Mushroom Soup with Barley and Celery
Soups • European
Description
Mushroom Soup with Barley and Celery
Ingredients
- Pearl barley 1 cup
- Salad Potatoes 5 pieces
- Dried Chinese mushrooms 0 oz
- Fresh Mushrooms 5 oz
- Pork Blood 10 oz
- Celery salt 2½ stalks
- Carrot 1 piece
- Onion 1 piece
- Garlic 1 clove
- Salt to taste
- Water 5 qt
- Bay leaf 1 piece
- Olive Oil 1 tablespoon
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Soak the barley and dried mushrooms for 1.5 hours.
Step 2
Rinse the meat well, place it in a pot, cover with water, and put it on the stove. Boil for 20 minutes after it starts boiling.
Step 3
While the meat is cooking, cut the potatoes into small cubes. Slice the celery thinly. The mushrooms can be cut into medium pieces.
Step 4
Prepare the sauté: grate the carrot on a fine grater and chop the onion finely. Sauté until golden.
Step 5
In a heated skillet, lightly sauté the garlic in olive oil, then add the celery to the skillet. Cook on low heat, stirring constantly. In a separate skillet, sauté the mushrooms.
Step 6
When the meat is cooked, remove it, salt the water, and add the potatoes to the pot. Cook for 5 minutes.
Step 7
Then, add the barley and celery, stir, and cook for another 5-7 minutes.
Step 8
Cut the meat and add it to the pot along with the mushrooms. Stir. Cook for another 5 minutes. Add the sauté in the last 5-7 minutes. Mix well and add spices to taste.
Step 9
The soup should steep for about 30 minutes. Before serving, sprinkle with fresh herbs.
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