Perlovka in Borodino style
2 servings
45 minutes
Borodino pearl barley is a blend of deep Russian gastronomy and exquisite taste. The history of this dish draws inspiration from the traditions of monastery cuisine, where simple ingredients were transformed into true masterpieces. Pearl barley, enriched with chicken broth and kvass wort, acquires a velvety texture and a slight tanginess, while butter and parmesan add tenderness. Crispy fried capers provide zest, and smoked halibut reveals the sea's depth of flavor. Serving with a dollop of sour cream and fresh dill makes the dish harmonious and complete. This pearl barley is an ideal choice for a cozy family dinner or special occasion where Russian gastronomic traditions meet modern culinary accents.
1
Pour half of the chicken broth over the pearl barley and cook over medium heat for about half an hour, gradually adding the remaining broth and kvass wort. Then remove from heat, stir in butter and 20 ml of unrefined olive oil and grated parmesan.
- Pearl barley: 100 g
- Chicken broth: 200 ml
- Kvass wort: 15 ml
- Butter: 20 g
- Olive oil: 70 ml
- Grated Parmesan cheese: 20 g
2
While the pearl barley is cooking, take the capers out of the marinade, dry them on a paper towel for one to two minutes, and then coat them in flour.
- Capers: 10 pieces
- Wheat flour: 1 tablespoon
3
Heat olive oil (saving a little for serving) and fry the capers until crispy. Drain on a paper towel to absorb excess oil.
- Olive oil: 70 ml
- Capers: 10 pieces
4
Slice the smoked halibut into thin pieces. On a plate, place the pearl barley, pieces of fish, and capers, garnish with sour cream and a sprig of dill, drizzle with olive oil, and serve immediately.
- Smoked halibut: 15 g
- Capers: 10 pieces
- Sour cream: 10 g
- Dill: 1 stem
- Olive oil: 70 ml