Grybienė with mushrooms, diced potatoes and sour cream. AI-generated illustration created for LithuaniaLinks.
What grybienė is
Grybienė is Lithuanian mushroom soup. This is a chunky version, finished with sour cream.
A place beyond the pink soup
Mushroom soup was among the soups chosen for Lithuania's national menu in 2020. It gives a food journey a warm option alongside cold beet soup.
Different versions
This recipe contains dairy. On a menu, grybų sriuba alone does not identify the stock or tell you whether cream was added.
Home recipe
Mushroom and potato soup
2 lunch portions or 4 starters
Approx. 250 kcal per serving · Lunch portion
Recipe adapted from: Ieva · Taste of Lithuania.
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- Preparation
- 10 minutes
Simmer until the potato cubes are tender.
Ingredients
Add only what you need, or add the whole recipe at once.
Soup
- 15 g butter
- 1 onion, finely chopped
- 300 g sliced mushrooms, such as chestnut mushrooms
- 2 garlic cloves, sliced
- 1 bay leaf
- 250 g potatoes, cut into small cubes
- 600 ml vegetable or mushroom stock
- 2 tbsp sour cream
- 1 tbsp chopped dill
- 1 tbsp chopped parsley
- Salt and black pepper
Method
- Soften the onion in butter for 2 to 3 minutes. Add the mushrooms and cook until their released liquid has evaporated.
- Stir in garlic, potato, bay and seasoning, then pour in the stock.
- Simmer until the potato cubes are tender. Remove the bay leaf.
- Off the heat, mix sour cream with a little hot soup in a separate bowl, then stir it into the pot. Finish with the herbs.
Ingredient information: Milk; Stock ingredients vary. Check the labels of bought ingredients.
Energy estimate
Approx. 250 kcal per serving
Reference servings per batch: 2. 1/2 of the soup; a starter is half this portion.
Calculation details
Uses 110 g onion, 6 g garlic, 24 g sour cream and vegetable stock. The bay leaf is removed. Dividing the same pot into 4 starters halves the energy per serving.
Calculated from ingredient quantities and the stated reference serving, rounded to the nearest 10 kcal. Brands, portion size and retained frying fat affect the result.
