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photo: niftyrecipe.com Russian Wild Mushroom Soup

Russian Wild Mushroom Soup

The mushroom soup can be prepared from different kinds of mushrooms, but it is especially tasty and fragrant from wild mushrooms. As the season of freshly harvested mushrooms has already come to an end, let’s use dried wild mushrooms to prepare the soup. Such a dish warms and pleases in winter, recalling warm autumn days and forest walks. The recipe is great for a lenten, vegetarian or diet menu.

35 min
8 servings

Steps

  • 1. Wash carefully dried wild mushrooms, pour with cold water and leave for 3 hours.
  • 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.
  • 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.
  • 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.

  • 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.
  • 6. When the potatoes are cooked to semi-readiness, add browned vegetables to the soup.
  • 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.
  • 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.

  • 9. Bon Appetite!


Soups and stews recipes

Ingredients

  • Dried wild mushrooms
    150 g
  • Potato
    5-6 pcs
  • Carrot
    1 pcs
  • Onion
    1 pcs
  • Vegetable oil
    50 ml
  • Italian herb
    0.25 tsp
  • Allspice peas
    3 pcs
  • Bay leaf
    2-3 pcs
  • Parsley
    15 g
  • Dill
    15 g
  • Salt
    - to taste

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