Barley soup with dried mushrooms
Description
The soup is simple and quick to prepare. You can use a mix of dried mushrooms or just one variety—any kind will work. This soup turns out rich and flavorful, as mushrooms impart a deep color, taste, and aroma. Instead of pearl barley, you can use barley, rice, buckwheat, or pasta. Don't forget to rinse the mushrooms thoroughly. Serve hot in bowls.
Instructions
- 1
Step 1
1. Rinse the dried mushrooms, then place them in a large bowl.
- 2
Step 2
2. Pour boiling water over the mushrooms and let them soak for 40 minutes.
- 3
Step 3
3. Rinse the barley, then place it in a bowl and pour boiling water over it; let it sit for 40 minutes.
- 4
Step 4
4. Place the drumstick in a saucepan and pour in water (about 1.5-2 liters). Simmer the broth for 30 minutes after it comes to a boil.
- 5
Step 5
5. Drain the water from the barley and add it to a saucepan with boiling broth.
- 6
Step 6
6. Drain the water from the mushrooms and add them 10 minutes after adding the grain.
- 7
Step 7
7. After boiling, reduce the heat and simmer the mushrooms over low heat for about 30-40 minutes.
- 8
Step 8
8. Meanwhile, peel the potatoes, wash them, and cut into small cubes.
- 9
Step 9
9. Add the prepared potatoes to the soup.
- 10
Step 10
10. By the time you add the potatoes, the barley should already be almost cooked.
- 11
Step 11
11. Peel the onion and cut it into small pieces.
- 12
Step 12
12. Heat a pan with vegetable oil, add the onion, and fry until golden brown.
- 13
Step 13
13. Place the fried onion immediately into the pot.
- 14
Step 14
14. Cook the soup for another 7-10 minutes.
- 15
Step 15
15. Remove the drumstick from the pot and let it cool slightly, then separate the meat from the bone.
- 16
Step 16
16. Return the meat to the pot, season with salt to taste, and serve the soup.