Soup with porcini mushrooms and bulgur
We are preparing an amazingly tasty and aromatic soup with bulgur and porcini mushrooms for lunch. According to this recipe, it turns out simply incomparable!
To make the soup more rich, add bulgur to the mushroom broth. This is a specially processed wheat groats. All the useful properties that bulgur is rich in are preserved in their original form during the cooking process. If desired, it can be replaced with rice or vermicelli.
You can use fresh or dried forest mushrooms for the recipe. If you exclude butter from the recipe, the soup is perfect for a Lenten or vegetarian menu.
Ingredients for making soup with porcini mushrooms and bulgur:
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Ingredients:
Water – 2 l.
Potatoes – 4 pcs.
Onions – 1 pc.
Carrots – 1 pc.
Bulgur – 75 g.
Dried forest mushrooms – 50 g.
Salt – 1 tsp.
Ground black pepper – 0.25 tsp.
Ground paprika – 0.5 tsp.
Vegetable oil – 30 ml.
Butter – 25 g.
Dill and parsley – 1 bunch.
Recipe for making soup with porcini mushrooms and bulgur
Step-by-step instructions:
1. Wash the dried mushrooms, pour 2 liters of warm water and leave for 2 hours to infuse.
2. Pour the water in which the mushrooms were soaked into a saucepan. Cut the mushrooms into small pieces, add them to the broth. Cover the saucepan with a lid and bring the mushroom broth to a boil.
3. Wash the potatoes, peel them, cut into medium-sized cubes. Add vegetables to the boiling broth.
4. After the potatoes, add the washed bulgur. Mix the ingredients and simmer the soup.
5. Peel the onion and chop into small cubes. Mix the butter and vegetable oil in a frying pan. Add the chopped onion to the heated mixture. Stirring, sauté the vegetables over low heat until soft.
6. Wash the carrots, peel them, and grate them on a coarse grater. Add the grated carrots to the onion. Mix and continue sautéing the vegetables together for another 5 minutes.
7. Add the onion and carrot to the mushroom soup. Mix the ingredients.
8. At the end of cooking, add finely chopped dill and parsley. Salt the soup to taste and season it with spices for flavor.
The aromatic soup with porcini mushrooms and bulgur is ready! Serve it immediately after cooking with slices of fresh rye bread.
Bon appetit!
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