Goose soup with pearl barley, mushrooms and apples

Goose soup with pearl barley, mushrooms and apples

Ingredients

• 100 g pearl barley
• 1 small goose
• 5 porcini mushrooms
• 2 onions
• 1 carrot
• 1 parsley root
• 2 table. tablespoons of vegetable oil
• 5 potato tubers
• 3 sour apples
• 1 tea spoon of cumin
• dill
• salt, ground black pepper

Directions

1. Soak pearl barley for 2 hours in cold water. Divide the goose carcass into pieces, cover with water, bring to a boil and cook for 2 hours. Add caraway seeds 5-7 minutes before cooking. Strain, separate the fillet from the bones.
2. Boil the porcini mushrooms separately until tender and chop. Boil the pearl barley until tender. Peel and chop the onion. Wash, peel and grate the carrots and parsley root. Fry in vegetable oil until browned.
3. Bring the broth to a boil, add the fried vegetables, pearl barley and cook for 5 minutes. Peel and slice the potatoes. Place in a saucepan with broth and cook for 10 minutes.
4. Peel, core and cut the apples. Put in soup with porcini mushrooms, salt and pepper and cook for 5 minutes. You can put sour cream and herbs in the finished soup.