Mushroom soup with millet and eggs "Masha"
7 servings
60 minutes
Mushroom soup with millet and eggs 'Masha' is a hearty and aromatic dish of Russian cuisine that evokes the coziness of village life and family lunch traditions. Its roots go deep into Russian gastronomy, where the combination of mushrooms, millet, and eggs symbolized nourishment and simplicity. The delicate taste of millet perfectly complements the rich mushroom aroma, while the eggs add softness and richness. Butter emphasizes the richness of flavors, and onion adds a slight spiciness. This soup is suitable for both everyday lunches and cozy gatherings with loved ones. It warms on cold days and fills with healthy ingredients while remaining a classic example of home-style Russian cuisine.
1
Boil 6-8 eggs hard, peel them, and cut into cubes.
- Chicken egg: 7 pieces
- Chicken egg: 7 pieces
2
Peel 4 (or 5) medium-sized potatoes, wash them, and cut into cubes, halves, or large strips.
- Potato: 4 pieces
- Potato: 4 pieces
3
Melt about 80-100 grams of butter in a saucepan, add prepared mushrooms and eggs, lightly salt the egg-mushroom mixture, and fry over medium heat until a crust forms.
- Butter: 90 g
- Butter: 90 g
- Fresh mushrooms: 1 glass
- Chicken egg: 7 pieces
4
In a spacious pot with a volume of at least 4 liters, pour in 2.5 liters of water. Add a whole peeled onion. Bring to a boil.
- Onion: 1 piece
5
Put potatoes and 3 full tablespoons of washed millet in a pot, bring to a boil, and then add the prepared egg-mushroom mixture.
- Potato: 4 pieces
- Millet: 3 tablespoons
- Fresh mushrooms: 1 glass
- Chicken egg: 7 pieces
6
Continue to simmer the soup for about 25 minutes until the potatoes are cooked.