A fragrant, creamy soup made with dried forest mushrooms, potatoes, and sour cream, with an intense earthy aroma that fills the kitchen.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: ceramic soup bowl
Garnishes: sour cream swirl, fresh dill
Accompaniments: dark rye bread
Instructions
-
1
Soak dried mushrooms in warm water for 30 min. Drain, reserve soaking liquid, and chop mushrooms.
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2
Saute onion in butter until golden, about 5 min.
-
3
Add potatoes, mushrooms, soaking liquid, broth, and bay leaves. Bring to a boil, simmer 20 min until potatoes are tender.
-
4
Stir in sour cream, heat through without boiling. Remove bay leaves.
-
5
Season with salt and pepper. Ladle into bowls, garnish with fresh dill.
Did You Know?
Dried mushroom soup is one of the twelve dishes traditionally served at the Lithuanian Christmas Eve table called Kucios.
Chef's Notes
Equipment Tips
- large pot
- ladle
- cutting board
Garnishing
sour cream swirl, fresh dill
Accompaniments
dark rye bread
The Story Behind Grybų Sriuba
Mushroom soup holds a sacred place in Lithuanian cuisine, especially during Kucios, the Christmas Eve feast. Dried forest mushrooms, gathered and preserved during autumn, provide an intensely concentrated flavor that embodies Lithuania's deep connection to its forests.
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