Soups
Grybų Sriuba
Ingredients
- 30g (1.1 oz) Dried wild mushrooms (porcini or mixed forest)
- 300g (10.6 oz) Fresh mushrooms, sliced
- 1 Onion, diced
- 2 Carrots, diced
- 2 Potatoes, diced
- 2 tbsp (28g) Butter
- 1L (4 1/4 cups) Vegetable stock
- 200ml (3/4 cup) Sour cream
- Salt and pepper, to taste
- Fresh dill, to garnish
Method
- Soak the dried mushrooms in warm water for 30 minutes, then strain and reserve the soaking liquid, straining out any grit.
- Melt the butter in a large pot and sauté the onion and carrots until softened.
- Add the fresh mushrooms and cook until they release their liquid and start to brown.
- Add the potatoes, chopped rehydrated mushrooms, the reserved soaking liquid, and the stock.
- Simmer for 25-30 minutes until the potatoes are tender.
- Stir in the sour cream, season to taste, and serve hot, garnished with dill.
Introduction: Foraging for wild mushrooms is a deeply rooted autumn tradition in Lithuania's forests, and this soup is a direct expression of that — a way to use the season's forest harvest in a warming, everyday dish.
Cultural Background: Foraging for wild mushrooms is a deeply rooted autumn tradition in Lithuania's forests, and this soup is a direct expression of that — a way to use the season's forest harvest in a warming, everyday dish.
Tips: Straining the mushroom soaking liquid through a fine sieve or cloth removes grit that would otherwise end up in the finished soup.
Variations: Purée half the soup for a creamier texture, or add cooked barley for a heartier forest-style version.
Nutrition: Approx. 180 kcal, 5g protein, 9g fat, 20g carbohydrates per serving.
FAQs:
Q: Can I use only fresh mushrooms?
A: Yes, but the dried mushrooms add a deeper, earthier flavour that's characteristic of this soup — worth including if available.
Q: Is this soup suitable for freezing?
A: It freezes reasonably well without the sour cream; stir the sour cream in fresh after reheating.
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