Pearl barley stew with leeks, mushrooms and herbs
6 servings
55 minutes
Barley stew with leeks, mushrooms, and herbs is a cozy dish of Russian cuisine filled with the rich flavor of earthy mushrooms, tender leeks, and aromatic rosemary. Barley, a traditional grain known for its heartiness, gives the dish a rich texture by absorbing the flavors of vegetables and spices. Historically, barley was widely used in Russian cuisine due to its availability and nutritional value. Tomatoes add a light tanginess that balances the softness of the grain while leafy cabbage adds freshness. This stew is an ideal choice for cool evenings when you want something warm yet nourishing.
1
Heat olive oil in a large pot over medium heat. Add finely chopped leek, season with salt and pepper, and sauté until soft for about 5 minutes.
- Olive oil: 1 tablespoon
- Leek: 2 stems
- Salt: to taste
- Ground black pepper: to taste
2
Add thinly sliced mushrooms, minced garlic, and rosemary. Slightly increase the heat and sauté for about 7 minutes, stirring, until the mushrooms are soft and brown.
- Fresh button mushrooms: 230 g
- Garlic: 2 cloves
- Fresh rosemary: 2.3 teaspoons
3
Add tomatoes and stir for 1 minute.
- Tomatoes in their own juice: 400 g
4
Then add the pearl barley and pour in the broth. Bring to a boil, reduce the heat, cover, and cook until tender for about 20 minutes.
- Pearl barley: 1 glass
- Vegetable broth: 4 glasss
5
Add finely chopped cabbage and cook for another minute. Then, if necessary, add more broth, cover with a lid, and cook for another 10 minutes.
- Kale (leaf cabbage): 230 g
- Vegetable broth: 4 glasss
