How to Make Russian Mushroom and Potato Soup - A Step-by-Step Guide

Russian Mushroom and Potato Soup, also known as "Mushroom Potato Rassolnik," is a hearty and flavorful dish that is often enjoyed in Russia and other Eastern European countries. This soup is a staple in the Russian culinary tradition, especially during the cold winter months when a warm and comforting meal is needed to fend off the chill.

What sets this soup apart is its rich and earthy flavors, which come from the combination of mushrooms, potatoes, and a variety of aromatic herbs and...

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Ingredients

  • 5 tablespoons butter, divided
  • 2 leeks, chopped
  • 2 large carrots, sliced
  • 6 cups chicken broth
  • 2 teaspoons dried dill weed
  • 2 teaspoons salt
  • ⅛ teaspoon ground black pepper
  • 1 bay leaf
  • 2 pounds potatoes, peeled and diced
  • 1 pound fresh mushrooms, sliced
  • 1 cup half-and-half
  • ¼ cup all-purpose flour
  • 1 sprig fresh dill weed, for garnish

Information

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Servings: 12
  • Yield: 12 servings

  • Melt 3 tablespoons butter in a large saucepan over medium heat. Mix in leeks and carrots, and cook 5 minutes. Pour in broth. Season with dill, salt, pepper, and bay leaf. Mix in potatoes, cover, and cook 20 minutes, or until potatoes are tender but firm. Remove and discard the bay leaf.
  • Melt the remaining butter in a skillet over medium heat, and saute the mushrooms 5 minutes, until lightly browned. Stir into the soup.
  • In a small bowl, mix the half-and-half and flour until smooth. Stir into the soup to thicken. Garnish each bowl of soup with fresh dill to serve.
  • Nutrition

    167 cal.

    • Total Fat: 8g
    • Saturated Fat: 5g
    • Cholesterol: 23mg
    • Sodium: 928mg
    • Total Carbohydrate: 21g
    • Dietary Fiber: 3g
    • Total Sugars: 3g
    • Protein: 5g
    • Vitamin C: 19mg
    • Calcium: 50mg
    • Iron: 1mg
    • Potassium: 541mg