Pokhlyobka (Mushroom and Barley Soup)

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Pokhlyobka (Mushroom and Barley Soup)

Pokhlyobka (Mushroom and Barley Soup) is a traditional Russian recipe for a classic soup made with mushrooms, vegetables and pearl barley cooked in beef stock that's served garnished with sour cream. The full recipe is presented here and I hope you enjoy this classic Russian version of: Mushroom and Barley Soup (Pokhlyobka).

prep time

20 minutes

cook time

85 minutes

Total Time:

105 minutes

Serves:

Rating:

Tags : Herb Recipes Vegetable Recipes Russia Recipes

Ingredients:

450g fresh mushrooms, sliced
70g raw pearl barley
6 tbsp butter
1 tsp salt
2 carrots, thinly, sliced
2 bayleaves
1 tbsp lemon juice, fresh squeezed
2 onions, chopped
1.5l rich beef stock with marrow
1 potato large, cut into 1cm cubes
freshly-ground black pepper, to taste
1 tbsp dill, freshly snipped
6 tbsp sour cream

Method:

Melt 2 tbsp of butter in a large stock pot then add the onions and garlic. Fry for about 6 minutes, or until the onions are soft and translucent, but not coloured. Add the carrots, bayleaves and the potatoes. Stir fry for 2 minutes then add the stock and bring to a boil. Season with salt and black pepper then stir in the dill and barley. Reduce the heat to a simmer, cover and cook gently for 1 hour.

Meanwhile, melt the remaining butter in a pan and use to fry the mushrooms for about 4 minutes, or until just turning golden. Add these to the stock pot, simmer for 10 minutes further then add the lemon juice. Ladle into warmed soup bowls (should be enough for 6) then garnish each bowl with 1 tbsp sour cream and serve.