Soup from sput is a delicacy from a distant childhood

As for me, it's blasphemous to boil the soup from the sweat. It's not that mushrooms for this are not good at all, just in salty, marinated or even fried form I love them more. Now if you put freshly harvested mushrooms or russellies with chanterelles under this business ... But, as they say, there is no disagreement about tastes, especially if your opponents do not have a choice - a real white mushroom is becoming more difficult to find, and with our habit of spending time near the TV Or a computer to get out for a mushroom foray into the forest becomes an unrealizable dream. And in this case we use the well-known advice of Arkady Raikin, who claimed that in order to cook a stew from a hare, one must at least have a cat. In our case, dried honey agarics sold at the market will be able to remind us of the taste of an ordinary mushroom soup.

In my, often starving, childhood (do not particularly believe in the mythical God's grace in the Soviet Union), soup from the summer was a unique delicacy. To buy a kilogram of meat in the bazaar is the average Soviet family of young engineers, what my parents were like, and even with a small child in my arms I could not more than twice a month, and in the shops of provincial cities it was not in principle. That's when they managed to cook in the common kitchen in the fold a few owners of soups from the available products, the main seasoning for which were carefully prepared by village relatives dried honey agarics hanging over smoky stoves in communal apartments. Moreover, the ever-poor intelligentsia of the then propaganda skillfully argued that the mushrooms in their nutritional and taste properties are no worse than the beef tenderloin, which was supplied by the special distributors of the regional and city Party committees. Therefore, mushrooms in those days, most often called "meat for the poor," and collect them in the woods went whole shops on specially hired buses.

Time passed and life changed with us, and now honey from food for the poor moved into the niche of delicacies, and mushroom soup began to be prepared from seasonings or mushrooms and cherries grown in an artificial environment. Now you can cook soup from boletus, only if you run into a grandmother-a divine dandelion, selling dried mushrooms somewhere in the passage or at the station. But mushrooms (only not grown in cellars, but their natural counterparts) are an exclusive product, rich in a specific protein, rich in minerals, capable of making up half of Mendeleev's table, and enzymes that favor normal digestion.

Prepare the mushroom soup from the boletus, the recipe of which contains necessarily fresh mushrooms, you can use their canned analogues if you rinse them well with boiled water and use them as usual freshly cooked freshly picked mushrooms. Nevertheless, they are still recommended to cook for about ten to fifteen minutes first and fill the buckwheat groats and the onion in the finished broth. Boil the soup until the cereals are ready. In the end, add spices and finely chopped greens. Serve this soup with sour cream or boiled milk. For three hundred grams of alcohol it will take 3-4 spoons of buckwheat, one onion, half a glass of milk or two tablespoons of sour cream. Salt and spices add to taste.

For people suffering from indigestion, I would recommend preparing soup puree from industrial preparations. First, it will help to establish gastrointestinal problems, and secondly, fungi - a product difficult to digest, but in the form of gruel, completely safe. Well, do not forget about the taste of this dish. Adding mushrooms to borsch or soup can make them spicy and noticeably more pleasant for gourmets. Feel free to experiment - delicious food is always useful for our body, so why not please yourself with a lovely soup made from natural mushrooms, flavored with nostalgic memories of the past.