Latvian Potato and Wild Mushroom Soup
Immerse yourself in the comforting flavors of Eastern Europe with our Latvian Potato and Wild Mushroom Soup, a rustic and hearty dish that celebrates the earthy essence of chanterelles or porcini mushrooms. This traditional recipe pairs the creaminess of tender potatoes with the savory depth of mushrooms, enhanced by aromatic onions, sweet carrots, and a touch of fresh dill for a vibrant finish. Simmered in a flavorful vegetable or chicken broth and topped with a dollop of tangy sour cream, this soup offers an irresistible balance of richness and freshness. Perfect for cool evenings, this quick-to-prepare, 1-hour recipe is a soulful, nourishing experience served best alongside crusty bread. Explore the heritage of Baltic cuisine with every spoonful of this wild mushroom delight!
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Recipe Information
Ingredients
- 250 g wild mushrooms (chanterelles or porcini)
- 500 g potatoes
- 1 medium-sized onion
- 1 medium-sized carrot
- 2 tbsp butter
- 1 liter vegetable or chicken broth
- 1 bay leaf
- 2 tbsp fresh dill
- 4 tbsp sour cream
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp oil
Instructions
Clean the wild mushrooms thoroughly, removing any dirt or debris. Slice them into bite-sized pieces.
Peel and dice the potatoes into small cubes.
Peel and finely chop the onion.
Peel the carrot and grate it coarsely.
In a large soup pot, heat 2 tablespoons of oil over medium heat. Add the onions and sauté for 3-4 minutes until softened.
Add the grated carrot to the onions and cook for another 3-4 minutes, stirring occasionally.
Stir in the butter and add the wild mushrooms to the pot. Cook for 5-7 minutes, allowing them to release their juices and reduce slightly.
Pour in the vegetable or chicken broth and bring to a boil. Add the diced potatoes and the bay leaf.
Reduce the heat to low, cover the pot, and simmer for 20 minutes, or until the potatoes are tender.
Season the soup with salt and black pepper to taste. Remove the bay leaf and discard.
Chop the fresh dill finely and stir it into the soup just before serving for a burst of fresh flavor.
Ladle the soup into bowls and top each portion with a generous dollop of sour cream. Serve warm with crusty bread if desired.
Nutrition Facts
Calories |
1268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.1 g | 83% | |
| Saturated Fat | 21.9 g | 110% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 6237 mg | 271% | |
| Total Carbohydrate | 153.5 g | 56% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 23.3 g | ||
| Protein | 27.1 g | 54% | |
| Vitamin D | 13.4 mcg | 67% | |
| Calcium | 263 mg | 20% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 4454 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
