MUSHROOM AND BARLEY SOUP (BELARUS)
"Krupnik z Hrybami i Miasam" - from the Grealitvanian (Belarusian) cookbook, published by the American-Belarusian Women's Society. Belarusian cuisine has much in common with that of other countries in the region. This hearty soup is sure to please. I've expanded a bit on the instructions, based on my experience with these ingredients.
Provided by duonyte
Categories Grains
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Wash barley in hot water and soak overnight in two cups of water.
- If using dried mushrooms, wash, break up any large pieces, and cover with two cups of hot water, soaking for at least two hours, and overnight if you can.
- Drain the barley, put in pot, and cover with four cups fresh water.
- Drain the mushrooms, saving the soaking liquid .If using fresh mushrooms, slice.
- Melt butter in the saucepan, add the onion and mushrooms and saute until the onion is soft, about 10 minutes.
- Add all of this to the pot, along with the meat and some salt. Bring to a boil, reduce to a simmer, and cook until the barley is soft and the meat is done, about 1 hour. I would add the mushroom soaking liquid - you need to make sure you don't pour in the grit that settles to the bottom. Watch the pot, as you may need additional water, especially if you used fresh mushrooms and don't have the soaking liquid.
- Remove the beef, cube, and return to the pot.
- Remove from the heat and stir in the sour cream, if desired. Taste for salt.
- Note: The recipe does not call for it, but I would add one or two bay leaves, and 4 or 5 whole peppercorns or some ground black pepper to any soup of this type.
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FALAK SHAR
[email protected]This soup is a great way to warm up on a cold day. It's also very filling and satisfying.
Ambrellah
[email protected]I'm not a big fan of mushrooms, but I really enjoyed this soup. The barley and vegetables were very flavorful.
Amanda Miller
[email protected]This soup is so flavorful and comforting. I love the way the mushrooms and barley come together.
Angie Diaa
[email protected]I've made this soup several times and it's always a hit. It's a great way to get your kids to eat their vegetables.
LOOP GAMING
[email protected]This soup is a bit time-consuming to make, but it's worth it. The flavor is amazing!
Lindah Bright
[email protected]I love the addition of dill to this soup. It gives it a really nice flavor.
Nischal Rai
[email protected]This soup is perfect for a cold winter day. It's warm and comforting and it fills you up.
James Eke
[email protected]I'm a vegetarian and I thought this soup was delicious! The barley and mushrooms gave it a really hearty flavor.
Vanessa Medford
[email protected]This soup is a great way to use up leftover vegetables. I added some carrots, celery, and potatoes to mine and it turned out great!
Jackeline Roman
[email protected]I made this soup for my family and they all loved it! Even my picky kids ate it up.
Mosa Basheer
[email protected]This soup is so easy to make and it's packed with flavor! I love the combination of mushrooms, barley, and vegetables.
Kathleen “Kat” Dianne
[email protected]I'm not a big fan of barley, but I thought this soup was still pretty good. The mushrooms and vegetables were very flavorful.
Helen Hollins
[email protected]This soup was a bit too bland for my taste. I think I would have liked it better if I had added some more spices.
Angelo Jesus Avendaño Garcia
[email protected]I followed the recipe exactly and the soup turned out great! The only thing I would change is to add a little more salt and pepper to taste.
Md Rubel Ahamed
[email protected]This soup is a hearty and flavorful dish that is perfect for a cold winter day. I especially loved the addition of barley, which gave the soup a nice chewy texture. I will definitely be making this soup again!