Polish Mushroom Soup (Print Format)
A hearty Polish mushroom soup featuring fresh mushrooms, potatoes, dill, and creamy sour cream for comforting flavors.
# Ingredients:
→ Mushrooms
01 -
1 lb fresh mushrooms (chanterelles, porcini) or 1.6 oz dried mushrooms
→ Vegetables
02 -
1 onion, chopped
03 -
2 carrots, diced
04 -
5 potatoes, diced
→ Liquids and Fats
05 -
2 tbsp vegetable oil
06 -
1 tbsp butter
07 -
2 liters chicken or vegetable broth
08 -
7 fl oz sour cream
→ Herbs and Seasoning
09 -
2 tbsp fresh dill, chopped
10 -
Salt and pepper to taste
# Steps:
01 -
Clean and chop fresh mushrooms. If using dried mushrooms, soak them in hot water overnight to rehydrate.
02 -
Heat vegetable oil in a large pot and sauté chopped onions until translucent.
03 -
Add diced carrots and potatoes to the pot and sauté for several minutes to slightly soften.
04 -
Add chopped fresh or rehydrated mushrooms along with butter, cooking for an additional 5 minutes.
05 -
Pour in hot chicken or vegetable broth, bring to a boil, then reduce heat and simmer for 15 minutes until vegetables are tender.
06 -
Season the soup with salt and pepper, then stir in chopped fresh dill.
07 -
Temper sour cream by mixing it with a small amount of hot soup, then gradually add it back to the pot. Heat gently without boiling to combine.
# Tips:
01 -
Use dried mushrooms if fresh are unavailable for a more intense flavor. Store refrigerated for up to 3 days and reheat gently. Avoid adding sour cream before freezing to preserve texture.