Russian Potato and Mushroom Soup Recipe

This Russian Mushroom and Potato Soup is my ultimate comfort food. It’s hearty, creamy, and packed with earthy flavors that are perfect for a chilly evening. I love how the tender potatoes, savory mushrooms, and fragrant dill all come together in a rich and satisfying broth.

I first discovered this soup while traveling through Russia a few years ago. I was immediately drawn to its simple yet complex flavors, and I knew I had to recreate it at home. Now, it’s a staple in my kitchen, especially during the colder months. It’s the perfect meal to warm you up from the inside out!

Why You’ll Love This Russian Potato and Mushroom Soup

• Hearty and Flavorful: This soup is packed with vegetables and earthy flavors, making it a satisfying and nourishing meal.
• Easy to Make: Don’t be intimidated by the name, this soup is surprisingly easy to make. It’s a great option for a weeknight dinner.
• Creamy and Comforting: The addition of half-and-half gives the soup a lovely creamy texture that’s perfect for cozy nights.
• Versatile: You can easily customize this soup with different vegetables, herbs, or even a touch of spice.

this Recipe

Ingredients for Russian Potato and Mushroom Soup

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Here’s what you’ll need:

• Butter: We’ll use butter to sauté the vegetables and mushrooms.
• Leeks: Chopped leeks add a mild onion flavor to the soup.
• Carrots: Sliced carrots add sweetness and color.
• Chicken Broth: We’ll use chicken broth as the base of our soup.
• Dried Dill Weed: Adds a fragrant, earthy flavor.
• Salt and Pepper: To season the soup.
• Bay Leaf: Adds a subtle depth of flavor.
• Potatoes: Peeled and diced potatoes add heartiness and texture.
• Fresh Mushrooms: Sliced mushrooms add an earthy, savory flavor.
• Half-and-Half: Gives the soup a creamy texture.
• All-Purpose Flour: Helps thicken the soup.
• Fresh Dill Weed: For garnish.

Variations

• Spice it Up: Add a pinch of red pepper flakes for a touch of heat.
• Veggie Variety: Toss in some other vegetables like celery, parsnips, or turnips.
• Herby Infusion: Experiment with different herbs like thyme or parsley.
• Creamy Twist: Use heavy cream instead of half-and-half for an even richer soup.

How to Make Russian Potato and Mushroom Soup

Step 1: Sauté the Vegetables

Melt 3 tablespoons of butter in a large saucepan over medium heat. Add the chopped leeks and sliced carrots, and cook for about 5 minutes, until they start to soften.

Step 2: Build the Soup Base

Pour in the chicken broth and season with dried dill, salt, pepper, and a bay leaf. Add the diced potatoes, cover the pot, and cook for about 20 minutes, or until the potatoes are tender but still firm. Don’t forget to remove and discard the bay leaf before moving on to the next step.

Step 3: Cook the Mushrooms

Melt the remaining butter in a skillet over medium heat and sauté the sliced mushrooms for about 5 minutes, until they’re lightly browned. Then, stir the mushrooms into the soup.

Step 4: Thicken the Soup

In a small bowl, whisk together the half-and-half and flour until smooth. Stir this mixture into the soup and cook until the soup thickens slightly.

Step 5: Garnish and Serve

Ladle the soup into bowls and garnish each bowl with a sprig of fresh dill. Serve warm and enjoy!

Tips and Tricks

• Potato Perfection: Make sure to cut the potatoes into similar-sized pieces so they cook evenly.
• Mushroom Magic: Don’t overcrowd the skillet when sautéing the mushrooms. This will help them brown nicely.
• Seasoning Secrets: Taste the soup and adjust the seasoning as needed. You may want to add more salt, pepper, or dill.

How to Serve

This Russian Mushroom and Potato Soup is a hearty and satisfying meal on its own, but you can also serve it with:

• Crusty Bread: A slice of crusty bread is perfect for dipping into the soup.
• Side Salad: A simple green salad with a light vinaigrette is a refreshing complement to this hearty soup.

Leftovers and Freezing

• Leftovers: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
• Freezing: You can freeze this soup for up to 2 months. Just thaw it in the refrigerator before reheating.

FAQs

1. Can I use a different type of mushroom?
Yes, you can use any type of mushroom you like, such as cremini mushrooms, button mushrooms, or even wild mushrooms.

2. Can I use dried dill instead of fresh dill?
Yes, you can use dried dill, but fresh dill has a brighter flavor.

3. Can I make this soup ahead of time?
Yes, you can make the soup ahead of time and reheat it before serving.

4. How can I reheat the soup?
You can reheat the soup on the stovetop over medium heat or in the microwave.

There you have it! A flavorful, hearty, and easy-to-make Russian Mushroom and Potato Soup that’s perfect for a cozy night in. Enjoy!

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