Frozen Champignon Soup

535 minutes

1. Prepare potatoes: rinse, peel and cut into thin cubes. Put a pot of salted water on the fire and throw potatoes into it. Bring to a boil and cook for 8 minutes under the lid over low heat.
2. Peel and dice the onion, send it to a skillet with vegetable oil. Passer until golden brown.
3. Add the grated carrots to the sautéed onions and stew the vegetables together for 2-3 minutes.
4. After the potatoes are boiled for 8 minutes, frozen champignons are added to the pan, the soup is brought to a boil and boiled for 5 minutes. After that add onion frying with carrots.
5. Add salt and bay leaf. Cook the soup for another 1-2 minutes.
6. After removing the soup from the fire, add finely chopped greens and cover. The first dish must be allowed to brew for another 10-15 minutes, and it is ready to serve.

Frozen White Mushroom Soup

525 minutes

1. Porcini mushrooms should be preliminarily prepared for cooking soup, taking them out of the freezer.
2. Vegetables should be washed under running water and cleaned.
3. Next, the onions are crushed and sautéed with grated carrots in vegetable oil. Potatoes should be cut into large cubes or whetstones.
4. Potatoes, bay leaves and a portion of sautéed carrots with onions are placed in a pot of water.
5. Porcini mushrooms are sliced, added to the second half of the onions with carrots and fried. After that, frying is added to the soup, seasoned with spices.
6. It is recommended to cover the soup and let it brew.

Stewed potatoes with frozen mushrooms

5–81–1.5 hours

1. Peel and chop the potatoes on a cutting board.
2. Peel the onion and carrots. Dice the onion, chop the carrots on a grater.
3. Vegetables must be fried in vegetable oil in a pan until golden brown.
4. Potatoes and mushrooms are added to the vegetable harvest. Lightly fry all the ingredients, send them to the pan, add water. After that, the contents of the pan are brought to a boil.
5. Then you need to reduce the heat, add spices and leave the mixture to simmer until cooked over low heat.
6. When serving this simple dish, it should be decorated with chopped greens.

Frozen Mushroom Caviar

6 40 minutes

1. Need to defrost the mushrooms.
2. Peel and chop the onion in half rings. Fry in a skillet.
3. When the onion has acquired a beautiful golden crust, it is sent to a blender.
4. In oil, where the onions were stewed, you can fry thawed mushrooms in the future. They no longer add oil and try to rid the product of moisture as much as possible, so you should not cover the mushrooms with a lid.
5. When the product has acquired a beautiful golden color and significantly reduced in size, it is added to the blender bowl to the sautéed onion and crushed to a homogeneous mass.

Frozen Honey Soup

850 minutes

1. Defrost mushrooms, rinse under running water.
2. Pour water and salt in a soup pot, after which honey mushrooms and bay leaves are sent to it, which must be boiled for 20 minutes.
3. The mushroom broth needs to be filtered, and the mushrooms should be thrown into a colander to dry.
4. While honey agarics dry, it is necessary to prepare vegetables. To do this, they are cleaned and ground. Carrots must be grated on a coarse grater, onions and potatoes - cut into cubes.
5. Carrots and onions are steamed in vegetable oil.
6. A container with broth is put on fire and potatoes are added to it, which is boiled for 10 minutes.
7. Potatoes, roasting, mushrooms and parsnips are added to the soup. If desired, you can season with spices.
8. After the potatoes are cooked, you can turn off the soup and add greens. Cover the pan with a lid and let the first dish brew.

Frozen Pickled Butter

2 1 hour

1. Mushrooms put in a stewpan or pan with water and put on fire. After which the contents must be brought to a boil and boil for about 15 minutes over low heat.
2. After the mushrooms are boiled, the water in the saucepan must be replaced with a new one, add onions and salt. Boil mushroom broth for 20 minutes after boiling.
3. After cooking, the mushrooms are thrown into a colander.
4. To prepare the marinade, it is necessary to collect the volume of water indicated in the recipe in a separate container, adding spices.
5. When the water from the mushrooms is glass, they are stacked in jars and poured with marinade. There should be such a quantity of liquid that it completely covers the fruiting bodies.
6. Before rolling into each liter jar, you need to add 2 tbsp. l vinegar.
7. Banks are turned over and covered with a towel or blanket to ensure uniform and gradual cooling of preservation. This process can last about 8-10 hours.