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Print Recipe
Sour Soup with Mushrooms and Barley
By using dried mushrooms and pickled cabbage, the soup turns out to be extremely fragrant. They are called without oil, without salt, but they are very satisfying and delicious!
Prep Time 5 minutes
Cook Time 60 minutes
Servings
Ingredients
Prep Time 5 minutes
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Soak pearl barley in water for 1 hour.
    Soak pearl barley in water for 1 hour.
  2. Wash the mushrooms and soak them in hot water for an hour.
    Wash the mushrooms and soak them in hot water for an hour.
  3. Cut the meat into small pieces.
    Cut the meat into small pieces.
  4. Peel the carrots and grate on a coarse grater, peel the onion and cut into small pieces, peel the potatoes and cut into cubes.
    Peel the carrots and grate on a coarse grater, peel the onion and cut into small pieces, peel the potatoes and cut into cubes.
  5. Put the chopped vegetables and meat in a frying pan.Cover with a lid, turn on the stove, cook over low heat.
    Put the chopped vegetables and meat in a frying pan.Cover with a lid, turn on the stove, cook over low heat.
  6. After 20 minutes, add the pearl barley.
    After 20 minutes, add the pearl barley.
  7. Add the pickled cabbage with brine.
    Add the pickled cabbage with brine.
  8. Mushrooms together with the liquid in which they were soaked. Cover with a lid and leave for 30 minutes. Add the crushed garlic and, if necessary, bring it to the desired consistency with hot water.
    Mushrooms together with the liquid in which they were soaked. Cover with a lid and leave for 30 minutes. Add the crushed garlic and, if necessary, bring it to the desired consistency with hot water.
  9. It is ideal to serve this soup with sour cream and garlic croutons.
    It is ideal to serve this soup with sour cream and garlic croutons.

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