Print Recipe
Sour Soup with Mushrooms and Barley
Soup obtained unusually fragrant, thanks to dried mushrooms and pickled cabbage. They are cooked without oil, without salt, but they are very nourishing and tasty!
Prep Time 5 minutes
Cook Time 60 minutes
Servings
Ingredients
Prep Time 5 minutes
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Pearl barley to soak in water for 1 hour.
    Pearl barley to soak in water for 1 hour.
  2. Wash the mushrooms and soak in hot water for an hour.
    Wash the mushrooms and soak in hot water for an hour.
  3. Cut the meat into small pieces.
    Cut the meat into small pieces.
  4. Peel the carrot and grate, peel the onion and cut into small pieces, peel the potatoes and cut into cubes.
    Peel the carrot and grate, peel the onion and cut into small pieces, peel the potatoes and cut into cubes.
  5. In a pan put the chopped vegetables and meat.Cover with a lid, include stove, boil on slow fire.
    In a pan put the chopped vegetables and meat.Cover with a lid, include stove, boil on slow fire.
  6. After 20 minutes add the barley
    After 20 minutes add the barley
  7. Add pickled cabbage with pickle.
    Add pickled cabbage with pickle.
  8. Mushrooms, along with the liquid in which they were soaked. Cover with a lid and leave for 30 minutes. Add chopped garlic and, if necessary, to bring to right consistency with hot water.
    Mushrooms, along with the liquid in which they were soaked. Cover with a lid and leave for 30 minutes. Add chopped garlic and, if necessary, to bring to right consistency with hot water.
  9. It is ideal to serve such soup with sour cream and garlic croutons.
    It is ideal to serve such soup with sour cream and garlic croutons.

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