📝 About This Recipe
Transport yourself to the birch forests of Russia with this deeply aromatic Gribnoy Sup, a cornerstone of 'Perviye Blyuda' (first courses). This recipe celebrates the earthy complexity of dried porcini mushrooms combined with the fresh texture of forest browns, creating a silky, golden broth that is both humble and regal. It is a soul-warming dish that captures the essence of the Russian dacha lifestyle, offering a robust umami profile balanced by the brightness of fresh dill and cool smetana.
🥗 Ingredients
The Mushroom Base
- 1.5 ounces Dried Porcini (Boletus Edulis) (high quality, also known as 'Belyy Grib')
- 1 pound Fresh Cremini or Shiitake mushrooms (cleaned and sliced)
- 2 cups Boiling water (for rehydrating dried mushrooms)
The Soup Body
- 1 large Yellow onion (finely diced)
- 1 large Carrot (grated on a coarse grater)
- 3 medium Potatoes (peeled and cut into 1/2-inch cubes)
- 6 cups Vegetable or Mushroom stock (low sodium preferred)
- 3 tablespoons Unsalted butter (for sautéing)
- 1/4 cup Pearl barley (optional, for added texture)
Seasoning and Garnish
- 2 pieces Bay leaves
- 5-6 pieces Whole black peppercorns
- to taste Sea salt
- 1/2 bunch Fresh dill (finely chopped)
- 1 cup Sour cream (Smetana) (for serving)
- to taste Black pepper (freshly ground)
👨🍳 Instructions
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1
Place the dried porcini mushrooms in a heat-proof bowl and cover with 2 cups of boiling water. Let them soak for at least 20-30 minutes until soft.
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2
Carefully lift the rehydrated mushrooms out of the liquid (reserve the liquid!). Rinse the mushrooms briefly to remove any grit, then chop them into bite-sized pieces.
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3
Strain the reserved mushroom soaking liquid through a fine-mesh sieve lined with a paper towel or coffee filter to remove all sediment. This 'mushroom tea' is the secret to a deep flavor.
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4
If using pearl barley, rinse it well and boil it in a separate small pot of water for 20 minutes until partially cooked. Drain and set aside.
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5
In a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the diced onions and sauté for 5-7 minutes until translucent and just beginning to turn golden.
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6
Add the grated carrots to the pot. Sauté for another 5 minutes, allowing the butter to take on a beautiful orange hue from the carrots.
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7
Increase the heat slightly and add the fresh sliced mushrooms. Cook, stirring occasionally, until the mushrooms have released their moisture and are starting to brown (about 8-10 minutes).
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8
Stir in the chopped rehydrated porcini mushrooms and cook for 2 more minutes to meld the flavors.
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9
Pour in the vegetable stock and the strained mushroom soaking liquid. Bring the mixture to a gentle boil.
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10
Add the cubed potatoes, the pre-cooked barley (if using), bay leaves, and peppercorns. Reduce the heat to low, cover, and simmer for 20-25 minutes until the potatoes are fork-tender.
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11
Taste the broth. Season with sea salt and freshly ground black pepper. Remember that potatoes absorb salt, so you may need more than you think.
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12
Turn off the heat. Stir in half of the fresh dill, cover the pot, and let it sit for 10 minutes. This 'resting' period allows the flavors to harmonize perfectly.
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13
Ladle the hot soup into deep bowls. Ensure every serving has a generous portion of mushrooms and potatoes.
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14
Top each bowl with a dollop of cold sour cream and a final sprinkle of fresh dill before serving.
💡 Chef's Tips
Always strain the mushroom soaking liquid; dried mushrooms often contain sand that will ruin the texture of your soup. For a richer 'velvet' texture, you can mash a few of the cooked potato cubes against the side of the pot and stir them back in. If you can't find porcini, a mix of dried shiitake and oyster mushrooms provides a similar depth. Avoid using a food processor for the carrots; the hand-grated texture is essential for the authentic look and feel of the soup. This soup tastes even better the next day after the flavors have had 24 hours to develop in the fridge.
🍽️ Serving Suggestions
Serve with thick slices of toasted sourdough or traditional Russian Borodinsky (rye) bread. A side of garlic-rubbed croutons adds a delightful crunch to the silky broth. Pair with a chilled glass of dry white wine or a small shot of premium vodka for an authentic experience. Follow the soup with a light salad or 'Piroshki' (savory stuffed buns) for a complete meal.