Lenten soup with champignons and rice
6 servings
80 minutes
Mushroom and rice lean soup is a simple yet surprisingly rich dish of Russian cuisine that is perfect for a vegetarian or lean diet. Its roots trace back to rural cooking traditions where accessible ingredients and deep broth flavors were valued. The mushroom broth gives the soup a subtle earthy aroma, while the rice makes it nutritious and filling. Onion and carrot add a light sweetness, while bay leaf and black pepper provide refined spice. The flavor of the soup is soft, balanced, with delicate mushroom notes. It pairs wonderfully with black bread and fresh vegetables, making the meal not only healthy but also hearty. This soup is an excellent solution for those seeking comforting, warming food with rich flavor and simple preparation.
1
Wash the mushrooms, place them in a pot, pour in three liters of water, and bring to a boil. Once the water boils, reduce the heat to below medium and cook the mushrooms for 40-45 minutes. It's better with a closed lid.
- Fresh button mushrooms: 18 pieces
2
Peel the potatoes and cut them into large wedges.
- Potato: 6 pieces
3
Cut the carrot and onion as you like. I slice the onion into half rings and the carrot into sticks.
- Red onion: 1 piece
- Carrot: 1 piece
4
Wash the rice well and drain the water.
- Rice: 0.4 glass
5
Take the mushrooms, place them in a colander, and let them dry. Add potatoes to the mushroom broth. Add bay leaf and black pepper.
- Potato: 6 pieces
- Bay leaf: 2 pieces
- Black peppercorns: 4 pieces
6
Pour vegetable oil into a well-heated pan (I used mustard oil, but any other will work too). Add onion and carrot, sauté for about one minute over medium heat, then add rice and fry for another 2-3 minutes, stirring constantly.
- Vegetable oil: 3 tablespoons
- Red onion: 1 piece
- Carrot: 1 piece
- Rice: 0.4 glass
7
Cut the mushrooms into four pieces and return them to the broth, then add vegetables and rice to the broth. After 5-6 minutes, add salt. Cook until the potatoes are done.
- Fresh button mushrooms: 18 pieces
- Salt: to taste
8
Serve with black bread and a salad of tomatoes and cucumbers.
- Salt: to taste
