This appetizer recipes in particular has an earthy essence and it is best made using wild mushrooms, preferably dried, to achieve that unmistakably intoxicating flavor. A hearty and healthy mushroom soup filled with barley and vegetables, this is a rustic Russian vegetable soup recipe adapted from Cooking the Russian Way by Musia Soper. Inspired by traditional country cooking of peasants who often made delicious comforting easy appetizer soups to keep warm in the often harsh Russian climate, this Mushroom soup “Pokhylopka” is perfect for enduring cold winters and chilly afternoons.
Ingredients
4 oz. dried mushrooms 2 tablespoons pearl barley 2 onions (chopped) 2 leeks (chopped) 2 carrots (chopped) 2 Large potatoes (diced) 2 tablespoons butter 2 tablespoons sour cream ½ tablespoon all purpose flour 4 peppercorns 2 bay leaves 1 teaspoon salt 2 sprigs fresh dill (minced)
Preparation Instructions 1. Pour 8 cups of water into a large bowl; add the mushrooms (the water should cover them) and soak for 2 to 3 hours.
2. Heat a skillet over medium high heat and melt the butter in it. Add the onion and sautĂŠ until tender. Add the leeks and carrots and cook for another 2 minutes. 3. Transfer the onion mixture to a large saucepan. Drain the mushrooms and pat dry. Add 6 cups of water, as well as the water the mushrooms soaked in. 4. Slice the mushrooms and add them to the saucepan. Add the potatoes, bay leaves, peppercorns, barley, and salt. Place the saucepan over medium high heat. Bring to a simmer and cover. Continue simmering until the barley, potatoes, and mushrooms are tender. Stir occasionally. 5.
About 5 minutes before the soup is done cooking, mix the flour and sour cream together in a small bowl. Add this mixture to the saucepan. Serve with the dill on the side or sprinkled over the top.