This Russian Potato and Mushroom Soup is a warm, hearty dish that perfectly combines the earthy flavors of mushrooms and the comforting taste of potatoes. It’s a delightful meal that serves as a cozy reminder of home-cooked meals shared with family.
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Russian Potato and Mushroom Soup
Ingredients
Method
- In a large pot, heat the vegetable oil over medium heat. Once hot, add the chopped onion and sauté until it becomes translucent, about 5 minutes.
- Add the grated carrots and sliced mushrooms to the pot. Cook for an additional 5-7 minutes, stirring occasionally, until the mushrooms are softened and their moisture has evaporated.
- Stir in the minced garlic and cook for another minute until fragrant. Then, add the diced potatoes to the mixture.
- Pour in the vegetable or chicken broth, adding the bay leaves and dried dill. Season with salt and pepper to taste. Bring the soup to a gentle boil.
- Once boiling, reduce the heat to low and cover the pot. Let the soup simmer for about 20-25 minutes, or until the potatoes are tender.
- Remove the bay leaves and stir in the sour cream until well combined. Heat the soup through, being careful not to let it boil after adding the sour cream.
- Taste and adjust the seasoning if necessary. Serve hot, garnished with fresh parsley or dill.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Why You’ll Love This Russian Potato and Mushroom Soup
This soup is easy to make and packed with flavors. It’s a fantastic comfort food that is satisfying and nourishing. The creamy texture from sour cream paired with tender potatoes and mushrooms creates a delicious blend that warms you from the inside out.
How to Make Russian Potato and Mushroom Soup
Ingredients
- 4 medium potatoes, peeled and diced
- 1 large onion, finely chopped
- 2 carrots, grated
- 2 cups fresh mushrooms, sliced (such as cremini or button mushrooms)
- 4 cups vegetable broth or chicken broth
- 1 cup sour cream
- 3 tablespoons vegetable oil
- 2 cloves garlic, minced
- 2 bay leaves
- 1 teaspoon dried dill
- Salt and pepper, to taste
- Fresh parsley or dill for garnish
Step-by-Step Instructions
- In a large pot, heat the vegetable oil over medium heat. Once hot, add the chopped onion and sauté until it becomes translucent, about 5 minutes.
- Add the grated carrots and sliced mushrooms to the pot. Cook for an additional 5-7 minutes, stirring occasionally, until the mushrooms are softened and their moisture has evaporated.
- Stir in the minced garlic and cook for another minute until fragrant. Then, add the diced potatoes to the mixture.
- Pour in the vegetable or chicken broth, adding the bay leaves and dried dill. Season with salt and pepper to taste. Bring the soup to a gentle boil.
- Once boiling, reduce the heat to low and cover the pot. Let the soup simmer for about 20-25 minutes, or until the potatoes are tender.
- Remove the bay leaves and stir in the sour cream until well combined. Heat the soup through, being careful not to let it boil after adding the sour cream.
- Taste and adjust the seasoning if necessary. Serve hot, garnished with fresh parsley or dill.
How to Serve Russian Potato and Mushroom Soup
This soup is perfect as a standalone meal or paired with crusty bread for dipping. You can also serve it alongside a fresh green salad for a more complete dining experience.
How to Store Russian Potato and Mushroom Soup
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, slowly warm the soup on the stove, stirring occasionally until heated through. Avoid boiling after adding sour cream to maintain its creamy texture.
Tips to Make Russian Potato and Mushroom Soup Perfect
- Use fresh, quality ingredients for the best flavor.
- Ensure to sauté the onions and vegetables well for a deeper taste.
- If you prefer a chunkier texture, reserve some of the mushrooms and potatoes to add back in after blending.
Flavor Variations
Feel free to customize this soup according to your taste. You can add other vegetables like green beans or peas for added texture and nutrition. You can also experiment with different herbs like thyme or rosemary for new flavor profiles.
Pro Tips for Success
- For a vegan version, replace the sour cream with a plant-based alternative, such as cashew cream or soy yogurt.
- If you want a thicker soup, use an immersion blender to puree a portion of the soup while leaving some chunks for texture.
- Adjust the seasoning according to your preference, adding extra dill or garlic if desired.
FAQs About Russian Potato and Mushroom Soup
Can I make this soup ahead of time?
Yes, this soup can be made a day ahead of time. The flavors will meld beautifully overnight. Just remember to store it in the fridge and reheat gently before serving.
What type of mushrooms work best in this recipe?
Cremini or button mushrooms are excellent options for this soup. They provide a great texture and flavor. However, you can also try shiitake or portobello mushrooms for a unique twist.
Can I freeze Russian Potato and Mushroom Soup?
While you can freeze the soup, it is better to freeze it without the sour cream added. The sour cream may separate upon thawing. To enjoy it later, freeze the soup, then add fresh sour cream when reheating.
Final Thoughts
Russian Potato and Mushroom Soup is a wonderful dish that showcases simple ingredients in a delightful way. With its creamy texture and rich flavors, it satisfies the soul and fills the belly. Whether it’s a chilly evening or a family gathering, this soup is sure to become a cherished recipe in your home. Enjoy making this delightful soup with loved ones and create lasting memories around the dinner table.