Gribnaya Yushka s Grechnevymi Blinami
Mushroom Soup with Buckwheat Pancakes
A hearty and flavorful mushroom soup, Gribnaya Yushka, is a traditional Belarusian dish often prepared with dried forest mushrooms for a deep, earthy taste. It's typically enriched with grains like barley or millet and served with savory buckwheat pancakes (grechnevyye bliny) on the side, which are perfect for dipping.
🧂 Ingredients
- 50 g Dried forest mushrooms
- 2 l Water
- 100 g Pearl barley
- 1 large Onion(finely chopped)
- 1 medium Carrot(grated)
- 2 tbsp Butter
- 2 medium Potatoes(peeled and diced)
- to taste Salt
- to taste Black pepper
- 2 tbsp Fresh dill(chopped, for garnish)
- 150 g Buckwheat flour
- 50 g All-purpose flour
- 1 large Egg
- 250 ml Milk
- for frying Vegetable oil
👨🍳 Instructions
- 1
Rinse the dried mushrooms and soak them in warm water for at least 2 hours, or preferably overnight. Reserve the soaking liquid.
💡 Tip: Ensure to rinse mushrooms thoroughly to remove any grit. - 2
Strain the mushroom soaking liquid through a fine-mesh sieve lined with cheesecloth to remove any sediment. Discard the sediment.
💡 Tip: This step is crucial for a clear and clean-tasting broth. - 3
Drain the rehydrated mushrooms, chop them roughly, and set aside. In a large pot, combine the mushroom soaking liquid with 2 liters of fresh water. Bring to a boil.
- 4
Add the rinsed pearl barley and diced potatoes to the boiling liquid. Reduce heat, cover, and simmer for about 1 hour, or until the barley and potatoes are tender.
- 5
While the soup simmers, prepare the pancake batter. In a bowl, whisk together buckwheat flour, all-purpose flour, egg, and milk until smooth. Let it rest for 15 minutes.
💡 Tip: The batter should be thin, similar to crepe batter. - 6
In a separate pan, melt the butter and sauté the chopped onion and grated carrot until softened, about 5-7 minutes. Add the chopped mushrooms and cook for another 5 minutes.
- 7
Add the sautéed vegetables and mushrooms to the soup pot. Season with salt and pepper to taste. Simmer for another 15-20 minutes to allow flavors to meld.
- 8
While the soup finishes, heat a lightly oiled non-stick skillet over medium heat. Pour about 1/4 cup of batter for each pancake and cook for 2-3 minutes per side, until golden brown.
- 9
Serve the hot mushroom soup garnished with fresh dill. Serve the buckwheat pancakes on the side.
💡 Tip: The pancakes are excellent for scooping up the soup.
💡 Pro Tips
- ✓Using a variety of dried forest mushrooms will yield the best flavor.
- ✓If fresh mushrooms are used, sauté them until golden brown before adding to the soup.
- ✓The soup can be made vegetarian by omitting any meat products and using vegetable broth if desired.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add other root vegetables like parsnips or celery root.
- Incorporate a bay leaf or a few peppercorns during simmering for added depth of flavor.
- Serve with a dollop of sour cream or a spoonful of crème fraîche.