Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Russian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash and soak the dried mushrooms overnight. | 2. Use the water they soaked in and mix with the stock. | 3. Cook mushrooms, the quartered onions, and the carrot in the stock along with the peppercorns and the bay leaves until soft. | 4. Take the mushrooms out of the stock. Chop them and fry with the remaining chopped onions in a little butter. When onions are clear, sprinkle with the flour and stir. | 5. At the same time, cook the well-washed barley in a little water. When cooked, beat until the barley is creamy and white. | 6. Dice the potatoes and add these to the original stock. | 7. Add the mushroom mixture and the creamed barley to the stock. | 8. Boil for 20 minutes until the potatoes are cooked. Season to taste. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef stock	4	cups		685.44	74.6928	25.3008	32.3568
mushroom	2	ounces	dried	19.2777	3.8499	1.2701	0.2778
mushroom	1/2		chopped	19.2777	3.8499	1.2701	0.2778
onion	2		quartered	128.0	29.888	3.52	0.32
onion	1		chopped	128.0	29.888	3.52	0.32
carrot	1		sliced	29.52	6.8976	0.6696	0.1728
black peppercorn	8			-	-	-	-
bay leaf	2			-	-	-	-
barley	4	ounces		399.1609	88.1329	11.2377	1.3154
flour	1	tablespoon		36.1425	7.9128	0.5876	0.1402
potato	2			-	-	-	-
butter	2	ounces		323.19	14.8497	10.0983	27.215999999999998

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