Cream soup of champignons with cream legs. Mushroom soup with cream: classic and originality

Recipe for an Ossetian thin pie with cheese and herbs. We start yeast dough, make cheese filling: grate Adyghe cheese and chop the greens. Next, roll out the dough, generously spread the cheese filling in the middle, pinch the edges and form a thin cake. Bake the pie with cheese filling until golden brown in the oven. As you can see from this step-by-step photo recipe, preparing this Ossetian cheese pie is quite simple, especially with some skill.

Ingredients:

Dough for 4 Ossetian pies

• Warm water - 1 glass;
• Wheat flour - 3.5 cups;
• Yeast (high-speed) - half a pack;
• Egg - 1 pc.;
• Salt - 1 teaspoon;
• Sugar - 2 tbsp. spoons;
• Vegetable oil - 3 tbsp. spoons;

Cheese filling

• Adyghe cheese - 500 g;
• Butter - 70g;
• Chicken egg - 1 pc.;
• Green onions - a small bunch;
• Fresh dill - a small bunch;
• Black freshly ground pepper - to taste;

Recently I realized one terrible thing - as it turned out, in my cookbook no recipes Ossetian pies, and this despite the fact that I am a big connoisseur of them. Moreover, I have already prepared them several times, but given that creating a photo of a baking recipe is fraught with some difficulties (both hands are constantly busy, and besides, they are in flour, so there is nothing to photograph!) Apparently I was just lazy. But this is in the past, because I forced myself and photographed the whole cooking process, so now I’ll tell you how I cook an Ossetian pie with cheese and herbs.

Ossetian pie dough

In this recipe, I use regular yeast dough mixed with warm water. To prepare it, you can visit the page with step by step photo prescription yeast dough. and you can use short recipe below.

Pour 3.5 cups of flour into a bowl (“a glass” I use 400 ml, if you take a smaller glass, the dough will only make 3 pies), on top of the flour - half a pack of yeast, salt and sugar, mix all the dry ingredients of our future dough in a large dining room spoon. Let's make a small depression in the middle of the hill with flour, pour a glass of warm water into it (a measuring glass for water - it must completely match the glass with which we measured the flour, this is important!). Add one egg on top of the water, mix it well in the water, so that the liquid interferes a little with the flour, after which, pour a few spoons into the bowl vegetable oil,AND knead soft dough(the dough should not turn out cool!) already with your hands. We put the finished and kneaded dough in a plastic bag, and put it in a warm place to rise. In the process of bringing the dough to the desired consistency, until the moment of use, it is necessary to at least once rise after it rises, and then, wait until it rises again, grind it, and only then start cooking Ossetian pies! We figured out the dough, now let's start cooking cheese filling.

Cheese filling

The filling for these Ossetian pies is prepared from the Adyghe cheese available in Siberia, and even more affordable greens. This time I used green onion and dill plucked from my mother in the garden, but possible various options: wild garlic, green arrows of garlic, parsley, cilantro. When choosing greens in cheese filling, we are guided by our own preferences.

Preparing the filling is easy. We chop the greens of dill and onion,

Grate the cheese on a coarse grater.

Add one egg to the cheese, and pour over this whole thing melted in the microwave butter,

We combine chopped greens with cheese,

We mix everything well. Our filling for Ossetian pies with cheese and herbs is ready. And now we have to wait for the moment when our dough rises a second time.

Cooking Ossetian pies

As soon as our dough rises a second time, it needs to be kneaded again,

And divide into 3 or 4 parts, depending on the volume of the measuring cup you used.

We put three pieces of dough back in the bag (so that it does not wind), and roll out the fourth with a rolling pin, not forgetting to sprinkle both the rolling pin and the surface of the dough and the table with flour. The thickness of the rolled dough should not exceed about 3 mm.

Then we pinch the edges of the dough so that the filling is inside the dough,

Now we just need to sprinkle the baking sheet with flour,

Lay our Ossetian pie on it with the seam down,

And using a rolling pin (and mostly hands), carefully and evenly align the cheese pie over the entire surface of the mold. It is very important here to avoid breaks in the test. By the way, if you don’t have a pizza pan, you can simply spread the cake on the surface of a standard oven tray. It will not turn out perfectly round, but on palatability the pie will definitely not be reflected!

After our cake is fully formed, we will send it to the oven preheated to 210-220 degrees to bake,

And as soon as it starts to brown (after about 15 minutes), we take the Ossetian pie out of the oven, grease it with a beaten egg,

after which, we send the cheese pie to bake until ready (this is about another 7-9 minutes),

The readiness of the pies is determined by the rosiness of your pastries.

Serve Ossetian pie with cheese and herbs straight from the oven hot, and prepare the rest of the pies in the manner described above.

But the recipe would not be complete if I did not show what happened inside. So I cut the pie with a pizza cutter

And once again he served it to the table already cut into portions! By the way, even now, looking at the photo of the resulting pie in the section, there is a slight feeling that the toppings could be added to the pie and more ... But even so it was quite even very tasty! Bon appetit to everyone and good luck in cooking Ossetian cheese pies according to the recipe described above.

AT holiday menu many Asian peoples always have an Ossetian cheese pie. Traditionally, it is baked by women, gently kneading the dough with their hands and carefully roasted in the oven. It's very tasty and fragrant dish can be cooked in conventional oven. looking ruddy juicy pie, just taken out of the oven, it is hard to imagine that it takes so little time to cook it.

The basics of a successful Ossetian pie

There are not just a lot of variations in the preparation of dough and toppings for Ossetian pies. There are so many of them that there is a whole classification of this type of baking. Ossetian cheese pie is called walibah. This protein-rich dish is quite high in calories due to the presence of a large number cheese filling made from traditional pickled cheese.

To bake the right pie, you will have to give up any kitchen utensils, except for a knife and a baking dish. The rolling pin is out of the question. A true Ossetian hostess “rolls out” the dough into a thin layer only with her own fingers. That is why the dish always turns out tender and incredibly juicy.

Whatever recipe the dough is prepared for, it must be plastic so that it is easy to “work” with it. It should have a soft airy consistency and not stick to your hands and the table. For this purpose, a sufficient amount of vegetable oil must be added to the dough. To make the Ossetian pie truly generous, you cannot save on the filling. Its amount should be equal in size to a lump of dough.

Options for preparing dough for Ossetian pie

Let's start with the simplest, but this does not mean that the taste ready meal will be less colorful.

Dough Ingredients:

• incomplete glass of warm water;
• 300 grams of flour;
• 4 tablespoons of sunflower or olive oil;
• 0.5 tsp salt;
• 1 tsp quality dry yeast;
• 1.5 tsp Sahara.
• for lubrication, you need 1 chicken egg.

Yeast is diluted in warm water, left for a few minutes to swell. At this time, you can sift the flour. Flour, vegetable oil, salt, sugar are gradually added to the yeast. The ingredients are gently mixed by hand until a plastic mass is obtained. Leave a lump of dough in a warm place for about 30 minutes, covering it with a towel. Sometimes you have to wait more than 1-2 hours to increase the volume of the dough, it all depends on the quality of the yeast and the temperature.

According to the second recipe, the dough is prepared on kefir and soda. Ingredients:

• 1.5 cups of kefir;
• about 3 cups flour;
• 1 tsp soda and sugar;
• a pinch of salt;
• 1 st. l. margarine.

All components are mixed until homogeneous mass and leave in a warm place for 30 minutes to swell the dough. The basis for making Ossetian cheese pie is ready.

Cheese fillings

To make the pastry lush and airy, the filling should not be too wet. Therefore, used for her pickled cheeses, such as mozzarella, should be well drained. The most delicious stuffing obtained from a mixture of cheeses. It could be anyone hard cheese, cottage cheese and brine. Most often, an Ossetian pie is prepared with cheese and herbs. The last ingredient is dill, green onion, parsley and spinach. Greens are added to the filling in an arbitrary amount, based on personal preferences.

You can start preparing the filling when the dough rises in a warm place, hidden from the eyes with a kitchen towel. For the above dough recipes, approximately 500 grams of filling should be prepared. It can be a filling with Adyghe cheese (150 grams), cottage cheese (150 grams), any hard cheese (150-200 grams). Soft cheeses knead with a fork, hard tinder on a grater. All mix, salt, add a raw egg and greens. You can add some minced garlic. The filling is rolled into several balls of equal volume, depending on the amount of dough, and left to wait in the wings. If there is cottage cheese in the filling, it is important to knead it well so that the characteristic grains do not occur in the dough, and the filling is more homogeneous. Choose cottage cheese 7-10% fat.

How and how much to cook a pie

When the dough has increased significantly in size, it is divided into 3-4 pieces of equal volume and balls are rolled out of them. Each ball is laid out on a film and kneaded with hands until a thin cake is obtained. The filling is placed in the center of the cake, which was previously shaped into a ball. Next, carefully collect the edges of the cake. Should be a bag. The edges of the bag are well connected and kneaded again until a cake is obtained. The photo illustrates this process very clearly.

Each cake is placed in the oven for 25-30 minutes. Beforehand, a small incision is made in the center of each pie for better baking of the filling. The top of the cake is smeared with beaten egg yolk.

Despite the high calorie content this dish, it is simply impossible to refuse it. Warm fragrant pie with ruddy crusts and juicy filling simply will not allow anyone to remain indifferent. In 100 grams this product about 240-260 kcal. Really generous cake.

Today we are preparing Ossetian cheese pies in a simple and available prescription. Delicate yeast dough and lots and lots of cheese filling - this is just a fabulous pastry for the whole family. I don’t pretend to be authentic (and I’m not even going to), so I’m sharing the recipe, the result of which is approved and liked by my family.

It seems that there is no point in delving into the history of Ossetian pies - today anyone can find the necessary information on the Internet. From myself I can only say that the original Ossetian cheese it is unrealistic to find with us, so I chose my own optimal combination for the filling - Adyghe cheese and suluguni.

We serve ruddy, hearty, fragrant and very tasty Ossetian pies with cheese hot. By the way, in ready-made such pastries tolerate freezing perfectly: cut what you didn’t have time to eat in portions, wrap it in cling film (put it in a bag) and put it in the freezer. When you decide to feast, just warm up required amount in microwave oven or hot oven.

Ingredients:

Yeast dough:

(500 grams) (180 milliliters) (160 milliliters) (50 grams) (1.5 tablespoons) (1 teaspoon) (1 teaspoon)

Filling:

Lubrication:

Cooking step by step with photos:

Let's make the yeast dough first. It can be kneaded on the work surface (kitchen table) or in a large bowl - it's more convenient. Sift (preferably twice) wheat flour premium. Thanks to this, the flour will not only loosen and be saturated with oxygen, but also possible debris will leave. You may need a little less or more flour - it depends on its quality (in particular moisture content). That is why I would advise you not to use all the flour at once, but to take 450 grams for a start - then you will be guided by the consistency of the dough.

To the flour, add 1 teaspoon without a slide (this is 3 grams) of fast-acting yeast, 1.5 tablespoons of sugar and 1 teaspoon of fine salt without a slide. Mix everything thoroughly with a fork, whisk or hand so that all dry ingredients are evenly distributed throughout the mixture. About yeast: it is not necessary to take high-speed ones - just dry (also 3 grams) or pressed (you need 3 times more, that is, 9 grams) are perfect. Such yeast is not immediately mixed with wheat flour, and activate in advance in a warm sweetish liquid for 10-15 minutes. In our case, you can slightly warm half a glass of water with sugar and dissolve the yeast in it.

We make a well in the flour mixture and pour 180 milliliters of warm (not hot, but pleasantly warm) milk into it and 160 milliliters drinking water. Mix everything with your hand or a spoon so that the flour is moistened.

When you get such flour lumps, you can introduce soft butter (50 grams). We start kneading the dough with our hands or with the help of a dough mixer (bread machine).

Kneading yeast dough for Ossetian pies should be intense and rather long - at least 10 minutes. The result is a smooth, homogeneous dough that sticks to the hands a little. In the process of kneading, adjust the amount of wheat flour - it takes exactly 500 grams for me. We roll the dough into a ball and leave it in a bowl, which is desirable to lightly grease with refined vegetable oil (so that the dough does not stick). We send the gingerbread man to the heat for 2 hours, while after about 1 hour of fermentation, you need to do a light punch and re-rounding. Where better than dough wander and what does a warm place mean? There are several options. First of all, in the oven with the light on (it turns out about 28-30 degrees - the ideal temperature for fermenting yeast dough). Then we tighten the bowl with the dough cling film or cover with a towel made of natural fabric (linen is best) so that the surface does not wind and crust. You can also let the dough ferment in the microwave, in which we first bring a glass of water to a boil. The dough will rise with the door closed, and the glass will stand there. Then you don’t need to close the bowl with anything, as the water will evaporate, thereby maintaining the necessary humidity. Just make sure that no one inadvertently turns on the microwave, otherwise the dough will disappear and Ossetian pies will not work.

While the dough is fermenting, you need to prepare the filling for Ossetian pies. To do this, simply grind suluguni (500 grams) and Adyghe cheese (400 grams) on a fine grater. Gently mix both types of cheese. By the way, you can choose other proportions for yourself - for example, more suluguni and less Adyghe. It is important that a total of 900 grams of filling is obtained.

Since we will have 3 Ossetian pies, we divide the filling into 3 equal parts (300 grams each). We make such rather dense balls from cheese chips and leave the filling on the table in anticipation of the molding of the blanks.

After the second fermentation, the yeast dough should rise even more. By the way, I want to talk a little about the fermentation time of yeast dough and the proofing of the blanks. I hope you understand that this is a relative term. What does it mean? Well, for example, the recipe says that the dough should be allowed to rest for 1 hour. You understand that 1 hour is the time that the author needed this recipe. +/- 10-15 minutes is a perfectly acceptable deviation, the whole time of yeast dough fermentation depends on many factors. Freshness (and as a result activity) of yeast, quality of flour, room temperature, amount of dough - all this affects the fermentation and proofing time. Therefore, never strictly follow these recommendations - you must feel the dough, understand what it needs, and then you will cook it purely intuitively.

I advise you to sprinkle the work surface with wheat flour (this additional amount is not included in the list). necessary ingredients), since the dough is quite sticky. We divide the dough into three equal parts (300 grams each), each of which is rounded, rolling into a neat ball. We cover the blanks with cling film or a light towel (so that the surface of the dough does not wind) and leave at room temperature rest for 10 minutes. During this time, the gluten will relax and the dough will become more pliable, it will be better to stretch.

Creamy champignon soup with cream is a light first course. For its preparation, suitable as fresh mushrooms, as well as frozen.

Creamy champignon soup with cream can be garnished with a sprig of parsley

Ingredients

Fresh champignons 500 grams Onion 2 pieces) Beef broth 0 liters Cream 200 milliliters Butter 50 grams Flour 40 grams

• Servings: 3
• Time for preparing: 40 minutes

Creamy champignon soup with cream

This is the simplest recipe, it includes a minimum set of vegetables.

Suitable cream and 10, and 20% fat. You can use not only beef, but also chicken broth. The richer it is, the richer the soup will turn out.

1. Cut the onion, fry it in butter.
2. Mushrooms cut into plates, send to the onion. Simmer until the liquid has completely evaporated.
3. Melt butter in a saucepan, add 2 tbsp. l. flour. Let the mixture simmer for a couple of minutes, stirring constantly.
4. Pour in the broth, bring to a boil, add mushrooms and onions, add a mixture of butter and flour, pour in the cream. Turn everything into a puree in a blender. Boil on fire for 2-3 minutes, salt to taste.

In the photo, the cream of champignon soup with cream was decorated with several slices of mushrooms, they must be left whole when slicing.

Creamy chicken mushroom soup with cream

Chicken, porcini mushrooms and cheese are a tasty and satisfying combination.

Required Ingredients:

• 300 g chicken fillet;
• 400 g of champignons;
• 1 onion;
• 200 ml cream;
• 1 processed cheese;
• 50 g butter;
• 300 g of white bread;
• Salt, black pepper to taste.

An immersion blender can be used to make creamy soup. Products can be chopped directly in the pan.

1. Boil the chicken until tender in salted water. Do not drain the broth, pull out the meat, divide into fibers and chop finely.
2. Mushrooms cut into plates. Fry in a pan without oil. Chop the onion, send to the mushrooms. Simmer with the lid closed until the liquid from the mushrooms has completely evaporated.
3. Mushrooms, onions and meat pour 200 ml chicken broth. Pour in slightly warmed cream. Add melted cheese cut into pieces. Mix everything well, put the mass on fire, boil for a couple of minutes. Grind with a blender, salt and pepper to taste. Add a piece of butter.
4. Bread cut into small cubes. Place on a greased baking sheet. Send to the oven, preheated to 180 ° C, for 5-7 minutes. When the crackers dry, sprinkle them with vegetable oil.

If you need to get spicy crackers, you need to fill them in a plastic bag, pour 1 tbsp. l. vegetable oil and add 3 cloves of garlic, passed through a press. Tie the bag, shake well so that the croutons have time to soak.

Mushroom cream soup — classical dish french cuisine, which has many different interpretations. Most often, for the preparation of mushroom soups, mashed potatoes are used fresh champignons by combining them with various vegetables. The method of preparation is also different. To obtain a creamy structure, recipes must use a thickener - flour, bechamel sauce, potatoes.

For a more pronounced taste, add cheese, cream, milk or sour cream. Today you will learn how to cook cream soup of champignons with cream and celery. Adding celery to the soup makes it not only more healthy, but also spicy in taste.

In cooking, celery root is used fried, raw, stewed and boiled. Grated celery is added with vegetable salads, for example, you can put it in or cabbage. When cooked, the taste of celery becomes less pronounced and resembles potatoes. Such mushroom puree soup- both dietary and at the same time satisfying, it is good to cook with the onset of cold weather, when you want to refresh yourself with something tasty, hot and delicious.

Ingredients for mushroom cream soup with champignons:

• Fresh - 400 gr.,
• Potatoes - 3-4 pcs.,
• Carrots - 1 pc.,
• Cream - 1 glass,
• Root celery - 1/3 of the root.
• Salt to taste
• Spices as desired.

Creamy champignon soup with cream - recipe

Wash mushrooms under running water. Place them in a colander to drain the water.

Wash potatoes, carrots and celery root. Clean the potatoes. Cut it into medium-sized pieces, as usual for soup or for. Peel celery and carrots.

Also cut into large pieces. Place potatoes and mushrooms in a bowl. Fill with water to completely cover them.

Add celery and carrot pieces. Salt to taste. You can add black pepper or any other spices to vegetables. The main thing here is not to overdo it, so as not to interrupt the mushroom aroma with them. Bring vegetables with mushrooms to a boil. After boiling, cook for another 20-25 minutes over low heat, until the potatoes are fully cooked.

Drain the decoction. Pour cream into mushrooms with vegetables, add salt to taste. If you do not have cream on hand, then you can replace them with milk with a high percentage of fat content. Potato-mushroom mass with a blender must be pureed to a homogeneous consistency (puree-like state). Put mushroom cream soup on the stove. Stirring constantly, bring to a boil and simmer for another 3-5 minutes.

Pour the finished cream soup with a unique creamy mushroom aroma into bowls. Garnish with thinly sliced ​​mushrooms and fresh herbs. delicious Champignon cream soup with cream traditionally served with crackers or oven-dried white bread. Enjoy your meal.

Creamy mushroom soup with cream. A photo