Best 2 Zupa Ze Swiezych Grzybow Polish Mushroom Soup Recipes

Calling all mushroom enthusiasts! If you are looking for a hearty and flavorful soup that showcases the earthy goodness of fresh mushrooms, look no further than zupa ze swiezych grzybow, a classic Polish mushroom soup. This traditional dish is a staple in Polish cuisine, and for good reason. Made with a combination of dried and fresh mushrooms, it is a symphony of flavors and textures that will warm your soul on a cold winter day. Whether you are a seasoned mushroom hunter or simply appreciate the taste of a well-crafted soup, this recipe is sure to become a favorite in your kitchen. With its rich broth, tender mushrooms, and subtle hints of herbs and spices, zupa ze swiezych grzybow is the perfect way to celebrate the bounty of the forest.

Here are our top 2 tried and tested recipes!

POLISH DRIED MUSHROOM SOUP - ZUPA GRZYBOWA

Polish Dried Mushroom Soup - Zupa Grzybowa image

This hearty meatless soup combines dried, reconstituted mushrooms with barley and sour cream for a satisfying dish.

Provided by Barbara Rolek

Categories Side Dish Dinner Soup

Time 2h15m

Yield 8

Number Of Ingredients 10

Ingredients

4 ounces dried mushrooms (Polish borowiki or dried Italian porcini mushrooms)
3 1/2 cups water (hot)
3 quarts beef stock (regular-strength, or chicken or vegetable stock, the latter if fasting)
Optional: 1 cup pearl barley
2 cups sour cream
2 tablespoons all-purpose flour
Salt and pepper (to taste)
Garnish: sour cream
Garnish: chopped parsley
Optional: kluski noodles

Steps:

Gather the ingredients.
Combine mushrooms and hot water in a large, heatproof bowl. Let stand for 1 hour.
With your fingers, work mushrooms to release any grit. Let stand until very pliable, about 1 hour longer.
Lift mushrooms from the liquid. Cut mushrooms into large pieces and set aside. Reserve bowl of soaking liquid.
In a 5- to 6-quart pot, combine stock , chopped mushrooms, and pearl barley, if using. Pour the reserved soaking liquid into the pot, taking care not to disturb the grit in the bowl.
Cover and bring to a boil. Reduce heat, cover, and simmer, stirring occasionally until the mushrooms and pearl barley are tender, 30 to 45 minutes. If making the soup ahead, at this point cool, cover and chill up to overnight. Reheat to simmering and proceed with the next step.
In a medium bowl, mix the sour cream with flour and temper by whisking in a little hot soup.
Pour contents of the bowl into hot soup, whisking constantly on medium-high heat until it comes to a boil. Adjust seasonings with salt and pepper.
Remove from heat and ladle into warm bowls. Serve with kluski noodles, if using. Garnish with sour cream and parsley, if desired.

Nutrition Facts : Calories 210 kcal, Carbohydrate 19 g, Cholesterol 34 mg, Fiber 2 g, Protein 10 g, SaturatedFat 6 g, Sodium 810 mg, Sugar 4 g, Fat 12 g, ServingSize 6-8 Bowls (6-8 Servings), UnsaturatedFat 0 g

"ZUPA ZE SWIEZYCH GRZYBOW" POLISH MUSHROOM SOUP

Make and share this "Zupa Ze Swiezych Grzybow" Polish Mushroom Soup recipe from Food.com.

Provided by Vina7737

Categories Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

16 ounces wild mushrooms (preferred) or 16 ounces white button mushrooms
2 medium onions, chopped
2 tablespoons butter
1/2 lemon, juice of
1/4 cup water
6 cups beef stock or 6 cups beef bouillon, divided
1 cup sour cream
3 tablespoons flour
salt and pepper
fresh dill (to garnish)

Steps:

Wash and coarsely chop mushrooms.
Saute over medium-low heat, covered, with lemon juice, butter, onions, and water for 20 minutes.
Transfer to a large saucepan, add the broth (keeping 1 cup aside), and bring to a low simmer.
Blend the sour cream with the flour and mix well.
Blend in the 1 cup reserved stock until smooth.
Add slowly to the pot, stirring constantly.
Simmer for five minutes, stirring often.
Serve garnished with chopped dill.
The richly flavored wild mushrooms that Polish cooks used to use are difficult to find.
You may substitute dried mushrooms for part of the fresh, reconstituted according to package directions, for richer flavor.

Tips:

Use a variety of fresh mushrooms. This will give your soup a more complex flavor. Some good options include white mushrooms, cremini mushrooms, shiitake mushrooms, and oyster mushrooms.
Sauté the mushrooms before adding them to the soup. This will help to bring out their flavor and give them a slightly browned appearance.
Use a good quality vegetable broth. This will make a big difference in the flavor of your soup. You can also use chicken broth if you prefer.
Add some fresh herbs to the soup. This will give it a nice pop of flavor. Some good options include parsley, thyme, and rosemary.
Serve the soup with a dollop of sour cream or yogurt. This will add a creamy richness to the soup and help to balance out the flavors.

Conclusion:

Zupa ze świeżych grzybów is a delicious and hearty soup that is perfect for a cold winter day. It is easy to make and can be customized to your own taste. So next time you are looking for a comforting and satisfying meal, give this Polish mushroom soup a try.