Barley soup with mushrooms
4 servings
45 minutes
Barley soup with mushrooms is a cozy dish of Russian cuisine, rich in the aromas of forest mushrooms and the sweetness of carrots. Barley gives it a soft texture and makes it hearty and warming. The history of this soup goes back to the traditions of peasant cooking, where available ingredients were combined in simple yet delicious dishes. White mushrooms steeped in boiling water reveal their rich flavor, while shiitake add a light nutty note. Seasoned with bay leaves and soy sauce, the soup acquires a deep umami nuance. It is served hot, complemented by fresh herbs or a slice of rye bread. Perfect for cold evenings when you crave something nourishing and homely.
1
Pour 3 cups of boiling water over the white mushrooms.
- White mushrooms: 30 g
2
Pour olive oil into a medium skillet and heat over high heat. Add shiitake mushrooms and carrots, cooking while stirring occasionally until the vegetables are golden. Next, add barley and continue cooking, stirring often until the barley is golden. Season with salt and pepper to taste.
- Olive oil: 2 tablespoons
- Shiitake mushrooms: 100 g
- Carrot: 3 pieces
- Barley: 1 glass
3
Pour the water from the white mushrooms into a glass, rinse them to wash away all solid particles.
4
Add mushrooms to the pot and cook for about 1 minute, stirring. Next, add bay leaf, mushroom water, and an additional 3 cups of water (or broth). Bring to a boil, then reduce heat and let simmer for 20-30 minutes until the barley is cooked. Add soy sauce, salt to taste, and generously sprinkle with pepper.
- White mushrooms: 30 g
- Bay leaf: 1 piece
- Soy sauce: 1 tablespoon
5
Serve hot.