Total Time
1hr 10mins
Prep 15 mins
Cook 55 mins

This is a Eastern European favorite. It uses ketchup in place of tomato sauce, the potatoes and mushrooms are common to the region.

Ingredients Nutrition

  • 2 teaspoons vegetable oil
  • 2 cups sliced mushrooms
  • 1 cup chopped onion
  • 1 large leek, chopped (white part only)
  • 1 cup finely chopped carrot
  • 8 cups vegetable broth
  • 1 large potato, unpeeled, cut into 1/4 inch pieces
  • 2 teaspoons dill weed
  • 1 teaspoon paprika
  • 18 teaspoon pepper
  • 2 cups medium no yolk noodles, uncooked
  • 14 cup ketchup
  • salt and pepper

Directions

  1. Heat oil in a large saucepan over medium heat. Add mushrooms, onion, leek, and carrots.
  2. Cook,stirring frequently for 5 minutes.
  3. Add broth, potato, dill weed, paprika, and pepper. Bring mixture to a boil. Reduce heat to medium-low, cover and cook 40 minutes or until vegetables are tender.
  4. Add noodles, cook 10 minutes.
  5. Stir in ketchug and add salt and pepper to taste.
Most Helpful

5 5

Great soup and it tasted great even before the ketchup was added. I used green onions in place of leeks as I was really making do. The dill makes this.

5 5

Delicious! The ketchup adds just the right note of subtle sweetness. We will be making this a lot. Thank you.

5 5

Fantastic soup! I made this exactly as posted, except I couldn't find no-yolk noodles. The combination of dill and paprika is unique, yet really packs a ton of flavor! I just loved the aroma of this soup while it was cooking. The ketchup was the final touch that really brought it all home! The only thing I might want to change is that I wish there was some meat in it to make this a full meal. Thanks for sharing this unexpected delight! Made for Aussie/NZ Recipe Swap #65.