Pokhlyobka mushroom & barley soup

6 Servings

Ingredients

Quantity Ingredient
1 pounds Mushrooms freshly sliced
½ cup Raw pearl barley
6 tablespoons Butter
1 teaspoon Salt
2 eaches Carrots sliced thinly
2 eaches Bay leaves
1 tablespoon Lemon juice fresh squeezed
2 eaches Onions chopped
6 cups Rich beef stock w/marrow
1 each Potato large cubed 1/2\"
Black pepper frshly ground
1 tablespoon Dill freshly snipped
6 tablespoons Sour cream

Directions

Put 2 tablesponns of butter into a large stock pot then add the onions & garlic. Saute the onions & garlic in 2 tablespoons of butter until they are soft. Add the stock, the corrots, bay leaves, and the potatos. Stir then add the salt, pepper, dill, & barley. Bring tio aboil, reduece heat and simmer for 1 hour. Saute the mushrooms in the remianing butter for 3-4 minutes then add to the pot. Simmer for 10 minutes. Add the lemon juice just before serving and put 1 tablespoon of sour cream into each bowl of soup as you serve it. Origin: Ludymilla Pereshenko, Kiev-Ukraine, circa 1995

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