Russian Wild Mushroom Soup

Steps

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  1. Wash carefully dried wild mushrooms, pour with cold water and leave for 3 hours.
  
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  2. Process the water in which the mushrooms were insisted through a small sieve and pour into a pan. If necessary, add some more water so that the total volume of liquid is 2 liters. Cut wild mushrooms into large pieces and add to the pan. Cover the pan with a lid and cook the mushrooms until soft.
  
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  3. Wash the potatoes and clean them from the peel. Cut tubers with medium-sized cubes. When the mushrooms are prepared and become soft, shift the cut potatoes into the soup.
  
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  4. Peel onion and cut into cubes. Put the crushed onions in a pan with heated vegetable oil. Periodically stirring, let’s fry vegetables until a light golden brown.
  
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  5. Wash carrots, peel and cut into pieces of medium size. When the onion is fried and soft, let’s cut carrots to it. Stir and continue to fry vegetables together for 3-5 minutes.
  
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  6. When the potatoes are cooked to semi-readiness, add browned vegetables to the soup.
  
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  7. Continue to cook mushroom soup on low fire. 5 minutes before readiness let’s add finely cut dill and parsley, allspice, bay leaf, salt and ground spices to the soup.
  
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  8. Give the mushroom soup a few minutes, and then turn off the fire. Pour the ready dish into portion plates and serve with sour cream and croutons made of white bread.
  
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  9. Bon Appetite!