Hrybna yushka (Carpathian mushroom soup)

What it is

Hrybna yushka is a soup where the main ingredient is dried porcini mushrooms. They are soaked in advance and then cooked with onions, carrots, and potatoes. In Transcarpathia, the soup is often referred to as 'zupa' and served with homemade noodles, which are cooked separately and then poured with hot broth.

Drying was the main way to preserve mushrooms for winter, so the soup was made from autumn to spring. The broth turns dark and very aromatic; the sautéed onions in oil or butter, bay leaf, and pepper only enhance the mushroom flavor. During fasting, the soup is entirely plant-based, while on regular days it is enriched with sour cream.

In mountain villages, mushroom soup often replaced meat broth. It is one of the lenten dishes on the Christmas Eve table in many Carpathian families.

For the soup, buy dried mushrooms from trusted sellers or take only those collected by people who truly know about mushrooms.

History and name

There is no exact date for the appearance of the soup: it is a peasant dish that was prepared wherever there was plenty of forest. In the Carpathians, it is associated with the tradition of drying porcini mushrooms for winter on strings above the stove. In the 'Transcarpathian Cuisine' Wikipedia page, mushroom soup made from porcini mushrooms is listed among the characteristic dishes of the region, and in descriptions of Hutsul cuisine, the soup with dried porcini mushrooms and homemade noodles is mentioned.

Ingredients and allergens

Variant: lenten, with potatoes

Dried porcini40–100 gWinter supply of a mountain family — for soup, machanka, and lean holubtsi.

Potato3–4 pcs.In the mountains, potatoes are called bulba, ripa, bandurky, or kompyr — the basis for riplianka, deruny, and pies.

Onion1–2 pcs.Fried onion in lard or oil is a common seasoning in Carpathian dishes.

Also: carrot (1 pc.), sunflower oil (2 tbsp.), bay leaf (1–2 leaves, optional)

Contains allergens: none of the 14 major allergens in the traditional recipe
Diet: lenten · vegan · gluten-free

Variant: transcarpathian zupa with noodles

dried porcini, homemade noodles, onion, carrot, ground paprika, sour cream, dill

Contains allergens: gluten, milk, eggs
Diet: vegetarian

Ingredients of the traditional recipe; every cook and every place may do it differently — please ask when ordering. We cannot guarantee the absence of allergens or traces.

How it is traditionally made

Serves: 4–5 servings

• Dried porcini — 40–100 g
• Potato — 3–4 pcs.
• Onion — 1–2 pcs.
• Carrot — 1 pc.
• Sunflower oil — 2 tbsp.
• Bay leaf — 1–2 leaves

1. Rinse the dried porcini mushrooms and soak them in warm water for 2–4 hours (or in boiling water for 30–40 minutes).
2. Remove the mushrooms, chop them, and carefully strain the soaking water: it contains a lot of aroma, but there may be sand at the bottom.
3. Place the mushrooms in a pot, add 1.5–2 liters of water along with the strained infusion, add the carrot and bay leaf, and cook for 20–30 minutes.
4. Add diced potatoes and cook until tender.
5. Sauté finely chopped onions in oil (optionally with a pinch of paprika) and transfer to the soup; season with salt and pepper.
6. For the Transcarpathian variant, cook the homemade noodles separately, place them in bowls, and pour hot mushroom broth over them.

How it is served

Hot, with herbs; on regular days — with sour cream, during fasting — without it.

Variants

On Christmas Eve, the soup is made lenten, with water and oil. In Transcarpathia, 'zupa' with noodles is common, while in Hutsul regions — a variant with potatoes.

The traditional method as described by our sources; every family does it its own way. We have not tested this recipe in a professional kitchen.

Where it is eaten

The entire mountainous part of the Ukrainian Carpathians — Hutsulshchyna, Boykivshchyna, Transcarpathia; the name 'zupa' is common in Transcarpathia. The area is approximate.

When it is eaten

Occasions: Everyday food · Christmas Eve · Lent · Mushroom season

In tradition

Dried porcini mushrooms are a winter reserve for mountain families, and the soup made from them is a common dish during fasting and one of the lenten dishes for Christmas Eve in many Carpathian families.

Safety

Only use mushrooms purchased from trusted sellers or those accurately identified by experts. Never identify mushrooms by photos or apps: there are deadly poisonous look-alikes growing in the Carpathians.

FAQ