A bit about the dish
The soup turns out rich, thick, with a verydelicate combination of ingredients. The recipe is not complicated at all, but you will have to tinker with the ingredients: you need to soak the pearl barley beforehand, and clean the mushrooms, but the result is worth it, believe me. To make mushroom soup with pearl barley in a 2.5 l saucepan, you will need:
- 1.5 liters of water
- 500 g fresh mushrooms (you can take any, but it is best to use porcini mushrooms, birch boletes, aspen mushrooms or champignons), dried - 50 g,
- pearl barley (2 tablespoons),
- medium bulb,
- a pair of medium potatoes,
- 0.5 kg of meat,
- sour cream,
- a small carrot,
- Bay leaf,
- pepper,
- vegetable oil,
- 2-3 cloves of garlic (if you do not like, do not add),
- parsley or dill greens,
- salt.
The proportions of ingredients in the recipe are basic.If you prefer more potatoes or cereals, feel free to add them. The recipe for this soup is somewhat complicated by the fact that the pearl barley should be prepared: rinsed and allowed to swell. The classic method involves pouring cold water over the pearl barley and leaving it overnight. When time is limited, you can pour boiling water over the cereal and leave it in a warm place for an hour. Pearl barley, poured with kefir and left in the refrigerator overnight, also works well. In the morning, rinse it until the water becomes completely clear. The porridge turns out crumbly and very tasty. Use the recipe that you trust more or have tried before. Each housewife has her own method. Pearl barley increases significantly in volume, so two tablespoons per medium saucepan will be enough. If someone likes it thicker, you can increase the portion.
Stages of preparation
It is best to take fresh mushrooms, they need to beSort, rinse and cut into medium-sized pieces. If you are using frozen mushrooms, defrost them, rinse and cut into medium-sized pieces. What kind of soup would you have without broth? Boil the meat until half-cooked. When it boils, add the swollen pearl barley. Cook for 20-40 minutes, depending on the quality of the cereal and the soaking time. Peel the potatoes, cut them into random pieces and add to the soup. According to the recipe, boil the potatoes and pearl barley for about 20 minutes. During this time, peel the onion and carrot. To season the soup, dice the onion, grate the carrots on a coarse grater and sauté them over medium heat for 3-8 minutes. Add the vegetables to the soup. According to the recipe, fry the mushrooms in vegetable oil until the liquid has completely evaporated and they are golden brown. Add the mushrooms to the soup. Cook everything together for about 5 more minutes. Don't forget to add salt, peppercorns and bay leaf to taste. At the very end, add finely chopped or pressed garlic. According to the recipe, the soup should boil. Turn off the heat, cover with a lid and let it brew for 10-15 minutes. Serve the soup with mushrooms hot. The meat is caught and portioned into deep plates, then the soup is poured, sprinkled with chopped fresh herbs and sour cream or mayonnaise is added to taste. Your culinary masterpiece is ready. Cooking time is an hour and a half, the complexity is average. Caloric content is 247 kcal per 1 serving. This is a very successful recipe, not hackneyed and original, with which you can safely please your family. All the ingredients are simple and affordable, the cooking time and complexity are also not difficult, so we strongly recommend trying the recipe.
Lenten dish
Mushrooms and pearl barley porridge are very fillingingredients, so the soup can be prepared without meat for those who are fasting or vegetarians. The recipe will be similar, and the soup will be just as rich, tasty and filling. Don't be afraid to experiment with seasonings and herbs, as they can present the taste of any dish in a new way, saturating and enriching it. The recipe below uses dried mushrooms, but you can take fresh or frozen ones. The pearl barley is steamed in a water bath here, but you can soak it as you like. So, you will need:
- 50 g of dried mushrooms,
- medium bulb,
- medium carrots,
- 2 small potatoes,
- half a glass of pearl barley,
- 2-3 tablespoons of vegetable oil for frying,
- green onions,
- Bay leaf,
- pepper,
- salt.
The pearl barley is washed and discardedcolander. Boil water in a saucepan to about half the volume. Place a colander with cereal on top and cover with a lid. Steam the porridge in such a water bath over medium heat for about 30 minutes. Rinse the dried mushrooms well in running water, then pour boiling water over them and let stand for 5 minutes. Pour out the water, rinse the mushrooms again and pour 4 cups of boiling water over them again. Wait another 10 minutes. Then throw the mushrooms back into the colander, cut into strips and put aside. We will return to them a little later. Strain the mushroom infusion, bring to a boil. Add steamed pearl barley, pepper and salt, cook for about 20 minutes. Peel the potatoes, rinse, cut into small cubes, add to the broth and cook for another 10 minutes. Peel the onion and carrot, cut into small cubes. Heat vegetable oil in a frying pan, add vegetables and fry for 3-5 minutes. Add mushrooms to the vegetables, sauté for another 5 minutes over medium heat. Add the dressing to the soup. Season everything with bay leaf and cook for another 5 minutes until done. The dish will need about 10 minutes to infuse. During this time, wash and dry the green onions, chop finely. Pour the soup into bowls and add greens. The combination of mushrooms and pearl barley in the recipe is very tender and successful. The porridge does not become soggy and does not turn into a shapeless mass, like vermicelli or spaghetti. The soup is very filling and has an original taste. The recipe is not hackneyed, so you can safely diversify your family menu with it.
