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Ukrainian Mushroom and Vegetable Soup – Recipe

mushroom and veggie soupMost popular mushrooms in the US,  and most readily available,  are the farm grown white mushrooms.

There are also other varieties of  mushrooms, more on a brown side in color, called Cremini, or Portobello Mushrooms.  These two types are tastier, but a little more expensive, and not as readily available in all grocery stores.

I am also lucky to have some dried mushrooms (borowiki), grown in Poland, and these are my all time favorite, due to their rich flavor.  I use these for preparing filling for Vushka to serve with a Ukrainian Traditional Christmas Borscht.  I also like to add a couple of these mushrooms to my Kapusnyak, which I usually prepare for Easter Brunch.

Today I am sharing my recipe for a Ukrainian Mushroom and Vegetable Soup, which my husband and I really enjoy, and hopefully you will too.

Ukrainian Mushroom and Vegetable Soup – Recipe

Ukrainian Mushroom and Vegetable Soup – Recipe


  • 4 quarts soup stock
  • 1 lb white mushrooms, cleaned and chopped
  • 2 large carrots
  • 2 stalks celery, cut into thirds
  • 3 medium potatoes, peeled and cubed
  • 1 medium onion, chopped
  • 2 cloves garlic, chopped
  • 2 bay leaves
  • 2 Tbs Canola oil
  • 1 Tbs dill weed, chopped
  • 1 Tbs garlic chives, chopped (optional)
  • 1 Tbs all-purpose flour
  • 1/4 cup heavy cream (or whole milk)
  • Salt and Pepper to taste
  • 1/2 cup of uncooked pasta (optional)


  1. Fill a 6 quarts soup pot, with soup stock.
  2. Add chopped carrots, potatoes, celery, and bay leaves.
  3. Bring to boil.
  4. Heat Canola oil in a saucepan, add chopped onions and saute until wilted.
  5. Add chopped mushrooms, and saute 3 minutes, until juices start to build up.
  6. Add chopped garlic, and saute another minute.
  7. Season with salt and pepper and add to the soup stock.
  8. Add pasta, if you choose to use it. ( Before adding pasta, I use a potato masher, and pulsate it several times in the soup, to break up the veggies to smaller pieces, and make the soup creamier).
  9. Cook, until all veggies and pasta are tender.  About 15-20 minutes.
  10. Remove the large celery pieces, and bay leaves, and discard.
  11. Add 1 Tbs flour to the sauce pan, and fry it until golden, mixing frequently to prevent excessive browning.
  12. Gradually whisk in the heavy cream, or milk, forming a creamy mixture.  You may add some of the soup stock if needed to make it creamy.
  13. Cook for a minute, and add to the soup.
  14. Cook soup for a minute longer. Turn the heat off.
  15. Add the chopped dill, garlic chives, and adjust seasoning to your taste.


Serve hot, with a fresh piece of rye bread, garlic bread, or Kapusnyachky.

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