Ukrainian Christmas Eve Mushroom Soup Recipe, Made Simply

Ukrainian Christmas Eve mushroom soup is a meatless soup built around the deep, earthy broth of dried mushrooms, with fresh mushrooms, potatoes, and vegetables for a satisfying bowl. Families make it in different ways; this version keeps the broth clear and savory, making it a practical fit for a traditional meat-free Christmas Eve table or any winter meal.

Ingredients

2 ounces (55 g) dried porcini or mixed dried wild mushrooms
2 cups (480 ml) hot water, for soaking the dried mushrooms
8 cups (1.9 L) cold water, for the soup broth
12 ounces (340 g) cremini or brown mushrooms, cleaned and sliced
2 tablespoons (30 ml) sunflower oil or neutral vegetable oil
1 medium yellow onion, about 1 cup (150 g), finely chopped
1 medium carrot, about ¾ cup (90 g), diced small
1 celery rib, about ½ cup (50 g), finely diced
2 garlic cloves, about 1 teaspoon (5 g), minced
1 pound (450 g) waxy potatoes, peeled if desired and cut into ½-inch (1.25 cm) cubes
1 bay leaf
½ teaspoon (1 g) dried thyme
1 teaspoon (6 g) fine salt, plus more to taste
¼ teaspoon (0.5 g) freshly ground black pepper, plus more to taste
2 tablespoons (8 g) chopped fresh parsley, for serving
1 tablespoon (15 ml) apple cider vinegar or lemon juice, optional, for finishing
½ cup (120 g) sour cream, optional, for serving; leave it out for a fully plant-based soup

Instructions

Soak the dried mushrooms. Put the dried mushrooms in a heatproof bowl and pour over 2 cups (480 ml) hot water. Press them down so they are submerged, then leave them to soften for 25 minutes. Meanwhile, chop the onion, carrot, celery, garlic, and potatoes, and slice the fresh mushrooms. The dried mushrooms should become pliable; a few thicker pieces may need a little longer, so check them before proceeding.
Strain and prepare the mushroom liquid. Lift the softened mushrooms out of the bowl, reserving all the soaking liquid. Strain that liquid through a fine-mesh sieve lined with a damp paper towel or clean coffee filter to catch any grit. Rinse the soaked mushrooms briefly under cool water, inspect for grit, then chop them into bite-size pieces. Avoid pouring the last sediment from the bowl into the soup.
Make the dried mushroom broth. Add the strained soaking liquid and 8 cups (1.9 L) cold water to a large soup pot. Stir in the chopped dried mushrooms, bay leaf, thyme, and ½ teaspoon salt. Bring to a gentle boil over medium-high heat, then lower the heat and simmer uncovered for 25 minutes. Keep the liquid at a steady, gentle simmer rather than a hard boil; this helps keep the broth clear and gives the dried mushrooms time to flavor it.
Soften the vegetables and fresh mushrooms. While the broth simmers, warm the oil in a large skillet over medium heat. Add the onion, carrot, and celery and cook for 5 to 6 minutes, stirring now and then, until the onion is translucent and the vegetables are beginning to soften. Add the fresh mushrooms and cook for 3 to 4 minutes, until they release some moisture and start to shrink. Stir in the garlic and cook for 30 seconds, just until fragrant. Take the skillet off the heat if the broth is not ready yet; the vegetables should not brown deeply.
Finish the soup. Add the sautéed vegetables and fresh mushrooms to the pot. Stir in the potatoes and bring the soup back to a gentle simmer. Cook uncovered for 15 to 18 minutes, until the potatoes are tender when pierced with a small knife and the vegetables are fully cooked. Remove the bay leaf. Taste the broth and add more salt and pepper as needed. For a brighter finish, stir in the vinegar or lemon juice a little at a time, tasting as you go.
Serve. Ladle into warm bowls and scatter parsley over each serving. Offer sour cream at the table for anyone who wants it, rather than stirring it into the whole pot. For a fasting-style or fully plant-based meal, serve the soup without sour cream.

Tips

Choose dried mushrooms for the broth. Porcini give a strong, rounded flavor, while a mixed dried mushroom blend can be more affordable and still make a fragrant stock. If porcini are unavailable, use dried shiitake or another unsalted dried mushroom. The result will taste slightly different, but the soaking liquid still contributes much of the soup’s depth. Fresh mushrooms alone will not provide the same concentrated broth.
Strain the soaking water carefully. Dried mushrooms sometimes carry grit, and it settles at the bottom of the soaking bowl. A fine sieve with a damp paper towel or coffee filter catches the particles without wasting the flavorful liquid. Rinsing and checking the softened mushrooms is worthwhile, especially if the pieces have visible soil.
Keep the broth at a gentle simmer. A rolling boil can break up the potatoes and make the soup cloudy. Cut potatoes into similarly sized cubes so they finish together, and begin checking them at 15 minutes; older or larger pieces can take a few minutes longer.
Season after the mushrooms simmer. The broth becomes more concentrated as it cooks, and dried mushroom varieties differ in saltiness and strength. Start with the listed salt, then adjust at the end. Add vinegar or lemon juice in small amounts: the aim is to lift the savory flavor, not make the soup taste sour.

Serving Suggestions

Serve the soup hot as a first course or as one of several dishes at a Ukrainian Christmas Eve supper. The mushroom broth is savory but not heavy, so it pairs well with other meatless dishes such as boiled potatoes, braised cabbage, beet salad, or small dumplings. For a simple meal, offer rye bread or crusty bread alongside the soup. If bread is part of a larger holiday spread, keep the soup portions modest and serve it before the richer or more filling dishes.

Keep garnishes separate so diners can choose what suits their table. Chopped parsley adds a fresh, mild finish; a small spoonful of sour cream makes the broth creamy where it melts into the bowl. Sour cream is not necessary for the soup to taste complete, and leaving it off keeps the recipe plant-based. A few drops of vinegar or lemon juice can also brighten an individual bowl.

Variations

Make it fully plant-based. The soup itself uses vegetables, mushrooms, and oil. Omit the optional sour cream, or provide a plain, unsweetened plant-based alternative at the table. Check that any substitute is not strongly flavored, since vanilla or sweetened products will clash with the broth.

Use a different mushroom mix. Replace the cremini mushrooms with white button mushrooms, or use part shiitake for a stronger savory note. If using shiitake, remove tough stems before slicing. Keep the dried mushrooms in the recipe if possible; they are the main source of the distinct, concentrated broth flavor.

Add small dumplings or noodles. Some family versions serve mushroom soup with small dumplings or noodles. Cook them separately according to their package or recipe directions, then add them to bowls just before serving. Cooking them directly in the pot can make the broth cloudy and can cause them to absorb too much liquid as the soup sits. If you add them, expect the finished bowls to be more filling.

Make a lighter or heartier bowl. For a lighter soup, reduce the potatoes to ¾ pound (340 g) and keep the rest of the method the same. For a heartier version, add ½ cup (95 g) cooked barley to the pot during the final few minutes, just long enough to heat through. Barley changes the texture and is not part of every Christmas Eve version, so treat it as an optional variation.

Storage and Reheating

Cool the soup promptly and refrigerate it within 2 hours of cooking. Store it in a covered container in the refrigerator for 3 to 4 days. Keep sour cream and other garnishes separate; stir them into individual portions only when serving. The potatoes may soften a little as the soup rests, but the mushroom broth will remain flavorful.

Reheat only the portion you plan to eat in a saucepan over medium heat, stirring occasionally, until it is steaming throughout and reaches 165°F (74°C), the USDA FSIS safe temperature for reheated leftovers. Add a splash of water if the broth has reduced or the potatoes have absorbed some liquid. You can also reheat a serving in a microwave-safe bowl, stirring halfway through and checking that it is hot all the way through.

For longer storage, freeze the soup in airtight freezer-safe containers for up to 2 to 3 months for best quality. Leave a little space at the top for expansion and thaw it in the refrigerator before reheating. Potatoes can become somewhat grainy after freezing, so if you know you plan to freeze the soup, you may prefer to cook it without potatoes and add freshly cooked potatoes when reheating.

Frequently Asked Questions

Is Ukrainian Christmas Eve mushroom soup always made the same way?
No. Recipes vary by region and family: some are clear and simple, while others include potatoes, noodles, dumplings, or different mushrooms. This version uses potatoes and both dried and fresh mushrooms for a balanced broth and an easy-to-serve bowl. It is one practical interpretation, not a claim that every Ukrainian household makes the soup identically.

Can I make the soup with only fresh mushrooms?
You can, but the flavor will be milder and less earthy because fresh mushrooms do not make the same concentrated soaking broth. If dried mushrooms are unavailable, use an extra 4 to 6 ounces (115 to 170 g) of fresh mushrooms and consider using vegetable broth instead of some of the water. Taste carefully and adjust the seasoning; the result will be a useful mushroom soup, though less like the dried-mushroom version.

Can I soak the dried mushrooms overnight?
For this recipe, a 25-minute soak in hot water is enough to soften most dried mushrooms. If you prefer to soak them in cold water overnight, do so in a covered container in the refrigerator, not on the counter. Strain the soaking liquid and continue with the recipe; the mushrooms may need less simmering, so check that they are tender.

Why is there grit in my mushroom soup?
Grit usually comes from dried mushrooms or from the sediment at the bottom of their soaking liquid. Lift the mushrooms out instead of tipping the bowl, strain the liquid through a damp paper towel or coffee filter, and rinse the softened mushrooms before chopping. If grit has already reached the pot, carefully ladle the soup into a clean pot and leave the settled particles behind.

Can I make this soup ahead?
Yes. Make the soup up to 3 days ahead, cool it promptly, and refrigerate it in a covered container. Reheat it gently to 165°F (74°C) before serving. If preparing it a day ahead, you can also keep the chopped parsley and sour cream separate so the garnish stays fresh and the soup’s broth remains clear.

What can I use instead of sour cream?
Sour cream is optional and is served at the table rather than required in the pot. Leave it out for a clean, clear broth, or offer an unsweetened plant-based sour cream alternative. A little extra parsley or a few drops of lemon juice can bring freshness without adding creaminess.

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