Mushroom Soup with Tomatoes (Jarred Preserve)
This is a ready-to-go soup base sealed in small jars: porcini (the prized “white mushroom” – fresh porcini or a mix with rehydrated dried ones both work) with carrot, parsley root, and tomato, covered in broth that’s been reduced by half. Come winter you just thin the jar with water, boil a few minutes, and season – a rich mushroom soup with no fuss.
The tomatoes lend a light tang and color, and reducing the broth concentrates the flavor. Finish the bowl with sour cream, or stir in semolina or vermicelli to make it heartier.
Worth knowing: porcini give the cleanest, palest broth; birch boletes or slippery jacks turn it noticeably darker. Hold the sterilizing times exactly by jar size – 20 minutes for a 0.5 L (roughly 1-pint) jar, 30 for a 1 L. Mushroom preserves are low-acid and unforgiving, so don’t cut this short.
Store the jars somewhere cool and dark. Before serving, dilute with water, heat through, and season to taste.
Part of Ukrainian cuisine — 447 more recipes in the section.
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Ingredients
Instructions
Cut the caps off the porcini, clean the root ends, rinse, and boil together with the carrots and parsley for 25 to 30 minutes.
Cut the cooked mushrooms and vegetables into fine matchsticks and add the red tomatoes cut into wedges.
Filter the mushroom and vegetable broth through cheesecloth, add the salt and sugar, and heat to a boil; if there's too much broth, reduce it by half.
Place celery and parsley greens, a small peeled onion, the spices, and a clove of garlic if you like in the bottom of the jar.
Add the mushroom and vegetable mixture and pour over the broth.
Cover the jars with lids and sterilize: 0.5 L for 20 minutes, 1 L for 30 minutes.
To make the soup, pour 1 to 1.5 L of water into a pot, bring to a boil, add the contents of the jar, and boil for 5 to 10 minutes; season with onion stewed in butter or with sour cream, and semolina or vermicelli if you like.
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