Mushroom soup with pearl barley and celery
10 servings
100 minutes
Mushroom soup with pearl barley and celery is a true embodiment of comfort and traditions of European cuisine. Its rich and deep flavor unfolds thanks to the combination of dried and fresh mushrooms, aromatic celery, and nutritious pearl barley. The mushrooms add earthy tones to the soup, while the tender meat makes it hearty and warming. Initially, such soups were prepared in rural areas using available seasonal products. Today, this dish is suitable for those who appreciate simplicity in cooking and natural ingredients. The light spiciness of garlic and bay leaf complements the harmony of flavors, while fresh herbs give the dish a finishing touch. This soup is perfect for cool evenings, filling the home with aromas of home cooking and creating an atmosphere of comfort and warmth.
1
Soak the pearl barley and dried mushrooms for 1.5 hours.
- Pearl barley: 1 glass
- Dried mushrooms: 50 g
2
Rinse the meat well, place it in a pot, cover with water, and put it on the stove. Boil for 20 minutes after it starts boiling.
- Pork: 300 g
- Water: 4 l
3
While the meat is boiling, we cut the potatoes into small cubes. The celery into thin slices. The mushrooms can be cut into medium pieces.
- Potato: 5 piece
- Celery: 2.5 stems
- Fresh mushrooms: 100 g
4
Preparing the sauté: grate the carrot on a fine grater, chop the onion finely. Fry until golden.
- Carrot: 1 piece
- Onion: 1 piece
5
In a heated pan, lightly sauté garlic in olive oil, then add celery to the pan. Cook on low heat, stirring constantly. In a separate pan, sauté mushrooms.
- Garlic: 1 clove
- Olive oil: 1 tablespoon
- Celery: 2.5 stems
- Fresh mushrooms: 100 g
6
When the meat is cooked, we take it out, salt the water, and add potatoes to the pot. We boil for 5 minutes.
- Salt: to taste
- Potato: 5 piece
7
Then, add the pearl barley and celery, mix and cook for another 5-7 minutes.
- Pearl barley: 1 glass
- Celery: 2.5 stems
8
Cut the meat and add it to the pot with the mushrooms. Mix well. Cook for another 5 minutes. Add the sauté in the last 5-7 minutes. Mix well and add spices to taste.
- Pork: 300 g
- Fresh mushrooms: 100 g
- Bay leaf: 1 piece
- Ground black pepper: to taste
9
The soup should steep for 30 minutes. Sprinkle with fresh herbs before serving.
- Salt: to taste
