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Ukrainian Mushroom Broth
DifficultyBeginner
Ukrainian Mushroom Broth is a deeply earthy, umami-rich soup traditionally made with dried forest mushrooms like porcini or boletus. Often served as a starter at Christmas Eve dinners (Sviat Vechir), this meatless broth is both hearty and aromatic. It celebrates simplicity — dried mushrooms, root vegetables, and fresh herbs — simmered into a clear, golden-brown elixir that’s comforting and soulful.
1ozdried porcini mushrooms or mixed wild forest mushrooms
1medium yellow onion, peeled
1large carrot, peeled
1parsnip (or ½ celery root), peeled
2bay leaves
7cupscold water
1tspwhole black peppercorns
Salt, to taste
For the Finish
1tbspsunflower oil or unsalted butter (optional)
1tbspfresh dill or parsley, finely chopped
Optional: 1 clove garlic, lightly crushed
Optional: ½ cup cooked buckwheat or small egg noodles for heartier version
Soak the Mushrooms
1
Rinse the dried mushrooms under cold water.
Place in a bowl with 2 cups of hot water. Let soak for 1 hour, or until softened.
Strain the mushrooms, reserving the soaking liquid. Chop mushrooms into small pieces.
Make the Broth
2
In a large pot, combine reserved mushroom liquid, 5 cups water, onion, carrot, parsnip, bay leaves, and peppercorns.
Bring to a gentle boil. Add chopped soaked mushrooms.
Reduce to a simmer and cook for 40–45 minutes, partially covered.
Season with salt during the last 10 minutes.
Strain and Serve
3
Remove vegetables and bay leaves. Discard or slice for serving.
Taste broth and adjust seasoning.
For extra depth, stir in a bit of sunflower oil or butter at the end.
Optional: Add cooked buckwheat or noodles to each bowl before ladling broth.
To Serve
4
Ladle hot broth into bowls, garnish with fresh dill or parsley. Serve with rye bread, garlic pampushky, or mushroom-filled varenyky for a traditional pairing.
Variations
5
Use smoked dried mushrooms for an extra rustic taste
Add chopped leeks for sweetness
Blend a portion of the soup for a creamy version (not traditional, but delicious)
Pairing Suggestions
6
Herbal tea (mint, linden flower, or blackcurrant leaf)
Dry Riesling or light pinot noir
Great as a starter before heavier Ukrainian dishes like holubtsi or borscht
1ozdried porcini mushrooms or mixed wild forest mushrooms
1medium yellow onion, peeled
1large carrot, peeled
1parsnip (or ½ celery root), peeled
2bay leaves
7cupscold water
1tspwhole black peppercorns
Salt, to taste
For the Finish
1tbspsunflower oil or unsalted butter (optional)
1tbspfresh dill or parsley, finely chopped
Optional: 1 clove garlic, lightly crushed
Optional: ½ cup cooked buckwheat or small egg noodles for heartier version
Directions
Soak the Mushrooms
1
Rinse the dried mushrooms under cold water.
Place in a bowl with 2 cups of hot water. Let soak for 1 hour, or until softened.
Strain the mushrooms, reserving the soaking liquid. Chop mushrooms into small pieces.
Make the Broth
2
In a large pot, combine reserved mushroom liquid, 5 cups water, onion, carrot, parsnip, bay leaves, and peppercorns.
Bring to a gentle boil. Add chopped soaked mushrooms.
Reduce to a simmer and cook for 40–45 minutes, partially covered.
Season with salt during the last 10 minutes.
Strain and Serve
3
Remove vegetables and bay leaves. Discard or slice for serving.
Taste broth and adjust seasoning.
For extra depth, stir in a bit of sunflower oil or butter at the end.
Optional: Add cooked buckwheat or noodles to each bowl before ladling broth.
To Serve
4
Ladle hot broth into bowls, garnish with fresh dill or parsley. Serve with rye bread, garlic pampushky, or mushroom-filled varenyky for a traditional pairing.
Variations
5
Use smoked dried mushrooms for an extra rustic taste
Add chopped leeks for sweetness
Blend a portion of the soup for a creamy version (not traditional, but delicious)
Pairing Suggestions
6
Herbal tea (mint, linden flower, or blackcurrant leaf)
Dry Riesling or light pinot noir
Great as a starter before heavier Ukrainian dishes like holubtsi or borscht
