A delicious and fragrant soup of fresh boletus, pearl barley and vegetables | Food


  • 4-5 fresh boletus;
  • 2 carrots;
  • 3 potatoes;
  • 0.5 celery tubers;
  • 1 large onion;
  • 1 teaspoon. spoon of butter;
  • 2 teaspoons. spoon of oil;
  • 1 glass of pearl barley, soaked overnight;
  • 2 bay leaves;
  • 3 peppers;
  • 1.5 tea. spoon of salt;
  • 1.5 l of vegetable broth or water;
  • a handful of parsley and dill, chopped, to serve;
  • sour cream, for serving.


1. Peel the potatoes, carrots, onions and celery and cut them into cubes of the same size. Clean the boletus gently with a damp paper towel (don’t wash it!) and cut it into large enough cubes.

2. In a large saucepan, heat oil and butter over medium heat, then add onion, carrot and celery cubes. Cook, stirring occasionally, for about 8-10 minutes, until the vegetables are soft, spicy, but not cooked. Then add the boletus cubes and fry for a few minutes until they smell like mushrooms.

3. Pour the broth or water into the pot, wait until it boils, add the potato cubes, soak them, wash them and wash them with cold water, salt, whole pepper, and bay leaves. Stir, reduce the heat to very low, cover the pan and let it cook for about 20 minutes, until the grits and potatoes are cooked.

4. Serve hot soup, with sour cream, generously sprinkled with finely chopped green vegetables. There is no shortage of satiety, but you can also enjoy it with a piece of your favorite bread.

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