Mushroom Soup (Hrybna Yushka)

Ingredients

• White mushrooms (champignons) or forest mushrooms, sliced 400 g
• Potatoes, peeled and diced 4 medium (600 g)
• Carrot, grated 1 medium (100 g)
• Onion, finely chopped 1 large (150 g)
• Sunflower oil 2 tbsp (27 g)
• Water 2 l
• Garlic, crushed 2 cloves (8 g)
• Bay leaves 2
• Salt to taste
• Black pepper, ground 0.5 tsp
• Fresh dill, chopped 1 small bunch (15 g)
• Sour cream 20% to serve

Instructions

1. 1

   Bring the water to a boil in a large pot, add the mushrooms and simmer for 15 minutes, skimming off the foam.

2. 2

   Add the potatoes and cook for 10 minutes.

3. 3

   Meanwhile, heat the oil in a frying pan and fry the onion and carrot over medium heat for 6-7 minutes until soft.

4. 4

   Add the fried vegetables, bay leaves, salt (about 1 tbsp) and pepper to the pot and simmer for 10 minutes more, until the potatoes are tender.

5. 5

   Stir in the garlic and dill, turn off the heat, remove the bay leaves and let the soup stand covered for 10 minutes.

6. 6

   Serve hot, with a heaped tablespoon of sour cream (about 20 g) in each bowl and rye bread on the side.