SoupMain CourseLunch

Gribnoy Sup

Name: Gribnoy Sup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: russian
Ingredients: 1 tbsp sunflower oil; 2 tbsp unsalted butter; 1 pcs yellow onion finely chopped; 1 pcs carrot peeled and grated; 450 g cremini mushroom cleaned and sliced; 2 clove garlic minced; 400 g potato peeled and diced into 2cm cubes; 1,500 ml vegetable broth; 1 pcs bay leaf; 3 tbsp fresh dill chopped; 1 tsp salt or to taste; 0.5 tsp black pepper freshly ground; 4 tbsp sour cream (optional); 1 tbsp fresh dill chopped (optional)

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.

An original recipe by Forkin

Total time: 55 min
Serves: 4
Difficulty: Easy
Per serving: 272 kcal

VegetarianGluten-free

Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

1 tbspsunflower oil
2 tbspunsalted butter
1 pcsyellow onion, finely chopped
1 pcscarrot, peeled and grated
450 gcremini mushroom, cleaned and sliced
2 clovegarlic, minced
400 gpotato, peeled and diced into 2cm cubes
1,500 mlvegetable broth
1 pcsbay leaf
3 tbspfresh dill, chopped
1 tspsalt, or to taste
0.5 tspblack pepper, freshly ground

garnish

4 tbspsour cream(optional)
1 tbspfresh dill, chopped(optional)

Equipment

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

The method

Step by step

1
Heat the sunflower oil and butter in a large pot or Dutch oven over medium heat until the butter is melted.
About 1 min
2
Add the chopped onion and grated carrot, and sauté for 6-8 minutes until softened and fragrant.
About 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.
About 12 min
Cook’s note: 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.
About 1 min
5
Pour in the vegetable broth, then add the diced potatoes and the bay leaf.
About 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.
About 15 min
7
Remove the pot from the heat and take out the bay leaf.
About 1 min
Cook’s note: 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.
About 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.
About 1 min

Per serving

Nutrition

68%Score

Calories: 271.8kcal
Protein: 8.3g
Carbs: 31.8g
Fat: 13.9g
Fibre: 4.8g
Sugar: 7.4g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftovers in an airtight container in the refrigerator.

Reheating

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