Ukrainian Mushroom Yushka with Potatoes

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Ukrainian Mushroom Yushka with Potatoes is a Ukrainian mushroom soup made with dried porcini, fresh mushrooms and potatoes. This English recipe is based on the original article, “Грибна юшка рецепт із сушених і свіжих грибів,” and keeps its main ingredients and cooking sequence. Read the ingredient list first, then prepare the equipment and work through the steps in order. Strain the dried mushrooms’ soaking liquid through a fine filter to remove grit. Serve with dark bread and fresh dill. The indicated times are practical estimates: the size of your pan or appliance, the thickness of the ingredients and any resting or cooling period can change when the dish is ready. Use the doneness cue in the instructions and follow the storage note if you have leftovers.

Recipe card

Ukrainian Mushroom Yushka with Potatoes

A Ukrainian mushroom soup made with dried porcini, fresh mushrooms and potatoes.

Prep 35 minCook 40 minTotal 75 minYield 6 bowls

Adjust recipe Half batchOriginal batchDouble batchOnly numbered ingredient amounts change.

Equipment: Mixing bowl, measuring tools and suitable cooking equipment

Ingredients

Main ingredients

50 g dried porcini mushrooms 300 g fresh cultivated mushrooms 4–5 potatoes 1 large carrot 1–2 medium onions 2 tbsp vegetable oil or butter 1–2 bay leaves 5–6 black peppercorns to taste salt to serve dill or parsley 1.5 litres water or stock, plus soaking liquid

Instructions

1. Soak mushrooms

   Soak dried porcini until softened. Strain the soaking liquid to remove grit and chop the mushrooms. Slice fresh cultivated mushrooms.

2. Soften vegetables

   Cook onion in oil or butter until translucent. Add carrot for 5–7 minutes, then fresh and soaked mushrooms and cook until fragrant.

3. Simmer soup

   Pour in strained mushroom soaking liquid and about 1.5 litres water or stock. Add diced potatoes, bay leaves, peppercorns and salt. Simmer about 25–30 minutes until tender.

4. Serve

   Remove bay leaves and top with dill or parsley.

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How to tell when it is ready

Remove bay leaves and top with dill or parsley.

Tips

• Strain the dried mushrooms’ soaking liquid through a fine filter to remove grit.
• Measure the ingredients before starting.
• Follow the texture and doneness cues in the method; appliance settings and ingredient size vary.
• Review the ingredient options before making substitutions.

Troubleshooting

• Strain the dried mushrooms’ soaking liquid through a fine filter to remove grit.
• Check the measured ingredients and cooking cue if the texture differs from the recipe.

Serving suggestions

• Serve with dark bread and fresh dill.
• Serve at the temperature stated in the final step.
• Store any leftovers using the storage directions below.

Storage

Cool and refrigerate up to 3 days; reheat to a simmer.

Ukrainian Mushroom Yushka is ready to serve when the final cooking and cooling cues have been met.