A Perfect Taste Of Russian Mushroom And Potato Soup You Can’t Resist

In the heartland of Russia, a tale unfolds, not of tsars or ballet, but of a simple, soul-warming dish. As winter’s embrace tightens, families gather around steaming Russian Mushroom and Potato Soup bowls. 

Contents show
Russian Mushroom And Potato Soup

This age-old recipe, with earthy mushrooms melding flawlessly with hearty potatoes, tells stories of grandmothers in rustic kitchens and bustling Moscow cafes.

Each spoonful, rich and robust, whispers secrets of traditions passed down through generations. 

Journey with me through the aromatic lanes of Russian culinary heritage, where the true essence of comfort finds its voice in a bowl.

Dive deep into this symphony of flavors and experience an unmistakably Russian taste.

What Is Russian Mushroom And Potato Soup?

Russian Mushroom and Potato Soup is a traditional hearty dish with earthy mushrooms and robust potatoes. Finished with a dollop of sour cream, it embodies Russian cuisine’s rustic, comforting essence.

Rooted in Slavic culinary traditions, this rich, creamy soup often includes onions, carrots, and dill, all simmered to perfection in a savory broth. 

As winter’s chill sets in, this soup stands as a warm beacon, invoking memories of family gatherings and time-honored recipes.

History Of Russian Mushroom And Potato Soup

Rooted deep in Russia’s culinary tapestry, the Mushroom and Potato Soup evolved from Slavic forests and fertile plains.

Historically, peasants relied on easily accessible ingredients: earthy mushrooms from dense woodlands and hearty potatoes from their fields. 

Combined with basics like onions and carrots, this dish became a staple, providing warmth during harsh winters.

Over time, it transcended class, reaching aristocratic tables, and today remains a beloved symbol of Russian heritage, a testament to its timeless appeal and sustenance.

Interesting Facts About The Russian Mushroom And Potato Soup 

  • Historical Roots: The soup’s origin dates back to ancient Slavic times, a culinary testament to enduring traditions.
  • Foraging Focus: Historically, wild mushrooms from Russia’s vast forests were favored, making each batch unique to its region.
  • Universal Appeal: While initially a peasant dish, it gained popularity among the Russian aristocracy in the 19th century.
  • Diverse Adaptations: Variants exist across Russian regions, with some including meats or different herb blends.
  • Cultural Significance: It’s customarily consumed during Orthodox Christian fasting periods due to its meatless ingredients.

What Makes The Russian Mushroom And Potato Soup Special?

  • Time-Tested Recipe: Its enduring appeal stems from ancient Slavic culinary traditions.
  • Unique Ingredients: Wild, foraged mushrooms give each pot a distinct, regional flavor.
  • Wholesome Comfort: A perfect blend of earthy mushrooms and hearty potatoes offers a soul-warming experience.
  • Versatility: Adaptable to include various ingredients, allowing personal touches and regional twists.
  • Cultural Reverence: More than sustenance, it symbolizes Russian familial ties and heritage.
Russian Mushroom And Potato Soup

Ingredients List 

Butter5 tablespoons (divided)
Leeks2 (chopped)
Carrots2 large (sliced)
Chicken broth6 cups
Dried dill weed2 teaspoons
Salt2 teaspoons
Ground black pepper1/8 teaspoon
Bay leaf1
Potatoes2 pounds (peeled and diced)
Fresh mushrooms1 pound (sliced)
Half-and-half1 cup
All-purpose flour1/4 cup
Fresh dill weed (for garnish)Optional

Ingredient Tips

  • Butter: Opt for unsalted butter; it allows for better control of the soup’s saltiness.
  • Leeks: Ensure they are thoroughly rinsed; dirt often hides in their layers.
  • Carrots: Fresh, firm carrots give a richer flavor; avoid ones with soft spots.
  • Chicken Broth: Homemade broth elevates the taste, but store-bought works in a pinch.
  • Dill: Fresh dill can substitute dried, but adjust quantity as fresh is more potent.
  • Potatoes: Russet or Yukon Gold are preferred for their creamy texture when cooked.

Can You Vary The Recipe With Other Ingredients?

  • Keto: Replace potatoes with cauliflower florets for a low-carb twist. Use heavy cream instead of half-and-half.
  • Paleo: Opt for coconut milk or almond milk in place of half-and-half. Omit flour and thicken with arrowroot or tapioca starch.
  • Gluten-Free: Use gluten-free flour blends or cornstarch as a thickening agent instead of all-purpose flour.
  • Whole30: Swap half-and-half with coconut milk and exclude the flour. Ensure the chicken broth is compliant.
  • Vegetarian: Use vegetable broth instead of chicken broth.
  • Vegan: Alongside vegetable broth, substitute butter with olive oil or vegan butter, and replace the half-and-half with coconut or almond milk.
Russian Mushroom And Potato Soup

Recipe Directions 

  • Melt 3 tbsp butter in a saucepan; add leeks and carrots; cook for 5 minutes.
  • Add broth, dill, salt, pepper, bay leaf, and potatoes. Cook for 20 minutes.
  • In a skillet, melt the remaining butter and sauté mushrooms.
  • Combine mushrooms with soup.
  • Mix half-and-half with flour and stir into soup.
  • Serve with fresh dill garnish.
Russian Mushroom And Potato Soup

Variations, Add-Ons, And Toppings


  • Broth: Use beef, vegetable, or mushroom broth for different flavor profiles.
  • Vegan Version: Opt for plant-based milk and vegan butter.


  • Meats: Add shredded chicken, diced ham, or smoky bacon.
  • Vegetables: Introduce greens like spinach or kale or root vegetables like parsnips and turnips.
  • Legumes: Lentils or chickpeas can add extra heartiness.
  • Grains: A handful of barley or quinoa can provide texture and richness.


  • Herbs: Besides dill, consider parsley, chives, or thyme.
  • Crunch: Croutons, toasted seeds, or breadcrumbs add a contrasting crunch.
  • Dairy: Sour cream, grated cheese, or yogurt can elevate creaminess and flavor.

Scaling The Recipe 

  • Mathematics: For simple scaling, use multiplication or division. For instance, to double the recipe, multiply each ingredient quantity by 2. To halve, divide by 2.
  • Consistency: When scaling up, monitor the soup’s texture. You may not need to double the liquid for the desired thickness. Adjust accordingly.
  • Cooking Time: Larger quantities might require longer cooking times, mainly to ensure potatoes are tender. Conversely, smaller batches may cook faster.
  • Taste: Always taste as you go. Scaling slightly alters flavor intensity, so adjust seasonings accordingly.

What Is Used For Garnishing?

  • Fresh Herbs: Dill, parsley, chives, or thyme can elevate the soup’s freshness and appearance.
  • Creams: A dollop of sour cream, crème fraîche, or yogurt can add a creamy contrast.
  • Seeds: Toasted pumpkin or sunflower seeds offer a crunchy texture.
  • Grated Cheese: Varieties like Parmesan or Gouda can lend a salty bite.
  • Croutons: Homemade or store-bought, they provide a delightful crunch.
  • Drizzled Oils: Olive or truffle oil can intensify the soup’s aroma and depth.
Russian Mushroom And Potato Soup

Can I Make Russian Mushroom And Potato Soup In A Slow Cooker Or Instant Pot?

Slow Cooker

  • Sauté leeks, carrots, and mushrooms separately, then add to the slow cooker.
  • Combine all ingredients except half-and-half and flour.
  • Cook on low for 6-8 hours. An hour before serving, combine half-and-half and flour and stir into the soup to thicken.

Instant Pot

  • Use the sauté function for leeks, carrots, and, later, the mushrooms.
  • Add the remaining ingredients, excluding half-and-half and flour.
  • Pressure cook on high for 15 minutes. Release pressure, stir in the flour and half-and-half mixture, and use the sauté function to thicken if needed.

Can I Use Store Bought Broth, Or Should I Make My Own? 

Store-bought Broth

  • Convenience: Perfect for quick meals without the added step of making broth from scratch.
  • Consistency: Provides a predictable flavor profile every time.
  • Variety: Available in multiple versions – low-sodium, organic, enhanced flavors, etc.

Homemade Broth

  • Flavor: Tailor the richness and seasoning according to personal preference.
  • Quality Control: Know precisely what’s in your broth, ensuring no preservatives or additives.
  • Economical: It can be made from leftover bones, vegetable scraps, and herbs.

Can I Use Different Types Of Meat/Fish/Pasta/Vegetables For The Soup?


  • Chicken: Shredded rotisserie chicken can add richness.
  • Beef: Cubed stew beef can bring depth.
  • Fish: Consider flaky white fish like cod or haddock for a seafood twist.


  • Noodles: Egg noodles or penne can give a hearty boost.
  • Dumplings: Small Russian-style dumplings or even gnocchi can be added.


  • Roots: Parsnips or turnips can substitute or complement potatoes.
  • Greens: Spinach, kale, or chard can enhance the soup’s nutritional profile.
  • Legumes: Consider adding lentils or beans for texture and protein.
Russian Mushroom And Potato Soup

Success Tips-Tips And Tricks For Making The Recipe 

Prepping Tips

  • Mise en Place: Organize and measure ingredients before starting, streamlining the process.
  • Uniformity: Ensure veggies are cut uniformly for even cooking.
  • Herbs: For fuller flavor, use stems during cooking and leaves for finishing.
  • Broth: If store-bought, choose low-sodium versions, allowing more control over seasoning.

Cooking Time Tips

  • Low and Slow: Cooking soup on low heat retains flavors and prevents overcooking.
  • Tasting: Regularly taste and adjust seasonings.
  • Pasta/Rice: If adding, cook separately and combine before serving to avoid overcooking or sogginess.
  • Meat: Ensure it’s fully cooked; poultry should be shredded, and tougher meats should be stewed longer for tenderness.
Russian Mushroom And Potato Soup

Nutritional Values

Delve into the nutritional realm of Russian mushrooms and Potato Soup! Packed with hearty vegetables, this dish offers a balance of essential nutrients. Discover the fusion of taste and health in every spoonful.

What Are The Total Calories In The Soup?

An estimate might range from 150-250 calories, but consider using an exact ingredient calorie input for precise figures.

Dietary Restrictions Of The Russian Mushroom And Potato Soup

  • Dairy: Contains butter and half-and-half, which are unsuitable for lactose-intolerant and dairy-allergic individuals.
  • Gluten: The all-purpose flour used for thickening may not be suitable for those with celiac disease or gluten sensitivity.
  • Vegetarian: The chicken broth base is non-vegetarian. However, it can be replaced with vegetable broth.
  • Low-sodium: Depending on the broth and added salt, it might not be suitable for sodium-restricted diets.
  • Low-carb/Keto: Potatoes are high in carbohydrates, making this soup less ideal for low-carb or ketogenic diets.

Health Benefits Of Russian Mushroom And Potato Soup

  • Mushrooms: A rich source of antioxidants, they boost the immune system and may have anti-cancer properties.
  • Potatoes: Provide essential vitamins, minerals, and fiber, promoting heart health and aiding digestion.
  • Leeks: High in vitamins A, C, and K, they support vision, immune function, and bone health.
  • Carrots: Laden with beta-carotene enhances eyesight and reduces oxidative stress.
  • Chicken Broth: Offers essential amino acids, aiding joint health and boosting healing.

Nutrition Table 

Russian Mushroom And Potato Soup

How Can I Make Russian Mushroom And Potato Soup Lower In Sodium?

  • Broth: Opt for a low-sodium or unsalted chicken or vegetable broth.
  • Salt: Reduce or eliminate the added salt. You can always add a pinch when serving if needed.
  • Seasoning: Boost flavor with sodium-free herbs and spices like dill, parsley, or thyme.
  • Fresh Ingredients: Use fresh mushrooms and vegetables instead of canned or pre-packaged ones, which often contain added salt.
  • Taste Test: Always taste your soup as you cook. You can achieve the desired flavor without adding extra salt.

How Can I Make Russian Mushroom And Potato Soup Lower In Sugar?

  • Broth: Some store-bought broths have added sugars. Opt for a no-sugar-added or homemade version.
  • Vegetables: Use fresh vegetables. Canned versions might have sugars for preservation.
  • Dairy: Ensure the half-and-half or any dairy substitute doesn’t have added sugars.
  • Seasonings: Check the labels of any pre-mixed seasonings; some might contain hidden sugars.
  • Natural Sweetness: Carrots and leeks offer inherent sweetness. No need for additional sweeteners.
Russian Mushroom And Potato Soup

How To Serve The Russian Mushroom And Potato Soup At Its Best?

  • Temperature: Ensure the soup is piping hot but not scalding.
  • Bowl Selection: Use warm bowls to keep the soup hot for longer.
  • Garnish: A sprinkle of fresh dill or a dollop of sour cream adds color and flavor contrast.
  • Bread Pairing: Offer crusty bread or pumpernickel on the side for dipping.
  • Layering: Present mushrooms and vegetables prominently on top for visual appeal.
  • Consistency: Ensure the soup’s texture is creamy with discernible chunks of potato and mushroom.

Perfect Side Dishes To Complement Russian Mushroom And Potato Soup

  • Salads: A crisp green salad with a light vinaigrette provides a refreshing contrast.
  • Bread: Pumpernickel, rye, or a rustic sourdough loaf offer hearty companionship for dipping.
  • Pickles: Traditional Russian pickles or pickled beets add tanginess.
  • Pierogi: These stuffed dumplings, whether filled with cheese, meat, or veggies, complement the soup’s flavors.
  • Meat Skewers: Small skewers of grilled chicken or beef serve as a protein-packed side.
  • Roasted Veggies: Root vegetables roasted with herbs enhance the meal’s earthy tones.
Russian Mushroom And Potato Soup

How Long Can We Store The Soup? 

  • Refrigeration: Transfer the soup to an airtight container after cooling to room temperature. It can be stored in the refrigerator for 3-4 days.
  • Freezing: For longer storage, freeze the soup in portioned, airtight containers or heavy-duty freezer bags. Label with the date. It can last 2-3 months frozen. However, note that potatoes might change in texture upon thawing.
  • Reheating: Always reheat only the amount needed. Use a stovetop for even heating, bringing the soup to a simmer. Avoid reheating multiple times to preserve flavor and safety.

Can I Make Soup In Advance? 

  • Flavor Development: Allowing the soup to sit, especially overnight, lets the flavors meld and intensify.
  • Convenience: It’s a time-saver for events or busy weeknights. Just reheat and serve.
  • Portion Control: You can divide the soup into individual servings for easy meal prep throughout the week.
  • Freezing: If made well in advance, freeze portions for later use.
  • Reheating: When ready, gently warm the soup on the stovetop, stirring occasionally to maintain its texture and consistency.

What Can We Do With Leftovers?

  • Pot Pie Filling: Use the soup as a base for a creamy pot pie, topped with puff pastry or pie crust.
  • Pasta Sauce: Blend the soup to a smoother consistency and toss with pasta for a rich sauce.
  • Casserole Base: Mix with cooked rice or noodles, top with cheese, and bake until golden.
  • Stuffed Pancakes: Use as filling for savory crepes or pancakes.
  • Baked Potatoes: Pour over baked potatoes for a hearty topping.
  • Thickened Soup: Add grains like barley or quinoa for a varied texture.
  • Fritter Mix: Combine with breadcrumbs and egg, form into patties, and pan-fry.

Special Tools And Equipment Needed 

  • Large Saucepan or Dutch Oven: Essential for sautéing ingredients and simmering the soup, ensuring even heat distribution.
  • Skillet: For sautéing mushrooms separately to achieve the right texture and flavor.
  • Sharp Knife: For precise and uniform chopping of vegetables and mushrooms.
  • Cutting Board: To aid in prep work.
  • Wooden Spoon: Useful for stirring and ensuring ingredients don’t stick to the bottom.
  • Ladle: For serving the soup without spilling.
  • Small Mixing Bowl: For blending the half-and-half with flour.
  • Whisk: Helps ensure a lump-free mixture when combining flour and liquid.
  • Strainer: If you make your broth, this is essential for removing solids.
  • Airtight Containers: For storing any leftovers or prepping ingredients in advance.

Frequently Asked Questions 

Can I Use Different Varieties Of Mushrooms In The Soup?

Absolutely! While white button mushrooms are commonly used, you can experiment with shiitake, cremini, porcini, or a mix of several types to add depth and different flavors.

My Soup Is Too Thin. How Can I Thicken It?

You can blend a portion of the soup and then mix it back in. Alternatively, prepare a roux by cooking equal parts butter and flour, then whisk this into the soup until the desired consistency is achieved.

Can I Replace Potatoes With Another Root Vegetable?

Yes, parsnips or turnips are excellent substitutes. They offer a different flavor but still provide the hearty texture characteristic of the soup.

How Do I Make This Soup Creamier Without Adding Dairy?

You can blend cooked white beans or cauliflower into the soup for a dairy-free creamy texture. Another option is to use coconut or almond milk, which will slightly alter the soup’s taste.

Can I Make This Soup Spicy?

Definitely! Add a dash of cayenne pepper, crushed red pepper flakes, or spicy paprika to infuse some heat. Adjust the spiciness level to your preference.

A Perfect Taste Of Russian Mushroom And Potato Soup You Can't Resist

A Perfect Taste Of Russian Mushroom And Potato Soup You Can’t Resist

0 from 0 votes
Recipe by Hanna Barnes Course: Soup Recipes


Prep time


Cooking time





Savor the rich, hearty flavors of the traditional Russian Mushroom and Potato Soup. This comforting blend of earthy mushrooms, tender potatoes, and aromatic herbs creates a symphony of tastes that warms the soul on chilly days.


  • Butter

  • Leeks

  • Carrots

  • Chicken broth

  • Dried dill weed

  • Salt

  • Ground black pepper

  • Bay leaf

  • Potatoes

  • Fresh mushrooms

  • Half-and-half

  • All-purpose flour

  • Fresh dill weed (for garnish)

Step-By-Step Directions

  • Preparation Steps
    Clean and chop the leeks and slice the carrots.
    Peel and dice the potatoes.
    Clean and slice the mushrooms.
  • Cooking
    In a large saucepan over medium heat, melt 3 tablespoons of butter.
    Add the leeks and carrots to the saucepan, stirring occasionally for about 5 minutes until slightly softened.
    Pour in the broth. Gently stir.
    Season the mixture with dill, salt, and pepper, and add the bay leaf.
    Integrate the potatoes into the mix and cover. Allow it to simmer for approximately 20 minutes. The potatoes should be tender yet firm.
  • Blending
    In a separate skillet over medium heat, melt the remaining butter.
    Add the mushrooms to the skillet, sautéing them for about 5 minutes until lightly browned.
    Once done, merge the sautéed mushrooms with the soup.
  • Final Touches
    In a small bowl, create a smooth mixture by combining the half-and-half with flour.
    Gradually stir this mixture into the soup, letting it simmer to achieve the desired thickness.
  • Serving
    Once ready, ladle the soup into individual bowls.
    Garnish each bowl with a sprinkle of fresh dill as a finishing touch.
  • Additional Options
    For added creaminess, consider blending half the soup before adding mushrooms.
    For an extra kick, sprinkle some paprika or chili flakes before serving.


  • Fresh herbs enhance flavor, but dried ones can be used in a pinch.
  • Overcooking the potatoes can make the soup too starchy. Monitor their tenderness.
  • Constantly adjust seasonings to personal taste, especially salt and pepper.
  • For an earthier flavor, consider roasting the mushrooms beforehand.
  • Soup consistency is adjustable. For a thicker soup, blend a portion and mix it back in.
  • Pairing with a dry white wine can accentuate the soup’s flavors.
Hanna Barnes
Scroll to Top