Zupa Grzybowa

Name: Zupa Grzybowa
Prep time: 8 h 15 min
Cook time: 1 h 28 min
Total time: 9 h 43 min
Cuisine: Polish
Ingredients: 60 g Dried porcini mushroom; 1000 ml Water, cold; 500 g Potato, diced; 200 g Carrot, diced; 160 g Onion, diced; 10 g Garlic, sliced; 35 g Clarified butter, divided; 1200 ml Vegetable broth; 3 g Marjoram, dried; 20 g Wheat flour; 200 g Sour cream; 10 g Salt; 2 g Black pepper, ground; 15 g Fresh dill, chopped

Zupa Grzybowa · ready in 9 h 43 min · 6 servings · 267 kcal per serving · medium · 14 ingredients

A deeply aromatic Polish dried porcini soup, cherished at Christmas Eve tables, with earthy mushroom liquor, tender vegetables, and a gentle sour cream finish.

Prep: 8 h 15 min
Cook: 1 h 28 min
Total: 9 h 43 min
Serves: 6
kcal: 267
Difficulty: medium

Polish Soups Vegetarian

A QiMeal recipe · Updated 3 October 2026

Ingredients · 6 servings

60 gDried porcini mushroom
1000 mlWater, cold
500 gPotato, diced
200 gCarrot, diced
160 gOnion, diced
10 gGarlic, sliced
35 gClarified butter, divided
1200 mlVegetable broth
3 gMarjoram, dried
20 gWheat flour
200 gSour cream
10 gSalt
2 gBlack pepper, ground
15 gFresh dill, chopped (to serve)

Equipment

refrigerator, stovetop, kitchen scale, soup pot, saucepan, skillet, mixing bowl, sieve, ladle, whisk, knife, cutting board

Instructions

Gather Mise
Gather all measured ingredients, a soup pot, saucepan, skillet, bowl, sieve, ladle, whisk, knife, cutting board, and spoon. · 10 min
What to look for: Ingredients are weighed, vegetables are prepared, and tools are within reach.
Soak Porcini
Cover dried porcini with 1000 g cold water in a bowl, press them under the surface, and soak for 8 hours in the refrigerator. · 8 h
What to look for: Mushrooms look plump and the soaking water is dark brown and fragrant.
Cook Mushrooms
Pour mushrooms and soaking water into a saucepan, bring to a gentle boil, then simmer for 30 minutes; lift out mushrooms and keep liquid. · 30 min
What to look for: Mushrooms are tender and the liquid is clear, dark, and aromatic.
Strain Liquor
Strain the mushroom liquid through a fine sieve, slice the cooked porcini, and reserve both the slices and the clear soaking liquor. · 5 min
What to look for: The strained liquor is free of grit and the porcini are cut into bite-size strips.
Sauté Base
Heat 25 g clarified butter in a skillet, fry diced onion for 5 minutes, add sliced garlic and porcini, then cook gently for 20 minutes. · 25 min
What to look for: Onion is translucent, garlic is mellow, and mushrooms look glossy with no scorching.
Simmer Vegetables
Bring vegetable broth to a simmer in a soup pot, add diced potato and carrot, and cook for 15 minutes until both vegetables are tender. · 15 min
What to look for: Potato and carrot pieces hold their shape but are easily pierced.
Combine Soup
Add the mushroom mixture, reserved mushroom liquor, and marjoram to the pot, then simmer for 5 minutes to marry the broth. · 5 min
What to look for: The soup turns darker and smells strongly of porcini and marjoram.
Make Liaison
Melt remaining 10 g clarified butter, whisk in wheat flour until pale and smooth, then whisk in sour cream loosened with 2 ladles of hot broth. · 6 min
What to look for: The liaison is smooth, warm, and pourable with no visible flour lumps.
Thicken Gently
Stir the tempered sour cream liaison into the soup in a thin stream, keep the heat low, and simmer for 3 minutes without boiling hard. · 3 min
What to look for: The broth becomes lightly creamy and stays smooth without curdling.
Season Soup
Season with salt and black pepper, taste for earthy mushroom depth, and warm for 2 minutes so the flavor settles. · 2 min
What to look for: The soup tastes balanced, savory, and gently peppery.
Serve Hot
Ladle the hot soup into bowls and garnish each serving with fresh dill just before eating. · 2 min
What to look for: Each bowl is steaming, creamy brown, and finished with bright green dill.

Nutrition (per serving)

kcal	267
Protein	7 g
Carbohydrates	32 g
of which sugars	6 g
Fat	13 g
of which saturated	8 g
Fibre	6 g
Sodium	1402 mg

Nutri-ScoreB

Allergens

Contains: gluten, milk

Ingredient substitutions

Water

Vegetable broth: Use only if a slightly fuller vegetable flavor is welcome in the soaking liquid.

Potato

Carrot: The soup will be sweeter and less starchy, so it will feel lighter.

Carrot

Potato: The soup will lose some sweetness but gain a thicker, starchier body.

Onion

Garlic: Use sparingly, because garlic is sharper and will not give the same sweet base.

Garlic

Onion: The flavor becomes sweeter and less pungent, but remains within the classic soup base.

Clarified butter

Butter: Use gentle heat so the milk solids do not brown too strongly.