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Ukrainian Mushroom Barley Soup
A hearty and earthy Ukrainian soup featuring tender barley, a medley of mushrooms, and aromatic vegetables like onions and carrots, simmered in a rich broth. This soup is a nourishing and satisfying dish, perfect for a cold day.
🧂 Ainekset
- 1/2 cup Pearl barley
- 1 lb Mixed mushrooms (e.g., cremini, shiitake, porcini), sliced
- 2 tbsp Butter
- 2 Large onions, chopped
- 2 medium Carrots, chopped
- 3 cloves Garlic, minced
- 6 cups Vegetable broth
- 1 Bay leaf
- 2 tbsp Fresh dill, chopped
- to taste Salt
- to taste Black pepper
- as needed Sour cream (for serving, optional)
👨🍳 Ohjeet
- 1
Rinse the pearl barley under cold water. Soak in cold water for at least 30 minutes (or overnight for quicker cooking). Drain and rinse again.
💡 Ammattilaisvinkit: Soaking barley helps it cook more evenly and reduces cooking time. - 2
Melt butter in a large pot or Dutch oven over medium heat. Add chopped onions and carrots and sauté until softened, about 8 minutes. Add minced garlic and cook for another minute until fragrant.
💡 Ammattilaisvinkit: Sautéing the aromatics builds a flavorful base for the soup. - 3
Add the sliced mushrooms to the pot and cook until they release their liquid and start to brown, about 10-15 minutes.
💡 Ammattilaisvinkit: Allowing mushrooms to brown properly develops their deep, earthy flavor. - 4
Pour in the vegetable broth, add the drained barley and the bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 40-50 minutes, or until the barley is tender.
💡 Ammattilaisvinkit: Stir occasionally to prevent the barley from sticking to the bottom of the pot. - 5
Remove the bay leaf from the soup.
💡 Ammattilaisvinkit: Discard the bay leaf to avoid an overpowering flavor. - 6
Stir in the fresh chopped dill. Season generously with salt and black pepper to taste.
💡 Ammattilaisvinkit: Fresh dill adds a bright, herbaceous note that complements the mushrooms and barley. - 7
Serve hot, with a dollop of sour cream if desired.
💡 Ammattilaisvinkit: This soup is even better the next day as the flavors continue to meld.
💡 Ammattilaisvinkit
- ✓For a richer mushroom flavor, use a mix of fresh and dried mushrooms (rehydrate dried mushrooms in hot water and use the soaking liquid in the broth).
- ✓You can add other root vegetables like celery or parsnips along with the carrots.
- ✓This soup can be made vegetarian by using vegetable broth and omitting the sour cream, or vegan by using a plant-based sour cream alternative.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add shredded chicken or other cooked meat for a non-vegetarian version.
- Stir in a tablespoon of nutritional yeast for an extra cheesy, umami flavor.
- For a creamier soup, stir in a splash of heavy cream or coconut milk at the end.