Noodle soup with mushrooms
3 servings
60 minutes
Mushroom noodle soup is a cozy and warming dish of Russian cuisine that combines the aroma of forest mushrooms with the tenderness of homemade noodles. Its origins can be found in rural cooking, where dried mushrooms were used to give the soup a rich flavor. Mushrooms soaked in broth fill the dish with deep woody notes, while sautéed vegetables add a sweet softness. Hand-made noodles make the texture especially delicate by absorbing the soup's aromas. Traditionally served with sour cream and fresh herbs for added freshness and a slight tanginess, this soup is perfect for cozy family dinners or cool days when you want something hearty and fragrant to warm you up. Its versatility allows it to be paired with different types of mushrooms, adapting the flavor to your preference.
1
In boiling broth or water, add washed or pre-soaked mushrooms and cook. 10-15 minutes before the soup is ready, add sautéed carrots, onions, and parsley, then add homemade noodles and cook until done, seasoning with salt to taste.
- Dried mushrooms: 15 g
- Broth (stock): 900 ml
- Carrot: 40 g
- Onion: 40 g
- Parsley root: 10 g
- Noodles: 80 g
2
Homemade noodle preparation: sift flour onto a board, make a well in the center, add an egg, salt it and gradually add water to knead a stiff dough. Let it rest for 20-30 minutes for better rolling. Roll the dough thinly, sprinkle with flour and cut into strips 5-6 cm wide. Stack the strips in 6 layers and finely cut the noodles into pieces 2-3 mm wide. Dry the noodles and then sift them into the broth.
- Wheat flour: 90 g
- Chicken egg: 1 piece
- Water: 30 ml
3
Serve the soup with sour cream and herbs.
