Russian Mushroom and Potato Soup (Hearty Comfort Soup in 30 Minutes!)

There’s something about Eastern European soups that just hits different when it’s cold outside.

My grandmother used to make a version of this Russian mushroom and potato soup every winter. The smell of dill and sautéed mushrooms would fill her entire house, and she’d serve it with thick slices of dark rye bread. It was simple food—just potatoes, mushrooms, and a few aromatics—but it was the most comforting thing you could eat on a freezing day.

Now I make my own version when I need that same kind of soul-warming comfort. It comes together in 30 minutes but tastes like it’s been simmering all day. That’s the magic of good, honest ingredients cooked the right way.

Why You’ll Love This Russian Mushroom and Potato Soup

Rich, hearty, and incredibly comforting. This is the kind of soup that makes you feel warm and satisfied. It’s substantial enough to be a meal but not so heavy that you feel weighed down afterward.

Ready in 30 minutes. Despite tasting like it’s been simmering for hours, this comes together quickly. The potatoes cook fast when cut into small pieces, and everything else is simple.

Authentic Eastern European flavors. Fresh dill, earthy mushrooms, and tender potatoes create that distinctive Russian soup taste. It’s simple but deeply flavorful in a way that feels traditional and timeless.

Budget-friendly ingredients. Potatoes and mushrooms are cheap, and the rest is probably already in your pantry. You can make a big pot of soup that feeds a family for under $10.

Perfect for cold winter days. When it’s freezing outside and you need something warming, this is it. It’s the definition of comfort food.

Vegetarian with vegan option. The base recipe is vegetarian, and it’s easy to make vegan by skipping the sour cream or using a plant-based version.

What Makes This Russian Soup Special

Here’s what separates authentic Russian mushroom soup from generic mushroom soup.

Fresh dill is essential. This isn’t optional—dill is what gives Russian and Polish soups their distinctive flavor. It’s added fresh at the end so it stays bright and aromatic.

The potatoes are the base. Unlike cream-of-mushroom soups where mushrooms dominate, this soup uses potatoes as the foundation. They add heartiness and help thicken the broth naturally.

Mushrooms are deeply browned. Russian cooks know to really sauté the mushrooms until they’re golden. This develops their umami flavor and prevents them from being watery.

Simple ingredients, maximum flavor. There’s no long list of spices or complicated techniques. It’s just onions, mushrooms, potatoes, dill, and good broth. The simplicity is the point.

It’s meant to be rustic. This isn’t a smooth, elegant soup—it’s chunky, hearty, and homestyle. The potatoes break down slightly to thicken the broth while still having texture.

Ingredients You’ll Need

For the Soup:

• 2 tablespoons butter or olive oil – Butter is traditional and adds richness. Olive oil works for dairy-free.
• 1 large onion, diced – Yellow onion is classic. It adds sweetness and depth.
• 3 cloves garlic, minced – Adds aromatic depth to the base.
• 1 lb mushrooms, sliced – Use cremini, white button, or a mix. Fresh is traditional, but dried works too (see variations).
• 4 medium potatoes (about 1.5 lbs), peeled and cubed – Yukon gold or russet both work. Cut into 1/2-inch cubes.
• 6 cups vegetable or chicken broth – Use good quality broth for best flavor.
• 2 bay leaves – Adds subtle herbal notes as it simmers.
• 1 teaspoon salt (or to taste) – Adjust based on your broth’s saltiness.
• 1/2 teaspoon black pepper – Freshly ground is best.
• 1/4 cup fresh dill, chopped – This is essential for authentic flavor. Don’t skip it!

For Serving:

• 1/2 cup sour cream or crème fraîche – Stir into the soup or dollop on top. Use vegan sour cream for dairy-free.
• Extra fresh dill – For garnish.
• Dark rye bread – Traditional accompaniment for dipping.
• Black pepper – Freshly cracked on top.

Optional Add-ins:

• 1 carrot, diced – Adds sweetness and color.
• 1/2 cup barley or pearl couscous – Makes it heartier.
• 1 tablespoon tomato paste – Adds depth (common in some Russian versions).

How to Make Russian Mushroom and Potato Soup (Step-by-Step)

Step 1: Sauté the Aromatics

Heat the butter (or oil) in a large pot or Dutch oven over medium heat.

Add the diced onion and cook for about 5 minutes, stirring occasionally, until softened and translucent. The onion should be tender but not browned.

Add the minced garlic and cook for another 30 seconds until fragrant. Don’t let it burn—garlic goes from perfect to bitter quickly.

This aromatic base is the foundation of the soup’s flavor, so take your time here.

Step 2: Cook the Mushrooms

Add the sliced mushrooms to the pot with the onions and garlic. Stir to combine.

Cook for about 7-8 minutes, stirring occasionally, until the mushrooms release their moisture and then that moisture evaporates. They should be golden brown and significantly reduced in size.

Don’t rush this step. Properly browned mushrooms have so much more flavor than undercooked, watery ones. They should smell earthy and amazing.

Season with a pinch of salt and pepper.

Step 3: Add Potatoes and Broth

Add the cubed potatoes to the pot and stir to coat them with the mushroom mixture.

Pour in the broth and add the bay leaves. Stir everything together and bring to a boil over high heat.

The liquid should completely cover the potatoes. If it doesn’t, add a bit more broth or water.

Step 4: Simmer Until Tender

Once the soup comes to a boil, reduce the heat to medium-low and let it simmer gently for about 15-20 minutes, or until the potatoes are tender when pierced with a fork.

Stir occasionally to prevent sticking. The potatoes will start breaking down slightly, which naturally thickens the soup.

As it simmers, some of the potato starch will release into the broth, making it creamy without adding cream.

Taste the broth and adjust seasoning with salt and pepper as needed.

Step 5: Finish with Cream and Herbs

Remove the bay leaves and discard them.

If you’re adding sour cream directly to the soup (rather than serving it on the side), remove the pot from heat first. Stir in the sour cream until it’s fully incorporated. Don’t add it while the soup is boiling or it might curdle.

Stir in the fresh chopped dill. The dill should be bright green and aromatic—this is what makes it taste authentically Russian.

Let the soup sit for a few minutes to let the flavors meld, then ladle into bowls.

Top each bowl with an extra dollop of sour cream, more fresh dill, and freshly cracked black pepper. Serve with dark rye bread for the full experience.

Serving Suggestions

This Russian mushroom and potato soup is hearty enough to be a complete meal:

With dark rye bread – This is the traditional accompaniment. Toast it and spread with butter for an authentic Eastern European meal.

As a starter – Serve smaller portions before a roasted chicken or beef dinner for a multi-course meal.

With a simple salad – A fresh cucumber and tomato salad with dill dressing pairs beautifully and keeps the meal light.

For a cozy dinner – This is perfect winter comfort food. Serve in big bowls with plenty of bread for a satisfying dinner.

At gatherings – Make a big pot for family gatherings or potlucks. It’s the kind of soup that reminds people of home.

With pickles – Dill pickles or pickled vegetables on the side are very traditional with Russian soups.

Storage and Reheating Tips

Refrigerator: Store in an airtight container for up to 5 days. The flavors actually get better after a day as everything melds together.

Freezing: This soup freezes well for up to 3 months. Let it cool completely, then freeze in portions. Don’t add the sour cream before freezing—add it fresh when reheating.

Reheating: Warm gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth if it’s too thick. Don’t boil it hard or the potatoes will break down too much.

Sour cream note: If you stirred sour cream into the whole pot, it should reheat fine. Just do it gently and don’t let it boil. If you’re reheating leftovers, you can add fresh sour cream to individual bowls instead.

Dill tip: Add fresh dill when reheating rather than before storing. Fresh dill loses its brightness over time, so adding it fresh keeps the soup tasting vibrant.

Texture changes: The potatoes will continue to break down as the soup sits, making it thicker. This is normal and actually desirable—it makes it more rustic and hearty.

Recipe Variations and Substitutions

Traditional Polish Version

Polish mushroom soup (zupa grzybowa) is similar but often uses dried wild mushrooms for more intense flavor. Soak 1 oz dried porcini mushrooms in hot water for 20 minutes, chop them, and use them along with or instead of fresh mushrooms. Use the soaking liquid as part of your broth for extra depth.

Use Dried Mushrooms

For authentic Russian dried mushroom soup, use 1-2 oz dried mushrooms (porcini, shiitake, or mixed) instead of fresh. Soak them in hot water for 20 minutes until softened, then chop and use. Strain the soaking liquid and use it as part of your broth—it adds incredible umami depth.

Make It Vegan

Use olive oil instead of butter. Skip the sour cream or use a plant-based version like cashew cream or coconut cream. The soup is still delicious without any dairy—the potatoes and mushrooms create enough richness.

Add Barley or Pearl Couscous

Stir in 1/2 cup barley or pearl couscous when you add the broth. It’ll cook alongside the potatoes and make the soup even heartier. This is common in some Eastern European versions and turns it into a truly filling meal.

Make It Creamy vs. Brothy

For a creamier soup, mash some of the potatoes against the side of the pot before adding the dill. Or use an immersion blender to partially blend the soup, leaving some chunks. For a brothier version, use less potatoes and more broth.

Add Different Vegetables

Include diced carrots with the onions for sweetness and color. Add celery for more aromatic depth. Stir in kale or spinach at the end for extra greens. Parsnips work well too for earthy sweetness.

Make It Richer

Add a tablespoon of tomato paste when you sauté the mushrooms for deeper color and umami. Stir in a splash of dry white wine after the mushrooms cook for complexity. Use heavy cream instead of sour cream for an even richer soup.

Final Thoughts

So there you have it—the soup that’s been warming Eastern European families for generations.

I love how traditional recipes like this prove you don’t need fancy ingredients or complicated techniques to make something deeply satisfying. Just good mushrooms, potatoes, fresh dill, and a little patience. That’s comfort food at its finest.

Make this on a cold day when you need something that feels like a warm hug. Your kitchen will smell amazing, and that first spoonful will make you understand why this soup has stood the test of time.

Happy cooking!
Kip