Mushroom Soup with Pearl Barley
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- carrot
- parsley root
- celery
- leek
- onion
- funt dried mushrooms
- stakan pearl barley
- ложка (spoon) flour
- potato
- ложка (spoon) butter
- beet brine (svekolny rassol)
- stakan sour cream (smetana)
- parsley greens, dill
Instructions
- Fry chopped roots and onion in butter, dust with flour, thin with water, add dried mushrooms, cook, strain.
- Add beet brine and pearl barley, cook; add peeled potatoes.
- Finish with sour cream, salt, shredded mushrooms and greens; serve with dumpling ears or fritters (No. 293/352).