Russian Lenten soup
Description
Hearty first course dish. Recipe for preparing the dish for Great Lent. Serve with herbs and sour cream.
Instructions
- 1
Step 1
Ingredients.
- 2
Step 2
Pour cold water into a saucepan and add barley. Bring to a boil over medium heat.
- 3
Step 3
When the barley is almost cooked (becomes soft), transfer it to a colander and drain the water, then set aside.
- 4
Step 4
Heat 1-2 tablespoons of vegetable oil in a frying pan and sauté the coarsely chopped onion until soft and golden.
- 5
Step 5
Slice the mushrooms and add them to the onions, cook over medium heat, stirring occasionally.
- 6
Step 6
While the mushrooms are cooking, bring 10 cups of water to a boil in a saucepan and add chopped parsley and celery roots.
- 7
Step 7
Peel and slice the carrots, add them to the pot with the roots, and reduce the heat so the water simmers gently. Cook for about 10 minutes.
- 8
Step 8
Peel and roughly chop the potatoes and add them to the pot.
- 9
Step 9
The liquid from the mushrooms in the pan should have already evaporated; if not, cook a little longer.
- 10
Step 10
When the mushrooms are cooked, add them, together with the onion, to the pot.
- 11
Step 11
When the potatoes become soft, add the barley and cook for another 10 minutes.
- 12
Step 12
Then add the green peas.
- 13
Step 13
Next, add bay leaves, peppercorns, and cloves.
- 14
Step 14
Add finely chopped garlic.
- 15
Step 15
Add finely chopped dill.
- 16
Step 16
Cook the soup for another two minutes, season with salt to taste, and turn off the heat.
- 17
Step 17
The soup is ready, serve it hot with a tablespoon of sour cream.