All this snow is making me think of Christmas, and it wouldn’t be Christmas (or home) without this amazing soup. We call it grzybowy barszcz and it’s oh so yummy. These king bolete mushrooms come from the forests of Poland – we call them prawdziwki which stems from the word prawda for truth – we believe they are truly the best mushrooms in the world, that they are called “king” for good reason. You may know them by their Italian name: porcini.
Soak 2 or 3 handfuls of dried porcini/bolete mushrooms for 3-4 hours in hot water.
Sauté chopped onions,chopped celery and the optional, but flavorful, chopped leeks in a soup pot. (You might be wondering ‘how much?’ – well, that’s really up to you. I’d probably add a handful of chopped onion, maybe a little more and one or two celery stalks.)
Add rinsed mushrooms to the pot. and run the reserved liquid through a cloth or cheesecloth or coffee filter and then add that too. I like to chop the mushrooms. Also add salt, pepper and a bay leaf.
When everything is cooked and soft, add 2-3 tablespoons of vinegar (to taste; I like apple cider vinegar). Bring to a boil and turn off heat.
Put sour cream in a bowl and temper with some of the soup. (mix a little of the soup into the sour cream, mix it up, then add more soup and mix, do this a couple more times and add this mixture back to the soup.)
Add a lot of chopped parsley.
Potatoes for the soup: Boil potatoes, when they’re soft, drain, put back on the stove and dry them a bit by mixing them with a spoon or fork for a moment or two, add some salt. Some will fall apart, but it’s ok. Now they’re ready.
Serve on Christmas Eve when you see the first star in the sky by putting a spoonful of potatoes in a bowl and ladling the soup on top.
It might take a try or two to get it just right, but it’s quite worth it! And, though it reminds me of Christmas, it would be pretty wonderful anytime. Smacznego!