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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Polish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soak the cepes in a little water for 15 minutes, until they soften. | 2. Chop all the vegetables finely in 2 batches in the food processor and put them in a pan with the barley and all the water (including the mushroom-soaking water). | 3. Chop the softened mushrooms in the food processor, and add them to the pot. | 4. Bring to the boil, remove the scum, season with plenty of salt and pepper, and simmer for 1 hour, or until the barley is very soft and plump. | 5. The barley will thicken the soup. | 6. Add water if necessary, to thin it. | 7. Serve with sour cream, especially if the soup was made with water instead of broth. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
porcini mushroom	1 - 1 1/2	1/2	dried	0.0	0.0	0.0	0.0
water	13	cups		0.0	0.0	0.0	0.0
carrot	2			41.0	9.58	0.93	0.24
turnip	2			34.16	7.8446	1.0979999999999999	0.122
onion	2			56.0	13.075999999999999	1.54	0.14
potato	2			-	-	-	-
celery leaf	2	stalks		0.0	0.0	0.0	0.0
pearl barley	3/4	cup		528.0	116.58	14.865	1.74
cream			sour	-	-	-	-

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