Mashed Potato Soup with Mustard Oil and Boletus
4 servings
40 minutes
Potato soup with mustard oil and porcini mushrooms is a true gastronomic odyssey through Russian traditions. Its roots go back centuries when village cuisine valued simple yet hearty ingredients. The velvety texture of the potatoes, the aroma of white mushrooms, and the spicy note of mustard oil create an unforgettable taste—rich, deep, and warming. Crispy bread croutons and golden fried onions add textural contrast, turning this soup into a harmonious dish. Perfect for cold evenings when one craves comfort and flavor richness. It can be served as a standalone dish or accompanied by rye bread and fresh herbs to highlight the natural richness and aroma of forest mushrooms.
1
Peel the potatoes, boil them in water, then strain through a sieve, add water, bring to a boil, and mix in a spoon of flour and a spoon of mustard oil.
- Potato: 1 kg
- Wheat flour: 1 tablespoon
- Mustard oil: 1 tablespoon
2
Peel the onion, chop it finely, and fry it in vegetable oil.
- Onion: 5 head
- Vegetable oil: 2 tablespoons
3
Soak the porcini in warm boiled water for 15-20 minutes, then drain the water and boil the mushrooms in a small amount of salted water until soft.
- Dried porcini mushrooms: 200 g
- Salt: to taste
4
Cut the white bread into small pieces and dry them in the oven.
- White bread: 200 g
5
Serve the soup in a soup plate, placing croutons and onion in the center of each portion.
- White bread: 200 g
- Onion: 5 head
