Russian lean soup

soups 0 Last Update: Jul 26, 2021 Created: Jul 26, 2021 0 0 0
Russian lean soup
  • Serves: -
  • Prepare Time: -
  • Cooking Time: 1 hour
  • Calories: -
  • Difficulty: Easy
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Russian lean soup

Ingredients

Directions

  1. Pour cold water into a saucepan and add barley. Bring to a boil over medium heat. When the barley is almost ready (becomes soft), pour it into a colander and drain the water, then set it aside. Heat 1-2 tablespoons in a frying pan. vegetable oil and fry in it, coarsely chopped, onion until soft and golden brown. Chop the mushrooms and add to the onion, cook over medium heat, stir occasionally. While the mushrooms are cooking, bring 10 cups of water to a boil in a saucepan and add the chopped parsley and celery roots. Peel and chop the carrots, add to the rooted pot and reduce the heat to keep the water from boiling. Cook for about 10 minutes.
  2. Peel and coarsely chop the potatoes and add to the pot. The liquid from the pan with mushrooms should already evaporate, if not, then fry a little more. When the mushrooms are cooked, add them, along with the onions, to the pan. When the potatoes are tender, add the barley and cook for another 10 minutes. Then add the green peas. Next, add bay leaves, peppercorns and clove seeds. Add finely chopped garlic. Add finely chopped dill. cook the soup for another two minutes, season with salt to taste and turn off the heat. The soup is ready, serve hot with a tablespoon of sour cream. Bon Appetit.

Russian lean soup



  • Serves: -
  • Prepare Time: -
  • Cooking Time: 1 hour
  • Calories: -
  • Difficulty: Easy

Russian lean soup

Ingredients

Directions

  1. Pour cold water into a saucepan and add barley. Bring to a boil over medium heat. When the barley is almost ready (becomes soft), pour it into a colander and drain the water, then set it aside. Heat 1-2 tablespoons in a frying pan. vegetable oil and fry in it, coarsely chopped, onion until soft and golden brown. Chop the mushrooms and add to the onion, cook over medium heat, stir occasionally. While the mushrooms are cooking, bring 10 cups of water to a boil in a saucepan and add the chopped parsley and celery roots. Peel and chop the carrots, add to the rooted pot and reduce the heat to keep the water from boiling. Cook for about 10 minutes.
  2. Peel and coarsely chop the potatoes and add to the pot. The liquid from the pan with mushrooms should already evaporate, if not, then fry a little more. When the mushrooms are cooked, add them, along with the onions, to the pan. When the potatoes are tender, add the barley and cook for another 10 minutes. Then add the green peas. Next, add bay leaves, peppercorns and clove seeds. Add finely chopped garlic. Add finely chopped dill. cook the soup for another two minutes, season with salt to taste and turn off the heat. The soup is ready, serve hot with a tablespoon of sour cream. Bon Appetit.

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