Mushroom soup with pasta
4 servings
40 minutes
Mushroom soup with pasta is a cozy dish of Russian cuisine that warms you on cold days. Its roots go back to the traditions of peasant cooking, where dried mushrooms were an accessible and aromatic ingredient. The rich flavor of the broth, complemented by notes of dried mushrooms, the softness of spaghetti, and the aroma of dill creates a harmonious combination. The light acidity of carrots, the spiciness of pepper, and bay leaves add expressiveness to the soup. This dish is perfect for a family dinner as well as for a light warming lunch. Mushroom soup with pasta is not only nutritious but also fragrant, allowing you to enjoy the depth of flavor in traditional Russian cuisine.
1
Soak the mushrooms in cold water for 2-3 hours. Then rinse them well, drop into boiling broth, and cook for 20 minutes.
- Dried mushrooms: 50 g
- Chicken broth: 3 l
2
Fry onion and carrot.
- Onion: 1 piece
- Carrot: 1 piece
3
Remove the mushrooms with a slotted spoon, chop them, add to the sauté, season with pepper and salt.
- Dried mushrooms: 50 g
- Ground black pepper: to taste
- Salt: to taste
4
Boil spaghetti in broth for 7 minutes, breaking them into 3 parts. Add the sauté, bay leaf, salt to taste, and sprinkle with dill.
- Spaghetti: 70 g
- Onion: 1 piece
- Carrot: 1 piece
- Bay leaf: 2 pieces
- Salt: to taste
- Dill: 1 bunch
