250 gr. Fresh mushrooms (mixed)
1 Onion
1 Carrot
2 tblsp. oil
500 gr. potatoes
1 tbsp chopped parsley
1 tbsp chopped dill
1.5 Litres water or preferably vegetable stock
Salt and Pepper
Cut the Mushrooms into bite-sized pieces.
Chop the onion finely
Chop the carrot small
Boil the potatoes in their skins and when cool enough to handle, peel and chop into dice.
Fry the mushrooms with the onion and carrot in the oil for a few minutes to soften, add the potatoes and herbs.
Pour over the vegetable stock (or water) and the leave the soup to simmer for 15-20 minutes until the carrot and potato are soft. Stir occasionally.
Season with salt and pepper.
Serve with some chopped herbs and sour cream (smetana) – enjoy!