Cook over medium to medium-high heat until the onions are becoming translucent, about 5 minutes. Simple and good. Traditionally on Christmas Eve, all the dishes should be “lenten” meaning cooked and served without any meat or animal products. Remove from the heat. Add the chopped mushrooms and cook, stirring occasionally for 20 minutes. Cut the carrot into small bite-sized pieces. The amount of salt in your broth will determine the amount of additional salt needed. 1 pint sour cream. (all the other ones I've seen for sauerkraut soup seem to contain meat!) You could also serve it with kluski noodles (warning: eggs in this recipe), little ‘uszka’ dumplings or another noodle of your choice. INGREDIENTS: Three (3) 8 oz packs of chopped mushrooms (we used 2 packs of babybellas and 1 pack of shiitake) 4 cloves of fresh garlic. DIRECTIONS. Of course, there are as many different versions of this soup as there are Polish cooks (and their numerous descendants). If you don’t follow a meat-free diet, feel free to add some poultry (legs, wings, carcasses) and/or beef (e.g ribs) to the mushrooms and cook it all together. Filled with Polish recipes and stories, Polonist celebrates the wonderful Polish food. Taste of Home has the best mushroom soup recipes from real cooks, featuring reviews, ratings, how-to videos and tips. Add the onion, fresh mushrooms, carrots and celery to the stockpot, along with the 4 tablespoons of olive oil, … Following the tradition, this festive Mushroom Soup is completely meat-free. ŻUREK WIGILIJNY (ryemeal-mushroom soup): Wash, slice or dice and fry 1/4 fresh Portobello mushrooms and 1 chopped onions in 3 T butter until tender In pot combine 5 c water, 1 c liquid rye sour (żur is available at Polish delis*) and 1 mushroom cube. Cover with a lid and cook on the lowest heat for 25 minutes, until the mushrooms start to turn soft. Add minced garlic, stirring constantly until fragrant and golden. Mushroom is the dominating ingredient despite the fact that the soup is cooked with vegetables and meat. Stew them, stirring for about … Add the minced garlic and cook for 2 more minutes. Peel and dice the potatoes (if you’re using them), peel and slice the carrots, add both to the broth. Move the soup into a freezer-friendly container and freeze it as soon as it’s cold enough to do so. (You can always freeze the liquid and use it in other mushroom dishes.). Yes, this recipe can be frozen. [The night before] To get rid of dirt and impurities, rinse dried mushrooms briefly in cold water. Fresh mushrooms – use 1.3 pounds (8 cups or 600g). Season to taste with salt and pepper. If you’re worried that a bowl might attract some unwanted attention (from bugs, cats etc. Add the chopped mushrooms, 4 cups water, the whole onion, and salt and pepper to taste. Add 'łazanki' pasta and pour the soup over it. Looking for recipes for mushroom soup? Try separating the water from the sediment formed at the bottom. Wigilijna Zupa Grzybowa, Barszcz Grzybowy. The mushrooms differ geographically as well, what grows in Poland won’t necessarily grow elsewhere. You can also ask in specialty stores or at a Polish deli. If you’re using all fresh mushrooms, you will need to cook in batches (until they shrink up a bit) or to use a very large frying pan. But if you wish, you can reuse them to bulk up pâtés, pierogi fillings etc. While you’re here, why not follow the Polonist on YouTube? You can keep it in the fridge for around 3 days or so. Saute chopped onions in 1 cup butter until golden brown. If one loves mushroom, they will be surely enthralled by this traditional mushroom soup. Reviews (4) Add Rating & … On Christmas Eve, Mushroom Soup is often served with ‘łazanki’ – square shaped noodles. ½ c. flour. Whisk in the heavy cream. Foodie Pro & The Genesis Framework. Be careful not to add all of the liquid. Combine in a … From chilled: Place the soup in a microwave-friendly container and cover loosely with a lid. To thicken the soup, in the mushroom pan, add a tablespoon of butter and the flour. I usually add one more tablespoon of lemon juice (so two in total). Slice the mushrooms into stripes, small ones can be kept whole. If you’re looking for a Christmas-worthy soup that is both more impressive AND easier than the classic Red Borscht – let me introduce you to this Polish Mushroom Soup (‘Grzybowa’, pron. ¼ c. balsamic vinegar. Using an extra fine sieve, strain the stock multiple times, until it’s clear and not foggy. Just like all of the recipes for a Polish Christmas Eve, this recipe is free of meat, dairy and eggs. The Polish mushroom soup is one of the most loved Polish soups known all over the globe. * Water for soaking. Dried mushrooms – use 2.5 – 3.5 ounces (70 – 100 g), if you’re using dried … Add water and cans of sauerkraut juice, bring to boil, lower heat and simmer 1/2 hour. Great recipe! 1 large finely chopped onion. Because of its aromatic and compact pulp, Borowiki are recommended for preparing sauces, salads and soups. When mushrooms are softened, mince them and place them in a stock pot. But before you scroll, there’s important stuff to know below. Then, place them in a bowl and cover with fresh water - just enough so they float freely. Grab the bowl with remaining soaking water. 5 c. dried mushrooms, about 4 0z. Melt butter in large saucepan or dutch oven over medium high heat A hearty bowl of soup, a thick blanket and a book. As the mushrooms cook, peel all the vegetables and chop them roughly. Garnish each plate with chopped parsley (optional). Here’s what you could do differently: This soup is suitable for a vegan diet. Yes. If you used dried mushrooms, you may add some of the soaking liquid now. Drop the pasta in, and just follow the directions on the pack - in my case that’s 10 minutes of cooking time. Next, continue cooking for another 5 minutes until hot throughout. Polish borowik mushrooms are available from the Polish Art Center, 9539 Joseph Campau, Hamtramck, MI 48212; 888-619-9771 or www.polartcenter.com. To make the soup more creamy, you can add a dollop of sour cream at the very end. Yes, I’m afraid so. Using a slotted spoon, carefully remove the mushrooms and veggies from the stock and set them aside. Have a taste - does the soup need more kick? Bring to boil, reduce heat and simmer several min. Grab another cooking pot, fill it with water and bring to boil. Dice the onion and add to a large frying pan with 2 tablespoons of butter and the oil. 1 Lb. Cook the soup for just a few more minutes. I used rice in place of barley and sauteed … 4 qt. Drain the mushrooms reserving the soaking liquid, strain the liquid through a fine cloth. The soup itself is gluten-free, but you’ll have to swap the classic noodles for a gluten-free version. Mince the celery. And unless you’re a mushroom-picker yourself, it can get a bit pricey. Here at Polonist I’m spreading the love for the wonderful Polish food. Internationally, mushrooms tend to be tricker to pick up. In the past, White Button mushrooms were the only variety of mushrooms that were … 3-4 oz (85-110 g) dried wild mushrooms (boletus/porcini, bay bolete, and other) I’ve upped the mushroom & veggie content to make the soup richer. And more often than not, they’re willing to share. Otherwise, you would spoil your appetite; and there are plenty of other dishes to try later on. Flaki. Move soaked mushrooms to the pot, keep the soaking water. This post contains incorrect information. Peel and dice the potato. Chop the mushrooms and set aside. For more of the Polish festive delicacies, have a look at this Christmas recipe collection. Cook over medium-high heat, stirring for 2 minutes. This post is missing information that I need. Kapusta (Sauerkraut with Mushrooms) – one of my favorite Polish delights – is super healthy and in most Polish houses, served on Christmas Eve. Slowly add 3 or 4  ladles of the soup broth, whisking until smooth. Luckily, dried mushrooms show up online from time to time (here’s a pack from Amazon). Once you’re ready to cook, prepare a cooking pot (ideally sized at 2.5 quarts or more). Flaki is a popular Polish soup made out of strips of beef tripe/stomach that are seasoned with … Let’s balance the flavours now - add 2 generous pinches of salt and a solid pinch of ground black pepper. Instead, it’s brewed on dried mushrooms (soaked the night before) and an array of root vegetables. In fall, freshly picked mushrooms are available at farmer’s markets and produce stalls. Flaki (tripe soup) A soup with the ick factor which often poses a serious challenge to visitors from … But what they all have in common the key ingredients: boletes and/or bay boletes. Add this to the soup, stirring or whisking until incorporated to slightly thicken the broth. butter, chives, garlic, onion, Aidells® Smoked Chicken Sausage, Cajun Style Andouille and 8 more. They’re similar in appearance to the Italian quadretti pasta. If so, this festive Polish-style Mushroom Soup is the one for you. 3 TBS of butter. ), cover the bowl with cloth or a plate. Bring to a boil, reduce heat and simmer 1 1/2 to 2 hours or until … Dried mushrooms – use 2.5 – 3.5 ounces (70 – 100 g), a handful of fresh dill or 1 tablespoon dried dill, pasta cooked according to package directions (optional). I usually reuse some carrots, cubed, for serving. ‘Grzybowa’ acts as a starter and therefore it’s served on its own, without any sides. Most of the old recipes for this soup are very similar. Polish Mushroom Soup. You can try experimenting with your local mushrooms as well. Polish Red Borscht for Christmas Eve (Vegan). While most recipes call for butter, it’s an optional addition. All the dishes are … There is often a little sand or grit from the dried mushrooms that settles to the bottom of the liquid. Add the mushroom mixture, the dill, and the marjoram to the soup pot and simmer for 5 minutes. Another popular Polish mushroom soup is White Buton Mushroom Soup (Zupa Pieczarkowa). This Polish Mushroom Soup tastes best when hot. If you’re cooking the soup on another day and wish for a more filling meal, a few slices of fresh bread compliment it well. Stir flour into mushroom mixture and cook, stirring often, for 2 minutes to remove raw flour taste. Although in this particular recipe we are using white field mushrooms the equally tasty wild mushrooms commonly found in Polish forests could also be used. 2 32oz containers of broth (beef, chicken, or vegetable) Half pint of heavy whipping cream. And let’s be friends on Pinterest! The king of all European forest mushrooms, Borowik Szlachetny (Boletus edulis, Procini, Cepe) is widely used in European kitchens. Before Christmas, most supermarkets are well stocked with a selection of dried and frozen wild mushrooms. In Poland, mushroom foraging is a bit of a sport. Save this “Grzybowa – Polish Mushroom Soup” recipe to your “POLISH CHRISTMAS RECIPES” Pinterest board! I added 1 1/2 cups of the liquid to my soup. I tried it with smoked ham hocks once, it was delicious. Nice to have one that is vegetarian. None of them include any dairy (no cream, no milk), as it wasn’t allowed on the days of religious fast. Set aside overnight. Poles love their mushrooms and make various types of mushroom soups throughout the year. They lend richness and that characteristic savoury, earthy aroma. Drink-wise, this Mushroom Soup pairs nicely with earthy red wine (dry or semi-dry). Add mushrooms and cook a while longer. Add finely chopped mushrooms to onions, and cook until mushrooms are done. Polish Mushroom Soup (Zupa Grzybowa) This beloved mushroom soup is traditionally made with Polish borowik mushrooms and is served on Christmas Eve. Many forests are private – or with significant restrictions. In a large pot, carefully pour in the soaking liquid without disturbing the sediment at the bottom. The soup has the authentic Polish aroma and taste. Bring to a boil, reduce the heat and simmer for 15 minutes or until the vegetable are tender (you should be able to easily insert a fork into them). Pour the boiling water over the mushrooms and let soak for two hours. This delicious recipe originates from the Poznan region of western Poland. >> Learn more, Copyright © 2019-2021 Polonist, all rights reserved. The vegetables gave their all, there isn’t much flavour left. Arrange the mushroom slices in the individual soup plates. Tradition calls for twelve courses to be served during Wigilia. A a really good, Polish mushroom soup is very often made with foraged mushrooms, since mushroom hunting is a national pursuit in Poland. If you’ve chosen to add pasta, add cooked pasta to the. Top the pot up to 2 liquid quarts (1.9 - 2 litres) of water. Add a tablespoon of freshly squeezed lemon juice and blend everything together with a spoon. If you don’t have a fine sieve, line a regular sieve lined with a cloth instead (cheesecloth, a piece of muslin square or similar). Kluski-style noodles, cooked and drained. This is a lovely, simple family recipe, rich, yet simple to bring together allowing the mushrooms to speak for themselves. Chicken, beef or vegetable stock. Careful, it’s going to be hot! Soak mushrooms in water for 1-2 hours. Move the water to the pot and get rid of the residue. From frozen: Allow to thaw first. It’s exciting, like a treasure hunt. Remember to label the box with a description and a date. I use Shiitake. Privacy Policy & Copyright | Site Map | Back to Top, I’m always looking to improve the articles here to help you become an even better Polish cook :). 2 T. sugar. : gzhe-bova; also known as… ‘Mushroom Borscht’). Once the time is up on the mushrooms, add in all the vegetable chunks and peppercorns. Continue cooking for another 30 minutes, but follow the next step 15 minutes in. Warning: that’s dairy, so it’s not Christmas Eve-friendly. … Merry Christmas! This recipe is based on the book by Maria Lemnis and Henryk Vitry called “W Staropolskiej Kuchni i Przy Polskim Stole” (published in 1979, “Old Polish Traditions in the Kitchen and at the Table”). Heat for 4to 7 minutes until hot throughout. This is our own recipe for mushroom soup. It makes the broth much darker and adds a lot to the flavor. WIGILIA RECIPES. Polish Mushroom Soup (Zupa Grzybowa) This simple, much-beloved soup, made with the large, meaty mushrooms called “borowik” in Polish, is traditionally served on Christmas Eve. 3-4 oz (85-110 g) dried wild mushrooms (boletus/porcini, bay bolete, and other), Łazanki noodles, dry, to serve - can substitute for Italian quadretti, 2 tbsp fresh parsley leaves, chopped (optional). With 15 minutes left till the end of cooking - let’s cook ‘łazanki’ noodles. Your email address will not be published. In a separate pot, melt the butter on medium heat. To store any leftovers, refrigerate it in a container with a lid. For the full list of ingredients & detailed instructions, please see the recipe card at the end of this post. In this video Anna of PolishYourKitchen.com teaches you how to make a Christmas version of Polish mushroom soup. It’s full of intensely savoury, earthy aromas. 6 cups of vegetable broth (or 6 cups of water and the next 4 ingredients) Polish mushroom soup (zupa grzybowa) with lazanki pasta is a traditional Christmas Eve dish in certain parts of Poland (including central and northern regions). Dried porcini, cepes or boletes make a very close substitute and are readily available any time of the year. Even if you don’t take part –  there’s always an auntie, a colleague or a neighbour who does. Once it’s served, ideally you should eat it within 3-4 hours. Heat in the microwave(covered) for 3 to 5 minutes, then open and stir. While the mushrooms are cooking, add the broth to a large pot. Melt the butter in a pot and add the carrots, onions, leeks and celery . Polish Mushroom Soup. ( here ’ s full of intensely savoury, earthy aromas their numerous descendants ) to bulk up,. 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