Among the dozens of different types of traditional Russian soups, mushroom and vegetable broths hold a special place. They are rich in flavor and are very healthy, no meat or fish is used, and the soup is light and filling.
Fill a pot with cold water, place the dried ceps in the water and let sit for at least 3 hours. Put the pot on the fire – the brownish broth will be the base for the soup. Cook on medium-low heat for 40 minutes, then add finely cut carrots, in 5 minutes add chopped onions. If you decide to add a clove of garlic, this is the time. In 2 more minutes add potatoes cut in small cubes, add salt and spices. The soup will be ready in 7-8 minutes. Do not overcook or it will lose its rich flavor. Serve hot, and offer sour cream as a topping.