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Russula Mushroom Soup

Make a fresh soup for lunch — simple and homey! Russula mushroom soup makes for a cozy midday meal. You can use not only salted mushrooms but fresh or dried ones, too. The dish needs no extra spices or seasonings — they'd only drown out the wonderful mushroom aroma. (Russula are a common wild mushroom; any mild mushroom works.)

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Cheese soup
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 14 % 1 g
Fats 29 % 2 g
Carbohydrates 57 % 4 g
37 kcal
GI: 100 / 0 / 0
    1. Rinse the russula thoroughly under running water to wash off the brine, put them in a pot, cover with water, and set over the heat. 2. Meanwhile, peel and wash the potatoes, cut them into small cubes, and add them to the pot with the mushrooms, along with the peppercorns and bay leaves. 3. Peel and wash the onion and carrots; dice the onion and grate the carrots. Sauté the vegetables in butter, then add them to the soup. 4. Add the dried dill, salt to taste, and cook for another 10 minutes. Ladle into bowls and serve. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Dill greens - 38  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Black pepper peas - 255  kcal/100g
  • Syroezhki - 17  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g

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