Pokhlyobka mushroom & barley soup <ukrainian-russian>
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Mushrooms freshly sliced |
| ½ | cup | Raw pearl barley |
| 6 | tablespoons | Butter |
| 1 | teaspoon | Salt |
| 2 | eaches | Carrots sliced thinly |
| 2 | eaches | Bay leaves |
| 1 | tablespoon | Lemon juice fresh squeezed |
| 2 | eaches | Onions chopped |
| 6 | cups | Rich beef stock w/marrow |
| 1 | each | Potato large cubed 1/2\" |
| Black pepper frshly ground | ||
| 1 | tablespoon | Dill freshly snipped |
| 6 | tablespoons | 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