Salted Milk Mushroom Soup
A delicious, healthy, and quick first-course meal! Soup made from salted milk mushrooms is an incomparable soup that will please both family and guests. A simple traditional recipe with a rich, distinct flavor. Serve with sour cream and rye bread.
Updated : 13 November, 2025
Easy
About 30 min.
Ingredients
100 grams
Russula mushroom
100 grams
Potato
35 grams
Onion
30 grams
Carrot
400 milliliters
Water
1 tablespoon
Vegetable oil
1
Chicken eggs
to taste
Salt
to taste
Dry spices
15 grams
Greens
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to cook a tasty soup from salted milk mushrooms? Even if you use homemade salted mushrooms, they should be rinsed well. Wash them under running water and leave to soak for a bit.
Step 2
You can already start boiling water on the stove. Meanwhile, peel the potatoes, wash them, and cut them into small cubes - perfect for this soup.
Step 3
Once the water boils, add the potatoes to it. Cook for about 10 minutes. While the potatoes are cooking, heat a frying pan and pour in some oil. While it heats, chop the onion into medium pieces.
Step 4
Peel the washed carrot and cut it into thin strips.
Step 5
Once the oil is hot, fry the onion until it becomes translucent (or golden if you prefer). Then add the carrot and continue frying.
Step 6
Remove the mushrooms from the soaking water and cut them into thin strips.
Step 7
Add the sliced mushrooms, fried onion, and carrot together with the oil into the pot with potatoes. Let everything simmer for about 10 minutes on low heat.
Step 8
In a small bowl, beat an egg with spices.
Step 9
Finely chop some fresh herbs.
Step 10
Pour the beaten egg into the soup in a thin stream just before turning off the heat, stirring continuously with a fork.
Step 11
Finally, taste the soup and add salt if needed. Add the chopped herbs. Don’t rush to serve - let the gruzdjanka sit covered for about 5 minutes to infuse its aroma.
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