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Vegetable sticks. Fresh vegetable sticks with spicy cheese sauce. Thousand Island Sauce

mushroom broth — general principles cooking

On the basis of mushroom broth, you can cook a lot of delicious first courses, and if you add vegetables, barley, beans or lentils, you get a hearty mushroom soup. Often mushroom broths are combined with other types of broths (such as meat or chicken). Mushroom broth is good on its own, but you can experiment a little and add cream cheese, green peas, and other products to the dish. For flavor and piquancy, you can throw a missed clove of garlic and black peppercorns into the soup.

Mushroom broth can be made from fresh or dried mushrooms. Most affordable way- it is to use ordinary purchased champignons, besides, they do not require long-term cooking. With forest mushrooms, the task is somewhat more complicated, since such mushrooms should be processed very carefully. If dried mushrooms are used, they are pre-soaked for several hours, then simmered for about an hour.

Mushroom broth - preparing food and dishes

To prepare mushroom broth, a lot of dishes are not required: you need a 2-3 liter saucepan, a frying pan for sautéing vegetables, a cutting board with a knife, a colander and a bowl for soaking dried mushrooms. You will also need gauze in order to strain the broth from the sediment.

Fresh mushrooms should be thoroughly washed and chopped. Forest mushrooms must first be sorted out from debris and spoiled "specimens". If dried mushrooms are used, they are washed and soaked in water for several hours (at least three to four).

Mushroom broth recipes:

Recipe 1: Mushroom Broth

If you don’t have the opportunity or desire to collect forest mushrooms, but you still want fragrant mushroom broth, you can go to the store and buy ordinary champignons. These mushrooms are available all year round, so pamper the family with fragrant mushroom soup possible anytime. In this recipe for mushroom broth, carrots and onions are also used along with mushrooms.

Required Ingredients:

15-20 pcs. champignons (depending on the desired volume of soup);
Bulb;
Carrot;
Potato - 2 tubers;
Salt;
Black pepper.

Cooking method:

Rinse the mushrooms and cut into pieces. We don’t grind too much, because in the process of heat treatment the champignons are boiled down. We peel the potatoes, cut into medium-sized bars. Pour into a saucepan right amount water and put on the stove. Pour a spoon into the pan sunflower oil and spread the champignons, fry over moderate heat, stirring constantly, for about five minutes. After the water boils, throw in the potatoes. After 20 minutes you can add mushrooms. Three carrots on a grater, chop the onion. We pass the vegetables in oil (you can in the same pan where the mushrooms were cooked) for several minutes. Put the vegetables into the broth. Shortly before the end of cooking, salt the soup and pepper. We cook the broth until all products are ready, first of all, we focus on potatoes, since mushrooms do not require long-term heat treatment. We insist mushroom broth for about 15 minutes and serve. You can add chopped greens to a plate.

Recipe 2: Dried mushroom broth

An easy way to make delicious mushroom broth from dried mushrooms. Those who make blanks will surely like this recipe. Onions with carrots and parsley root are also used here. Such a broth can become the basis for a variety of first courses.

Required Ingredients:

Dry mushrooms - 60 g;
Onion;
2 carrots;
parsley root;
Salt.

Cooking method:

We rinse the mushrooms several times in water, then pour two liters of water and leave for several hours. After the mushrooms swell, pour the soaking liquid into a separate container and filter, rinse the mushrooms themselves again. Pour the strained water over the mushrooms and start cooking. We cut the onion into several parts, peel the carrot, rinse and chop it just as coarsely. Parsley root cut into 2-3 parts. Add roots with vegetables after boiling. Cook mushroom broth over low heat for 45-60 minutes. After the specified time, it will be ready. It must be filtered from all products, then drained back into the pan. The resulting precipitate must be drained. We choose mushrooms from vegetables, rinse and chop. We throw them into the soup and boil a little more.

If the mushrooms were not soaked in advance, the soup should be cooked for at least three hours over low heat. Vegetables with roots can be put into the broth an hour and a half after boiling.

Recipe 3: Mushroom broth with green peas

Another way to prepare mushroom broth, where the main "zest" is to serve. For this purpose, green peas are used. His delicate taste goes well with any boiled mushrooms. A dish prepared in this way is hearty and nutritious.

Required Ingredients:

Champignons;
Peppercorns;
Salt;
roots;
Butter;
Green pea.

Cooking method:

Rinse the mushrooms, cut into four parts, fill with water. As the water boils, reduce the heat and boil for 15 minutes, then throw pepper, pieces of roots and an onion cut into pieces. We lightly add. Boil the broth until cooked, then filter from spices, onions and roots and drain back into the pan. Separate the mushrooms and cut into small pieces. We throw butter, boil for three minutes and turn off the fire. Arrange the mushrooms with green peas on plates and pour the broth.

Recipe 4: Mushroom Broth with Cream Cheese

Despite the ease of preparation, such a mushroom broth turns out to be very tasty, satisfying and nutritious. Melted cheese goes well with any mushrooms and gives the dish a tender creamy taste. This recipe uses fresh mushrooms.

Required Ingredients:

½ kg of fresh champignons;
Processed cheese without flavorings - 300 g;
Bow - 1 pc.;
Carrot;
Garlic - two cloves.

Cooking method:

We clean the onion and chop it with a knife (or in a blender). Mushrooms rinse and cut. We wash the carrots and three. Fry the onion in butter for about 8-10 minutes, stirring frequently. We spread the carrots to it and fry for a few more minutes. Next, add champignons to the vegetables, cover the pan with a lid and simmer the mass over low heat for 17 minutes. We put the vegetable and mushroom mass in a saucepan and pour one and a half liters of water. After boiling, boil for 10 minutes, then throw processed cheese and garlic passed through a press (optional). Bring to a boil again and cook for 2-3 minutes until the cheese has melted. Leave the creamy mushroom broth to infuse, then serve.

Recipe 5: Mushroom Broth with Beans

It turns out that with just two ingredients you can cook a hearty first course, which, moreover, is also very tasty. For taste and aroma, onions are also added to the mushroom broth.

Required Ingredients:

160 g of mushrooms and beans;
tomato paste;
Salt;
Butter;
White bread.

Cooking method:

If dry mushrooms are used, they must be washed and soaked for 3-4 hours in water. From the soaked mushrooms, cook the mushroom broth for about one hour, then filter it. Mushrooms cut into small pieces. Beans should also be pre-soaked for several hours, then boiled until tender. Throw the boiled beans in a colander. Finely chop the onion and fry in butter, then spread to it tomato paste and simmer for a few more minutes. Put the onions, beans and chopped mushrooms into the soup. Cook the soup for 15-20 minutes, at the end of cooking add some salt to taste. Bread cut into small pieces and dried in the oven. Serve mushroom broth with beans along with crispy croutons. If desired, you can also add chopped greens to the plate.

Mushroom broth - secrets and helpful tips from the best chefs

- Mushrooms can be boiled immediately or pre-fried with onions or separately - with fried mushrooms, the soup is much more aromatic;

- Mushrooms do not need in large numbers spices and seasonings, so it is recommended to limit yourself to salt, black pepper and garlic;

- Mushroom broth will become much more aromatic and richer if coarsely chopped roots and onions are added to it, the broth must be filtered after cooking.

Recipes with mushrooms

Mushroom soup
Mushroom casserole
Julienne with mushrooms
Salads with mushrooms
Potatoes with mushrooms
mushroom pate
Marinated mushrooms
Recipes with champignons
Soups with mushrooms
Mushrooms with cheese
stuffed mushrooms
Fried mushrooms
Pasta with mushrooms
Potatoes with meat and mushrooms
Mushrooms in pots
stewed mushrooms
Pizza with mushrooms
Cream sauce with mushrooms
Mushrooms baked in the oven
Mushrooms with sour cream
Meat with mushrooms
Mushroom glade salads
Layered salad with mushrooms
Salad with fried mushrooms
Salad recipe with mushrooms and cheese
Mushroom sauce
Tartlets with mushrooms
Dried mushroom soup
mushroom broth
Soup with mushroom broth
Salad with mushrooms - recipe with photo
Mushroom soup - recipe with photo
Vareniki with mushrooms
Lasagna with mushrooms

Even more interesting recipes you can find on home page section Culinary

Mushroom broth - general principles of preparation

Mushroom broth can be made with fresh or dried mushrooms. The most affordable way is to use ordinary purchased champignons, besides, they do not require long cooking. With forest mushrooms, the task is somewhat more complicated, since such mushrooms should be processed very carefully. If dried mushrooms are used, they are pre-soaked for several hours, then simmered for about an hour.

Mushroom broth - preparing food and dishes

Mushroom broth recipes:

Recipe 1: Mushroom Broth

If you don’t have the opportunity or desire to collect forest mushrooms, but you still want fragrant mushroom broth, you can go to the store and buy ordinary champignons. These mushrooms are available all year round, so you can treat your family to fragrant mushroom soup anytime. In this recipe for mushroom broth, carrots and onions are also used along with mushrooms.

Required Ingredients:

15-20 pcs. champignons (depending on the desired volume of soup);
Bulb;
Carrot;
Potato - 2 tubers;
Salt;
Black pepper.

Cooking method:

Rinse the mushrooms and cut into pieces. We don’t grind too much, because in the process of heat treatment the champignons are boiled down. We peel the potatoes, cut into medium-sized bars. Pour the required amount of water into the pan and place on the stove. Pour a spoonful of sunflower oil into the pan and spread the mushrooms, fry over moderate heat, stirring constantly, for about five minutes. After the water boils, throw in the potatoes. After 20 minutes you can add mushrooms. Three carrots on a grater, chop the onion. We pass the vegetables in oil (you can in the same pan where the mushrooms were cooked) for several minutes. Put the vegetables into the broth. Shortly before the end of cooking, salt the soup and pepper. We cook the broth until all products are ready, first of all, we focus on potatoes, since mushrooms do not require long-term heat treatment. We insist mushroom broth for about 15 minutes and serve. You can add chopped greens to a plate.

Recipe 2: Dried mushroom broth

Required Ingredients:

Dry mushrooms - 60 g;
Onion;
2 carrots;
parsley root;
Salt.

Cooking method:

If the mushrooms were not soaked in advance, the soup should be cooked for at least three hours over low heat. Vegetables with roots can be put into the broth an hour and a half after boiling.

Recipe 3: Mushroom Broth with Green Peas

Another way to prepare mushroom broth, where the main "zest" is to serve. For this purpose, green peas are used. Its delicate taste goes well with any boiled mushrooms. A dish prepared in this way is hearty and nutritious.

Required Ingredients:

Champignons;
Peppercorns;
Salt;
roots;
Butter;
Green pea.

Cooking method:

Recipe 4: Mushroom Broth with Cream Cheese

Despite the ease of preparation, such a mushroom broth turns out to be very tasty, satisfying and nutritious. Melted cheese goes well with any mushrooms and gives the dish a delicate creamy taste. This recipe uses fresh mushrooms.

Required Ingredients:

½ kg of fresh champignons;
Processed cheese without flavorings - 300 g;
Onion - 1 pc.;
Carrot;
Garlic - two cloves.

Cooking method:

We clean the onion and chop it with a knife (or in a blender). Mushrooms rinse and cut. We wash the carrots and three. Fry the onion in butter for about 8-10 minutes, stirring often. We spread the carrots to it and fry for a few more minutes. Next, add champignons to the vegetables, cover the pan with a lid and simmer the mass over low heat for 17 minutes. We put the vegetable and mushroom mass in a saucepan and pour one and a half liters of water. After boiling, boil for 10 minutes, then throw in the melted cheese and garlic passed through the press (optional). Bring to a boil again and cook for 2-3 minutes until the cheese has melted. Leave the creamy mushroom broth to infuse, then serve.

Recipe 5: Mushroom Broth with Beans

It turns out that with just two ingredients you can cook a hearty first course, which, moreover, is also very tasty. For taste and aroma, onions are also added to the mushroom broth.

Required Ingredients:

160 g of mushrooms and beans;
tomato paste;
Salt;
Butter;
White bread.

Cooking method:

If dry mushrooms are used, they must be washed and soaked for 3-4 hours in water. From the soaked mushrooms, cook the mushroom broth for about one hour, then filter it. Mushrooms cut into small pieces. Beans should also be pre-soaked for several hours, then boiled until tender. Throw the boiled beans in a colander. Finely chop the onion and fry in butter, then spread the tomato paste to it and simmer for a few more minutes. Put the onions, beans and chopped mushrooms into the soup. Cook the soup for 15-20 minutes, at the end of cooking add some salt to taste. Bread cut into small pieces and dried in the oven. Serve mushroom broth with beans along with crispy croutons. If desired, you can also add chopped greens to the plate.

- Mushrooms can be boiled immediately or pre-fried with onions or separately - with fried mushrooms, the soup is much more aromatic;

- Mushrooms do not need a lot of spices and seasonings, so it is recommended to limit yourself to salt, black pepper and garlic;

- Mushroom broth will become much more aromatic and richer if coarsely chopped roots and onions are added to it, the broth must be filtered after cooking.

Vegetables are important and necessary for any person, and for an adherent of PP, they are generally one of essential products. Without them, it is impossible to imagine any meal - salads, first and second courses, pastries, desserts and, of course, side dishes. This time we will talk about the surprisingly simple vegetable garnish- Let's cook vegetable sticks.

Secrets of delicious vegetable sticks

Vegetable sticks are a simple side dish, a vitamin snack, and even an excellent base for pp-rolls and salads.

An uncomplicated treat can be effectively served at the table, diversifying the picnic menu.

Even children in this form eat vegetables much more willingly.

Main secret tasty sticks simple to disgrace, like the dish itself - you need to cook them the way you like!

That is, choose your favorite vegetables, spices and sauces too. Just make sure everything is fresh.

I also advise you not to be afraid of experiments - sometimes even the most banal vegetable, with a certain processing, can please you with an unexpected taste and smell.

Which recipe to choose

Surprisingly, this simple meal can be prepared in different ways - I personally have already collected several recipes in my notebook. I will now share the most liked - baked sticks, spectacularly served raw vegetables and a recipe for marinated grilled yummy.

Promise - everything will be pp-shno, low-calorie, simple and, as always, very tasty!

Baked vegetable sticks

How to cook such a healthy snack, I'll show you the example of zucchini and carrots. But other vegetables can also be deliciously baked, most importantly, choose those that will “keep fit” after heat treatment - asparagus, green bean pods, eggplant, young corn cobs.

What do you need:

large carrots - 1 pc.
zucchini - 1 pc.
tarragon, fennel - 1 pc.
paprika, salt - a pinch.
corn oil for lubrication.

Cooking step by step:

Cut the vegetables into sticks 10 cm long. Salt.

Put the carrot sticks on a greased pan, sprinkle with tarragon leaves and put in a hot oven for 30 minutes. Turn over once.

10 minutes after the carrots, send the zucchini with fennel leaves to the oven. Baking time - 20 minutes.

Keep an eye on the vegetables for a nice golden color. Serve with any sauce, for example, with.

It is not necessary to bake vegetables in the oven - you can just fry them on big fire in the pan, just turn it over. Or bake on the grill, stacking them on a wire rack.

Pickled vegetable sticks

This option is similar to the previous one, but is more suitable for outdoor cooking.

Products:

carrots, zucchini and other vegetables - 2-3 pcs.
soy sauce- 2-3 tablespoons
paprika - 0.5 tsp
lemon juice - 2 tsp
olive oil - 1 tbsp

Cooking:

Rinse all vegetables under water, cut with chopsticks.
Separately, mix spices, vegetable oil, soy sauce - this will be the marinade.
We put vegetables in a sealed bag or any convenient container, pour the aromatic mixture into it, leave everything to marinate for at least half an hour. Shake periodically.
Grill vegetables for 4-5 minutes. Serve with any sauces.

Raw vegetables in a glass

This recipe is actually ridiculously simple. And the final taste will depend on what sauce you serve and what vegetables you take.

Ingredients:

Bulgarian pepper - 1 pc.
cucumber - 1 pc.
carrot - 1 pc.

For sauce:

tender cottage cheese - 50 g
yogurt - 50 g
salt, spices - to taste

How to do:

Wash all vegetables, cut into long strips.
Mix the ingredients for the sauce separately.
Put a spoonful of sauce on the bottom of the glass and put a “bouquet” of various vegetable sticks. You can add cherry tomatoes strung on a skewer, or whatever your heart desires.

If suddenly you have uneaten vegetable sticks - raw or thermally processed, do not throw them away, but spread them on a baking sheet, sprinkle with a mixture of parmesan and spices, bake in the oven until golden brown. It turns out very tasty.
Do not be afraid to experiment with sauces and serving, most importantly, follow the recipe, do not forget about the principles of paragraphs.

Video recipe for zucchini sticks

I will share more diet recipe from zucchini from a real chef! Based on this recipe, you can cook not only zucchini. Also pay attention to the sauce - it turns out delicious.

Vegetable sticks with cream cheese

Carrot - 60 g

Celery stalk - 60 g

Cucumber - 60 g

Asparagus - 60 g

Chees Feta– 80 g

Sour cream - 120 g

Dill - 5 g

74 kcal

Peeled carrots, celery stalk, fresh cucumber and asparagus (If the asparagus shoots are harsh, they should be blanched for 1-2 minutes, then cool ice water.) cut into cubes, put on plates.

Prepare cheese cream: knead the feta, mix with sour cream and chopped dill until smooth. Salt if desired.

Add vegetable sticks with cheese cream and serve.

From the book Cold Appetizers and Salads author Sbitneva Evgenia Mikhailovna

Baskets with egg-cheese cream Shortbread dough baskets - 4 pcs., grated cheese -150 g, milk - 50 ml, eggs - 4 pcs., wheat flour - 1 tbsp. spoon, butter - 1 tbsp. spoon, dill greens - 50 g, red caviar - 1 teaspoon, salt, pepper. Pour flour into melted butter,

From the book 500 recipes from around the world author Perederey Natalya

fish sticks under cheese sauce Ingredients: Boiled fish fillet - 250 g, mashed potatoes - 400 g, eggs - 2 pcs., Grated cheese - 2 tbsp. spoons, chopped parsley - 2 tbsp. spoons, butter - 2 tbsp. spoons, wheat flour - 1 tbsp. spoon, breadcrumbs - 2 tbsp. spoons,

From the book The Best Appetizer Recipes for Any Holiday and More the author Krotov Sergey

Brain medallions with cheese cream 1 kg beef brains, 300 g Roquefort cheese, 150 g butter, 1 cup heavy cream, 1 bunch of parsley and 1 bunch of basil, to taste - black pepper, salt Soak the brains in cold water for 40 minutes, then peel off the film, cook.

From the book Dishes from Milk and Dairy Products. Various menus for weekdays and holidays author Alkaev Eduard Nikolaevich

Bouillon with cheese pie Pour the flour on the board, chop the butter in it, stir in the egg, beaten with salt, knead the dough, put it on the bottom and walls of the oiled form, place in the oven and bake for 15 minutes. In the middle of the form we put a layer of finely chopped ham, a layer

From the book Pancakes, pancakes, pancakes and pancakes author Zaitsev Viktor Borisovich

Potatoes with cheese sauce Mix melted cheese, vegetable oil, milk and cream and rub well until smooth. Warm the mixture slightly, then add lemon juice and strongly pepper. Boil potatoes in their uniforms, peel, cut in half and water

From the book The Most Delicious stuffed dishes author Kostina Daria

Pancakes with cheese butter Ingredients 400 g flour, 600 ml milk, 5 eggs, 50 g butter, 5 g sugar, 100 ml vegetable oil, 3 g of salt. For the filling: 100 g of butter, 2 tablespoons of grated cheese, pepper and salt to taste. Method of preparation Beat egg yolks, salt,

From the book Cheese Dishes author Treer Gera Marksovna

Peppers stuffed with cheese cream 4 sweet bell peppers different colors, 300 g cottage cheese, 150 g hard cheese, 5 tsp mustard, 1 head onion, 1 teaspoon of ground red pepper, 1 bunch of parsley, salt to taste. Wash the pepper, cut off the crown,

From the book Country Recipes author Kashin Sergey Pavlovich

cherry pie with cheese cream "Surprise Grande" - 150 g of any soft fatty cheese (mascarpone) - 150 g soft cheese 15% fat - 150 g low-fat cottage cheese - 500 g pitted cherries - 150 g white chocolate - 100 ml whipped cream - 2 eggs - 4–5 tbsp. spoons of grated

From book The best dishes from fish on holidays and for every day author Kashin Sergey Pavlovich

Appetizer of bell peppers with cheese cream Ingredients: 2 bell peppers, 1 onion, 150 g of cheese (any), 100 g of cottage cheese, 10 olives, 3 teaspoons of mustard, 1 bunch of parsley, ground red pepper, salt. Cooking method: Peel the onion and wash. bell pepper wash,

From the book Best Recipes. closed pizza author Kashin Sergey Pavlovich

Hake with cheese sauce Ingredients: 200 g hake fillet (boiled), 300 g mashed potatoes, 2 eggs, 150 g of cheese (any), 20 g of flour, 150 ml of cream, 40 g of butter, cilantro, pepper, salt. Cooking method: Finely chop the fish fillet. Cheese grate on a coarse grater. wash cilantro,

From the book Children's Cookbook author Perepadenko Valery Borisovich

Assorted cheese pizza Ingredients For the dough: 400 g flour, 10 g yeast (dry), 3 tablespoons vegetable oil, 1 teaspoon salt, 200 ml water. For the filling: 100 g mozzarella, 100 g ricotta, 50 g parmesan, 2 eggs (hard boiled), 1 egg (raw), 3 tablespoons

From the book Cooking with Cheese author Ivlev Konstantin

Eggs with cheese cream Cut hard-boiled eggs across into two halves, take out the yolks, rub them with butter, adding grated cheese and chopped greens. In the resulting mass, put sour cream in small portions, grind until smooth, salt and

From the book Multicooker for kids. 1000 best recipes author Evening Irina

Sticks from fresh vegetables with spicy cheese sauce Carrots - 150 g Celery stalks - 150 g Cucumbers - 150 g Sweet peppers - 150 g For the sauce Feta cheese - 150 g Sour cream - 70 g Garlic - 1 clove Dill - 5 g 10 min 99 kcal 1 Cut all peeled vegetables into 5x7 cm long cubes. 2 Chees Feta,

From the book Appetizing Pancakes author Kashin Sergey Pavlovich

Pasta with cheese sauce Ingredients 100 g pasta, 1 cup milk, 1 tbsp. l. butter, 50 g cheese, 1 tbsp. l. flour, salt. Preparation Put butter in a slow cooker, add flour and fry with stirring. When the flour darkens slightly, pour in the milk and boil 10

From the author's book

Pancakes with cheese butter Ingredients 400 g flour, 600 ml milk, 5 eggs, 50 g butter, 5 g sugar, 100 ml vegetable oil, 3 g salt. For the filling: 100 g butter, 2 tablespoons grated cheese (any), pepper, salt. Method of preparation Beat the egg yolks, salt,

From the author's book

Fritters with cheese pate Ingredients 200 ml kefir, 2 eggs, 150 g wheat flour, 5 g sugar, 30 ml vegetable oil, ? teaspoon drinking soda, 30 g butter, salt. For pate: 100 g butter, 100 g cheese (any), pepper, salt.