Pearl Barley Soup with Tomatoes and Mushrooms
A thick, aromatic, and warming soup. The recipe uses honey agarics and dried porcini mushrooms, however, they can be replaced with any others according to preference. The volume of ingredients is calculated for a four-liter pot.
- Total cooking time
- not set
- Number of servings
- not set
- Recipe difficulty
- 4 / 5
Ingredients
Recipe scale: 1x
- chicken fillet 500 g
- boiled pearl barley 250 g
- mushrooms 300 g
- dried porcini mushrooms 30 g
- potato 500 g
- crushed tomatoes 400 g
- onion 150 g
- carrot 150 g
- salt
- pepper
- vegetable oil
Instructions
Step 1 of 17
Soak the dried mushrooms in boiling water for 30 minutes.
Step 2 of 17
Finely chop the onion.
Step 3 of 17
Cut the fillet into small pieces.
Step 4 of 17
Grate the carrot on a medium grater.
Step 5 of 17
Cut the potato into sticks or cubes.
Step 6 of 17
Sauté the onion in a pot with vegetable oil.
Step 7 of 17
Add the carrot and sauté.
Step 8 of 17
Add the fillet and sauté.
Step 9 of 17
Add the honey agarics.
Step 10 of 17
Drain the water from the dried mushrooms and add them to the pot.
Step 11 of 17
Stir.
Step 12 of 17
Add the crushed tomatoes.
Step 13 of 17
Stir.
Step 14 of 17
Pour in water and cook for 20–25 minutes.
Step 15 of 17
Add the potato, cook for 10 minutes.
Step 16 of 17
Add the boiled pearl barley.
Step 17 of 17
Season with pepper and salt, and cook until the potato is done.