Pearl-Barley Kasha
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- 1 1/2 stakan pearl barley
- 4½ stakans milk / 3 butylki milk water, bouillon, or milk
- 1 1/2 ложки butter
- salt
Instructions
- Cook 1½ glass pearl barley in water, bouillon, or milk to softness.
- Season with salt and butter and beat well (for milk, parboil in water first or use 3 bottles milk from the start).