Mushroom Soup
Good nutritional profile
Ukrainian clear mushroom soup with potatoes, carrot and onion.
Hrybna yushka is a clear Ukrainian mushroom soup: mushrooms and potatoes simmered in water with onion and carrot fried in sunflower oil, finished with garlic and dill and served with a spoonful of sour cream. A 350 g bowl has about 130 kcal, 3 g protein, 6 g fat and about 850 mg of sodium. Without the sour cream a bowl has about 30 kcal less.
Macronutrients Distribution
Basic Nutritional Info
| Nutrient | Value | DV |
|---|---|---|
| Protein | 1g | 1.8% |
| Fat | 1.8g | 2.6% |
| Carbs | 4.6g | 1.5% |
| Simple Sugars | 1.61g | Estimate |
| Complex Carbs | 2.29g | Estimate |
| Fiber | 0.7g | 2.8% |
| Water | 92g | 3.7% |
| Calories | 37 | 1.6% |
Glycemic Index
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Fatty Acids Composition
| Fatty Acid | Amount | Unit | DV |
|---|---|---|---|
| Saturated | 0.56 | g | 2.8% |
| Monounsaturated | 0.37 | g | 1.5% |
| Polyunsaturated | 0.61 | g | 4.7% |
| Omega-3 | 0.183 | g | Estimate |
| Omega-6 | 0.427 | g | Estimate |
| Trans | 0.04 | g | 2.0% |
Antioxidants
Antioxidants (e.g. vitamin C, vitamin E, selenium, polyphenols, carotenoids) help protect cells from oxidative stress and support health. They are found in fruits, vegetables, nuts, and some animal products.
Compounds with antioxidant activity. Vitamin C, E and selenium are included when present in the product.
| Compound | Amount | Unit |
|---|---|---|
| Vitamin C | 3.09 | mg |
| Vitamin E | 0.35 | mg |
| Selenium | 1.44 | mcg |
Vitamins
| Vitamin | Amount | Unit | DV |
|---|---|---|---|
| vitamin A | 29 | mcg | 3.2% |
| vitamin B1 | 0.023 | mg | 1.9% |
| vitamin B2 | 0.058 | mg | 4.5% |
| vitamin B3 | 0.579 | mg | 3.6% |
| vitamin B6 | 0.063 | mg | 3.7% |
| vitamin B9 | 5.34 | mcg | 1.3% |
| vitamin B12 | 0.014 | mcg | 0.6% |
| vitamin C | 3.09 | mg | 3.4% |
| vitamin D | 0.022 (1 IU) | mcg | 0.1% |
| vitamin E | 0.353 | mg | 2.4% |
| vitamin K | 2.27 | mcg | 1.9% |
Minerals
| Mineral | Amount | Unit | DV |
|---|---|---|---|
| calcium | 12.8 | mg | 1.3% |
| iron | 0.274 | mg | 1.5% |
| magnesium | 7.54 | mg | 1.9% |
| phosphorus | 27.4 | mg | 3.9% |
| potassium | 143 | mg | 5.5% |
| sodium | 243 | mg | 10.6% |
| zinc | 0.162 | mg | 1.5% |
| copper | 0.071 | mg | 7.9% |
| manganese | 0.06 | mg | 2.6% |
| selenium | 1.44 | mcg | 2.6% |
Essential Amino Acids
| Amino Acid | Amount | Unit | DV | DIAAS |
|---|---|---|---|---|
| Histidine | 19 | mg | 2.7% | 90% |
| Isoleucine | 31 | mg | 2.2% | 79% |
| Leucine limiting | 49 | mg | 1.8% | 61% |
| Lysine | 48 | mg | 2.3% | 76% |
| Methionine | 23 | mg | 2.2% | 76% |
| Phenylalanine | 57 | mg | 3.3% | 106% |
| Threonine | 37 | mg | 3.5% | 112% |
| Tryptophan | 11 | mg | 3.9% | 127% |
| Valine | 59 | mg | 3.2% | 112% |
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Recipe
See full recipeIngredients
- White mushrooms (champignons) or forest mushrooms, sliced 400 g
- Potatoes, peeled and diced 4 medium (600 g)
- Carrot, grated 1 medium (100 g)
- Onion, finely chopped 1 large (150 g)
- Sunflower oil 2 tbsp (27 g)
- Water 2 l
- Garlic, crushed 2 cloves (8 g)
- Bay leaves 2
- Salt to taste
- Black pepper, ground 0.5 tsp
- Fresh dill, chopped 1 small bunch (15 g)
- Sour cream 20% to serve
Instructions
- 1
Bring the water to a boil in a large pot, add the mushrooms and simmer for 15 minutes, skimming off the foam.
- 2
Add the potatoes and cook for 10 minutes.
- 3
Meanwhile, heat the oil in a frying pan and fry the onion and carrot over medium heat for 6-7 minutes until soft.
- 4
Add the fried vegetables, bay leaves, salt (about 1 tbsp) and pepper to the pot and simmer for 10 minutes more, until the potatoes are tender.
- 5
Stir in the garlic and dill, turn off the heat, remove the bay leaves and let the soup stand covered for 10 minutes.
- 6
Serve hot, with a heaped tablespoon of sour cream (about 20 g) in each bowl and rye bread on the side.