then add the stewed mushrooms and spices, cook everything for another 10 minutes. Shortly before the end of cooking, put a cucumber cut into thin slices. Season the soup with herbs.

Method II is a frozen milk mushroom with their preliminary preparation:

Boil the frozen mushrooms, remove from the broth and cut. Parsley, part of carrots, onions cut into strips and simmer in fat along with mushrooms. Cut the rutabagas, cabbage, potatoes, carrots into pieces, dip in boiling mushroom broth and cook until half cooked. Then add the stewed mushrooms with vegetables, chopped apple or tomato, salt and cook until tender. When serving, add sour cream, sliced ​​boiled egg and finely chopped herbs.

This recipe for frozen milk mushrooms can be used at any time of the year, provided that the mushrooms have been prepared in advance.

Composition for method I:

• Frozen milk mushrooms - 250 g
• boiled - 100-125 g or dried milk mushrooms - 30-40 g
• onion - 1 pc.
• vegetable oil
• water - 1 l
• barley grits or rice - 2 tbsp. spoons
• potatoes - 4-5 pcs.
• pickled cucumber - 0.25 pcs.
• salt
• pepper
• greens
• celery
• carrots - 1 pc.
• fresh cabbage - 0.25 heads of cabbage

For method II:

• frozen - 200 g or dried milk mushrooms - 25-30 g
• onion - 1 pc.
• fat or margarine - 1 tbsp. spoon
• parsley - 1 root
• carrots - 1 pc.
• rutabaga - 1 slice
• some fresh cabbage
• potatoes - 3-4 pcs.
• apple or tomato - 1 pc.
• hard egg - 1 pc.
• sour cream - 1-2 tbsp. spoons
• salt
• dill
• parsley or onions.

Recipe for salted milk mushrooms soup

To ultimately get a fragrant soup with salted milk mushrooms, cut carrots, parsley into slices and lightly fry in butter. Put potatoes, fried vegetables in boiling water and cook for 15–20 minutes. When the potatoes are boiled, add the chopped pickled mushrooms, fried onions and cook for 15–20 minutes.

When serving, season the soup with sour cream and sprinkle with herbs.

According to the recipe for the gruzdyanka soup from salted milk mushrooms, the following composition of products is required:

• salted milk mushrooms - 50-100 g
• onions - 1-2 pcs.
• potatoes - 200-300 g
• butter - 1-2 tbsp. spoons
• carrots - 1 pc.
• parsley - 1 root
• sour cream - 2 tbsp. spoons
• greens
• salt.

Dried milk mushrooms soup with tomatoes

Sort the dried milk mushrooms, rinse and cover with cold water for 2-3 hours. Lightly fry the onion, flour, red pepper and tomatoes in oil, pour boiling water over, add the mushrooms and cook until tender. Then put rice, or noodles, or stewed vegetables cut into strips into the soup. Season the soup with sour milk and eggs. Season with pepper and parsley before serving.

Composition:

• dried milk mushrooms - 150 g
• butter - 3 tbsp. spoons
• onion - 1 pc.
• tomatoes - 2 pcs.
• boiled rice
• vermicelli or stewed vegetable mixture - 2-3 tbsp. spoons
• sweet red pepper - 1 pod
• sour milk - 1 glass
• eggs - 2 pcs.
• black pepper
• parsley
• salt.

Soup with milk mushrooms, beans and croutons

Ingredients:

• 50 g dry mushrooms
• 50 g dry beans (or peas)
• 100 g wheat bread
• 1 onion
• 1 tbsp. l. tomato puree
• 1 tbsp. l. butter
• 1 liter of water
• salt to taste

Method of preparation: soak the milk mushrooms for 3 hours in cold water, then remove the mushrooms, carefully pour the water into another dish, dip the mushrooms into it and boil the broth. Remove and chop the mushrooms, strain the broth. Boil the pre-soaked beans, put them in a colander. Peel the onion, finely chop, fry in a pan in butter until pale golden brown, then add the tomato paste. Put the mushroom broth on the fire again, bring to a boil, dip the boiled beans, chopped mushrooms and fried onions into it, salt and simmer for 12-15 minutes. Cut the bread into small cubes and fry in a dry frying pan or dry in the oven. Pour the mushroom soup into bowls, serve the croutons separately.