Polish Mushroom Soup (Zupa grzybowa)

Name: Polish Mushroom Soup
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: Poland
Ingredients: 40 g dried porcini, soaked in 500 ml water; 1 onion, 1 carrot, 1 parsley root; 30 g butter; 1 l vegetable stock; 150 ml sour cream; dill, cooked noodles to serve

Overview

Zupa grzybowa is a fragrant Polish soup made from dried wild mushrooms, usually porcini. The mushrooms are soaked and simmered with root vegetables, and their soaking water forms a dark, earthy broth. Onion is browned in butter and added, and the soup is finished with sour cream and dill. It is served with thin egg noodles, potatoes or barley. In many families a clear version is one of the twelve dishes of the Christmas Eve supper. Some families serve it with small pasta or with uszka, little mushroom-filled dumplings.

History

Mushroom picking is a national pastime in Poland, and families dry porcini and other forest mushrooms every autumn. Mushroom soup is one of the traditional meatless dishes of Wigilia, the Christmas Eve meal, along with red barszcz. Recipes vary by region, from clear broths to creamy versions with fresh mushrooms. Gathering wild mushrooms in the forest in late summer and autumn is still a popular pastime across Poland.

Main ingredients

Dried porcini or wild mushrooms, onion, carrot and parsley root, sour cream, dill, noodles or potatoes. The soup is built on mushroom broth and is usually served hot. Diet: vegetarian; not usually gluten-free.

Explore: Potato soups · Noodle soups · More soups from Poland

Recipe outline serves 4 · ~65 min

Ingredients

40 g dried porcini, soaked in 500 ml water
1 onion, 1 carrot, 1 parsley root
30 g butter
1 l vegetable stock
150 ml sour cream
dill, cooked noodles to serve

Allergens: Contains: Gluten, Milk. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.

Method

Simmer the mushrooms in their soaking water and stock with the root vegetables for 30 minutes.
Slice the mushrooms and return them; discard the root vegetables if you like.
Brown the onion in butter and add.
Stir in tempered sour cream and dill and serve with noodles.