Download "SECRET RECIPE FOR Mushroom Champignon Soup!!! Friends and Relatives will be DELIGHTED!!!"
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Video tags
Subtitles
Russian
00:00:02
today I will cook a very tasty mushroom soup00:00:08
So let's go, I'll show you what we'll do next, so we'll start by preparing all our ingredients00:00:17
according to the ingredients we'll need, I took about 12 mushrooms, I took large ones00:00:26
like this, you see then eat well, here are large champignon mushrooms and washed them00:00:35
off the ground from excess sand, you will also need 2 chicken breasts, I also took 5 potatoes,00:00:45
they are so small, onions, carrots, I took celery root, I will cut a piece And00:00:53
I also have boiled chicken broth, I cooked it in advance so as not to waste it at this time,00:01:02
what are we doing with the chicken?00:01:08
I take two breasts and I’ll now cut them into small ones [applause] like this. I’ll now cut them into relatively00:01:22
large cubes, that is, I’ll cut them in half and then I’ll go through it like this. Approximately these are00:01:30
the cubes that turn out to be pieces, these are not cubes, of course, pieces,00:01:37
if it is very thick, then cut it into three parts, in principle, the recipe as usual is all simple for me,00:01:44
but this variation, for example, of champignon soup, is very interesting because it is clear00:01:52
that champignons are such an unsaturated mushroom, it is very difficult to get it out of it some kind of00:01:58
mushroom taste, but the method that I will prepare by frying and stewing turns out to get00:02:06
the maximum out of it, plus we still use vegetables, chicken broth, and that is, in total00:02:12
it will be a bomb mushroom soup, it’s clear that this is chicken soup with mushrooms, but still the fact itself that there00:02:18
will be mushrooms, it will be awesome, just the most gorgeous chicken. I chopped it up. Now put the frying pan on the stove00:02:24
and let’s go, I’ll show you what we’ll do next with the chicken. So we’ll put everything away in the sink,00:02:37
put the pan on the stove to heat up.00:02:46
And now we’ll need to pour the oil and add the butter, and we’ll also00:02:54
pour in a little vegetable oil . butter00:03:00
and cut off the butter you will need 50 grams for now00:03:12
So let it heat while we transfer the chicken00:03:19
So this soup will also have grains I will add bulgur to it I really like the combination of00:03:29
soups with grains it turns out rich and so rich that’s why anyone who hasn’t tried it must00:03:38
Prepare Try it Very interesting it turns out that we are doing while it is still warming up, we are cutting00:03:44
the potatoes into small cubes, two by two and a half centimeters long,00:03:53
now00:03:56
we will fry the chicken in butter and vegetable oil, why did I add00:04:04
vegetable oil so that the butter does not burn and it will increase the burning temperature of the oil00:04:09
because butter, when fried for a long time, it burns vegetable oil in this regard, it00:04:18
will average everything out, let’s say it won’t burn as much as butter would burn on its own,00:04:29
so we put it back, we can now pour water on the potatoes so that they don’t darken and put it aside00:04:39
until ready to use, let’s see the oil00:04:48
is gradually melting perfectly We wait00:04:58
further I chop the onion carrots I cut it into strips I cut off all these little tails I00:05:07
cut it in half more precisely lengthwise and with these strips00:05:19
I cut it00:05:23
all into strips like these I get this garbage00:05:31
cut off cut it off cut it and let's go00:05:46
[music]00:05:47
eat in the meantime the oil is already hot, add the chicken00:06:04
and fry00:06:07
and fry the colors I need to get such a fried crust, it will be much tastier00:06:19
carrots carrots I will cut them into half circles like this slices00:06:29
let’s say00:06:43
it’s00:06:47
great to00:06:50
eat mushrooms mushrooms a little later for now Let them sit now fry the chicken00:06:56
add onions add then carrots and fry it all until golden brown,00:07:04
set it to a slightly higher temperature Look, it fries perfectly It doesn’t burn Now it will00:07:13
heat up a little more oil It will be even more rosy So chicken broth I have 3 liters of it here00:07:21
First Why did I cook it, how did I even do it, look at for anyone when you cook,00:07:27
let’s say you disassemble a whole chicken carcass and what you have left is let’s say it’s a soup set or a00:07:33
chicken frame, then you disassemble the wings, these feathers remain, that’s all I don’t throw away, I00:07:41
save it all for use in broth That is, I cook the broth based on this because how to get00:07:47
a rich broth is bones, bones, cartilage, that's all, this is the connecting00:07:55
part of the bone. It gives richness to the broth, it gives the broth a taste. So we're already roasting everything well here.00:08:10
so excellent There everything is already fried well, look, I added00:08:16
singed onions and carrots there. That is, when you cook the same broth, let’s say,00:08:21
put it on the burner, cut it into two parts, put the onion and carrots on a positive burner on direct00:08:26
heat so that it will fry just until black and white. then add it to the soup,00:08:31
it will give a taste of color and believe me, it will be much better than adding the same00:08:41
broth and cube to the soup simply because cube broths are compared to such broths00:08:48
because here it is rich, the taste is obtained, the pronounced taste of chicken vegetables,00:08:54
you can also add roots from green flowers from the same celery, for example, and leaves, more precisely00:09:01
from the same celery, roots, stems, butts from sweet peppers, that is, you cut off these00:09:11
tails, washed the seeds, removed them, threw them in, it also turns out rich, rich,00:09:16
very tasty broth, so I have three liters of it here, I will cook it based on it,00:09:23
I’ll repeat the ingredients again, it will be mushrooms, potatoes, onions, carrots, chicken broth,00:09:30
chicken breasts, celery root and bulgur plus garlic, what would you do without butter,00:09:40
and on this basis there will be a gorgeous soup with champignons What color what color00:09:49
still need to be fried and it will be possible add onions and carrots already, so I'll put the carrots aside for now,00:10:01
or rather, put00:10:05
the onions aside00:10:09
for now , what are we doing with the celery root, we need to peel it,00:10:15
I'll literally need a piece, now I'll clean it well00:10:26
,00:10:31
the smell from it is already great, classy,00:10:36
so I'll cut off such a small triangle,00:10:42
friends, never don’t cut it’s very dangerous I’ll need a piece like this00:10:52
In the meantime, let’s look at what’s going on here00:10:59
Beauty Look, this is the color I was looking for, you’ll see it’s ruddy, so00:11:08
crispy Now here’s the onion,00:11:16
fry00:11:23
it until golden brown while I pour in the carrots,00:11:32
eat it and cut00:11:37
the celery like this celery celery I’ll grate it better, not everyone likes00:11:43
it this way with bitterness, so so that it doesn’t come across in whole pieces, I’d rather grate it00:11:50
on a fine grater because we essentially need from it the Taste that will go into the broth00:11:59
[music]00:12:00
so this is how the celery turned out, that is grated the zhmenka it turned out and friends, I forgot00:12:08
to tell you I hope you poured the yummy so as not to watch my videos on an empty stomach00:12:14
because it’s very hard and for some it’s a big test, friends, so this00:12:19
moment be sure to take into account the yummy yummy and continue watching here everything is fried and grumbling it would be great00:12:33
to add the carrots, the peels are already starting to turn golden00:12:43
and let’s start slicing the mushrooms, I’ll cut them in half and cut them like these with hatchets00:12:54
and also slice them in half and then we’ll go further. Just like that, cut them into slices00:13:04
like this,00:13:08
not very thin, they should be transparent About like this About half a centimeter00:13:18
to 3 millimeters somewhere00:13:29
[music]00:13:30
so don’t forget to stir the whole thing and keep an eye on it so that nothing burns, the smell is00:13:39
just crazy Butter fried onion chicken just just off the top of your head Imagine00:13:47
what happens in the result is just culinary madness, so continue to fry, then I’ll fill00:13:57
it all with broth, I’ll say broth again. I have three liters, but the volume of the soup will be about five; up to00:14:04
the volume, I’ll add another liter of water somewhere. I think I’ll add it, let’s see how well it cooks.00:14:10
What volume will it have? me vegetables In the end, but the total volume of the soup should be 5 liters,00:14:19
so I will adjust the liquid level with water, so we continue to cut the mushrooms,00:14:35
they asked how to cut everything, look, let’s say you need to cut something. No need to00:14:42
rush, speed will come with experience, the main thing is to keep your fingers correctly that is, you need00:14:48
to keep your fingers bent like this, roughly speaking, with your fingertips and nails, you hold the product with00:14:56
your thumb by the ass by the edge, that is, you lead your fingers like this, that is, like00:15:01
this, the wall of these connecting together is visible, and we rest the knife blade against the second phalanx that is,00:15:08
like this, that is, you don’t need to hold it like this because you will cut your fingers and cut off your nails. This is how00:15:14
you need to hold it safely, we can see it, and that is, in this way. When the blade moves, it will00:15:20
go straight along the product past your finger and you won’t cut yourself anything. keep it up, let's go let's go00:15:27
let's go, the blade pushes the fingers, the exit, move it a little and further further, cut and narrow the fingers00:15:34
together, the main thing is to hide, hide the pads of the fingers and nails inside and you need to go along the second phalanx,00:15:42
then let's let the flu Yes, turn it over so that it is more stable further cut it again Op still again, here we take it, folded the claw,00:15:50
took the claw so op and go, go, go, go, let’s go, let’s go, let’s go, let’s go, I’m not in a hurry, then I’m already in00:15:58
a hurry. I just feel how it’s going. You don’t rush, do everything slowly, the main thing is let’s say.00:16:06
If you want to learn to understand the technique and that’s it. That is, you hold it at the edges,00:16:12
these are fixed, so the blade goes to your finger. it’s fixed and let’s go OP OP OP, turn it over00:16:24
and finish everything like this.00:16:33
I also didn’t immediately learn how to cut quickly, everything comes with experience. More precisely, with practice,00:16:44
you can cut00:16:48
the knife like this, I hold and rest my fingers in the same way. And by the way, don’t look that the volume of mushrooms00:16:55
is very large, they’re all they are fried, so it will be quite enough00:17:02
These are the things I’ll finish cutting everything up and will come back to you later00:17:14
[music]00:17:15
all the mushrooms are chopped, in principle we have everything already prepared now the onions and carrots00:17:25
the chicken is already well fried I will now fill it all with broth so let’s go The00:17:43
first one went00:17:49
the second one went00:17:56
now I add water00:18:01
to the volume and set it to boil after boiling I will add potatoes, I’ll add00:18:08
another liter of water I’ll set it to a higher temperature so that it boils faster00:18:13
now you can prepare the mushrooms you need to fry the mushrooms in advance to get more flavor from00:18:21
them Yes, I take a frying pan and pour vegetable oil [music ] And I add butter,00:18:34
definitely another important point: the mushrooms must be fried at a high temperature,00:18:43
also add this 50 grams00:18:48
because a lot of water will come out. That is why you need to fry them00:18:54
at a high temperature, you need to make sure that they do not burn. First, we fry them at a high temperature,00:19:01
all the moisture has evaporated. and they started to fry, not stew, then it will be possible00:19:08
to change it to medium temperature and then regulate it further. That is, you will see for yourself00:19:13
whether they are fried or stewed, we need to get a golden crust on the mushrooms, this is a must.00:19:23
So the oil Now it’s warmed up, I’ll pour in the mushrooms [applause] like this great,00:19:37
don’t disturb them so much, stir them every 2-3 minutes so that they have time to fry,00:19:46
spatula00:19:54
, everything is fine, leave them rest, but don’t forget to keep an eye on them so that they don’t burn,00:20:14
so look, you see, they begin to fry, such a00:20:18
golden brown crust appears, they are thoroughly fried and already moisture begins to come out,00:20:25
yes, that’s why it is necessary at a high temperature so that it evaporates and often do not interfere and00:20:31
you see, the frying pan was already full, it stung twice already, I turned it over once, just00:20:38
look00:20:42
like this, it should all be browned and fried, watch out, such a golden00:20:48
crust appeared perfectly and here it is this is all we are putting aside for00:20:55
now, we will use it later, so after the broth has boiled, take the potatoes, pour them in00:21:15
after boiling, I will add the bulgur, but for now you can add the celery root here along with the potatoes,00:21:28
boil the potatoes again, pour in the bulgur, boil the bulgur, pour in the mushrooms,00:21:36
it’s almost boiling now. me here is a glass of 250 milliliters One glass went there, stir00:21:53
and after boiling the mushrooms and cook until the potatoes are ready. About 15-20 minutes,00:22:06
we just see that everything is boiling quickly, everything is fine. So what about the mushrooms with00:22:17
butter, then you are just enhancing the taste X10000:22:25
creamy butter and soup are one whole So be sure to take note of everything for about 15-2000:22:32
minutes, cook, taste the potatoes and season so everything is perfectly ready Now I season with salt and pepper00:22:42
one and a half tablespoons per 5 liters just garlic00:22:51
crushed garlic with oil a tablespoon00:22:59
and be sure to00:23:03
have greens, I have frozen greens, I cut them when I received them, they are stored perfectly in the freezer,00:23:13
such a good handful because greens will never spoil the soup,00:23:25
stir it like that and try it.00:23:30
Look, what a delight it turns out, a rich, rich mushroom soup with chicken and bulgur, it’s00:23:41
just crazy, look what color it is let’s try the broth00:23:54
[music]00:23:55
and it00:23:59
’s just that the mushroom taste of the champignons was pulled out perfectly and for00:24:09
frying it in butter plus garlic enhances the taste butter00:24:13
enhances the green hazelnuts plus bulgurt is just crazy So friends, be sure to try00:24:20
this recipe Write in the comments How did you like it or not like subscribe00:24:24
and see you again Cook with taste see you in the new video [music ]Description:
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