Lithuanian Mushroom Soup
A hearty Lithuanian soup with mushrooms, potatoes, cream and dill, warming and rich with a deep woodsy aroma.
Ingredients
- mushrooms200 g
- potato600 g
- carrot1 pcs
- onion1 pcs
- smoked pork belly75 g
- chicken broth1000 ml
- butter30 g
- cream200 ml
- dill20 g
- salt1 to taste
- black pepper1 to taste
Instructions
Clean the mushrooms and slice them, cut the potatoes and carrot into cubes, chop the onion finely, and cut the smoked pork belly into small pieces.
In a pot, bring the chicken stock to a boil, add the potatoes and carrot, and simmer over low heat for 15 minutes.
In a skillet, melt the butter, sauté the mushrooms for 5–7 minutes to evaporate excess moisture, then transfer them to the pot.
In the same skillet, fry the smoked pork belly with the onion until the onion softens and the pork belly turns lightly golden.
Add the fried mixture to the soup and cook for another 8–10 minutes, until the potatoes are tender.
Pour in the cream, season with salt and pepper, and warm through for 2–3 minutes without letting it boil hard.
Add the chopped dill, remove the soup from the heat, let it rest for 5 minutes, and serve hot.
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