Lithuanian Mushroom and Barley Soup (Grybų ir miežių sriuba)
A hearty and comforting soup featuring earthy mushrooms and chewy barley, simmered in a flavorful broth. This soup is a staple in Lithuanian cuisine, often made with dried wild mushrooms for a deeper flavor.
🧂 Ingredients
- 30 g Dried wild mushrooms (e.g., porcini, shiitake)
- 2 liters Water
- 150 g Pearl barley
- 2 tbsp Butter
- 1 medium Onion(finely chopped)
- 2 medium Carrots(peeled and diced)
- 2 Celery stalks(finely chopped)
- 1/2 cup Fresh dill(chopped, plus more for garnish)
- to taste Salt
- to taste Black pepper
- 1/4 cup Sour cream or heavy cream (optional)
👨🍳 Instructions
- 1
Rinse the dried mushrooms thoroughly and soak them in 2 liters of warm water for at least 1 hour, or preferably overnight. Reserve the soaking liquid.
💡 Tip: Ensure no grit from the mushrooms ends up in the soaking liquid. - 2
Strain the soaking liquid through a fine-mesh sieve lined with cheesecloth or a coffee filter to remove any sediment. Coarsely chop the rehydrated mushrooms.
- 3
Rinse the pearl barley under cold water. In a large pot, combine the barley with the strained mushroom soaking liquid and bring to a boil. Reduce heat, cover, and simmer for about 45-60 minutes, or until the barley is tender.
💡 Tip: Cooking the barley in the mushroom liquid infuses it with flavor. - 4
While the barley cooks, melt butter in a separate skillet over medium heat. Add the chopped onion, carrots, and celery. Sauté until softened, about 8-10 minutes.
- 5
Add the sautéed vegetables and chopped mushrooms to the pot with the barley and soaking liquid. Bring back to a simmer.
💡 Tip: If the soup becomes too thick, add a little more water or broth. - 6
Stir in the chopped fresh dill. Season generously with salt and freshly ground black pepper to taste.
💡 Tip: Taste and adjust seasoning as needed. - 7
Simmer for another 15-20 minutes to allow the flavors to meld. If using, stir in the sour cream or heavy cream just before serving (do not boil after adding cream).
- 8
Ladle the soup into bowls and garnish with extra fresh dill.
💡 Tip: Serve hot with crusty rye bread.
💡 Pro Tips
- ✓Using a variety of dried wild mushrooms will yield the best flavor.
- ✓If fresh mushrooms are preferred, use about 500g and sauté them until golden brown before adding to the soup.
- ✓For a richer soup, a small piece of smoked meat (like a ham hock) can be simmered with the barley.
🔄 Variations
- Add diced potatoes along with the carrots and celery.
- A bay leaf can be added during simmering for extra aroma.
- For a vegetarian version, use vegetable broth instead of beef stock and omit the optional cream.