SoupMain CourseLunch

Gribnoy Sup

Name: Gribnoy Sup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 racions
Cuisine: russian
Ingredients: 1 cs sunflower oil; 2 cs unsalted butter; 1 u yellow onion finely chopped; 1 u carrot peeled and grated; 450 g cremini mushroom cleaned and sliced; 2 gra garlic minced; 400 g potato peeled and diced into 2cm cubes; 1.500 ml vegetable broth; 1 u bay leaf; 3 cs fresh dill chopped; 1 ct salt or to taste; 0,5 ct black pepper freshly ground; 4 cs sour cream (opcional); 1 cs fresh dill chopped (opcional)

Gribnoy Sup is a hearty and earthy Russian soup where mushrooms are the star. This simple, comforting dish includes potatoes and carrots, finished with fresh dill for an aromatic lift.

Una recepta original de Forkin

Temps total: 55 min
Racions: 4
Dificultat: Fàcil
Per ració: 272 kcal

VegetarianaSense gluten

Informació sobre al·lèrgens: pot contenir llet. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

1 cssunflower oil
2 csunsalted butter
1 uyellow onion, finely chopped
1 ucarrot, peeled and grated
450 gcremini mushroom, cleaned and sliced
2 gragarlic, minced
400 gpotato, peeled and diced into 2cm cubes
1.500 mlvegetable broth
1 ubay leaf
3 csfresh dill, chopped
1 ctsalt, or to taste
0,5 ctblack pepper, freshly ground

garnish

4 cssour cream(opcional)
1 csfresh dill, chopped(opcional)

Estris

vegetable peeler · grater · large pot · cutting board · knife

Elaboració

Pas a pas

1
Heat the sunflower oil and butter in a large pot or Dutch oven over medium heat until the butter is melted.
Uns 1 min
2
Add the chopped onion and grated carrot, and sauté for 6-8 minutes until softened and fragrant.
Uns 8 min
3
Add the sliced mushrooms and a pinch of salt. Cook, stirring occasionally, for 10-12 minutes until the mushrooms release their moisture and begin to brown.
Uns 12 min
Nota de cuina: Allowing the mushrooms to brown well develops a much deeper, earthier flavor for the soup.
4
Stir in the minced garlic and cook for one more minute until aromatic.
Uns 1 min
5
Pour in the vegetable broth, then add the diced potatoes and the bay leaf.
Uns 1 min
6
Increase the heat to bring the soup to a boil, then reduce to a low simmer. Cover and cook for 15 minutes, or until the potatoes are tender when pierced with a fork.
Uns 15 min
7
Remove the pot from the heat and take out the bay leaf.
Uns 1 min
Nota de cuina: Don't forget to discard the bay leaf as it can be a choking hazard and has an unpleasant texture.
8
Stir in the chopped fresh dill, salt, and black pepper. Taste and adjust seasoning as needed.
Uns 1 min
9
Ladle the hot soup into bowls. Garnish with a dollop of sour cream and a sprinkle of extra fresh dill, if desired.
Uns 1 min

Per ració

Nutrició

68%Puntuació

Calories: 271,8kcal
Proteïnes: 8,3g
Hidrats de carboni: 31,8g
Greixos: 13,9g
Fibra: 4,8g
Sucre: 7,4g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store leftovers in an airtight container in the refrigerator.

Com reescalfar-ho

Gently reheat on the stovetop over medium-low heat until warmed through.