Belarusian Mushroom and Barley Soup
A forest-inspired lunch soup with mushrooms, pearl barley, potatoes, roots, and dill.
About This Dish
Pearl barley gives the broth body while a mix of fresh and dried mushrooms creates depth without making the soup heavy.
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Stages
- Mushroom Broth20 min
- Vegetables15 min
- Simmering40 min
Step-by-Step Instructions
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1
Cover the dried porcini with 300 ml of hot stock and leave for 15 minutes, then strain and chop them.
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2
Rinse the barley. Add it to the remaining stock with the porcini liquid and simmer for 25 minutes.
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3
Brown the fresh mushrooms, onion, and carrot in butter until their moisture evaporates.
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4
Add the mushroom mixture, chopped porcini, and diced potatoes to the barley and simmer for 20 minutes.
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5
Season carefully, rest for 10 minutes, and finish with plenty of fresh dill.
