Description
A comforting and hearty Russian Potato and Mushroom Soup, featuring tender potatoes, sautéed mushrooms, and aromatic vegetables simmered in flavorful broth. This rustic soup is perfect for cozy meals, garnished with fresh herbs and a dollop of creamy sour cream for added richness.
Ingredients
Scale
Vegetables
- 4 medium-sized potatoes, peeled and cubed
- 1 cup fresh mushrooms, sliced (such as button or cremini)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 celery stalk, diced
Liquids & Fats
- 4 cups vegetable or chicken broth
- 2 tablespoons vegetable oil or butter
Seasonings & Garnish
- 1 bay leaf
- Salt and pepper to taste
- ½ cup sour cream (for serving)
- Fresh dill or parsley, chopped (for garnish)
Instructions
- Heat oil or butter: Begin by heating the vegetable oil or butter in a large pot over medium heat to prepare the base for sautéing the vegetables.
- Sauté onions: Add the chopped onions once the oil or butter is hot, cooking them until translucent and fragrant, about 5 minutes, forming the soup’s flavor foundation.
- Add garlic: Stir in the minced garlic and cook for an additional minute to release its aroma without burning it.
- Cook mushrooms: Add the sliced mushrooms to the pot and cook for 5-7 minutes, stirring occasionally until they release moisture and become slightly browned, enhancing the soup’s earthiness.
- Add carrot and celery: Incorporate the diced carrot and celery, stirring well to blend all the vegetables together evenly.
- Add potatoes and seasonings: Mix in the cubed potatoes, bay leaf, salt, and pepper to build depth and balance in the soup.
- Pour in broth: Pour the vegetable or chicken broth into the pot and bring the mixture to a boil over high heat to start the cooking process for the potatoes.
- Simmer soup: Reduce the heat to low once boiling and let the soup simmer for 20-25 minutes or until the potatoes are tender and cooked through.
- Adjust seasoning: Taste the soup and add additional salt and pepper if necessary to perfect the flavor.
- Remove bay leaf: Before serving, carefully remove the bay leaf to avoid any sharp or bitter taste in the soup.
- Serve and garnish: Serve the soup hot, topped with a dollop of sour cream and sprinkled with freshly chopped dill or parsley for an aromatic and creamy finish.
Notes
- For a richer flavor, substitute vegetable broth with chicken broth if not vegetarian.
- The soup can be thickened by mashing some potatoes into the broth for a creamier texture.
- Fresh dill adds an authentic Russian touch, but parsley is a perfect alternative.
- To make this soup vegan, use vegetable broth and substitute sour cream with a plant-based alternative.
- This soup pairs well with crusty bread or rye bread.
