Wild garlic soup, recipe with photo
Many have heard the word “ramson”, but not everyone has tried it. Wild garlic is called bear onion because after hibernation bears eat it with pleasure. This way they replenish vitamin reserves. It is especially rich in vitamin C. In addition, bears are attracted to the spicy aroma of wild garlic.
You can diversify an ordinary meat soup by adding wild garlic. It will immediately acquire an extraordinary taste and unprecedented aroma. “Bear” soup with wild garlic will be appreciated by all your loved ones, and the name will be remembered by children, and they will ask you to cook it more than once.
How to make wild garlic soup:
Serve hot and tasty soup, seasoned with mayonnaise or sour cream and also with herbs.
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Wild garlic soup: 5 recipes
Soup with wild garlic turns out to be satisfying, does not require special ingredients, and wild garlic gives it an unusual piquant taste. Try it yourself!
Recipe 1: cream soup with wild garlic
- Wild garlic leaves (also called wild garlic, bear onion, bulb) 100–150 grams
- Onion 1 piece
- Leek 1 piece
- Potatoes 3–4 pieces (depending on size)
- Chicken broth 1 liter
- Full-fat sour cream (can be replaced with cream) 150 milliliters
- Dry white wine 1 glass
- Butter 1 tablespoon
- Bay leaf 1–2 pieces
- Sunflower oil to taste
- Salt to taste
- Ground black pepper to taste
Inventory:
A saucepan, a blender, a wooden spatula, a ladle, a paring knife, a kitchen knife, a cutting board, a tablespoon, a colander.
Preparing the onion.
Thoroughly peel the onions, rinse with cold water and cut into cubes or half rings of any size.
Wash the leek, shake off excess moisture, cut off the tip topped with small roots, cut the remaining stem into halves and chop into thick half rings.
Preparing the potatoes.
Peel the potato tubers, then rinse the peeled vegetables. Wipe them from excess moisture and cut them into pieces, again, of any size.
Preparing wild garlic.
Place the wild garlic leaves in a colander, rinse with water and wait until excess moisture drains from them. Then place on a cutting board and cut each leaf into several smaller pieces.
Cook wild garlic soup.
Pour some vegetable oil into the bottom of the pan and completely melt the butter in it. Add onions and leeks to this mixture. Simmer the vegetables until they soften a little and become translucent.
Pour heated chicken broth into a saucepan with fried onions, add bay leaves and potato pieces, and bring to a boil. Reduce heat and simmer soup until potatoes become loose.
As soon as the potatoes are cooked, add salt and ground black pepper to the soup to taste, and then add the wild garlic leaves. Turn up the heat on the stove again, pour white wine into the pan and add sour cream. Stir, bring to a boil, then remove the soup from the stove.
Bring the wild garlic soup to readiness.
Once the soup is cooked, let it cool slightly and then pour the entire contents of the pan into a blender. I also recommend removing the bay leaf at this stage.
Beat the prepared wild garlic soup into a homogeneous mass using a blender. As a result, you will get an appetizing and incredibly aromatic cream soup that can already be served.
Recipe 2: how to make wild garlic soup with chicken
- 1.5 liters of water;
- A quarter of a chicken (for those who don’t like fatty broth, you can use lean pieces of meat, such as breast);
- 2 potatoes;
- 1 onion;
- 5 tablespoons of chopped wild garlic;
- 1 carrot;
- 3 tablespoons rice;
- Salt, pepper.
First you need to prepare the broth. Pour water into the pan, rinse the chicken and place in the water. Place on high heat. When foam appears, remove it and reduce heat. Cook the chicken for an hour and a half. You can check the readiness of the meat by piercing it with a fork. If it enters the chicken without effort, the meat is ready.
You need to take out the finished chicken, cut the meat from the bones and chop it with a knife. The broth should be left until it boils again.
Peel the potatoes and carrots. Chop the potatoes and a third of the carrots as you would for any soup. Drop the vegetables into the broth when it comes to a boil. Let cook for 10 minutes.
Rinse the rice. Add rice and wild garlic to the broth. If the wild garlic is fresh, it needs to be chopped, and if it is prepared in the form of pickling, it should be washed to remove excess salt, otherwise the soup will turn out to be too salty. Let it cook for 10 minutes.
Chop the peeled onion. Grind the remaining carrots. Add to soup. Let cook for 15 minutes. Salt the soup and pepper. Add the chicken cut into pieces and wait until it boils.
Chicken soup with wild garlic and rice is ready! Its taste will be perfectly complemented by sour cream or mayonnaise. Bon appetit!
Recipe 3: how to cook wild garlic soup with carrots
- Potatoes 4 pcs.,
- carrots 1 pc.,
- green onions (white parts only) 1 bunch,
- wild garlic (leaves only) 1 bunch,
- sunflower oil (for frying) to taste,
- water 1.5-1.7 l.
We start preparing wild garlic soup with vegetable broth. Peel the potatoes. If you already have fresh potatoes, it is better to use them, but old vegetables are also suitable for children's soup. Cut the peeled potatoes into cubes, place them in a small saucepan and cover with one sheet of water. Add a little vegetable seasoning to give the soup a meaty taste.
Peel the carrots and finely chop them on a grater. Sauté in a small amount of vegetable oil until the carrots change color.
Cut off the white part of fresh green onions that is in the ground. Cut off the part with the root, cut off the feathers of the green onions. Wash thoroughly and cut into rings or half rings, add to the pan with the prepared carrots.
Add vegetable dressing to the soup, where the potatoes are almost cooked. Wash and cut the wild garlic leaves into very thin strips. Add to the soup and taste for salt.
The soup with fresh green wild garlic should simmer for about 20 minutes, and then it should be tightly wrapped in a towel for a while.
Pour the soup into bowls and add sour cream if desired. Serve black bread with the soup.
Recipe 4: soup with wild garlic from lean meat
- Beef meat with bone – 300 grams;
- Potatoes – 6 pieces;
- Pasta – 100 grams;
- Ramson – 100 grams;
- Tomatoes – 5 pieces;
- Salt – 1 level tablespoon;
- Seasoning for broth - 1 tablespoon;
- Mayonnaise or sour cream – 50 grams;
- Butter – 50 grams;
- Black peppercorns - ½ teaspoon;
Pour cold water over a piece of beef with a bone and let it cook.
Once it boils, reduce the heat to medium and skim off the foam. Our bone broth will simmer over low heat for about an hour and a half.
Take out a piece of meat, pour seasoning for the broth into the pan, and cut off all the meat from the bone and chop it into small pieces.
Peel the potatoes, rinse and cut into cubes.
Pour into boiling broth and let it cook for about twenty minutes. Place fresh or salted wild garlic in a heated frying pan, add a piece of butter and simmer over medium heat for about five, maybe seven minutes.
Note: if you choose fresh unsalted wild garlic for cooking soup, then control the salinity of the broth, add more salt than indicated in the recipe.
Grind canned tomatoes in a blender.
If you wish, you can fry the tomato mass in vegetable or butter. This is optional, but it will only improve the taste of the soup. Add small noodles or vermicelli to the boiling soup.
Boil for five minutes and add the prepared and already fried wild garlic. Pour the tomato paste into the saucepan with the soup. Let it simmer a little, remove from heat and leave to brew. There is no need to add additional seasonings, except black pepper and broth seasoning, for the simple reason that the smell and taste of wild garlic is very persistent and unique and will overcome all other odors. Pour the soup steeped for ten minutes into bowls, add sour cream or mayonnaise as an obligatory touch and serve.
The wild garlic soup is ready. Bon appetit!
Recipe 5: Cream of wild garlic soup with Parmesan cheese
- 3 tbsp. l. olive oil
- 1 piece onion
- 2 cloves garlic
- 140 g wild garlic
- 1 l. water
- 280 g potatoes
- 3 tsp. sea salt
- 150 ml. cream 15 - 20%
- 2 tbsp. l parmesan cheese
- 1 pinch ground black pepper
Wash the wild garlic thoroughly and chop coarsely
Heat the olive oil and fry the onion, after cutting it into nice little cubes.
Place wild garlic and finely chopped garlic in a saucepan and add half a liter of water.
Add chopped potatoes, season with salt, add the remaining water and cook until the potatoes are soft.
When the potatoes are cooked, add cream and grated Parmesan cheese. Mix everything. Let it thicken a little.
Blend the wild garlic soup with a blender until smooth. Serve hot.
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Cook Nice
Ramson is the first taste of spring. It is not in vain that she begins the vitamin season... Spicy vitamin salads, savory spreads on sandwiches, pies or pie with wild garlic... The sharp and bright taste of wild garlic gives familiar and simple dishes a new sound. And when, if not now, should we experiment with these greens and open the spring season? After all, this season will not last long. Seize the moment!
In our culture, this plant does not have much fame, because we simply do not know what can be made from wild garlic, other than a salad with egg and sour cream. But you add to this salad soy cheese tofu cut into slices (if necessary, you can use any hard cheese), dill, and to the sour cream - half a teaspoon of turmeric and a little mustard and mix everything well. Or buy homemade thick sour cream at the market, add a finely chopped bunch of wild garlic, grated fresh cucumber, a little salt and pepper, and the spicy spicy spread is ready. Now I will write a recipe for a very simple soup.
Wild garlic soup recipe
1. First, boil 1 egg and cool it.
2. Finely chop the onion and carrots. Melt a spoonful of butter in a saucepan and stir-fry the vegetables for a few minutes. Add a little water and leave to simmer for 5-7 minutes.
3. Boil the potatoes in vegetable broth or just water until half cooked, add salt and add bay leaf.
4. Add the roast to the soup. Simmer over low heat until the vegetables are completely cooked, then add the chopped wild garlic and let it simmer for a maximum of 1 minute.
5. Remove the soup from the stove, throw in the diced egg and cover with a lid. The longer it sits, the better. Ideally at least half an hour.
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Wild garlic soup recipe
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Puree soup with wild garlic
I really love wild garlic leaves, and I’ve probably cooked all possible dishes with them, of course, and I couldn’t do without soups. In soups, wild garlic is wonderful, at the same time it gives green mass, a bright beautiful color, and an unobtrusive garlic taste and aroma, isn’t it a miracle?
I propose to prepare a very simple, spring puree soup, with a minimum of ingredients and a minimum of movements in the kitchen, but so tasty! Everyone will like this soup, it is very tender and aromatic, creamy.
Total cooking time – 0 hours 30 minutes
Active cooking time – 0 hours 30 minutes
Ramson is the first taste of spring. It is not in vain that she begins the vitamin season... Spicy vitamin salads, savory spreads on sandwiches, pies or pie with wild garlic... The sharp and bright taste of wild garlic gives familiar and simple dishes a new sound. And when, if not now, should we experiment with these greens and open the spring season? After all, this season will not last long. Seize the moment!
In our culture, this plant does not have much fame, because we simply do not know what can be made from wild garlic, other than a salad with egg and sour cream. But you add to this salad soy cheese tofu cut into slices (if necessary, you can use any hard cheese), dill, and to the sour cream - half a teaspoon of turmeric and a little mustard and mix everything well. Or buy homemade thick sour cream at the market, add a finely chopped bunch of wild garlic, grated fresh cucumber, a little salt and pepper, and the spicy spicy spread is ready. Now I will write a recipe for a very simple soup.
Wild garlic soup recipe
Ingredients:
- 3 potatoes
- 1 carrot
- 1 onion
- 1 bunch of wild garlic
- 1 egg
- 1 tbsp. butter
- bay leaf
- salt, pepper
Preparation:
1. First, boil 1 egg and cool it.
2. Finely chop the onion and carrots. Melt a spoonful of butter in a saucepan and stir-fry the vegetables for a few minutes. Add a little water and leave to simmer for 5-7 minutes.
3. Boil the potatoes in vegetable broth or just water until half cooked, add salt and add bay leaf.
4. Add the roast to the soup. Simmer over low heat until the vegetables are completely cooked, then add the chopped wild garlic and let it simmer for a maximum of 1 minute.
In Siberia, wild garlic is harvested everywhere in the spring. Usually it is used for salad and salted for future use. But due to the fact that wild garlic is not as harsh as garlic, it can also be used to prepare other dishes. For example, soup. In general, wild garlic can be added to any soup, be it cabbage soup, borscht, rassolnik or even pasta soup. In the soup, wild garlic takes on an almost neutral taste and looks like something between young cabbage, sorrel and beet tops. For simplicity, let's prepare a vegetarian soup with wild garlic. We will need 1 potato, half a carrot, half an onion, a little vegetable oil and, in fact, the wild garlic itself, about a bunch.
Of course, you can cook wild garlic and, so to speak, a full-fledged soup in broth with the addition of meat and other vegetables, but it’s summer, it’s hot, and you want to eat something light. You can season the soup with wild garlic with sour cream, or, if you fully adhere to the vegetarian orientation, with lean mayonnaise.
Step 1: prepare the onion.
Thoroughly peel the onions, rinse with cold water and cut into cubes or half rings of any size.Wash the leek, shake off excess moisture, cut off the tip topped with small roots, cut the remaining stem into halves and chop into thick half rings.
Step 2: prepare the potatoes.
Peel the potato tubers, then rinse the peeled vegetables. Wipe them from excess moisture and cut them into pieces, again, of any size.
Step 3: prepare the wild garlic.
Place the wild garlic leaves in a colander, rinse with water and wait until excess moisture drains from them. Then place on a cutting board and cut each leaf into several smaller pieces.
Step 4: cook wild garlic soup.
Pour some vegetable oil into the bottom of the pan and completely melt the butter in it. Add onions and leeks to this mixture. Simmer the vegetables until they soften a little and become translucent.
Pour heated chicken broth into a saucepan with fried onions, add bay leaves and potato pieces, and bring to a boil. Reduce heat and simmer soup until potatoes become loose.
As soon as the potatoes are cooked, add salt and ground black pepper to the soup to taste, and then add the wild garlic leaves. Turn up the heat on the stove again, pour white wine into the pan and add sour cream. Stir, bring to a boil, then remove the soup from the stove.
Step 5: Bring the wild garlic soup to readiness.
Once the soup is cooked, let it cool slightly and then pour the entire contents of the pan into a blender. I also recommend removing the bay leaf at this stage.
Beat the prepared wild garlic soup into a homogeneous mass using a blender. As a result, you will get an appetizing and incredibly aromatic cream soup that can already be served.
Step 6: serve wild garlic soup.
Pour the wild garlic soup into portioned plates, if you want, garnish each with a small amount of sour cream or flowers of the same bear onion, and then serve for lunch or dinner. It is best to complement the dish with white bread croutons or crispy toast.
Bon appetit!
Despite all the benefits of wild garlic, it is often not recommended to eat it. And people suffering from gastritis or stomach ulcers should treat dishes containing it with special caution. Pregnant women should not eat wild garlic either.
Many connoisseurs of wild garlic soup claim that it tastes best with a boiled egg.
There is a more simplified version of making wild garlic soup. All you need is chicken broth, potatoes, onions and wild garlic itself. The sequence is the same: fry the onions, pour in the broth, add the potatoes, cook until the vegetables are ready, then slightly crush everything with a masher, add wild garlic leaves and serve. But in this case, of course, the taste of the dish itself also becomes simpler.
INGREDIENTS
- 1 medium celery root
- 2 medium potatoes
- 2 large bunches of wild garlic (about 200 g in total)
- 2 medium onions
- 800 ml vegetable broth or good drinking water
- 2 tbsp. l. extra virgin olive oil
- salt, freshly ground black pepper
STEP-BY-STEP COOKING RECIPE
Peel and cut the onion, celery and potatoes: onions into thin half rings, celery and potatoes into cubes.
Fry the onion in a thick-bottomed pan in hot oil for 5 minutes. Reduce heat to low, add celery and potatoes, add salt and stir. Cover and cook, stirring occasionally, 15 minutes.
Lightly mash the contents of the pan with a masher. Pour hot broth into the pan, stir, increase heat, and bring to a boil. Reduce heat immediately.
Sort out the wild garlic and chop thinly, add to the soup, add salt and pepper, stir and remove from heat. Cover with a lid and set aside for 10 minutes. Serve hot.
Note to the hostess
Some varieties of wild garlic (especially those that grow in the Caucasus) have thick, long stems and small leaves. This kind of wild garlic needs to be boiled a little in the soup, a couple of minutes is enough.
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