A Traditional Recipe for Polish Tomato and Mushroom Soup
Autumn has arrived here in the west of Poland! And, as a result, after we finish work most days we are now out in the forests searching for delicious Borowik (Boletus Edulis) and Podgrzybek (Boletus Badius) mushrooms. Most of the mushrooms we pick we slice into smallish pieces and dry in a large hi-tech drying machine. Some we dry in the way my Grandmother (and probably generations before her) did by hanging whole caps or large chunks on strings to dry naturally. In drying these mushrooms, which can only really be found in late Summer and Autumn, we have tasty wild mushrooms we can enjoy throughout the year and, of course, in our traditional Polish Christmas Eve soup.
Here is our usual recipe for a super tasty Tomato and Mushroom soup, which originated – like most of our old family recipes – from the Poznan area of Poland.
100 grams dried Borowik and/or Podgrzybek mushrooms
2 litres vegetable or chicken stock
1 onion, chopped
2 celery sticks, chopped
2 large carrots, roughly diced
4 garlic cloves, chopped
250 grams white mushrooms, sliced
1 large can diced tomatoes
2 tablespoons parsley, chopped
2 tablespoons dill, chopped
- Soak dried Borowik and/or Podgrzybek mushrooms in a dish of hot water for around 20 minutes.
- Fry onion in butter in a large saucepan (pot), stirring occasionally, until onion is golden brown. Add celery, carrot, and garlic and continue to cook, stirring occasionally, until soft.
- Transfer Borowik / Podgrzybek mushrooms with a slotted spoon to pot and strain soaking liquid through a sieve. Keep mushroom liquid aside for later use. Add white mushrooms and vegetable or chicken stock to pot. Add salt and pepper to taste. Cook, stirring, until mushrooms are tender. Stir in tomatoes, and the liquid the mushrooms were soaked in. Simmer for 30 minutes.
- Stir in parsley and dill (to taste).
Related content on Polish Poland: a recipe for a Cream of Wild Mushroom soup.