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Gribnoy Sup s Perlovkoy
Mushroom Barley Soup
A hearty and flavorful soup made with dried mushrooms, pearl barley, potatoes, and carrots, often enriched with a touch of bacon or served with a dollop of sour cream. This soup is a staple in Russian cuisine, especially during colder months.
🧂 Ingrédients
- 100 g Dried mushrooms(mixed varieties like porcini, oyster, or shiitake)
- 1.5 liters Water
- 1 liter Vegetable or chicken broth
- 100 g Pearl barley(rinsed)
- 2 medium Potatoes(peeled and cubed)
- 2 medium Carrots(peeled and diced)
- 1 medium Onion(finely chopped)
- 50 g Bacon(diced (optional))
- 1 tbsp Butter or oil
- to taste Salt
- to taste Black pepper
- 2 tbsp Fresh dill or parsley(chopped, for garnish)
- for serving Sour cream
👨🍳 Instructions
- 1
Rinse the dried mushrooms thoroughly under cold water. Soak them in 1.5 liters of water for at least 1 hour, or until softened. Strain the mushrooms, reserving the soaking liquid. Chop the rehydrated mushrooms.
- 2
In a large pot, combine the chopped mushrooms, reserved mushroom soaking liquid (strained to remove any grit), vegetable or chicken broth, and rinsed pearl barley. Bring to a boil, then reduce heat, cover, and simmer for 30 minutes.
- 3
If using bacon, cook it in a skillet over medium heat until crisp. Remove bacon and set aside, leaving about 1 tablespoon of bacon fat in the skillet (or use butter/oil). Add the chopped onion to the skillet and sauté until softened and lightly golden. Add the diced carrots and cook for another 5 minutes.
- 4
Add the cubed potatoes, sautéed onions, and carrots to the pot with the barley and mushrooms. Season with salt and pepper. Continue to simmer, covered, for another 30-40 minutes, or until the barley and vegetables are tender.
- 5
Taste and adjust seasoning if necessary. Ladle the soup into bowls. Garnish with fresh dill or parsley and a dollop of sour cream. Serve hot, with the crispy bacon bits sprinkled over, if desired.
💡 Conseils de pro
- ✓Using a mix of dried mushrooms will provide a deeper, more complex flavor.
- ✓Ensure the mushroom soaking liquid is well-strained to avoid any grit in the soup.
- ✓For a vegetarian version, omit the bacon and use vegetable broth.
- ✓Pearl barley takes a while to cook, so don't rush this step.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add other root vegetables like parsnips or celery root.
- Stir in some fresh herbs like thyme or bay leaf during cooking.
- For a creamier soup, stir in a tablespoon of butter or a splash of cream at the end.