Title: Pokhlyobka-Barley & Mushroom Soup
Categories: Asian Ethnic Soup Side
Yield: 8 Servings
| 1/2 | c | Raw pearl barley |
| 1 | | Large potato cubed 1/2" |
| 2 | | Garlic cloves minced |
| 2 | | Onion med. chopped |
| 6 | tb | Butter |
| 1 | tb | Lemon juice fresh |
| 2 | | Carrots sliced |
| 1 | ts | Salt |
| 1/2 | ts | Black pepper |
| 1 | tb | Dill fresh chopped |
| 1 | lb | Mushrooms fresh, sliced |
| | | Sour cream |
Saute' onions & garlic in 2 tablespoons of butter in a large stock pot.
Pour in the beef stock, then add the potato, carrots, bay leaves, salt,
pepper, & barley. Bring mixture to a boil, reduce heat and simmer for 1
hour. Add dill, mushrooms, and simmer for 15 minutes. Just before serving
add the lemon juice. Adjust salt & pepper to taste and serve with generous
dollop of sour cream. Origin: Marina Golub, Mirnyi, Russia, circa 1996