Pearl-Barley Puree Soup
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- funt beef or chicken
- celery
- parsley root
- bunch greens
- dried mushrooms
- stakan pearl barley
- egg yolks
- stakan thick cream
Instructions
- Boil and strain a beef or chicken bouillon with roots and greens; boil mushrooms separately.
- Cook pearl barley as in No. 94, rub, and thin with bouillon and mushroom broth.
- Add a yolk-cream liaison, heat very hot, and strain into the tureen.
- Serve with croutons or mushroom pirozhki.