Soup with pearl barley and turnip
4 servings
90 minutes
Barley and turnip soup is a true classic of Russian cuisine, reflecting the traditions of simple and hearty village dishes. Barley gives the soup density and richness, while turnip adds a soft, sweet flavor that balances the taste of vegetable broth. Vegetables sautéed in butter enrich the aroma, creating a deep and warming taste. This soup is perfect for cold days when you crave comfort and warmth; it is nutritious, easily digestible, and has the natural sweetness of root vegetables. In ancient times, such soups were cooked in Russian ovens where they simmered to acquire a special depth of flavor. Today it can be served with herbs and a slice of rye bread to further emphasize Russian culinary traditions.
1
Sort the grains, rinse, dry, and lightly heat in butter (7–10 minutes). Then pour in hot salted water and cook for 30–40 minutes.
- Pearl barley: 100 g
- Butter: 40 g
- Water: 0.8 l
- Salt: to taste
2
Peel the onion and carrot, chop them into strips, and sauté in butter.
- Onion: 40 g
- Carrot: 50 g
- Butter: 40 g
3
Peel the turnip, cut it into small cubes, pour hot water over it for 3-5 minutes, then drain the water.
- Turnip: 200 g
- Water: 0.8 l
4
Add sautéed vegetables and prepared turnip to the soup and cook until ready for about 10-15 minutes.
- Onion: 40 g
- Carrot: 50 g
- Turnip: 200 g
