Mushroom soup with smoked bacon and barley (Easter) - photo 1
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Mushroom soup with smoked bacon and barley (Easter)

Pikantne Soups Easter 90 min Medium 21 wyświetleń ~33.59 PLN * - (0)
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Description

Traditional Polish mushroom soup enriched with smoked bacon and spelt instead of classic pasta — aromatic, hearty, and perfect for the Easter holiday table. The dish is based on a strongly fragrant broth made from dried mushrooms (preferably porcini) and smoked bacon, complemented by sautéed root vegetables and delicate cream. Spelt adds a pleasant, slightly nutty texture and makes the soup more filling than the version with pasta. Serve hot, sprinkled with fresh dill, with a dollop of sour cream or a slice of whole grain bread. The bold smoky aroma of the bacon combines with the earthy notes of the mushrooms, while the sour cream softens and rounds out the flavor. Aesthetically: a deep, golden-brown soup with visible pieces of mushrooms and grains of spelt, garnished with green dill.

Ingredients Used

Ingredients (17)

Servings:
6
  • Dried mushroom 40 g
  • Smoked bacon 200 g
  • Onion 2 szt. (~300 g)
  • Carrot 2.5 szt. (~200 g)
  • Celery root 150 g
  • Barley groats 150 g
  • Butter 40 g
  • Rapeseed oil 15 g
  • Garlic 2 ząbki (~10 g)
  • 18% cream 200 ml
  • 🌿 Przyprawy
  • Bay leaf 6.7 szt. (~2 g)
  • Allspice (berries) 3 szt. (~3 g)
  • Salt 8 g
  • Black pepper 4 szczypty (~2 g)
  • Dill 1.5 pęczki (~30 g)
  • ✨ Opcjonalne
  • Mushrooms 200 g
  • Potatoes 2 szt. (~300 g)
💰 Szacowany koszt dania: ~33.59 PLN (5.60 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the mushrooms

1

Pour the dried mushrooms into a bowl. Cover with 700 ml of hot (not boiling) water and cover with a plate. Let it sit for 30–40 minutes until softened. After soaking, strain the mushrooms through a sieve, keeping the liquid (this will be the broth base). Slice the large caps into thin slices; leave the smaller ones whole. If there is sand in the liquid, filter it through cheesecloth or a fine sieve.

Ingredients: dried mushroom
Use a large heatproof bowl. The water should be hot but not boiling — boiling water can strip the mushrooms of their flavor. Check if the mushrooms are soft: when pressed with a finger, they should yield slightly but not fall apart.

Broth

2

In a large pot (min. 4 l), place the chopped smoked bacon. Pour in 1.5 l of water and add the drained liquid from the mushrooms. Add the bay leaf and allspice. Bring to a boil over medium heat, skimming the foam from the surface for the first 5–8 minutes. Reduce the heat and simmer very gently for 30 minutes to allow the flavors to meld.

Ingredients: Smoked bacon, dried mushroom, Bay leaf
Use a pot with a thick bottom (at least 4 l). Skimming the foam results in a clear broth. Cook on low heat — too vigorous boiling will cause the stock to become cloudy.

Roux and barley

3

In the meantime, heat a large skillet. Pour in the rapeseed oil and add the butter. When the fat has melted (about 1 min), add the finely chopped onion and sauté over medium heat for 6–8 minutes until it becomes translucent and slightly golden. Add the chopped carrot and celery, and sauté for another 6–8 minutes until the vegetables are slightly softened. If you are using mushrooms (optional), add them now and sauté for 4–5 minutes until they release their moisture and brown. Add the previously soaked and chopped mushrooms to the vegetables, and sauté for 2–3 minutes together to release their aroma. Transfer everything to a pot with the broth.

Ingredients: Rapeseed oil, Butter, Onion, Carrot, Celery root, dried mushroom
Use a frying pan with a diameter of about 26 cm with a thick bottom. Do not fry too hard — the vegetables should soften, not burn. If the pan is dry, add a little more oil.

Cooking barley

4

Add the spelt to the pot with the broth and sautéed vegetables and mix well. Bring to a gentle boil, reduce the heat, and cook with the lid slightly ajar for 30–35 minutes, until the spelt is tender but still has a slight "bite." Halfway through cooking, check the consistency: if the spelt has absorbed too much liquid, add hot water.

Ingredients: Barley groats
Use a slotted spoon for mixing. The spelt needs time — test with a fork to see if the grains are soft inside. Cooking over too high heat will cause the spelt to become mushy.

Seasoning

5

After cooking the pearl barley, remove the bay leaves and allspice. Season the soup with salt and black pepper to taste — start with a small amount of salt (about 4 g), taste, and adjust if necessary. Cook for another 2–3 minutes to allow the spices to blend.

Ingredients: Salt, Black pepper, Bay leaf, Smoked bacon
Season gradually; remember that bacon is salty. It's best to taste the soup with a spoon: the full flavor develops after a minute of seasoning.

Finishing

6

Remove the pot from the heat. In a small bowl, temper the sour cream: pour 2–3 tablespoons of hot broth into the sour cream and mix vigorously to prevent the sour cream from curdling. Then slowly pour the tempered sour cream into the soup while stirring. Add butter (if you want a creamier taste) and finely chopped dill. If you are using a potato (optional), add it earlier along with the barley — make sure it is soft before finishing.

Ingredients: 18% cream, Butter, Dill
Use a metal ladle to temper the cream. The cream should not be added directly to boiling water — it may curdle. If the soup is too thick, add hot water.

Serving

7

Serve the soup hot in deep plates. On each portion, place a few larger pieces of bacon and mushrooms, and sprinkle with fresh dill. Additionally, serve sour cream in a small bowl and slices of whole grain bread. The soup tastes best right after preparation, but the flavors also develop after a few hours.

Ingredients: Smoked bacon, dried mushroom, Dill, 18% cream
Use deep ceramic plates with a diameter of about 22 cm. Do not store the soup in metal containers if you have added a lot of cream.

Fun Fact

💡

Mushroom soup is one of the oldest Polish dishes — dried mushrooms have been valued in Poland for centuries as a way to preserve forest flavors through the winter. The addition of smoked bacon is a regional variant from southeastern Poland, where smoked meats became the base for many broths.

Best for

Wielkanoc świąteczny obiad zimowe spotkanie rodzinne

Tips

🍽️ Serving

Serve the soup hot, with extra cream in a bowl, freshly ground pepper, and dill. As a side, I suggest whole grain bread or small garlic rolls. For a vegetarian version, omit the bacon and instead sauté 1 tablespoon of tomato paste for umami depth and add a bit of soy sauce.

🥡 Storage

Store the soup in the refrigerator in an airtight container for up to 3 days. Before serving, heat gently over low heat, stirring — if the soup has thickened, add a little hot water. It's best to store soup with cream separately (add the cream just before serving) if you plan to keep it longer.

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