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Pokhlyobka-Barley & Mushroom Soup

asian, ethnic, side dishes, soups

1/2 cup raw pearl barley
1 each large potato cubed 1/2
2 each garlic cloves minced
2 each onion med. chopped
6 tablespoon butter
1 tablespoon lemon juice fresh
2 each carrots sliced
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon dill fresh chopped
1 lb mushrooms fresh, sliced
1 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

Yield: 8 servings



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