Pokhlyobka-barley & Mushroom Soup Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Raw pearl barley,
1 each: Large potato cubed 1/2",
2 each: Garlic cloves minced,
2 each: Onion med. chopped,
6 T: Butter,
1 T: Lemon juice fresh,
2 each: Carrots sliced,
1 t: Salt,
1/2 t: Black pepper,
1 T: Dill fresh chopped,
1 lbs: 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
Source from luhu.jp
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
Source from luhu.jp