Pea soup with dried mushrooms
4 servings
45 minutes
Pea soup with dried mushrooms is a fragrant and hearty dish of Russian cuisine that warms the soul and offers a unique taste of rural comfort. The history of this soup is rooted in the traditions of the simple peasant table, where peas were an accessible source of protein and dried mushrooms added a forest aroma. The flavor of this soup is soft and velvety, with light notes of nuts and earthy mushroom tones. The slight sweetness of carrots and caramelized onions highlights the depth of flavor, while green onions add freshness. It is perfect for cold days when you crave something nourishing and warming. This soup can be served as a standalone dish or complemented with rye bread to complete this simple yet exquisite treat.
1
Wash the peas and mushrooms, soak them separately in cold water for a few hours, add to the broth and cook.
- Dried green peas: 200 g
- Dried mushrooms: 50 g
- Chicken broth: 2 l
2
Peel, chop, and fry the onion and carrot.
- Onion: 1 head
- Carrot: 1 piece
- Vegetable oil: to taste
3
Peel the potatoes and cut them into large pieces.
- Potato: 2 pieces
4
When the peas are almost ready, add the potatoes and sautéed vegetables.
- Potato: 2 pieces
- Onion: 1 head
- Carrot: 1 piece
- Vegetable oil: to taste
5
Sprinkle the ready soup with chopped green onions.
- Spring onion: to taste