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Suvorov-style soup

Author
Cookinero 5 May 2025
4390
Suvorov-style soup

The Suvorov-style soup recipe necessarily includes chicken and fresh mushrooms. The combination of chicken and mushrooms has already become a culinary classic. You can use any mushrooms for the soup: wild or store-bought. When picking mushrooms yourself, make sure they are edible. For a clear, rich broth, it is best to use domestic chicken. The meat should be fresh, not defrosted, but chilled. The standard vegetable set for making the soup is potatoes, onions, and carrots.

How to cook Suvorov-style soup

Step 1

Suvorov-style soup

Prepare the broth. Place the chicken fillet in a saucepan, add water and bring to a boil. Reduce the heat, cook the meat for 30 minutes until done, skimming off any foam with a spoon.

Step 2

Suvorov-style soup

Combine ingredients and cook the soup. Melt butter in a frying pan, fry onion over low heat until soft, about 3-5 minutes. Put mushrooms and potatoes in a saucepan, cook for 15-20 minutes. Add carrots and onions to the soup. Cook for 10 minutes. Salt and pepper to taste. Turn off the heat.

Suvorov-style soup - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute vegetable broth for chicken broth to make a vegetarian version. Just skip the chicken fillet and use veggie broth or water seasoned with herbs for flavor.
The soup will keep well in an airtight container in the refrigerator for up to 3-4 days. Make sure it cools completely before storing to maintain freshness.
Yes! This soup freezes well for up to 2-3 months. Store in freezer-safe containers, leaving some space for expansion. Thaw in the fridge overnight before reheating.
For a dairy-free option, substitute butter with olive oil, coconut oil, or a plant-based butter alternative when sautéing the onions.
To reduce carbs, omit the potatoes and add low-carb veggies like cauliflower, zucchini, or green beans instead. Adjust cooking times as needed.
Try fresh herbs like dill or parsley, a dollop of sour cream, or crusty bread. A side salad also pairs nicely for a complete meal.
Yes, dried mushrooms work well—just rehydrate them in warm water for 20-30 minutes before adding to the soup. Reserve the soaking liquid for extra flavor.
Double or triple the ingredients proportionally. Use a bigger pot and extend cooking times slightly if needed, especially for the broth.

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