ReceptnaptárPotato soup with mushrooms (kartofelny sup)
Potato soup with mushrooms is the simplest, cheapest soup of Russian households. The deep flavour of fried mushrooms makes it special. It can easily be vegan.
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Method
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- Fry the onion and carrot in butter for 5 minutes, add the sliced mushrooms and cook for 8 more minutes.
- Bring the diced potatoes to the boil with the water and bay leaf.
- Cook for 15 minutes until the potatoes are soft.
- Add the fried mushroom vegetables and season.
- Cook for another 5 minutes.
- Serve with sour cream and dill.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Mash half of the potatoes with a fork to thicken it.
- Fry the mushrooms first for more flavour.
- With dried mushrooms it is even more woodsy.
Frequently asked questions
Is it vegan?
Yes, with oil instead of butter and no sour cream.
How long does it keep?
3 days in the fridge.
Similar recipes
- Mushroom soup with pearl barley (gribnoy sup) · Russian
- Potato zrazy with mushrooms (kartofelnye zrazy) · Russian
- Creamy mushroom soup (zupa grzybowa) · Polish
- Potato soup with beef broth · Hungarian
- Sailor-style soup · Hungarian
- Polish potato soup with carrots (zupa ziemniaczana) · Polish
More russian ideas
- Kulesh (millet soup with bacon)
- Tatar lamb soup (shurpa)
- Cream of mushroom soup with rye croutons (gribnoy krem-sup)
- Borscht (Russian beetroot-cabbage soup)
- Solyanka (sour smoked meat soup)
- Okroshka (cold kefir soup)
- Shchi (Russian cabbage soup)
- Rassolnik (pickle and barley soup)
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