Mushroom soup with potatoes
6 servings
40 minutes
Mushroom soup with potatoes is a comforting dish of Russian cuisine, rich in the aroma of forest mushrooms and the tenderness of potatoes. Its history roots back to village cooking traditions where simple, accessible ingredients transform into a warming and nourishing meal. The rich flavor of champignons combined with the sweet notes of carrots and the softness of potatoes makes this soup particularly cozy. Lightly sautéing the vegetables in butter adds depth and richness to the dish, while adding black pepper and salt enhances its flavor even more. Serving it with sour cream adds a pleasant creamy softness. An ideal choice for a cold day when you want to enjoy the warm, homey taste of classic Russian soup.
1
Peel the potatoes and cut them into small pieces.
- Potato: 6 pieces
2
Put the broth on the fire and add the potatoes.
- Potato: 6 pieces
3
Thoroughly wash the mushrooms and slice them into thin pieces.
- Button mushrooms: 500 g
4
Peel the carrot and cut it into strips (or grate it on a coarse grater), finely chop the onion.
- Carrot: 1 piece
- Onion: 1 piece
5
Melt a little butter in a pan, add mushrooms, onion, and carrot.
- Butter: 1 teaspoon
- Button mushrooms: 500 g
- Onion: 1 piece
- Carrot: 1 piece
6
Season with pepper and salt.
- Ground black pepper: to taste
- Salt: to taste
7
Simmer on low heat for about 15-20 minutes.
8
When the potatoes are ready, add mushrooms, carrots, and onions to the broth.
- Button mushrooms: 500 g
- Carrot: 1 piece
- Onion: 1 piece
9
Cook for another 5-7 minutes. It's better to serve with sour cream.
