🍄 Mushroom soup (čorba od pečuraka)
Čorba od pečuraka is a Balkan mushroom soup: mushrooms and onion simmered in a broth thickened with a little flour and enriched with cream, then finished with fresh dill. It is earthy, creamy and fragrant, with a fairly thick texture typical of a čorba. It is served hot as a starter or a light meal.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 400 g mushrooms, sliced
- 1 onion, finely chopped
- 2 tbsp oil
- 2 tbsp flour
- 1 litre water or vegetable stock
- 100 ml cream
- 2 tbsp chopped dill
- Salt, black pepper
Method
- Soften the onion in the oil, add the mushrooms and cook until their liquid has evaporated.
- Sprinkle in the flour and stir for 1 minute.
- Gradually pour in the water or stock, stirring, and simmer for 15–20 minutes.
- Stir in the cream, heat through without boiling, season and add the dill.
How to make it lighter
- Use half the cream or a light cooking cream for a lighter bowl.
- Cut the oil to 1 tbsp — each tablespoon is about 120 kcal.
- Add more mushrooms for a thicker, more filling soup with few extra calories.
History
Čorba is the word for a thick soup across the Balkans, and mushroom čorba is a common home dish in Serbia and neighbouring countries, especially in autumn when wild mushrooms are in season.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →