ReceptnaptárPearl barley kasha with meat and onion (perlovka)
Perlovka (pearl barley) is a traditional Russian kasha, an old stored favourite side. Chewy, filling, slightly nutty, a classic of army and student cooking. With fried meat or mushrooms it is a substantial dish.
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Method
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- Soak the barley overnight or at least 4 hours in cold water and drain.
- Bring to the boil with the water and salt and cook covered over low heat for 40 minutes.
- Fry the onion and meat or mushrooms in oil for 10 minutes, season.
- Rest the barley covered for 10 minutes at the end so it comes together.
- Stir in the butter and mix with the fried mixture.
- Sprinkle with parsley and serve.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Soaking shortens the cooking time and makes the barley softer.
- Do not stir the kasha so it does not turn sticky.
- With mushrooms it can be vegetarian.
Frequently asked questions
Is it gluten-free?
No, barley contains gluten proteins.
How long does it keep?
3 days in the fridge.
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