Ukrainian Mushroom Soup: A Heartwarming Delight

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt reduces calories while maintaining creaminess

Clean and chop the shiitake mushrooms into bite-sized pieces.

Peel and dice the potatoes into medium chunks.

Peel and grate the carrots.

Finely chop the leek or white onion.

In a large casserole dish, heat the vegetable oil over medium heat.

Add the chopped leek or onion and grated carrots to the oil, and sauté them gently until they start to soften.

Stir in the marjoram and black pepper, blending them well with the sautéed vegetables.

Introduce the chopped shiitake mushrooms to the casserole dish.

Continue to sauté the mixture for a few minutes until the mushrooms begin to soften and release their aroma.

Add the diced potatoes to the casserole dish, mixing them well with the other ingredients.

Pour in 1 litre of water, ensuring all the ingredients are well submerged.

Bring the mixture to a boil, then reduce the heat to a simmer.

Let the soup simmer for about 15 minutes, or until the potatoes are tender and can be easily pierced with a fork.

Taste the soup and adjust the seasoning with salt, as per your preference.

Remove a couple of potato pieces from the soup, mash them, and return them back to the soup to thicken it.

Stir in a generous amount of fresh, chopped parsley for added flavor and color.

Once the soup is cooked, turn off the heat and let it rest for 5-10 minutes.

Ladle the hot soup into bowls, ensuring each serving has a good mix of mushrooms, potatoes, and broth.

Cooking Techniques

Equipment Needed

Spice Level: