Description
A comforting and creamy soup filled with earthy mushrooms, hearty potatoes, and a hint of garlic, topped with sour cream.
Ingredients
Scale
- 4 medium potatoes, peeled and diced
- 1 large onion, finely chopped
- 2 carrots, grated
- 2 cups fresh mushrooms, sliced
- 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
Instructions
- Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the grated carrots and sliced mushrooms. Cook for an additional 5-7 minutes until the mushrooms are softened.
- Stir in the minced garlic and cook for another minute.
- 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. Bring to a gentle boil.
- Once boiling, reduce the heat to low and cover. Let simmer for about 20-25 minutes, until the potatoes are tender.
- Remove bay leaves and stir in the sour cream until well combined. Heat through without boiling.
- Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley or dill.
Notes
For best flavor, use fresh ingredients. Add protein or other vegetables for variations.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Russian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 30mg