Source: Friday, AdobeStockGruzdyanka is one of the most original mushroom soups characteristic of Slavic cuisine. Its recipe is very simple, and the soup itself turns out to be quite hearty and rich. We've gathered 8 incomparable recipes for you to choose from – using fresh and salted milk cap mushrooms. We recommend letting the finished gruzdyanka steep for a bit!
1. Gruzdyanka with Fresh Milk Caps and Potatoes
Source: attuale.ruA light and minimalist recipe that can be called a classic.
You will need: 400 g milk cap mushrooms, 2 cloves garlic, 1 onion, 2 potatoes, 1.5 L water, spices.
Preparation: Soak the milk caps in water for up to three days, changing the water constantly. Mash them with a potato masher. Chop and fry the onion until golden. Boil the water, add the milk caps, bring to a boil again, and simmer for 20-30 minutes over low heat. Add the chopped potatoes and cook until the potatoes are tender. 5 minutes before the end – add the fried onion, garlic, and spices to taste.
2. Gruzdyanka with Sour Cream and Pickled Cucumber
Source: pinterest.comWhen serving, add a handful of croutons or chopped herbs.
You will need: 300 g milk cap mushrooms, 3 potatoes, 1 pickled cucumber, 1 onion, 1 tbsp butter, 150 g sour cream, spices.
Preparation: Soak the milk caps for several days, changing the water a couple of times a day. Boil them in salted water until they sink to the bottom, then drain them in a colander and chop finely. Chop and fry the onion in butter.
Add the milk caps, fry for another 5 minutes, and add the finely chopped pickled cucumber. After another 1-2 minutes, add the rich sour cream and simmer for 5 minutes. Meanwhile, boil the chopped potatoes in 1.5 L of water. Add the sautéed mixture, season to taste, and cook everything together for another 2-3 minutes.
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3. Gruzdyanka with Salted Milk Caps, Chicken, and Pearl Barley
Source: bye-bye-calories.ruA very hearty gruzdyanka recipe, somewhat reminiscent of rassolnik.
You will need: 300 g salted milk cap mushrooms, 80 g pearl barley, 300 g chicken fillet, 200 g potatoes, 80 g carrots, 60 g onions, 50 g parsley root, 1/2 bunch herbs, 2 L water, spices.
Preparation: Cover the chicken with water, boil until cooked, remove and chop the meat, then strain the broth. Chop the onion, grate the carrot, and fry them until golden. Bring the broth to a boil, add the pearl barley, and cook for 10 minutes.
Add the chopped potatoes, milk caps, and parsley root. After another 10 minutes, add the sautéed mixture, chicken, and spices. Cook the gruzdyanka for another 5 minutes, remove from heat, add chopped herbs, and let it steep.
4. Gruzdyanka with Tomatoes
Source: zdorovogotovim.ruFor aroma, chopped parsley or cilantro is added to the finished soup.
You will need: 500 g milk cap mushrooms, 3 potatoes, 1 carrot, 1 onion, 1-2 tomatoes, spices, 1.5-2 L broth, herbs.
Preparation: Soak the milk caps for 2-4 days, changing the water a couple of times a day. Grate the carrot, chop the onion, and fry them until golden. Boil the broth, add the chopped milk caps, and cook for 15 minutes.
Add the chopped potatoes and the sautéed mixture, and cook everything until the potatoes are tender. Add the peeled and chopped tomatoes, chopped herbs, and spices to taste. Cook the gruzdyanka for another 2-3 minutes and remove from heat.
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5. Gruzdyanka with Salted Milk Caps and Sour Cream
Source: ruralisation.ruUse sour cream with a higher fat content – 15% or more.
You will need: 300 g salted milk cap mushrooms, 5 potatoes, 2 onions, 1 carrot, 2 cloves garlic, 150 g sour cream, 2 L water.
Preparation: Chop the onion and garlic, grate the carrot, and fry them until golden. Add the chopped milk caps and simmer for 15 minutes over low heat, covered. Add the sour cream and spices, and simmer for another couple of minutes. Meanwhile, boil the chopped potatoes in water or broth. Add the sautéed mixture to them and cook everything together for another 10 minutes over low heat.
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6. Gruzdyanka with Egg
Source: dzen.ruA quick recipe for when you don't want to spend a long time in the kitchen.
You will need: 100 g salted milk cap mushrooms, 100 g potatoes, 1 egg, 35 g each of carrots and onions, 400 ml water, spices, herbs.
Preparation: Boil the water, add the chopped potatoes, and cook for 10 minutes. During this time, chop and fry the onion with the carrot. Add the sautéed mixture and chopped milk caps to the soup, and cook for another 10 minutes. Whisk the egg with spices and pour into the gruzdyanka, stirring constantly. Add chopped herbs and remove the soup from heat.
7. Quick Gruzdyanka with Rice
Source: citysushi24.ruYou can add any other grain for heartiness using the same principle.
You will need: 200 g salted milk cap mushrooms, 2 tbsp rice, 1 potato, 1 onion, spices, herbs.
Preparation: Chop all ingredients. Boil water or broth and immediately add the milk caps, potatoes, rice, and onion. Cook everything until the ingredients are tender, and at the end – add herbs and spices.
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8. Gruzdyanka in a Jar for Winter
Source: pokayadoma.ruA preparation that can be made during mushroom season and then used to cook soup.
You will need: 1 kg milk cap mushrooms, 250 ml water, salt.
Preparation: Soak the milk caps for 2 days in water, changing it periodically. Mash them with a potato masher, grate, or chop by any available method. Add a little water and salt to taste, bring to a boil, and simmer for 2 hours over low heat. Seal the gruzdyanka in sterilized jars for winter.