Polish dried mushroom soup with pasta squares and sour cream
The Christmas Eve mushroom soup on dried porcini and bay boletes, cooked in their soaking water with root vegetables. The broth is dark and intense, the mushrooms go back in cut into strips, sour cream is tempered in at the end. With pasta squares cooked separately, or with uszka dumplings.
Your own work in that: 35 min.
- Mushrooms soaking 30 min
- Stock 40 min
- Mushrooms and cream 20 min
- Pasta 15 min
Step by step
0 / 6 doneSoak the mushrooms
Rinse the mushrooms and cover with 500 ml warm water for 30 minutes (or overnight in cold). Don't pour the water away: it is the most fragrant part of the soup.
Ingredients: 50 g dried forest mushrooms · 2000 ml water · 2 pcs carrots · 1 pcs parsley root · 1 pcs celeriac, a piece · 1 pcs onion · 2 pcs bay leaves · 4 pcs allspice berries · 5 pcs black peppercorns · 1½ tsp salt
TipThere may be sand at the bottom of the bowl after soaking. Pour the water off carefully above the sediment, or strain through muslin.
Mushrooms plumping, amber waterMake the stock
Bring the mushrooms with their soaking water, the rest of the water, the vegetables, charred onion and spices to the boil and simmer 40 minutes, until the mushrooms are tender. Salt towards the end.
Mushrooms with root vegetables, forty minutesSlice the mushrooms
Strain the stock into a clean pot. Lift out the mushrooms and cut into thin strips, slice the carrot; return both to the soup. Discard the other vegetables or keep them for uszka.
Mushrooms in strips, back into the soupFinish with sour cream
Mix the sour cream with the flour, temper with a few spoons of hot soup, pour into the pot. Simmer 3 minutes, stirring, until it thickens slightly. Add the butter and pepper. Taste: mushroom soup likes more salt than you'd think.
TipWithout sour cream the soup stays clear: that is how many homes serve it with uszka on Christmas Eve. Finished with cream and served with pasta squares it is just as traditional, and in other homes that is the Christmas Eve version.
Sour cream tempered, soup slightly thickCook the pasta separately
Cook the pasta in salted water according to the packet, drain. Separately, because pasta in the soup clouds it and swells by morning.
Ingredients: 150 g sour cream, 18 % · 1 tbsp plain flour · 20 g butter · ½ tsp black pepper · ½ bunch flat-leaf parsley · 200 g small pasta squares or farfalle
Pasta in its own potServe
Pasta into the bowl, soup from the ladle, parsley on top. Keeps 3 days in the fridge; the flavour deepens every day.
Pasta, soup, parsley
Before you start
With fresh mushrooms
600 g fresh boletes or button mushrooms, fried in butter and cooked 20 minutes in vegetable stock. Paler and milder.
Cream of mushroom
Blend with half the mushrooms and a tablespoon of butter, the rest of the mushrooms in strips on top. No pasta, with croutons.
With buckwheat
100 g buckwheat cooked separately instead of pasta. A heartier, rustic version.
