Shurbo-i Mush (Mushroom Soup)
A hearty and flavorful mushroom soup, often made with wild mushrooms, that is a comforting staple in Tajik cuisine, especially in mountainous regions. This version is enriched with vegetables and herbs for a wholesome meal.
🧂 Ingredients
- 500 g Mushrooms(mixed wild or cultivated, cleaned and sliced)
- 1 large Onion(finely chopped)
- 2 medium Carrots(peeled and diced)
- 3 medium Potatoes(peeled and cubed)
- 3 cloves Garlic(minced)
- 1.5 liters Vegetable broth
- 2 tbsp Vegetable oil
- 0.5 cup Fresh dill(chopped)
- 0.5 cup Fresh parsley(chopped)
- to taste Salt
- to taste Black pepper
- for serving Sour cream or yogurt
👨🍳 Instructions
- 1
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until softened, about 5-7 minutes.
- 2
Add diced carrots and cook for another 5 minutes, stirring occasionally.
- 3
Stir in the sliced mushrooms and minced garlic. Cook until mushrooms release their liquid and begin to brown, about 8-10 minutes.
- 4
Add the cubed potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until potatoes are tender.
- 5
Season the soup with salt and black pepper to taste.
- 6
Stir in the fresh dill and parsley just before serving.
- 7
Ladle the soup into bowls and serve hot, with a dollop of sour cream or yogurt if desired.
💡 Pro Tips
- ✓For a richer flavor, use a mix of wild mushrooms if available.
- ✓If you don't have vegetable broth, chicken or beef broth can be used, but it will alter the flavor profile.
- ✓Adjust the amount of vegetables to your preference.
🔄 Variations
- Add a bay leaf during simmering for extra aroma.
- Include other root vegetables like parsnips or celery root.
- For a non-vegetarian version, chicken or lamb can be added.