Grandpa's masterful mushroom zalewajka: A comforting classic

Zalewajka with mushrooms exemplifies dishes that are both remarkably simple and exceptionally tasty. There are only a few inexpensive ingredients especially if you forage for the mushrooms. Any type of mushroom is suitable for this soup. Another key ingredient is the sour rye soup starter, which provides a tangy flavour.

My grandfather believed that the best zalewajka is made with a mix of mushrooms. Bay boletes, chanterelles, porcini, birch boletes, brittlegills, and slippery jacks. Each type of mushroom contributes its distinctive aroma to the soup. He cooked it without a specific recipe, simply by intuition. He would also often say that zalewajka must contain plenty of potatoes, as they lend the soup its heartiness.

The first step is to thoroughly clean and wash fresh forest mushrooms. Then, peel the potatoes and cut them into pieces. Cook them with onions and spices. When they are slightly soft, it's time to add the mushrooms. Finally, incorporate the sour rye soup starter, and the zalewajka is ready. If the tangy taste is too pronounced or you prefer milder soups, you can add some cream. Some people also enrich the soup with fat and cracklings, which alters its vegetarian nature. In my opinion, zalewajka is best enjoyed with a slice of fresh bread.

Ingredients:

• 1.5 litres of water,
• sour rye soup starter to taste,
• 300 grams of fresh forest mushrooms,
• 6-8 medium potatoes,
• 1 medium onion,
• 1-2 bay leaves,
• salt and whole peppercorns to taste,
• thick and sour cream to taste, optional,
• freshly ground black pepper for serving.

Instructions:

1. Clean and rinse the mushrooms. Leave smaller ones whole, and cut larger ones into pieces.
2. Peel and dice the potatoes. Rinse them, then cover them with water. Add the onion, bay leaves, and peppercorns. Mix and simmer.
3. When the potatoes start to soften, add the mushrooms. Salt the soup.
4. Add sour rye soup starter to taste after about 15 minutes or when the mushrooms are soft. Cook for a little longer.
5. If you're adding cream, this is the final step.
6. Season the zalewajka with freshly ground pepper on the serving. Serve with a slice of fresh bread.