Russian Mushroom Soup (Lenten)
Russian mushroom soup is a comforting delicacy, perfect for fasting days or moments when you crave a light yet flavorful meal. This recipe is a refined version, enriched with fresh mushroom and crunchy vegetable flavors, bringing a touch of joy to every bowl.
Preparation time: 15 minutes
Cooking time: 40 minutes
Total time: 55 minutes
Servings: 4
Ingredients needed:
- 600 grams of fresh mushrooms (preferably a mix of forest mushrooms, such as porcini, chanterelles, and a few others)
- 1 large onion
- 1 medium carrot
- 5 tablespoons of sunflower oil
- 4 pickles
- 2 tablespoons of tomato paste
- 2 bay leaves
- 2.5 liters of vegetable stock (or water)
- 1 tablespoon of flour
- Salt and pepper to taste
- 200 grams of pitted olives
- 1 bunch of fresh parsley
- 1 slice of lemon for each serving
History of Russian Mushroom Soup:
Russian soup is a traditional dish that combines influences from various culinary cultures. This fasting version, based on mushrooms, has become popular among vegetarians and others due to its rich flavors and comforting texture. Mushrooms have been used for centuries in various cultures as a nutrient source and for their health benefits. Additionally, mushroom soup is an excellent choice for those looking to reduce calorie intake without sacrificing taste.
Preparation Method:
1. Preparing the vegetables: Start by cleaning and washing the onion and carrot. Chop the onion finely and grate the carrot on a large grater. In a pot, add the 5 tablespoons of sunflower oil and sauté the onion over medium heat for 2 minutes until it becomes translucent and fragrant.
2. Adding the carrot: Add the grated carrot to the pot and continue sautéing for 2-3 minutes, stirring occasionally to prevent sticking.
3. Including the tomato paste and flour: After the carrot has softened, add the tomato paste and flour. Mix well to combine the ingredients and let them sweat for 2 minutes until the tomato paste releases its aroma.
4. Preparing the mushrooms: In a separate pan, add a little oil and sauté the cleaned and halved or quartered mushrooms over medium heat for about 8 minutes. Ensure the mushrooms are well cooked and have released their water. This step is crucial for adding depth of flavor to the soup.
5. Boiling the pickles: Meanwhile, cut the pickles into cubes and boil them separately in boiling water for 8 minutes. This step will help enhance the salty and tangy flavor of the pickles, which will integrate perfectly into the soup.
6. Combining the ingredients: Add the boiled pickles to the pot with onion and carrot, mixing well. Let them sweat for 5 minutes. Then, add the sautéed mushrooms, chopped olives, bay leaves, and vegetable stock (or water). Bring the soup to a boil, then cover with a lid and let it simmer on low heat for 10 minutes.
7. Finalizing the soup: Before serving, taste and adjust with salt and pepper to your liking. Chop the fresh parsley and add it to the soup for an extra touch of freshness.
8. Serving: Serve the soup hot, with a slice of lemon for each serving. The lemon will add a note of acidity, balancing the rich taste of the mushrooms and vegetables. If you're not fasting, feel free to add a tablespoon of sour cream or yogurt for a creamy taste.
Practical Tips:
- Choose fresh mushrooms: The more variety of mushrooms, the tastier the soup will be. It's ideal to use forest mushrooms, but champignon mushrooms are also a good and accessible choice.
- Adjust the consistency: If you prefer a thicker soup, you can add an additional tablespoon of flour. Make sure to mix well to avoid lumps.
- Freeze the soup: This soup freezes very well, so if you made a larger batch, I recommend portioning it and putting it in airtight containers for days when you don't have time to cook.
- Enrich with other vegetables: You can add diced potatoes or celery for extra substance and nutrients.
Nutritional Information:
Mushroom soup is an excellent choice for a balanced diet. It is high in fiber, B vitamins, and minerals, while also being low in calories, making it perfect for those looking to maintain or lose weight. A serving of soup can contain approximately 180-220 calories, depending on the ingredients used.
Frequently Asked Questions:
- Can I use canned mushrooms?: Although fresh mushrooms provide better flavor, you can also use canned mushrooms in an emergency. Make sure to drain them well before use.
- Can I make the soup without olives?: Certainly! Olives add a salty flavor, but you can omit them or replace them with capers for a different flavor profile.
- What other recipes pair well with mushroom soup?: This soup pairs perfectly with a fresh green salad or a slice of toasted whole grain bread. Additionally, a glass of dry white wine or green tea can complement the soup's flavor.
I hope this Russian mushroom soup recipe becomes a favorite in your home, bringing not just nourishment but also moments of joy with your loved ones! Enjoy!
Ingredients: 600 grams of washed and cleaned mushrooms, forest ones would be ideal (I had porcini, chanterelles, foxes, saffron milk caps, and a few others) 1 onion 1 carrot 5 tablespoons of sunflower oil 4 pickled cucumbers 2 tablespoons of tomato paste 2 bay leaves 2.5 liters of vegetable stock 1 tablespoon of flour to taste pepper to taste 200 grams of pitted olives 1 bunch of parsley 1 slice of lemon for each serving
