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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Russian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Thoroughly rinse the mushrooms under cold water. | 2. Soak the mushrooms in the 6 cups of water for at least one hour (Ideally four to eight hours). Don't drain the water. | 3. Reserve the mushroom water (it will be dark in color). | 4. Uniformly chop the mushrooms and return to the water. | 5. Add the mushrooms, water, and chicken stock into a large cooking pot (7.5 qt or so). | 6. Bring to boil. | 7. Add the barley and cook until the barley is tender. This will be about 10 minutes with 'quick' barley or about 35 minutes with regular. | 8. While the barley is cooking, peel and cube the potatoes to about 3/4 inch cubes. | 9. Cut up the onions and saute them in a skillet until golden. | 10. Finely chop the cooked onions. | 11. Chop the carrots. | 12. Once the barley is tender, put the potatoes, carrots, onions, salt, and pepper into the pot. | 13. On low-med heat cook until the potatoes are done. | 14. When serving, add two tablespoons of sour cream and finely chopped parsley to each bowl of soup as garnish. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
wild mushroom	2 1/2	cups		-	-	-	-
water	6	cups		0.0	0.0	0.0	0.0
chicken broth	8	cups	reduced sodium	-	-	-	-
barley	2/3	cup		469.3333	103.6267	13.2133	1.5467
potato	2			-	-	-	-
carrot	2			59.04	13.7952	1.3392	0.3456
yellow onion	2			-	-	-	-
salt	1/2	teaspoon		-	-	-	-
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
parsley	1	bunch		-	-	-	-
cream			sour	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.