Mushroom and Potato Soup with Cottage Cheese

Ingredients

• 30 g Dried mushrooms (about 3 handfuls, rehydrate in water)
• 0.4 L Water (for rehydrating mushrooms) (room temperature)
• 0.5 kg Potatoes (peeled and diced 1‑cm cubes)
• 1 pcs Onion (medium, finely diced)
• 20 g Butter (unsalted)
• 1 tsp Caraway seeds
• 1 L Vegetable broth or water (use broth for richer flavor)
• 0.25 tsp Black pepper (ground)
• 1 tsp Salt
• 3 pcs Bay leaf
• 2 tbsp Fresh parsley (chopped, for garnish)
• 50 g Cottage cheese (tvarohový sýr) (soft, crumbled)

Instructions

1. Rehydrate the dried mushrooms

   Place the dried mushrooms in a bowl and cover with 0.4 L of warm water. Let them soak for 10 minutes, then drain, reserving the soaking liquid.

   Time: PT10M

2. Prep the vegetables

   Peel and dice the potatoes into 1‑cm cubes. Peel and finely dice the onion.

   Time: PT5M

3. Sauté aromatics

   Heat the pot over medium‑high (stove setting 7). Add the butter and melt. Add the diced onion and sauté for 2 minutes until translucent. Stir in the caraway seeds and sauté another 3 minutes.

   Time: PT5M

4. Add potatoes and broth

   Add the diced potatoes to the pot, stir briefly, then pour in the reserved mushroom soaking liquid and the 1 L of vegetable broth (or water). Add the rehydrated mushrooms, pepper, salt, and bay leaves.

   Time: PT2M

5. Simmer the soup

   Bring the mixture to a gentle boil, then reduce to a simmer. Cover and cook for 17 minutes, or until the potatoes are tender when pierced with a fork.

   Time: PT17M

   Temperature: 190°C

6. Finish with cheese and parsley

   Remove the pot from heat. Stir in the cottage cheese until just incorporated. Sprinkle chopped parsley on top. Taste and adjust seasoning if needed.

   Time: PT3M

Nutrition Facts

Calories

215

Protein

7 g

Carbohydrates

30 g

Fat

6 g

Fiber

4 g