Zupa Grzybowa

Zupa Grzybowa Recipe from Poland with Wild Mushrooms and Beef Stock

Region / culture: Poland | Preparation time: overnight | Cooking time: 4 hours | Servings: 6

Introduction

Zupa Grzybowa, also known as Polish Mushroom Soup, is a traditional Polish dish that is hearty, flavorful, and perfect for a cold winter day. This soup is made with dried wild mushrooms, beef broth, onions, and a touch of sour cream for added richness.

History

Zupa Grzybowa has been a staple in Polish cuisine for centuries. It is a dish that has been passed down through generations, with each family adding their own unique twist to the recipe. The use of dried wild mushrooms gives this soup a deep, earthy flavor that is truly comforting.

Ingredients

0.25 lb (113 g) of dried wild mushrooms
9 cups of beef stock or canned reduced-sodium beef broth
1 cup of butter
1 cup of finely chopped onion
1 tbsp of cornstarch
salt
white pepper
sour cream
chopped fresh parsley

How to prepare

Cover the mushrooms with cold water and let them soak overnight.
Drain the mushrooms, but keep the soaking liquid. Strain the liquid through a fine cloth.
Rinse the mushrooms in cold water to remove any remaining sand, then slice them into strips.
In a 3 qt (2.84 liter) saucepan, add the mushrooms, 8 cups of beef stock, and the soaking liquid. Bring it to a boil, then reduce the heat and simmer over low heat for 4 hours.
Melt the butter in a heavy skillet, add the onion, and sauté until golden brown. Then, add it to the soup.
Whisk the cornstarch with the remaining cup of beef stock. Add this mixture to the soup, stir, and simmer until slightly thickened.
Season the soup with salt and pepper to taste. Ladle it into individual bowls, and top each bowl with 1 tbsp of sour cream. Finally, sprinkle with parsley.

Variations

Add diced potatoes or carrots for added texture and flavor.
Use vegetable broth instead of beef broth for a vegetarian version of this soup.

Cooking Tips & Tricks

Soaking the dried mushrooms overnight helps to rehydrate them and bring out their full flavor.

- Straining the soaking liquid through a fine cloth ensures that any grit or sand is removed.

- Sautéing the onions until golden brown adds a rich, caramelized flavor to the soup.

- Adding a cornstarch slurry helps to thicken the soup slightly and give it a velvety texture.

Serving Suggestions

Serve Zupa Grzybowa with crusty bread or a side salad for a complete meal.

Cooking Techniques

Simmering the soup over low heat for 4 hours helps to develop the flavors and create a rich, hearty broth.

Ingredient Substitutions

You can use fresh mushrooms instead of dried, but the flavor will be slightly different.

Make Ahead Tips

This soup can be made ahead of time and reheated before serving.

Presentation Ideas

Garnish each bowl of soup with a dollop of sour cream and a sprinkle of fresh parsley for a beautiful presentation.

Pairing Recommendations

Serve Zupa Grzybowa with a glass of red wine or a crisp lager for a perfect pairing.

Storage and Reheating Instructions

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Nutrition Information

Calories per serving

250 per serving

Carbohydrates

12g per serving

Fats

18g per serving

Proteins

5g per serving

Vitamins and minerals

This soup is a good source of vitamin D, iron, and potassium.

Alergens

This recipe contains dairy (butter and sour cream).

Summary

Zupa Grzybowa is a rich and satisfying soup that is high in fats and calories, but also provides essential nutrients like vitamin D and iron.

Summary

Zupa Grzybowa is a classic Polish Mushroom Soup that is rich, flavorful, and perfect for a cozy night in. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying meal that will warm you from the inside out. Enjoy!

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Zupa Grzybowa. It was a crisp autumn day, and I was strolling through the bustling farmers' market in my hometown. The air was filled with the intoxicating scents of ripe fruits, freshly baked bread, and simmering pots of soup. As I meandered through the colorful stalls, my eyes landed on an elderly Polish woman selling an array of mushrooms. Intrigued, I made my way over to her stand and struck up a conversation.

The woman, whose name was Mrs. Kowalski, had a kind smile and twinkling eyes that seemed to hold centuries of wisdom. As we chatted, she told me about the different types of mushrooms she had for sale - from earthy porcinis to delicate chanterelles. She spoke passionately about the importance of using fresh, seasonal ingredients in cooking and shared stories of her own culinary adventures.

I was captivated by Mrs. Kowalski's tales and asked her if she had any favorite mushroom recipes to share. Her eyes lit up at the question, and she reached into a worn leather satchel slung over her shoulder. From its depths, she produced a tattered piece of paper, yellowed with age and covered in handwritten notes.

"This is my family's recipe for Zupa Grzybowa," she said, her voice soft with nostalgia. "It has been passed down through generations, and it is a true taste of Poland."

I eagerly accepted the recipe, feeling a sense of privilege at being entrusted with such a culinary treasure. Mrs. Kowalski's eyes twinkled with mischief as she handed it to me, a silent challenge in her gaze. She knew that perfecting this traditional soup would be no easy feat, but I was determined to rise to the occasion.

As I read through the recipe, my mouth watered at the thought of the rich, earthy flavors that promised to dance on my taste buds. The ingredients were simple yet hearty - mushrooms, onions, garlic, and a fragrant blend of spices. The method was equally straightforward, requiring patience and a gentle hand to coax out the flavors of the mushrooms.

I wasted no time in gathering the necessary ingredients and setting to work in my kitchen. The scent of sautéing onions and mushrooms filled the air, mingling with the warm aroma of simmering broth. I followed Mrs. Kowalski's instructions meticulously, tasting and adjusting the seasoning until the flavors sang in harmony.

Hours passed in a blur as I stirred and tasted, adjusting and tweaking until the soup reached perfection. Finally, I ladled a steaming bowlful into a porcelain dish and took a tentative sip. The flavors exploded on my palate - earthy mushrooms, sweet onions, and a hint of smoky paprika danced across my taste buds in a symphony of flavors.

I closed my eyes and savored the moment, feeling a deep sense of satisfaction wash over me. Mrs. Kowalski's recipe had not only taught me how to make Zupa Grzybowa but had also opened a door to a world of culinary delights and cultural heritage. I knew that this soup would become a staple in my own kitchen, a reminder of the wonderful encounter that had sparked its creation.

As I sat down to enjoy my bowl of Zupa Grzybowa, I sent a silent thank you to Mrs. Kowalski, wherever she may be. Her recipe had brought warmth and comfort to my home, and I knew that it would continue to do so for years to come. And so, with a full heart and a satisfied belly, I raised my spoon in a silent toast to the power of food to connect us across time and space.