Mushroom broth with potatoes
8 servings
60 minutes
Mushroom broth with potatoes is a cozy, warming dish of Russian cuisine known for its deep aroma and rich flavor. Dried white mushrooms add woody, slightly nutty notes to the soup that perfectly complement the softness of the potatoes and the light sweetness of sautéed onions. Historically, such broths were made in rural homes, especially during cold seasons when dried mushrooms were an accessible way to bring rich flavor to food. This soup is not only nourishing but also has a distinctly rustic character reminiscent of herbs, forests, and long cozy evenings by the stove. It is ideal as a standalone dish, especially when served with sour cream that adds creamy softness and balances the mushroom tones.
1
Wash the mushrooms under running water. Then pour water and let them sit for 10-15 minutes. Drain this water, wash the mushrooms again under running water, pour half a liter of water again and leave for 2-3 hours.
- Dried porcini mushrooms: 50 g
2
Chop the onion finely and fry it in vegetable oil.
- Onion: 1 head
3
Boil the broth, add the mushrooms with water, and cook for 30-40 minutes.
- Dried porcini mushrooms: 50 g
- Chicken broth: 0.8 l
4
After catching the mushrooms, cool them, chop, and fry them with onions.
- Dried porcini mushrooms: 50 g
- Onion: 1 head
5
Cut large potatoes into cubes and boil until cooked.
- Potato: 1 piece
6
Add mushrooms and bring to a boil.
- Dried porcini mushrooms: 50 g
7
Let it sit for 1 hour. Serve with sour cream.
