Transcarpathian Mushroom Soup (Yushka) with dried porcini mushrooms

Transcarpathian mushroom yushka from dried porcini mushrooms is a rich and flavorful dish that warms and satiates.Transcarpathian

Mushrooms have always played an important role in the diet of the local population, in particular porcini mushrooms, which are valued for their unsurpassed taste and aroma.

Drying mushrooms allowed them to be stored for long periods of time, providing access to a valuable ingredient even during the winter months.

Mushroom yushka in Transcarpathia is not just a dish, it is part of a cultural identity that has been passed down from generation to generation. It symbolizes the hospitality and generosity of the locals, who are happy to share their culinary traditions with guests. Yushka is prepared on the basis of broth with the addition of various vegetables, but it is dried porcini mushrooms that give it a unique taste and aroma.

This dish is the embodiment of simplicity and at the same time uniqueness of Transcarpathian cuisine, where each ingredient plays an important role and the method of preparation preserves ancient culinary traditions.

The taste of the yushka is deep and rich, with a distinct mushroom flavor.

I went a bit away from authentic recipes and added a bouquet of garni when boiling the broth to make it more aromatic, but you can also use vegetable or even chicken broth for an even richer flavor.

This yushka is best served hot, with or without sour cream, depending on personal preference. It goes well with fresh bread or homemade pampushka, which helps absorb the rich mushroom broth.

To add freshness, it can be served with herbs: parsley, dill or green onions. You can also serve the yushka with sour or pickled vegetables, which will bring additional spice and sourness, balancing the depth of mushroom flavor.

This dish is perfect for the cold season, offering not only the pleasure of taste, but also warmth and coziness thanks to its warming properties.

⏱ Cooking time —40 minutes overall + marinating time. Includes 35 minutes of preparation and cooking + 5 minutes unattended.

🔪 Ingredients

For 8 servings:

• 50 g (1 ¾ oz) dried porcini mushrooms
• 2.5 l of water or vegetable broth + 0.5 l of water for mushrooms
• 1 carrot
• 1-2 onions
• 1 stalk of celery
• 1-2 leek leaves
• 1 small bundle of fresh herbs (parsley, dill)
• 2-3 garlic cloves
• 2 bay leaves
• 80 g (⅓ cup) unsalted butter (divide into 2 parts)
• 1 tbsp. all-purpose flour
• 300 g (1 ⅖ cup) sour cream (20%)
• 350 g (1 ⅔ cup) potatoes (optional)
• 2 tbsp. vegetable oil
• salt to taste
• ground black pepper to taste

🥣 Directions

👉 Jump to Short Version of Recipe

Soaking mushrooms. Preparing a bouquet of garni

Put 50 g (1 ¾ oz) of dried porcini mushrooms in a bowl and pour 0.5 l of boiling water, cover and set aside.

Cut off the excess from 1-2 leek leaves to fit into the pot.

Trim 1 stalk of celery in the same way and cut it into 2 pieces lengthwise.

Put the celery inside the leek leaf, add 2 bay leaves, parsley and dill, cover with the second leek leaf and tie with string.

Vegetable preparation

Peel 1 carrot, 1-2 onions and 2-3 cloves of garlic.

Cut the carrots into small cubes (if you’re too lazy, grate them on a coarse grater, but I like cubes better).

Also cut the onions into small cubes, chop the garlic finely, set the vegetables aside.

Boiling mushrooms and vegetables

Discard the mushrooms in a colander, save the infusion.

Cut the mushrooms into small cubes.

Put the chopped mushrooms in the pot, add the prepared leeks, I also add the rest of the carrots. For a more hearty dish – you can add at this stage 350 g (1 ⅔ cup) of potatoes (optional).

Fill with 2.5 l of water and put on the fire, bring to a boil and cook for about 10 minutes or until the potatoes are cooked, if you added them.

Vegetable mashing

Meanwhile, in a deep skillet (I use a wok), heat 40 g of unsalted butter and fry the onions and carrots for about 5 minutes, until soft.

At the end don’t forget, as I did, to add the garlic and stir-fry for about 45 seconds.

Transfer the vegetables to one half of the skillet and add the remaining 40 g of unsalted butter, melt.

Pour in 1 tbsp. of wheat flour and mix with the butter, then stir the whole contents of the skillet and cook, stirring for a couple of minutes.

Add 300 g (1 ⅖ cup) of sour cream in 2-3 batches, each time stirring the contents of the pan well.

Preparing the dressing. Finishing the dish

Bring to a homogeneous consistency and pour in the mushroom infusion, also 2-3 times.

Season with a few pinches of salt, stir, bring to a light boil and remove from the heat.

When the main broth has simmered for 15-20 minutes – remove the leeks and carrots from it.

Pour in the dressing and stir everything together. Salt to taste.

When the skirt boils – it is ready, remove from the heat and serve.

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