Mushroom soup with pearl barley
6 servings
40 minutes
Mushroom soup with pearl barley is a cozy dish of Russian cuisine that is warming and nutritious. Its history roots in the traditions of village cooking, where mushrooms and grains have always been the basis of hearty meals. White mushrooms give the soup a rich aroma, while pearl barley adds pleasant texture and richness. Potatoes, carrots, and onions create a harmonious and slightly sweet flavor. It is served with herbs, sour cream, and croutons that complement its creamy consistency. This soup not only delights the stomach but also brings an atmosphere of home comfort, especially in cold weather.
1
Soak white dried mushrooms for 15 minutes, salt them, and cook in the same water. This can be done in advance and, after cooling, stored in the refrigerator until use.
- Dried porcini mushrooms: 50 g
- Salt: to taste
2
Add mushroom broth and rinsed pearl barley to boiling chicken broth and cook.
- Pearl barley: 100 g
- Chicken broth: 2 ml
3
Add potatoes, carrots, onions, and chopped mushrooms.
- Potato: 3 pieces
- Carrot: 1 piece
- Onion: 1 head
- Dried porcini mushrooms: 50 g
4
Cook on low heat until the vegetables are done.
5
You can add any spices to taste, serve with greens and sour cream, croutons.
- Fresh herbs: 1 bunch
- Sour cream: to taste
- Salt: to taste
- Ground black pepper: to taste
