Rezept für cremige Pilzsauce
Rezept für cremige Pilzsauce is a easy Russian recipe that serves 2. 210 calories per serving. Recipe by KAZAN on YouTube.
Prep: 10 min | Cook: 30 min | Total: 50 min
Cost: $3.80 total, $1.90 per serving
Ingredients
- 0.5 pc Onion (medium, finely chopped)
- 10 g Butter (unsalted, cut into small pieces)
- 200 g Mushrooms (cleaned and sliced)
- 150 ml Vegetable Broth (low‑sodium)
- 100 g Sour Cream (full‑fat, room temperature)
- to taste Salt
- to taste Black Pepper (freshly ground)
- 0.5 tsp Oregano (dried)
- 1 clove Garlic (minced)
- 15 g Parmesan Cheese (freshly grated)
- 5 g Parsley (fresh, chopped for garnish)
Instructions
Prepare Ingredients
Finely chop the half onion, mince the garlic clove, slice the mushrooms, grate the Parmesan, and chop the parsley. Measure broth, sour cream, butter, and spices.
Time: PT5M
Sauté Aromatics
Heat the butter in a medium saucepan over medium heat. Add the onion and garlic, stirring until the onion becomes translucent, about 3 minutes.
Time: PT3M
Temperature: medium heat
Cook Mushrooms
Add the sliced mushrooms to the pan. Cook, stirring occasionally, until they release their moisture and turn golden, about 5 minutes.
Time: PT5M
Temperature: medium heat
Add Broth and Simmer
Pour in the vegetable broth, bring the mixture to a gentle simmer, then reduce heat and let it cook for 10 minutes so flavors meld.
Time: PT10M
Temperature: simmer
Blend Soup
Remove the pan from heat. Using an immersion blender, blend the soup until smooth, about 2 minutes.
Time: PT2M
Incorporate Sour Cream
Return the blended soup to low heat. Stir in the sour cream until fully incorporated, heating gently for 3 minutes without boiling.
Time: PT3M
Temperature: low heat
Season
Season the soup with salt, freshly ground black pepper, and dried oregano. Stir and taste, adjusting seasoning as needed.
Time: PT1M
Serve and Garnish
Ladle the soup into bowls, sprinkle grated Parmesan and chopped parsley on top, and serve immediately.
Time: PT1M
Nutrition Facts
- Calories
- 210
- Protein
- 6 g
- Carbohydrates
- 12 g
- Fat
- 14 g
- Fiber
- 2 g
Dietary info: Vegetarian, Gluten-Free
Allergens: Dairy
Ingredient Substitutions
- Instead of Butter: vegetable oil, margarine
- Instead of Mushrooms: cremini mushrooms, button mushrooms
- Instead of Vegetable Broth: chicken broth, water with bouillon
- Instead of Sour Cream: Greek yogurt, crème fraîche
- Instead of Oregano: thyme, marjoram
- Instead of Garlic: garlic powder (1/8 tsp)
- Instead of Parmesan Cheese: Grana Padano, Pecorino Romano
- Instead of Parsley: chives, cilantro
Equipment Needed
- Chef's Knife
- Cutting Board
- Saucepan
- Wooden Spoon
- Immersion Blender
- Measuring Cups
- Measuring Spoons
- Ladle (optional)
Critical Steps — Do Not Skip
- Sauté onion and garlic until translucent without browning.
- Cook mushrooms until moisture evaporates and they turn golden.
- Blend hot soup carefully to avoid splatter.
- Add sour cream off‑heat and keep temperature low to prevent curdling.
Chef Tips from the Video
- Use a mix of cremini and button mushrooms for deeper flavor.
- Deglaze the pan with a splash of dry white wine after sautéing mushrooms for added complexity.
- For a vegan version, replace butter with olive oil and sour cream with coconut yogurt.
Troubleshooting
Soup is too thick.
Add a little extra vegetable broth or water, 1‑2 tbsp at a time, and stir until desired consistency is reached.
Soup is too thin.
Continue to simmer uncovered for a few more minutes to reduce, or stir in a tablespoon of flour mixed with cold water.
Sour cream curdles.
Remove the soup from heat, lower the temperature, and whisk in the sour cream slowly. If curdling occurs, blend again briefly to smooth.
Storage
Refrigerator: Store in an airtight container for up to 3 days. Reheat gently and add a splash of broth if it thickens.
Freezer: Not recommended due to sour cream; if frozen, texture may separate.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the soup base (steps 1‑4) a day ahead and refrigerate; add sour cream and reheat gently before serving.
- Garnishes (Parmesan, parsley) should be added fresh just before plating.
Frequently Asked Questions
What is the cultural significance and history of creamy mushroom soup in Russian cuisine?
Mushroom soup, or "грибной суп," has long been a staple in Russian home cooking, especially in forest‑rich regions where wild mushrooms are abundant. The addition of sour cream reflects the Russian tradition of enriching soups with dairy to add body and a tangy finish.
What are the traditional regional variations of mushroom soup in Russian cuisine?
In Siberia, the soup often includes dried porcini rehydrated in broth, while in the European part of Russia, fresh button mushrooms are common. Some regions add dill or a splash of sherry, and in the north, potatoes are sometimes added for extra heartiness.
How is creamy mushroom soup traditionally served in Russia?
It is typically served hot, garnished with a sprinkle of grated Parmesan or native hard cheese and fresh herbs like parsley or dill. A slice of rye bread or a buttered bun often accompanies the bowl.
During which occasions is mushroom soup traditionally enjoyed in Russian culture?
Mushroom soup is popular during the autumn mushroom‑picking season, at family gatherings, and as a comforting starter during cold winter evenings. It also appears on festive tables during New Year celebrations in many households.
What authentic ingredients are essential for a traditional Russian mushroom soup versus acceptable substitutes?
Authentic ingredients include fresh forest mushrooms, vegetable or meat broth, sour cream, butter, and fresh herbs. Acceptable substitutes are cultivated button or cremini mushrooms, store‑bought vegetable broth, Greek yogurt for sour cream, and olive oil for butter.
What other Russian dishes pair well with creamy mushroom soup?
Pairs beautifully with traditional Russian salads like "Винегрет" (Vinaigrette), boiled potatoes, or a simple beet salad. For a fuller meal, serve alongside pelmeni (dumplings) or a slice of pirozhki.
What are the most common mistakes to avoid when making creamy mushroom soup?
Common errors include over‑browning the butter, which adds bitterness, and boiling the soup after adding sour cream, which can cause curdling. Also, blending a very hot soup without venting can cause splatter.
Why does this creamy mushroom soup recipe add sour cream off the heat instead of cooking it together with the broth?
Adding sour cream off the heat keeps the soup below a rolling boil, preventing the dairy proteins from coagulating and curdling. This technique preserves the smooth, velvety texture that defines the dish.
Can I make creamy mushroom soup ahead of time and how should I store it?
Yes, you can prepare the soup base up to step 4, refrigerate for up to 3 days, and reheat gently. Add the sour cream just before serving and garnish fresh herbs to retain flavor and texture.
What does the YouTube channel KAZAN specialize in?
The YouTube channel KAZAN focuses on home‑cooked Russian and Eastern European recipes, offering step‑by‑step tutorials that emphasize traditional techniques while adapting them for modern kitchens.
How does the YouTube channel KAZAN's approach to Russian cooking differ from other cooking channels?
KAZAN combines clear, concise narration with close‑up shots of each ingredient, often highlighting seasonal produce and regional tips. Unlike many channels, KAZAN frequently explains cultural context and offers budget‑friendly ingredient alternatives.
Last updated: September 6, 2026
