Gribna Yushka in the Carpathian Way Recipe - Traditional Ukrainian Mushroom Soup

dried mushrooms

🥗Healthier: fresh mushrooms

💰Cheaper: canned mushrooms

Fresh mushrooms provide a lighter flavor, while canned are more economical.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: creme fraiche

Greek yogurt lowers calories while still adding creaminess.

Rinse the frozen mushrooms under water.

If using dried mushrooms, soak them for 2-3 hours beforehand.

Pour 2.5-3 liters of water into a pot.

Add mushrooms and simmer over medium heat.

Add a bay leaf to the mushroom broth.

Wash and peel onions and carrots.

Cut onions into small cubes.

Grate carrots on a medium grater.

Heat sunflower oil in a frying pan and add onions.

Fry for 3-5 minutes, then add grated carrots.

Braise on low heat for 10-13 minutes.

Add the sautéed vegetables to the mushroom broth.

In a separate pan, melt butter.

Add flour and stir constantly with a whisk until homogeneous.

Add sour cream and keep stirring.

Add some water from the mushroom broth and stir.

Add 400 ml of water to the sauce.

Add the sauce to the mushroom stock.

Take out the bay leaf.

Season with salt and pepper.

Cover and simmer for 15-20 minutes over medium heat.

Finely chop the dill and parsley.

When serving, add herbs to the soup and a spoonful of sour cream.

Serve with some bread.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens