Oyster mushrooms are one of the most popular mushrooms in Czech cuisine, not only for their taste, but also for their health benefits. In this soup, they perfectly imitate the structure of traditional tripe – which is why many people like them as a lighter, healthier and completely plant-based version of “tripe” soup.

The soup is delicious, creamy, pleasantly aromatic and at the same time quick to prepare. Suitable for fasting days, dieters and anyone who wants to try something new and surprisingly delicious.

Ingredients
500 g oyster mushrooms
1 large carrot
1 onion
a piece of celery (about the size of a small egg)
1 small red pepper
30 ml oil
2-3 cloves of garlic
2 bay leaves
2 l plant milk (almond, oat, rice milk, etc.)
2-3 tablespoons of vinegar (to taste)
salt and pepper as needed
water for the dressing
Preparing the soup – detailed instructions

Preparing the mushrooms
Wash the mushrooms thoroughly and cut off the hard ends. Cut the caps into thin strips so that the texture resembles classic tripe.
Preparing the vegetables
Finely chop the onion
Coarsely grate the carrots
Dice the celery and peppers
The combination of vegetables gives the soup color, sweetness and a pleasant aroma.
Soup base

Heat the oil in a saucepan.
Add the onion and grated carrot and season lightly with salt – salt will help the vegetables soften faster.
Simmer everything over low heat for 7-8 minutes until the mixture is nicely softened and fragrant.
Cooking the soup
Add the celery, paprika and chopped mushrooms.
Remove the bay leaf and pour in the water mixture (about 2 litres).
Cook for 25-30 minutes until the mushrooms are soft and the flavours have combined.
Finishing

Add to the almost finished soup:
pressed garlic
Vinegar
Plant milk
Stir everything together gently and leave to heat for a few more minutes over low heat.
Finally season with salt and pepper.

How to serve

The soup is best served warm, ideally with freshly chopped parsley or dill.

If you like spicy food, you can add a little chili or pickled paprika.

And if you are not fasting, there is nothing stopping you from adding a little sour cream or egg yolk when serving, just like with classic tripe.

Why is it worth trying?
A lighter and healthier alternative to your favorite soup.
Excellent texture thanks to the oyster mushrooms.
It can be prepared in a short time.
Suitable for vegans or during fasting.
Great in winter and all year round.

This “fake tripe” will convince you with its aroma, fullness of flavors and simplicity.

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