Pokhlyobka-barley & mushroom soup
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Raw pearl barley |
| 1 | each | Large potato cubed 1/2\" |
| 2 | eaches | Garlic cloves minced |
| 2 | eaches | Onion med. chopped |
| 6 | tablespoons | Butter |
| 1 | tablespoon | Lemon juice fresh |
| 2 | eaches | Carrots sliced |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Black pepper |
| 1 | tablespoon | Dill fresh chopped |
| 1 | pounds | Mushrooms fresh, sliced |
| Sour cream | ||
Directions
Saute' onions & garlic in 2 tablespoons of butter in a large stock pot. Pour in the beef stock, then add the potato, carrots, bay leaves, salt, pepper, & barley. Bring mixture to a boil, reduce heat and simmer for 1 hour. Add dill, mushrooms, and simmer for 15 minutes. Just before serving add the lemon juice. Adjust salt & pepper to taste and serve with generous dollop of sour cream. Origin: Marina Golub, Mirnyi, Russia, circa 1996