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Russian Lenten Mushroom Soup

February 19th, 2011 in Hot Soups, Soups by
Total cooking time: 45min

There is more than one recipe for lenten foods on this website, if you are looking for some other recipe, try here: homemade lenten food recipes.

Russian Lenten Mushroom Soup

This soup doesn’t include any meat, it is based on mushrooms and have vegetables (carrot, parsley and celery roots, potato) as well as pearl barley.

Such kind of mushroom soup is very popular in Russia. Various kind of mushrooms can be used in this recipe, but I must say fresh or frozen porcini are the best tasting ones, if you can find them, of course.

If you are not trying to follow Great Lent rules – my advise is don’t skip on sour cream, 1 tablespoon of sour cream to the bowl of mushroom soup not only adds nutrients, but also gives the soup its unique rich taste.

Ingredients:


How to prepare, step-by-step:

  1. Prepare ingredients: for best results use porcini mushrooms (frozen or fresh), any type of boletus are good choice also. If you use fresh mushrooms, clean and rinse them before cooking; if you have frozen porcini like me, put them outside fridge to unfreeze some time before cooking:
    Russian Lenten Mushroom Soup Recipe: Step 1
    Russian Lenten Mushroom Soup Recipe: Step 1
  2. Pour pearl barleys with cold water in small cooking pot, put on moderate heat and bring to light boil:
    Russian Lenten Mushroom Soup Recipe: Step 2
    Russian Lenten Mushroom Soup Recipe: Step 2
  3. When pearl barleys is almost ready (starts getting soft), remove pot from the burner and pour pearl barleys to colander to remove liquid, then set aside:
    Russian Lenten Mushroom Soup Recipe: Step 3
    Russian Lenten Mushroom Soup Recipe: Step 3
  4. Warm skillet with 1-2 tablespoons of vegetable oil over moderate heat. Peel onion, slice it in quarter circles and fry over moderate heat until soft and yellowish in color:
    Russian Lenten Mushroom Soup Recipe: Step 4
    Russian Lenten Mushroom Soup Recipe: Step 4
  5. Slice mushrooms if needed, add them to the skillet with onions; fry onions and mushrooms together over moderate heat, stirring from time to time:
    Russian Lenten Mushroom Soup Recipe: Step 5
    Russian Lenten Mushroom Soup Recipe: Step 5
  6. While mushrooms are cooking, feel cooking pot with about 10 cups of water and bring to boil. Peel parsley and celery roots, slice them into small stripes and add to the boiling water:
    Russian Lenten Mushroom Soup Recipe: Step 6
    Russian Lenten Mushroom Soup Recipe: Step 6
  7. Skin carrot, slice it also, add to the cooking pot and boil for about 10 mins. Adjust heat so water isn’t boiling too much:
    Russian Lenten Mushroom Soup Recipe: Step 7
    Russian Lenten Mushroom Soup Recipe: Step 7
  8. Skin and dice potatoes as for soup, add them to the cooking pot and let them boil:
    Russian Lenten Mushroom Soup Recipe: Step 8
    Russian Lenten Mushroom Soup Recipe: Step 8
  9. All liquid from mushrooms should evaporate by now; if needed let them fry a bit more until you get something like this:
    Russian Lenten Mushroom Soup Recipe: Step 9
    Russian Lenten Mushroom Soup Recipe: Step 9
  10. Then pour mushrooms and onions from skillet to the cooking pot:
    Russian Lenten Mushroom Soup Recipe: Step 10
    Russian Lenten Mushroom Soup Recipe: Step 10
  11. When potatoes start getting ready (if you pierce them with knife they feel softer), add all pearl barleys you cooked before and let everything lightly simmer for about 10 mins:
    Russian Lenten Mushroom Soup Recipe: Step 11
    Russian Lenten Mushroom Soup Recipe: Step 11
  12. Then add green peas:
    Russian Lenten Mushroom Soup Recipe: Step 12
    Russian Lenten Mushroom Soup Recipe: Step 12
  13. Add bay leaves, pepper corns and allspice:
    Russian Lenten Mushroom Soup Recipe: Step 13
    Russian Lenten Mushroom Soup Recipe: Step 13
  14. Peel garlic, chop it finely with a knife and add to the cooking pot:
    Russian Lenten Mushroom Soup Recipe: Step 14
    Russian Lenten Mushroom Soup Recipe: Step 14
  15. Add chopped finely dill:
    Russian Lenten Mushroom Soup Recipe: Step 15
    Russian Lenten Mushroom Soup Recipe: Step 15
  16. Let soup simmer for 2-3 mins more, salt to taste and turn heat off:
    Russian Lenten Mushroom Soup Recipe: Step 16
    Russian Lenten Mushroom Soup Recipe: Step 16
  17. Serve lenten mushroom soup hot, stir about table spoon of sour cream into each bowl of soup before serving:
    Russian Lenten Mushroom Soup Recipe: Step 17
    Russian Lenten Mushroom Soup Recipe: Step 17
Enjoy!

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19 Comments on "Russian Lenten Mushroom Soup"

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That soup looks amazing! hank you for the recipe!

Misha

If anyone wants to be technical about ‘postniy’ foods, eliminate the oil. It’s usually NOT allowed during fasting periods.

Julia, the recipe sounds great!

Masha

Sveta, I apologize, I didn’t realize you are the. Actual author of this recipe. I was simply under the impression it was Julia, who seemed to be welcoming of the discussion. If this discussion in anyway offended you as the author of the recipe, I’m truly sorry. Please disregard it. Thanks.

Sveta

Masha, sorry, I am not the author.

Masha

Well those who do not eat any animal byproduct are called Vegans not Vegetarians. I have many vegetarian cook books that list both dairy and eggs in recipes. Vegan books omit those ingredients. So as long as you don’t call it vegan you’re ok. LOL!

Masha
Hi Julia, I guess if you’re trying to indicate that it’s meatless I’d just say vegetarian. “Postniy” means suitable for fating days, not just great lent but all the other fasts through the year, including Wed and Friday fasting days, which all follow the same rule for the most part (exceptions of fish on some days and like I said before Cheese fare week, when sour cream would be ok.) Regardless, it’s not that big of a deal, as most people who follow the fasts have learned to omit the dairy from their recipes, and would figure it out on… Read more »
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