ReceptnaptárMushroom soup with pearl barley (gribnoy sup)
Mushroom soup is a staple of Russian forest cooking, especially popular in Lent. Dried porcini give a deep woodland flavour. The barley makes it filling.
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Method
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- Soak the dried mushrooms in hot water for 1 hour, drain and keep the soaking liquid.
- Cook the barley in the water and soaking liquid until tender, about 30 minutes.
- Fry the onion, carrot and mushrooms in butter for 8 minutes.
- Add the diced potatoes to the barley and cook for 12 minutes.
- Add the fried mushroom vegetables with bay leaf, salt and pepper and cook for 8 minutes.
- Serve with sour cream and dill.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Always use the soaking liquid; it holds the mushroom flavour.
- Cook the barley first, as it takes longer than potato.
- Without sour cream it is a vegan soup.
Frequently asked questions
Can the dried mushrooms be left out?
Yes, but the flavour is less woodsy.
How long does it keep?
3 days in the fridge.
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