Gribnoi Sup Mushroom Soup Food

RUSSIAN MUSHROOM BARLEY SOUP

Steps:

• Rinse the barley. Place the water and barley into a medium pot. Season with salt, bring to a boil, reduce to a simmer and cook for about 20 minutes.
• Add the potatoes and continue cooking at a simmer until the potatoes are tender.
• Meanwhile, cut the bacon into small pieces, lardons. Cook on medium heat in a skillet until crisp. Drain on a paper towel.
• Pour out all but about 1 Tablespoon of the bacon grease. You can pour it all out and add about 1 Tablespoon of butter to the skillet. Add the mushrooms, season with salt and cook on high heat. The mushrooms will exude a lot of liquid, keep cooking on high heat until all the liquid evaporates and the mushrooms are golden.
• Add the onions, season with salt and pepper. Continue cooking on medium heat until the onions are tender and just beginning to turn golden.
• Add to the soup and continue cooking until the potatoes are tender. Garnish with the bacon and fresh dill and chives. Serve with sour cream.

GRIBNOI SUP (MUSHROOM SOUP)

Steps:

• Wash and soak the dried mushrooms overnight.
• Use the water they soaked in and mix with the stock.
• Cook mushrooms, the quartered onions, and the carrot in the stock along with the peppercorns and the bay leaves until soft.
• Take the mushrooms out of the stock. Chop them and fry with the remaining chopped onions in a little butter. When onions are clear, sprinkle with the flour and stir.
• At the same time, cook the well-washed barley in a little water. When cooked, beat until the barley is creamy and white.
• Dice the potatoes and add these to the original stock.
• Add the mushroom mixture and the creamed barley to the stock.
• Boil for 20 minutes until the potatoes are cooked. Season to taste.