Traditional Polish Christmas Eve Mushroom Soup (Zupa Grzybowa Wigilijna)
This Polish Christmas Eve Mushroom Soup is a classic dish served during Wigilia, the Christmas Eve dinner. It’s a rich, aromatic soup made from a mix of fresh and dried wild mushrooms, simmered in a flavorful vegetable broth. This version is meatless, making it a perfect choice for the traditional Polish Christmas Eve meal, which is entirely vegetarian. The addition of dill brings a fresh, herbaceous touch to this beloved dish.
Depending on the region and family traditions, Polish households usually serve either a clear Beets Barszcz with Uszka or a Mushroom Soup as the first course. In my family, it was always the aromatic barszczyk, but many others enjoy the deep, earthy flavors of this mushroom soup.
Ingredients
- 200 g (7 oz) fresh mushrooms (wild mushrooms like porcini) – can be frozen too, all you need to do is to defrost them
- 50 g (1.75 oz) dried mushrooms (e.g. porcini or boletus)
- 1 large carrot, peeled and chopped
- 1 parsnip, peeled and chopped
- 1 leek (white part only), chopped
- 1 celery stalk, chopped
- 1 onion, peeled and halved
- 3-4 garlic cloves, peeled
- 2-3 bay leaves
- 5-6 whole peppercorns
- 2 liters (8 cups) water or vegetable broth
- 2 tablespoons butter or vegetable oil
- Salt and pepper, to taste
- 2 tablespoons chopped fresh dill, for garnish
Instructions
- Prepare the Dried Mushrooms:
- Place the dried mushrooms in a bowl, cover with hot water, and let them soak for at least 30 minutes (or up to a few hours). This will rehydrate the mushrooms and enhance their flavor.
- Once soaked, drain the mushrooms (reserving the soaking liquid) and chop them into smaller pieces. Strain the soaking liquid through a fine sieve or cheesecloth to remove any grit.
- Make the Vegetable Broth:
- In a large pot, combine the chopped carrot, parsnip, leek, celery, onion, garlic, bay leaves, and peppercorns. Add 2 liters (8 cups) of water or vegetable broth.
- Bring to a boil, then reduce the heat and simmer for about 30-40 minutes to allow the flavors to meld.
- Strain the broth, discarding the vegetables and spices. Set the broth aside.
- Cook the Mushrooms:
- In a separate pot, melt the butter or heat the oil over medium heat.
- Add the fresh mushrooms and sauté for 5-7 minutes until they release their moisture and begin to brown.
- Add the chopped dried mushrooms along with the reserved mushroom soaking liquid (make sure it’s strained to remove any sediment).
- Pour in the vegetable broth and stir well.
- Simmer the Soup:
- Bring the soup to a gentle boil, then reduce the heat and simmer for 20-30 minutes until the flavors are well-developed.
- Season with salt and pepper to taste.
- Serving:
- Ladle the hot mushroom soup into bowls and garnish generously with freshly chopped dill.
- Serve with crusty bread or a side of boiled potatoes if desired.
If you liked my posts and tried my recipes, you can consider buying me a coffee. Or rather I should say: you can buy me a flour for Pierogi, cabbage for Gołąbki and beets for Barszcz:) This would help me to cook more and publish more delicious recipes for You. www.buymeacoffee.com/cookinpolish.
Comment on the post if you have questions, other ideas on the recipe or just enjoyed reading. I would be happy to see your thoughts on my posts!
