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Mushroom bowl with champignons

Gribovnitsa (Mushroom Soup) with Button Mushrooms

An old-fashioned mushroom soup adapted for the modern kitchen. Make it delicious! Gribovnitsa is a fragrant, hearty first course — and it happens to be meat-free, if that matters to you.

Foster

Recipe author

Composition / ingredients

Servings:

Button mushrooms (frozen)

300

Onion

Carrot

Potatoes

Salt

Ground black pepper

Dill

Water

2.5

Sunflower oil

Ghee

Marjoram

Curry powder

Vermicelli (thin)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 17 % 1 g

Fats 33 % 2 g

Carbohydrates 50 % 3 g

38 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 45 min

Step 1:

Wash and peel the onion and carrot. Dice the onion small and grate the carrot on a coarse grater.
Step 2:

Put the vegetables in a pot and set it over the heat.
Step 3:

Add the sunflower oil and the ghee and cook over medium heat, stirring occasionally.
Step 4:

The onion will turn golden and the carrot will go soft.
Step 5:

Add the mushrooms to the vegetables. The author notes that frozen button mushrooms have a stronger aroma than fresh ones, so she recommends using them. Add the marjoram and curry powder. Most chefs suggest salting and peppering mushrooms at the start of cooking, for the best flavor.
Step 6:

Cook, stirring, until the mushrooms start to release their juices.
Step 7:

Add the water and bring to a boil. Peel and dice the potatoes, and soak them in water.
Step 8:

Season the soup with salt and pepper to taste.
Step 9:

Add the potatoes to the soup.
Step 10:

Once the potatoes come to a boil, skim off the foam. Cook until the potatoes are done.
Step 11:

Add the thin vermicelli, cook for a couple of minutes, and take the soup off the heat. Taste and add more salt or pepper if needed.
Step 12:

Let the soup rest, stir in fresh chopped dill, and bring it to the table.