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Ukrainian Mushroom Broth

Yields6 ServingsPrep Time15 minsCook Time45 minsTotal Time1 hr

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.

Ukrainian Mushroom Broth

For the Broth
 1 oz dried porcini mushrooms or mixed wild forest mushrooms
 1 medium yellow onion, peeled
 1 large carrot, peeled
 1 parsnip (or ½ celery root), peeled
 2 bay leaves
 7 cups cold water
 1 tsp whole black peppercorns
 Salt, to taste
For the Finish
 1 tbsp sunflower oil or unsalted butter (optional)
 1 tbsp fresh 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

  1. Rinse the dried mushrooms under cold water.

  2. Place in a bowl with 2 cups of hot water. Let soak for 1 hour, or until softened.

  3. Strain the mushrooms, reserving the soaking liquid. Chop mushrooms into small pieces.

Make the Broth
2

  1. In a large pot, combine reserved mushroom liquid, 5 cups water, onion, carrot, parsnip, bay leaves, and peppercorns.

  2. Bring to a gentle boil. Add chopped soaked mushrooms.

  3. Reduce to a simmer and cook for 40–45 minutes, partially covered.

  4. Season with salt during the last 10 minutes.

Strain and Serve
3

  1. Remove vegetables and bay leaves. Discard or slice for serving.

  2. Taste broth and adjust seasoning.

  3. For extra depth, stir in a bit of sunflower oil or butter at the end.

  4. 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

Nutrition Facts

6 servings

Serving size