Pokhlyobka-barley & mushroom soup

8 Servings

Ingredients

Quantity Ingredient
½ cup Raw pearl barley
1 each Large potato cubed 1/2\"
2 eaches Garlic cloves minced
2 eaches Onion med. chopped
6 tablespoons Butter
1 tablespoon Lemon juice fresh
2 eaches Carrots sliced
1 teaspoon Salt
½ teaspoon Black pepper
1 tablespoon Dill fresh chopped
1 pounds Mushrooms fresh, sliced
Sour cream

Directions

Saute' onions & garlic in 2 tablespoons of butter in a large stock pot. Pour in the beef stock, then add the potato, carrots, bay leaves, salt, pepper, & barley. Bring mixture to a boil, reduce heat and simmer for 1 hour. Add dill, mushrooms, and simmer for 15 minutes. Just before serving add the lemon juice. Adjust salt & pepper to taste and serve with generous dollop of sour cream. Origin: Marina Golub, Mirnyi, Russia, circa 1996

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