Pokhlyobka Mushroom & Barley Soup Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Mushrooms freshly sliced,
1/2 cup: Raw pearl barley,
6 tbsp: Butter,
1 tsp: Salt,
2 each: Carrots sliced thinly,
2 each: Bay leaves,
1 tbsp: Lemon juice fresh squeezed,
2 each: Onions chopped,
6 cup: Rich beef stock w/marrow,
1 each: Potato large cubed 1/2",
Black pepper frshly ground,
1 tbsp: Dill freshly snipped,
6 tbsp: 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
Source from luhu.jp
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
Source from luhu.jp