Potato soup with fresh mushrooms

6 servings

60 minutes

Potato soup with fresh mushrooms is a soulful dish of Russian cuisine, filled with the aroma of the forest and the warmth of home. The history of this soup goes back centuries when fresh mushrooms were an important part of the diet, especially in autumn. Tender potatoes harmonize with the rich flavor of mushrooms, while sautéed roots and onions add depth and a hint of sweetness. Bay leaves and spices give the soup spicy notes, and serving it with sour cream, green onions, and dill makes it truly cozy. This soup is perfect for cold weather when you want to warm up with something aromatic and nourishing.

Energy value per serving

• Calories: 175
• Proteins: 3.1g
• Fats: 8.1g
• Carbohydrates: 25.9g

Ingredients

• Roots: 100 g
• Onion: 100 g
• Potato: 800 g
• Vegetable oil: 2 tbsp

Cooking steps

1. Fresh mushrooms, either white or butter, should be cleaned and washed. Cut off the roots, chop them, and fry in oil. Slice the mushroom caps, blanch them, drain in a sieve, and once the water has drained, transfer to a pot, add water, and boil for 40 minutes.

   Required ingredients:

   • Vegetable oil: 2 tablespoons

2. Fry the roots and onion separately.

   Required ingredients:

   • Roots: 100 g
   • Onion: 100 g

3. Put diced potatoes, sautéed mushroom roots, vegetables, onion, salt, pepper, and bay leaf in the pot and cook for another 20-25 minutes.

   Required ingredients:

   • Potato: 800 g
   • Roots: 100 g
   • Onion: 100 g

4. When serving, add sour cream, finely chopped green onions, and dill.