Description
Homemade, hearty dish perfect for cold seasons. An interesting blend of aromatic forest mushrooms, pearl barley pearls and sweet vegetables: rutabagas, pumpkins and carrots.
Ingredients
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Mushrooms
200 g
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Pumpkin
200 g
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Rutabaga
1 piece
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Carrots
1 piece
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Onion
1 piece
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Pearl barley
50 g
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Garlic
1 tooth
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Soy sauce
2 Tbsp
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Water
1.5 l
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Vegetable oil
3 Tbsp
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Bay leaf
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Parsley
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Salt
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The mixture of peppers
Cooking
Pearl barley well washed, and boil until soft (about 30 minutes).
In a thick-walled bowl heat the oil, place sliced mushrooms, onion, pour soy sauce and sauté for 10 minutes.
Turnips and carrots peel, cut into equal cubes. Vegetables shift to the mushrooms, add water and boil for 20 minutes.
Then add the diced pumpkin, pearl barley (pre-drain the water), Bay leaf, ground pepper blend and salt to taste. Cook for another 15 minutes.
At the end add the chopped garlic and parsley. Turn off the heat and leave the soup for half an hour under a lid.
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