Name: Festive chanterelle soup
Cook time: 105 min
Total time: 105 min
Yield: 6
Cuisine: Ukrainian
Ingredients: Chicken, mushroom or vegetable broth - 1 l; Quick-frozen chanterelles Own harvest - 400 g; bacon slice - 1 pcs.; Onion - 2 pcs.; Celery stalk - 2 pcs.; Garlic - 2 clove; Cognac or brandy - 60 ml; White wine - 200 ml; Cream 33% (classic) - 300 ml; Puff pastry without yeast - 300 g; Egg - 1 pcs.; Ground white pepper to taste; Salt to taste

You have an amazingly fragrant cream soup before you, prepared in the French tradition. The taste of mushrooms is complemented by fried bacon, cognac, and cream. The soup is served in pots with lids made of dough. By the way, you can eat the lids instead of bread.

Peel the mushrooms and chop coarsely. Chop the bacon. Peel the onion and garlic. Cut the onion and celery into small cubes, chop the garlic.

Heat a saucepan with 1 tbsp. l. olive oil, add bacon and fry for 1 minute until the fat begins to render. Add onion, celery and garlic and cook until soft, 5 minutes. Then add the mushrooms and cook, stirring frequently, until the liquid has evaporated, 15 to 20 minutes.

Pour cognac into the pan and stir, scraping any browned juices from the bottom with a spatula. Pour in the wine, bring to a boil and cook for 2 minutes. Pour the broth into the pan and cook for 20 minutes. Remove the pan from the heat.

Grind the soup with a blender into a smooth puree. Add cream, salt and white pepper and stir. Ladle soup into 6 heatproof bowls or cups.

Preheat oven to 175°C. Roll out the dough on a floured surface and cut out six circles. Beat the egg and brush the edges of the dough with a brush. Cover the bowls with dough (greased side down) and seal tightly.

Brush the pastry lids with egg and place the bowls on a baking sheet a short distance apart. Place the soup in the oven for 15–20 minutes until the dough is golden.

Festive chanterelle soup

Ukrainian

Приготуйте на свято цей ефектний і смачний салат з баклажанами, куркою та грибами. Оригінальне оформлення та неперевершений смак неодмінно сподобається гостям та рідним. Усі інгредієнти чудово поєднуються між собою, роблячи смак страви гармонійним. Волоські горіхи та часник чудово підкреслюють запечені баклажани, додаючи їм пікантності. За бажанням куряче філе можна замінити м'ясом стегна, воно більш соковите. Салат виходить смачним і ситним, обов’язково спробуйте!

<p>Салат з баклажанами, курячим філе, печерицями та волоськими горіхами</p>

Сьогодні в меню найсмачніша літня закуска - хрусткі, ароматні та дуже смачні малосольні огірки в банці! Приготовані за цим рецептом, вони можуть довго зберігатися в розсолі, не змінюючи свої смакові властивості. З часом овочі не стають більш солоними, тому я завжди готую декілька баночок наперед. Рецепт дуже швидкий і простий, а результат перевершить всі ваші очікування. Молодий часник, ароматна зелень та пряні спеції надають овочам приголомшливий смак та чудовий аромат. Рекомендую обирати для рецепта свіжі і пружні молоді огірки з тонкою шкіркою та недозрілим насінням.

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Festive chanterelle soup

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