Hrybny Sup (Belarusian Mushroom and Barley Soup)
Local name: Грыбны суп
In short: An earthy soup of dried and fresh mushrooms, pearl barley, potato and carrot, finished with dill and a spoonful of sour cream. It takes about 1 h 20 min in total and makes 6 servings.
- Prep
- 25 min
- Cook
- 55 min
- Resting
- 30 min
- Total
- 1 h 20 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 185 kcal
Mushroom picking is a national pastime in Belarus, and in autumn families dry baskets of forest mushrooms to carry them through winter. This soup is where the dried ones end up. Their soaking liquid becomes the broth, fresh mushrooms add body, and barley and potato make it filling enough for a main meal. It is a standard soup on fasting days, and it tastes better on the second day.
Instructions
- Soak the dried mushrooms in the hot water for 30 minutes. Lift them out and chop them finely. Strain the soaking liquid through a fine sieve or coffee filter to remove grit.
- Put the barley in a large pot with the 1.5 liters of water and the soaking liquid. Bring to a boil, then simmer for 20 minutes.
- Meanwhile, heat the oil in a frying pan and cook the onion and carrot for 8 minutes until soft. Add the fresh mushrooms and cook for 8 to 10 minutes, until browned and dry.
- Add the potatoes, chopped soaked mushrooms and bay leaves to the pot and simmer for 15 minutes.
- Stir in the fried vegetables and mushrooms, the salt and the pepper. Simmer for 10 more minutes, until the potatoes and barley are tender.
- Stir in the dill and let the soup stand for 10 minutes. Serve hot with a spoonful of sour cream and rye bread.
Tips
- Dried mushrooms give most of the flavor. If you only have fresh ones, use 600 g (1.3 lb) and brown them well in two batches.
- Buckwheat groats can replace the barley. Add them with the potatoes and cook for 15 minutes.
Questions and answers
Which mushrooms do Belarusians use for soup?
Cooks use porcini (boletes), chanterelles, birch boletes and honey mushrooms picked in autumn, often dried for winter. Chestnut mushrooms plus a handful of dried porcini make a good substitute.
Can I make mushroom soup ahead of time?
Yes. It thickens overnight, so add a little hot water when reheating. It keeps for 4 days in the fridge.
Can I freeze mushroom barley soup?
Yes, without the sour cream, for up to 3 months. The potatoes soften a little after freezing, but the flavor holds.
How long does it take to make Hrybny Sup (Belarusian Mushroom and Barley Soup)?
About 1 h 20 min in total: 25 min of preparation and 55 min of cooking.
How many calories are in Hrybny Sup (Belarusian Mushroom and Barley Soup)?
About 185 kcal per serving, with 6 g of protein, 30 g of carbohydrates and 5 g of fat. These values are estimates.
Nutrition per serving
| Calories | 185 kcal |
|---|---|
| Protein | 6 g |
| Carbohydrates | 30 g |
| Fat | 5 g |
| Fiber | 5 g |
| Sugar | 4 g |
| Sodium | 680 mg |
Estimated values, calculated from the ingredients.
