Lentil and Dried Mushroom Soup
6 servings
60 minutes
Lentil and dried mushroom soup is a true embodiment of Russian culinary tradition, combining the simplicity of rustic cuisine with the richness of natural aromas. The roots of this dish trace back to ancient peasant recipes where mushrooms gathered from the forest were dried to preserve their flavor and lentils served as a nutritious base. Rich and thick, this soup has a deep earthy taste from the dried mushrooms that reveal their rich palette after long steeping. Carrots, celery, and sautéed onions add a light sweetness and velvety texture while fresh herbs and a spoonful of sour cream provide pleasant freshness. This soup is perfect for cold weather, warming and nourishing with its combination of simple yet noble ingredients. A wonderful choice for a family lunch or dinner in the spirit of traditional Russian cuisine.
1
Rinse the mushrooms, pour boiling water over them and leave overnight. Then boil for 1.5 hours. Remove with a slotted spoon, cool down and chop finely.
- Dried mushrooms: 100 g
2
Peel the potatoes, add them to the mushroom broth, and cook until done.
- Potato: 5 piece
3
While the potatoes are boiling, sauté finely chopped onion, celery, and grated carrot in vegetable oil. If there is little juice from the vegetables, add a couple of ladles of boiling mushroom broth.
- Onion: 2 heads
- Carrot: 3 pieces
- Celery: 200 g
- Dried mushrooms: 100 g
4
When the potatoes are ready, add 2/3 of the sautéed vegetables to the broth and blend everything with an immersion blender until smooth.
- Potato: 5 piece
- Onion: 2 heads
- Carrot: 3 pieces
- Celery: 200 g
5
Add finely chopped mushrooms to the broth. Add lentils and cook on low heat until done.
- Dried mushrooms: 100 g
- Yellow lentils: 200 g
6
10 minutes before the lentils are ready, add the remaining sautéed vegetables, half of the finely chopped parsley, season with salt and pepper, and throw in a couple of bay leaves.
- Onion: 2 heads
- Carrot: 3 pieces
- Celery: 200 g
- Parsley: 100 g
- Salt: to taste
- Ground black pepper: to taste
- Sour cream: to taste
7
After 10 minutes, turn off the heat and let the soup rest for 15 minutes. Pour into bowls and add herbs and sour cream to taste.
- Parsley: 100 g
- Sour cream: to taste