Salted mushroom soup with ham
4 servings
50 minutes
Salted mushroom soup with ham is a true example of Russian cuisine, filled with coziness and rich aromas. Salted mushrooms add a piquant and deep flavor to the dish, while ham adds a pleasant meaty note. This soup warms the soul and brings back memories of a village hut where hearty meals are prepared using old recipes. The creamy texture, enhanced by sour cream, makes it especially tender and harmonious. Traditionally served in cold weather when one craves something warming and filling. Its taste is rich and deep with a slight tang from tomato paste and a pleasant aroma of bay leaves. Ideal as a first course for family lunch or dinner, especially with rye bread and herbs.
1
Slice the ham into thin slices. Wash the mushrooms and cut them into strips. Chop the onion finely.
- Ham: 200 g
- Salted mushrooms: 300 g
- Onion: 1 head
2
In a deep skillet, heat the butter. Fry the ham until golden brown, add mushrooms and onion. Fry for 3-4 minutes, then add tomato paste and simmer for another 3-4 minutes.
- Butter: 2 tablespoons
- Ham: 200 g
- Salted mushrooms: 300 g
- Onion: 1 head
- Tomato paste: 1 tablespoon
3
Pour water into a pot and bring to a boil. Peel and dice the potatoes. Add the contents of the pan to the pot, then add the potatoes. Bring to a boil, season with salt and pepper to taste, and add a bay leaf. Cook covered over medium heat for 10-15 minutes.
- Water: 2 l
- Potato: 4 pieces
- Salt: to taste
- Ground black pepper: to taste
- Bay leaf: 2 pieces
4
Pour the ready soup into bowls and serve with sour cream.
- Sour cream: 100 g