Grybų Sriuba (Lithuanian Mushroom and Barley Soup)
Local name: Grybų sriuba
In short: A soup of dried wild and fresh mushrooms, pearl barley, potatoes and carrot, finished with a spoonful of sour cream and dill. It takes about 1 h 15 min in total and makes 6 servings.
- Prep
- 20 min
- Cook
- 55 min
- Resting
- 20 min
- Total
- 1 h 15 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 220 kcal
Mushroom picking is a national pastime in Lithuania, and by autumn almost every family has a stash of dried wild mushrooms for soup. Dried mushrooms give the broth its deep, earthy flavor, while fresh ones add body. Pearl barley and potatoes make it filling, and a spoonful of sour cream with fresh dill finishes each bowl. It is a typical dish for meatless days. For the Christmas Eve table, leave out the butter and sour cream.
Instructions
- Soak the dried mushrooms in the hot water for 20 minutes. Lift them out, squeeze them dry and chop them. Strain the soaking liquid through a fine sieve to leave any grit behind.
- Heat the butter and oil in a large pot over medium heat. Cook the onion and carrot for 6 minutes. Add the fresh mushrooms and cook for 8 to 10 minutes, until browned and the liquid has evaporated.
- Add the barley, chopped dried mushrooms, soaking liquid, stock and bay leaf. Bring to a boil, then simmer for 20 minutes.
- Add the potatoes and salt and simmer for 20 minutes more, until the barley and potatoes are tender.
- Stir the sour cream with a ladle of hot soup, then stir it into the pot off the heat. Add the pepper and dill, remove the bay leaf and taste for salt.
Tips
- Dried mushrooms are far more intense than fresh ones, so do not skip them. With fresh mushrooms only, brown 700 g well and add a bouillon cube for depth.
- Do not boil the soup after the sour cream goes in, or it can split.
Questions and answers
Can I make Lithuanian mushroom soup without dairy?
Yes. Use 3 tablespoons of sunflower oil instead of the butter and oil, and leave out the sour cream or use a spoonful of plant-based cream. The soup is still rich thanks to the mushrooms and barley.
Can I freeze mushroom and barley soup?
Yes, without the sour cream. Freeze for up to 3 months, thaw overnight and stir in the cream as you reheat. Add a splash of water, because the barley keeps absorbing liquid.
Which dried mushrooms work best?
Porcini are the favorite, but any dried wild mix works. Look for pale, whole slices rather than dust.
How long does it take to make Grybų Sriuba (Lithuanian Mushroom and Barley Soup)?
About 1 h 15 min in total: 20 min of preparation and 55 min of cooking.
How many calories are in Grybų Sriuba (Lithuanian Mushroom and Barley Soup)?
About 220 kcal per serving, with 7 g of protein, 25 g of carbohydrates and 10 g of fat. These values are estimates.
Nutrition per serving
| Calories | 220 kcal |
|---|---|
| Protein | 7 g |
| Carbohydrates | 25 g |
| Fat | 10 g |
| Fiber | 5 g |
| Sugar | 5 g |
| Sodium | 700 mg |
Estimated values, calculated from the ingredients.
