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
A traditional Polish Christmas Eve soup featuring dried forest mushrooms. Eastern European heritage and comfort.
Nutrition per serving
185 Calories
6g Protein
22g Carbs
8g Fat
3g Fiber
Ingredients
Instructions
- . Rehydrate dried mushrooms.
- . Sauté vegetables and fresh mushrooms.
- . Add broth and dried mushrooms. Simmer.
- . Stir in sour cream. Serve with noodles.
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.