Porcini Mushroom Soup
4 servings
60 minutes
Mushroom soup is a true gift of Russian cuisine, infused with the aroma of the forest and the warmth of home. Dried white mushrooms reveal their rich essence in the broth, giving the soup a deep flavor with subtle woody notes. Onions and carrots sautéed in butter create a gentle sweetness, while potatoes add heartiness. Noodles make the texture more tender, and sour cream adds exquisite creaminess when served. This soup is a symbol of coziness, traditionally prepared in cold weather to warm and nourish. It is perfect for lunch or dinner and pairs wonderfully with rye bread and fresh herbs. It intertwines simplicity and sophistication, making it a beloved dish on the Russian table.
1
Fill a pot with a liter of water, place it over medium heat, and bring to a boil. Add mushrooms to the water and skim off the foam as it forms.
- Dried porcini mushrooms: 150 g
2
Grate the carrot on a large grater and finely chop the onion. Heat butter in a pan, add the onion, then the carrot, and sauté for ten minutes until soft.
- Onion: 1 head
- Carrot: 2 pieces
- Butter: 50 g
3
Mushrooms in water should be boiled: transfer them to the pan with vegetables, reduce the heat, and simmer for ten minutes.
- Dried porcini mushrooms: 150 g
4
Cut the potatoes into cubes. Add hot water to the broth (about half the volume of the broth), add the potatoes, and boil for ten minutes. Add vegetables, mushrooms, and noodles to the soup, and cook for five minutes until done. Season with salt and pepper to taste. Serve with sour cream.
- Potato: 3 pieces
- Noodles: 100 g
- Salt: to taste
- Ground black pepper: to taste
- Sour cream: to taste
