Zupa Grzybowa is a beloved Polish soup traditionally served on Christmas Eve as part of the meatless Wigilia supper. Made with dried forest mushrooms foraged in Polish woods, it carries the essence of Eastern European tradition. The dried mushrooms give it an incredibly deep, earthy flavor.
In Poland, families often pick and dry their own mushrooms in autumn, so each family's Christmas soup has a unique character. Using quality dried mushrooms is key - they're the heart and soul of this soup.
Polish Traditions
- Wigilia: Christmas Eve supper
- 12 dishes: Meatless tradition
- Forest mushrooms: Foraged in autumn
- Family recipe: Passed down generations
Traditional Additions
- Uszka (ear-shaped dumplings)
- Egg noodles
- Sour cream swirl
- Fresh dill
Serving Suggestions
- Fresh dill garnish
- Dollop of sour cream
- Uszka or egg noodles
- Crusty bread
Polish Mushroom Soup
Traditional Christmas Eve soup with forest mushrooms.
Nutrition per serving
185Calories
6gProtein
22gCarbs
8gFat
3gFiber
4gSugar
Ingredients
Instructions
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Rehydrate mushrooms. Cover dried mushrooms with 2 cups boiling water. Let sit 30 minutes. Strain through fine mesh (reserve liquid). Chop mushrooms.
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Sauté vegetables. Melt butter in a large pot over medium heat. Add onion and carrots. Cook 5 minutes. Add fresh mushrooms and cook 8 minutes until golden.
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Build soup. Add broth, dried mushrooms, and reserved soaking liquid. Bring to simmer. Cook 20 minutes.
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Cook noodles. Cook egg noodles separately according to package directions. Drain and set aside.
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Finish. Remove soup from heat. Stir in sour cream. Season with salt and pepper. Serve over noodles with fresh dill.
Recipe Notes
- Uszka: Traditional ear-shaped dumplings instead of noodles.
- Forest mushrooms: Mix of porcini, boletus, and chanterelles ideal.
- Sour cream: Add off heat to prevent curdling.
- Storage: Refrigerate 4 days. Add noodles fresh when serving.
