Mushroom soup in a pot
4 servings
60 minutes
Mushroom soup in a pot is a fragrant dish of Uzbek cuisine that combines tender mushrooms, fresh vegetables, and herbs. Its origin is linked to the tradition of cooking in clay pots, which preserves all the flavors and creates a rich aroma. Mushrooms sautéed in oil add depth to the soup, while fresh pepper adds a slight spiciness. The uniqueness of this dish is its serving in a pot, making the dining experience cozy and authentic. It is perfect for leisurely family meals, providing a warm sense of comfort. Green onions and herbs add freshness, while added sour cream makes the taste even softer and richer.
1
Cut the mushrooms into pieces and fry in oil (30 minutes) over low heat.
- Fresh mushrooms: 500 g
- Vegetable oil: 4 tablespoons
2
Cut the pepper into strips. Chop the onion, parsley root, and celery, and sauté in the remaining oil until golden.
- Green bell pepper: 1 g
- Onion: 1 head
- Parsley root: 1 piece
- Celeriac: 1 piece
3
Pour 1 liter of water into a clay pot, add salt, and place it in a cold oven. Then turn on the oven and bring the water to a boil.
4
Carefully place sweet pepper, mushrooms, and onion with roots into boiling water, stir, add bay leaf, parsley, and dill, and boil for 10-15 minutes.
- Green bell pepper: 1 g
- Fresh mushrooms: 500 g
- Onion: 1 head
- Parsley root: 1 piece
- Celeriac: 1 piece
- Bay leaf: 1 piece
- Fresh herbs: 50 g
- Spring onion: 50 g
5
Slice the green onion into rings. Add to the soup before serving. You can add sour cream if desired.
- Spring onion: 50 g
- Fresh herbs: 50 g
