Thursday, January 22, 2009

Russian Soup

I love eating soup. All Kinds of soups. I could eat it everyday. I found this recipe here. It is fantastic. It has now officially a place in my recipe collection.

In Spain we cook the soup eather in meat, chicken or fish stock. We put some vegetables and noodles, bread, fish... and done.In Central and Eastern Europe, then enrich them with cream. Um! Yummi! Sure, with such low temperatures, cream is wonderful.

12 servings


* 70 gr. butter
* 2 leeks, sliced
* 2 big carrots, aprox. 350 gr., diced
* 1.420 ml chicken stock
* 1 teaspoon dried dill
* 2 teaspoons salt
* 1/2 teaspoon freshly grounded black pepper
* 1 bay leaf
* 910 gr. potatos, diced
* 455 gr. fresh mushrooms, sliced
* 120 ml. cream
* 120 ml. whole milk
* 1 tablespoon flour


1.- Melt half the butter in a big casserole. Sauté leeks and carrots about five min. Add the stock. If someone makes their own stock, congratulations, she has my complete admiration. I buy it, I'm too lazy...Now add pepper, dill, bay leaf and salt.
2.- Mix in potatos, put the lid on the casserole and cook everything on low heat about 20 min.When the vegetables are ready, discard the bay leaf.
3.- Meanwhile, melt the rest of the butter in a skillet and sauté the mushrooms until they are slightly golden. Pour them into the soup.
4.- In a small bowl, mix the flour with the milk and cream. Mix it in the soup and cook until it becomes thicker.