Porcini potato soup

Porcini potato soup
  • 30 Dekagram (dkg) porcini mushrooms
  • 2 Piece potato
  • 1 Piece onion
  • 2 Table spoon (tbsp) olive oil
  • 2 Tea spoon (tsp) salt
  • 3 Tea spoon (tsp) sweet paprika powder
  • 3 Table spoon (tbsp) sour cream
  • 2 Table spoon (tbsp) lemon juice (or vinegar)
  • 2 Peck grounded pepper
  • 1 Table spoon (tbsp) flour (optional)

season: Spring

occasion: 4Family

origin: Traditional (National&Religious)



This traditional sour porcini soup with potato is a very tasty spring dinner with a slice of fresh bread. Clean the porcini and cut into big chunks. Peel the potato and cut into cubes, chop the onion finely as well. Heat the oil in a medium size pot and toast the onion until ligh gold with salt and pepper. Than add the porcini mushrooms and potato, cook for 5 minutes add the flour and continue cooking. When the flour is getting browned, remove from heat and add sweet paprika, mix well and pour into hot water. Place back to the heat and bring to the boil, simmer until the mushrooms and potato is soft (approx 15 minutes). In a glass add 1-2 tablespoon cooking liquid and the sour cream, mix well and stir into the soup. Bring to boil once and close the heat. Don't cook with the sour cream. Flavour with vinegar or lemon juice as you like the sourness.

Conversion equivalents

Officially, a US Cup is equal to 240 ml or
8 fluid ounces ½ pint or 16 tablespoon.
1 cup of
fluid onces
Fluid - water & milk 240 8.0
Butter 226 8.0
All purpose flour 125 4.4
Confectioners sugar 125 4.4
Cocoa powder 118 4.2
White sugar granulated 200 7.1
Honey, Syrup 340 12.0
Vegetable oil 218 7.7
Table salt 273 9.6
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