KrupeniaBarley and Porcini Soup

Name: Krupenia (Barley and Porcini Soup)
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Belarus
Ingredients: 120 g Pearl Barley (rinsed); 30 g Dried Porcini Mushroom (rinsed); 300 ml Water; 1500 ml Meat Stock; 300 g Potato (peeled and diced); 150 g Carrot (julienne); 120 g Onion (finely chopped); 30 g Unsalted Butter; 2 pcs Bay Leaf; 10 g Salt; 2 g Black Pepper; 15 g Fresh Dill (finely chopped)

Earthy dried porcini and tender pearl barley give this soup a deep woodland flavor and satisfying texture. Finished with dill, it is a hearty Belarusian-style soup well suited to colder weather.

Prep

20m

Cook

1h 10m

Serves

Estimated

Nutrition

Per serving

345kcal

Calories

19g

Protein

11g

Fat

50g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Soup

120g
Pearl Barley (rinsed)
30g
Dried Porcini Mushroom (rinsed)
300ml
Water
1.5l
Meat Stock
300g
Potato (peeled and diced)
150g
Carrot (julienne)
120g
Onion (finely chopped)
30g
Unsalted Butter
2pcs
Bay Leaf
10g
Salt
2g
Black Pepper
15g
Fresh Dill (finely chopped)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

5 steps

01
Soak the dried porcini mushroom in the water until softened. Lift them out, chop them, and keep the soaking liquid, leaving any grit behind.
02
Melt the unsalted butter in a pot over medium heat. Add the onion and carrot and cook until softened.
03
Pour in the meat stock and the strained mushroom soaking liquid. Add the pearl barley and bay leaves, then simmer until the barley begins to soften.
04
Add the chopped dried porcini mushroom and the potato, then continue cooking until the barley and potato are fully tender.
05
Season the soup with salt and black pepper. Stir in the fresh dill just before serving.

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