PREMIUM
@lekting
Difficulty: Easy
8 Serves
0.0
Add to plans
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Prep Time
2 h.
Cooking Time
1 h.
Serves
8
Difficulty
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About This Recipe
Groats are a harmonious and hearty addition to a dried porcini mushroom soup. These could include millet, buckwheat, semolina, or oatmeal. In our opinion, the most suitable is pearl barley. Barley groats cook faster, while Dutch barley takes more time, but it can be cooked in advance or cooked in parallel with the mushroom broth and then added to the soup when ready.
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Cooking
Cooked
Planned
Ingredients List
Total ingredients: 10
Serves:
White dried mushrooms - 70 g
Pearl barley (Dutch) - 100 g
Potato - 2 pcs.
Carrot - 1 pcs.
Onion - 1 pcs.
Vegetable oil - 2 tbsp
Bay leaf - 1 pcs.
Salt - to taste
Sour cream - to taste
Dill - to taste
Nutrition Facts
Serves:
🥓
Fat
59г
🍚
Carbohydrates
156г
🥩
Protein
38г
🔥
Kcal
Daily Values
Preparation Steps
Step 1
To prepare dried porcini mushroom soup with barley, soak dry porcini mushrooms in cold water for 20 minutes. Then drain the water and rinse the mushrooms. Fill with cold water again and leave for 2-3 hours.
Step 2
Rinse the pearl barley and soak in cold water for about 2 hours.
Step 3
Remove the mushrooms, squeeze lightly and cut into small pieces. Save the water from the mushrooms. Peel carrots, potatoes and onions.
Step 4
Carefully pour the water in which the mushrooms were soaked into the cooking pot. There may be sand left at the bottom of the container.
Step 5
Add water to the pan to 2 liters, add the mushrooms, put on the fire and bring to a boil. Skim off any foam that has formed.
Step 6
Drain the pearl barley from the water in which the cereal was soaked, and place the cereal in the pan with the mushrooms. Bring to a boil and simmer over low heat until the pearl barley and mushrooms are cooked – 40–50 minutes. The mushrooms and pearl barley will be ready at about the same time.
Step 7
While cooking the dry porcini mushroom soup, add salt to taste.
Step 8
Cut the carrots into strips, the onion into small cubes and sauté in hot oil. Cut the potatoes into cubes and add them to the soup along with the bay leaf, sautéed onions and carrots. Cook until the potatoes are tender, about 15 minutes. Add salt if necessary. Let stand for about 10 minutes. Pour into plates and serve with sour cream and finely chopped dill.
Enjoy your meal!
Follow the instructions step by step