Mushroom soup with dumplings
4 servings
60 minutes
Mushroom soup with dumplings is a soulful and warming dish of Russian cuisine that embodies the depth of forest aromas and the tenderness of homemade dumplings. Its roots trace back to village traditions where dried mushrooms, infused with memories of summer, transform into a rich, aromatic broth. Sautéed roots and onions add a sweet-spicy note, while cream makes the flavor soft and velvety. Hand-made dumplings become tender islands in the thick soup, absorbing the richness of the mushroom infusion. This soup is not just food; it’s part of history, comfort in a bowl, perfect for cold days or family gatherings when it’s important to feel the warmth of home.
1
Prepare dumplings. Sift the flour, add egg, water, salt, and knead a firm dough. Roll the dough into a rope and cut it into dumplings.
- Wheat flour: 1 glass
- Chicken egg: 1 piece
- Water: 0.3 glass
- Salt: to taste
2
Wash the mushrooms, fill with cold water, boil the broth, strain.
- Dried mushrooms: 50 g
3
Cut the roots and onion into thin strips and lightly fry in oil.
- Parsley root: 1 piece
- Carrot: 1 piece
- Celeriac: 1 piece
- Onion: 1 head
- Butter: 2 tablespoons
4
Wash the boiled mushrooms with cold water, chop finely, and fry in oil.
- Dried mushrooms: 50 g
- Butter: 2 tablespoons
5
Peel, wash, and cut the potatoes into wedges. Add the potatoes, sautéed mushrooms, roots, dumplings to the strained broth, pour in the cream, add salt, spices, and bring everything to readiness.
- Potato: 600 g
- Dried mushrooms: 50 g
- Parsley root: 1 piece
- Carrot: 1 piece
- Celeriac: 1 piece
- Onion: 1 head
- Wheat flour: 1 glass
- Water: 0.3 glass
- Chicken egg: 1 piece
- Bay leaf: to taste
- Salt: to taste
- Black peppercorns: to taste
- Cream 30% fat: 100 ml
