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Ukrainian Mushroom Soup
Yushka
A deeply flavorful and aromatic mushroom soup, Yushka is a hearty and comforting Ukrainian classic. Made with a variety of mushrooms and simple vegetables, it's perfect for a cold day.
ð§ ææ
- 50 g Dried porcini mushrooms(or other dried mushrooms)
- 300 g Fresh mushrooms(shiitake, cremini, or a mix, sliced)
- 2 liters Water
- 1 medium Onion(finely chopped)
- 1 medium Carrots(grated or finely diced)
- 2 medium Potatoes(peeled and diced)
- 2 cloves Garlic(minced)
- 2 tbsp Olive oil
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(or to taste)
- 2 tbsp Fresh dill(chopped, for garnish)
- 4 tbsp Sour cream(for serving (optional))
ðšâð³ äœãæ¹
- 1
Rinse the dried mushrooms and soak them in 1 liter of water for at least 1 hour, or up to 4 hours.
- 2
Strain the soaking water through a fine-mesh sieve lined with cheesecloth or a coffee filter to remove any grit. Set the strained liquid aside. Roughly chop the rehydrated mushrooms.
- 3
In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Add the grated carrot and minced garlic, and cook for another 2-3 minutes until fragrant.
- 4
Add the sliced fresh mushrooms to the pot and cook until they release their liquid and start to brown, about 8-10 minutes.
- 5
Pour in the reserved mushroom soaking liquid and the remaining 1 liter of water. Add the diced potatoes, salt, and pepper. Bring the soup to a boil, then reduce heat and simmer for 20-25 minutes, or until the potatoes are tender.
- 6
If desired, mash a few potato pieces against the side of the pot to thicken the soup slightly.
- 7
Stir in the chopped rehydrated mushrooms. Simmer for another 5 minutes.
- 8
Ladle the soup into bowls. Garnish with fresh chopped dill and serve hot, with a dollop of sour cream if desired.
ð¡ ããã®ã³ã
- âUsing a mix of dried and fresh mushrooms, especially porcini, will provide the deepest flavor.
- âFor a richer soup, you can add a bay leaf during simmering and remove it before serving.
- âIf you prefer a creamier soup, stir in a few tablespoons of heavy cream or sour cream at the end.
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- Add other root vegetables like parsnips or celery root.
- For a heartier soup, add cooked barley or buckwheat.
- A splash of lemon juice can brighten the flavors.