Pleurotus mushroom soup with vinegar

Pleurotus Soup with Vinegar - A Delicacy of Flavor and Aroma

Pleurotus soup with vinegar is a dish that combines the authentic taste of mushrooms with the refreshing flavors of vegetables and a splash of vinegar, creating a unique culinary experience. This recipe is not only simple but also accessible, bringing a touch of joy and warmth to every bowl. Additionally, we will discuss the nutritional benefits of the ingredients as well as some variations that can enhance the flavor.

Preparation time: 15 minutes
Cooking time: 20 minutes
Total: 35 minutes
Servings: 4-6

Ingredients

- 500 g pleurotus mushrooms
- 150 g carrot (approximately 1 medium-sized carrot)
- 1 medium onion
- 2 tablespoons sunflower oil
- 100 g sour cream (preferably 15% fat)
- 1 large tablespoon flour
- 2 pickled peppers (or to taste)
- 2 cloves of garlic
- Vinegar to taste
- 1 bay leaf
- 10 black peppercorns
- 1 teaspoon salt
- Hot pepper (for serving)

Recipe History

Pleurotus soup with vinegar has deep roots in culinary tradition, being a dish found on many family tables. Pleurotus, also known as the oyster mushroom or wood mushroom, is appreciated not only for its pleasant taste but also for its nutritional benefits. It is rich in proteins, vitamins, and minerals, making it an excellent choice for vegetarians and beyond. Vinegar, on the other hand, adds an acidic contrast that enriches the flavors and helps preserve the dish.

Preparing Pleurotus Soup

1. Preparing the Ingredients:
Start by washing the pleurotus mushrooms well under cold running water and then slice them thinly. Peel the carrot and grate it finely. The onion should be sliced thinly or diced, depending on preference. The pickled peppers are cut into strips, and the garlic is lightly crushed with the flat side of a knife.

2. Sautéing the Vegetables:
In a 3-liter pot, add the 2 tablespoons of sunflower oil and heat it over medium heat. Add the sliced onion and sauté for 2-3 minutes until it becomes translucent. Then, add the grated carrot and pleurotus mushrooms, continuing to sauté for another 5 minutes. This process will intensify the flavors and prepare the base of the soup.

3. Adding Water and Spices:
Pour in 2 liters of warm water. Add the peppercorns, bay leaf, a tablespoon of flour dissolved in cold water, salt, and the sliced pickled peppers. Mix well and let the soup simmer on low heat for 20 minutes. It is important not to let it boil too quickly, allowing the ingredients to harmonize.

4. Finalizing the Dish:
After 20 minutes, turn off the heat and add the 2 crushed garlic cloves and the sour cream. Stir continuously until the sour cream is fully incorporated, giving the soup a creamy texture and rich flavor. Adjust the acidity with vinegar to taste, adding gradually until you achieve a balanced note.

5. Serving:
Serve the soup hot, garnished with fresh or pickled hot pepper, if you like a spicier taste. You can accompany the soup with a glass of red wine, which will perfectly complement the flavors.

Practical Tips

- Fresh mushrooms: Always choose fresh mushrooms, free of spots, and avoid soft or dried ones.
- Pickled peppers: If you do not have pickled peppers on hand, you can use fresh red peppers, which you can marinate with vinegar, salt, and spices.
- Sour cream: If you prefer a lighter version, you can use low-fat sour cream or Greek yogurt.
- Variations: You can experiment with other vegetables such as celery or parsley to add extra flavor.
- Freezing: This soup freezes well, so you can make a larger batch and divide it into containers for quick meals on busy days.

Nutritional Benefits

Pleurotus soup is an excellent nutritional choice. Pleurotus is rich in vitamins B and D, aiding in energy metabolism and immune system health. Carrots are a good source of beta-carotene, which contributes to eye health, while garlic is known for its antibacterial and anti-inflammatory properties.

Frequently Asked Questions

- Can I use other types of mushrooms?
Yes, you can replace pleurotus with champignon or shiitake, but the cooking time may vary.

- How long does the soup last in the fridge?
The soup can be stored in the fridge for 3-4 days in an airtight container.

- Is the soup suitable for vegans?
If you omit the sour cream and choose a cooking oil without animal products, the soup becomes vegan.

Conclusion

Pleurotus soup with vinegar is a versatile and flavorful dish, ideal for cool days or when you need something comforting. Experiment with the ingredients, adapt the recipe to your tastes, and enjoy a warm meal with loved ones. Whether you prepare it for yourself or for guests, it is impossible not to bring smiles with this delicious dish. Enjoy your meal!