Christmas Mushroom Cream Soup with Homemade Dumplings (Little Dumplings) with Cabbage and Mushrooms - photo 1
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Christmas Mushroom Cream Soup with Homemade Dumplings (Little Dumplings) with Cabbage and Mushrooms

Christmas Eve Soups Christmas Eve Dinner 180 min Medium 13 wyświetleń ~46.55 PLN - (0)
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Description

Aromatic, thick mushroom cream prepared with a base of dried and fresh forest mushrooms, served with small, delicate dumplings filled with a mixture of cabbage and mushrooms. This is a refined version of the traditional Christmas Eve mushroom soup: intense, earthy notes of dried porcini and vegetable sweetness, velvety cream consistency, and a pleasant texture of the small dumplings. The dish comes from Central European culinary tradition but is presented in a modern form - perfect for Christmas Eve for guests who appreciate classic dishes in an elegant version. It is worth serving the cream with a bit of sour cream or truffle oil and fresh parsley — this will give the dish a festive touch. The contrast of the dark cream and light dumplings, along with a decorative swirl of oil or cream, will delight the eyes of the guests.

Ingredients (16)

Servings:
6
  • Dried porcini mushrooms 30 g
  • Fresh forest mushrooms 400 g
  • Onion 2 szt.
  • Carrot 1.3 szt.
  • Celeriac 150 g
  • Water 2100 ml
  • Rapeseed oil 45 g
  • Wheat flour 400 g
  • Egg 2 szt.
  • 🌿 Przyprawy
  • Bay leaf 6.7 szt.
  • Allspice 4 g
  • Salt 8 g
  • Black pepper 4 szczypty
  • Parsley 1 pęczek
  • ✨ Opcjonalne
  • 18% cream 200 ml
  • Olej truflowy 2 łyżeczki
💰 Szacowany koszt dania: ~46.55 PLN (7.76 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the mushrooms

1

Soak the dried porcini mushrooms in 300 ml of warm (not hot) water at a temperature of about 35-40°C in a wide bowl. Make sure the mushrooms are completely submerged; if they float, place a small plate on top. Let them sit for 30-45 minutes until they soften and release an intense, dark aroma. After soaking, drain the mushrooms through a fine sieve lined with cheesecloth or a paper towel to separate the sand/grains. Keep the soaking liquid (after filtering) — this is a flavor concentrate for the broth.

Ingredients: Dried porcini mushrooms, Water
Use a glass or ceramic bowl; metal can accelerate oxidation. If the mushrooms are still firm after 45 minutes, leave them for another 10-15 minutes. The soaking liquid is dark in color and has a strong aroma — do not pour it out.

Preparing the vegetables

2

Peel the onions, carrots, and celery. Cut the onions in half vertically, and chop the carrots and celery into large pieces (about 3-4 cm). The larger the pieces for the broth, the easier they will be to remove during straining. Set the peeled vegetables aside.

Ingredients: Onion, Carrot, Celeriac
Use a sharp knife and a cutting board. You can additionally char the onions (in a pan or oven) for a sweeter, caramelized aroma — I will describe an alternative below.

Preparation of mushroom broth

3

In a large pot (min. 4-5 l), pour in 1800 ml of water. Add the drained dried porcini mushrooms, the liquid from soaking them, the prepared vegetables, bay leaves, allspice, and 4 g of salt (about half of the salt from the list). Bring to a gentle boil over medium heat, then reduce the temperature to a low simmer (small bubbles). Cook partially covered for 50-60 minutes — the broth should take on a deep amber-brown color and an intense mushroom aroma.

Ingredients: Dried porcini mushrooms, Water, Onion, Carrot, Celeriac, Bay leaf, Allspice, Salt
Use a wide stainless steel pot. Cooking over too high heat will result in a cloudy broth — maintain a gentle simmer. If you want to further caramelize the flavor, first sauté the onion halves in a dry pan over medium heat for 8-10 minutes until they are deeply golden, then add them to the pot.

Filling for dumplings

4

Finely chop one part of the onion (about 150 g from the batch). In a medium skillet, heat 30 g of rapeseed oil. Add the chopped onion and sauté for 4-5 minutes over medium heat, stirring with a wooden spoon, until it becomes translucent and slightly golden. Add finely chopped fresh mushrooms (300 g) and finely chopped soaked dried porcini (chop finely if necessary). Sauté over higher heat for 10-12 minutes, until the released water evaporates and the mushrooms begin to brown. Season with 2 g of salt and a pinch of pepper, then add finely chopped parsley. Transfer the filling to a bowl and set aside to cool.

Ingredients: Rapeseed oil, Onion, Fresh forest mushrooms, Dried porcini mushrooms, Parsley, Salt, Black pepper
Use a wide pan so the mushrooms sauté nicely instead of steaming. If the filling is very moist after cooling, sauté for another 2-3 minutes to evaporate any remaining moisture — the filling should be compact so it doesn't soften the dough of the dumplings.

Dough for dumplings

5

On a clean countertop or in a large bowl, sift in 400 g of flour. Create a well in the center like a crater and crack in 120 g of eggs (2 eggs). Add 15 g of rapeseed oil and about 30 ml of water. Add 1 g of salt (the rest of the salt is already in the broth). Using a fork, slowly mix the center, gradually incorporating the flour from the sides until the mixture starts to clump together. Then knead by hand for 6-8 minutes (or with a dough hook for 4-5 minutes) until the dough is smooth, elastic, and no longer sticks to your hands. Form into a ball, lightly coat with oil, and cover with a clean cloth; let rest for 20 minutes.

Ingredients: Wheat flour, Egg, Rapeseed oil, Water, Salt
Use a mixer with a dough hook if you have one, or knead by hand on a countertop. The dough is ready when it springs back slightly to its original shape after being pressed with a finger and does not stick to your hands. Do not knead too long — over-kneading will make the dough tough.

Shaping the dumplings

6

Divide the rested dough into 4 parts. Take one part, cover the rest with a cloth to prevent it from drying out. Roll it out thinly (about 1 mm) on a lightly floured surface. Cut out squares with a side of 4 cm (use a pastry wheel or knife). Place a small amount of filling on each square — about the size of a pea (~3-4 g). Moisten the edge of the square with water using your finger, fold it in half to form a triangle, seal the edges tightly, and then bring the two corners of the triangle together to create the characteristic ear shape. Repeat until all the dough and filling are used. Place the finished ears on a lightly floured tray and ensure they do not stick together.

Ingredients: Wheat flour, Dried porcini mushrooms, Fresh forest mushrooms, Egg, Water, Rapeseed oil
Use a small teaspoon or spatula to scoop the filling. Work quickly to prevent the dough from drying out — cover the finished pieces with a cloth. If you are just learning to shape, start with larger squares (5 cm) — smaller ones are more difficult.

Cooking the dumplings

7

In a large pot, bring 1.5-2 liters of salted water to a boil (add about 6 g of salt). Cook the dumplings in batches: gently drop them in, stirring with a wooden spoon to prevent sticking to the bottom. Cook for 3-4 minutes from the moment they float to the surface, then for another minute — the filling inside should be cooked, and the dough elastic. Use a slotted spoon to remove them and place them in a bowl with a small amount of oil (a little oil will prevent sticking).

Ingredients: Salt
Don't add too many dumplings at once — it will lower the water temperature and cause them to become mushy. If you're making them in advance, you can freeze the raw dumplings on a tray and then store them in a bag.

Finishing the mushroom cream

8

After 60 minutes of cooking, remove the larger vegetables and whole spices (bay leaves, allspice) from the pot. Strain the remaining mushrooms and broth through a fine sieve into a clean pot. Take about 300-400 g of cooked mushrooms (a mix of fresh + soaked) and set aside. Blend the broth in batches with an immersion blender or a regular blender until smooth — mix carefully as the liquid is hot; you can let it cool slightly for 5-10 minutes first. If you prefer a more rustic texture, leave some chopped mushrooms and add them back in. Bring the cream to a gentle boil, check, and season with salt and pepper. For a non-Lenten version, add 200 g of 18% cream and briefly bring to a boil while stirring; for a Lenten version, use 15-20 g of truffle oil when serving.

Ingredients: 18% cream, Dried porcini mushrooms, Fresh forest mushrooms, Black pepper, Salt
Use a stick blender or a countertop blender; when blending hot liquids, keep the lid on and blend in short pulses to avoid an explosion of hot foam. The cream is ready when it is smooth and lightly coats the back of the spoon.

Assembly and serving

9

Heat the cream to serving temperature (do not boil vigorously). Place 6-8 cooked dumplings (depending on their size) on each flat plate, and pour 200-250 ml of hot cream over them. Top with finely chopped parsley. If using cream — create an aesthetic swirl: add 5-10 ml of cream in a drop in the center and drag a toothpick through it; if using truffle oil — drizzle gently with a few drops.

Ingredients: Parsley, Olej truflowy, 18% cream
Use deep soup plates to nicely showcase the dumplings. Serve immediately to prevent the dumplings from becoming too soft in the cream. Additionally, you can add a few fresh sautéed mushrooms for decoration.

Final tips and preparation in advance

10

You can prepare the uszka a day in advance and store them in the refrigerator on a tray covered with plastic wrap, or freeze them raw on a tray and then transfer them to bags. It's best to prepare the broth a day ahead — the flavors will meld and become deeper. Before serving, gently heat the cream, avoiding a vigorous boil after adding the cream.

If you freeze raw dumplings, thaw them shortly before cooking or drop them into lightly salted boiling water straight from the freezer (extend the cooking time by about 1-2 minutes).

Fun Fact

💡

Mushroom soup is one of the traditional Christmas dishes in Central European countries; in the past, dried porcini mushrooms were a valuable ingredient that survived the winter and symbolized the abundance of the forest on the holiday table.

Best for

Wigilia Świąteczna kolacja Impreza rodzinna

Tips

🍽️ Serving

Serve the cream hot in shallow plates, with 6-8 dumplings per serving. For a decorative effect, create a swirl with cream or delicate drops of truffle oil. Pickled cucumbers with a slight sourness or thinly sliced rye bread croutons pair well with the soup. If you want a vegan version, skip the cream and use high-quality olive oil or truffle oil.

🥡 Storage

Store the cream in the refrigerator for up to 3 days in an airtight container. Cooked dumplings: up to 24 hours in the refrigerator (store in a light oil). Raw dumplings can be frozen on a tray and then stored in a bag for up to 3 months. For reheating: gently heat the cream over low heat, avoiding intense boiling; cook the dumplings briefly in salted water.

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