Slovak Mushroom and Dill Soup
Hríbová Polievka s Kôprom
A creamy and flavorful mushroom soup, this dish is enhanced by the fresh, aromatic notes of dill. It's often thickened with a roux and enriched with sour cream, making it a comforting and satisfying soup.
🧂 Ingredients
- 30 g Dried forest mushrooms(soaked in warm water for at least 30 minutes)
- 250 g Fresh mushrooms (e.g., champignons)(sliced)
- 1 medium Onion(finely chopped)
- 2 cloves Garlic(minced)
- 2 tbsp Butter
- 1 tbsp Vegetable oil
- 2 tbsp All-purpose flour
- 1.5 liter Vegetable broth or water
- 200 ml Sour cream
- 0.5 cup Fresh dill(chopped)
- to taste Salt
- to taste Black pepper
- 4 pieces Allspice berries
- 2 pieces Bay leaf
👨🍳 Instructions
- 1
Drain the soaked dried mushrooms, reserving the soaking liquid. Finely chop the dried mushrooms. Slice the fresh mushrooms.
- 2
In a large pot or Dutch oven, melt the butter with the vegetable oil over medium heat. Add the chopped onion and sauté until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- 3
Add the sliced fresh mushrooms and chopped dried mushrooms to the pot. Cook, stirring occasionally, until the mushrooms release their liquid and start to brown, about 8-10 minutes.
- 4
Sprinkle the flour over the mushrooms and stir well to coat. Cook for 1-2 minutes to toast the flour, creating a roux.
- 5
Gradually whisk in the vegetable broth (or water) and the reserved mushroom soaking liquid. Add the allspice berries and bay leaves. Bring to a simmer, then reduce heat, cover, and cook for 20 minutes, or until the mushrooms are tender.
- 6
In a small bowl, whisk together the sour cream and a ladleful of the hot soup broth until smooth. Pour this mixture back into the pot, stirring constantly. Heat gently, but do not boil, to prevent the sour cream from curdling.
- 7
Stir in the chopped fresh dill. Season the soup with salt and freshly ground black pepper to taste. Remove the bay leaves and allspice berries before serving.
- 8
Serve hot, optionally with a dollop of extra sour cream and a sprinkle of fresh dill.
💡 Pro Tips
- ✓Using a mix of dried and fresh mushrooms provides a deeper, more complex flavor.
- ✓Don't boil the soup after adding the sour cream, as it can curdle.
- ✓Fresh dill is key for the authentic flavor; dried dill won't provide the same vibrancy.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add diced potatoes to make the soup heartier.
- For a tangier soup, add a splash of lemon juice or vinegar at the end.
- Use a combination of different wild mushrooms for a richer taste.