Mushroom Soup with Beef and Barley
by Editorial Staff
Mushroom soup with beef and barley – delicious and rich. Beef, mushrooms and vegetables are pre-fried, so the dish has a rich and bright taste. The soup is very satisfying, an excellent warming first course for the cooler season.
Servings: 7
Ingredients
- Beef – 350-400 g
- Champignons – 300 g
- Pearl barley – 100 g
- Potatoes – 300 g
- Carrots – 120 g
- Celery (stem) – 130 g
- Onions – 80 g
- Garlic – 2 cloves
- Dill – 10-15 g
- Salt to taste
- Ground black pepper – to taste
- Bay leaf – 2 pcs.
- Vegetable oil – 50 ml
- Water – 2 l
Directions
- We prepare the necessary products.
- Cut the beef into medium pieces.
Heat 20 ml of vegetable oil in a frying pan and lay out the meat. - Fry the meat from all sides until golden brown for about 5-7 minutes.
- Put the fried beef and barley in a saucepan.
- Pour the contents of the pot with 2 liters of water, add the bay leaf and bring to a boil. Reduce heat and cook for 40-50 minutes, until barley is cooked.
- Peel the onions and carrots. Cut the onion into cubes, the carrot into strips. Cut the celery into slices.
- Peel and chop the garlic with a knife.
- Heat 15 ml of vegetable oil in a frying pan and fry the onions, carrots and celery for about 5-7 minutes until light golden brown.
- Cut the mushrooms into slices.
- Add the remaining vegetable oil (15 ml) to the pan to the vegetables and spread the mushrooms and garlic.
- Fry everything together for about 7 minutes.
- Put the fried vegetables with mushrooms in the soup and cook for 10 minutes.
- Peel the potatoes and cut into small pieces.
- Add potatoes to the pot, salt to taste and cook the soup for another 10-15 minutes until the potatoes are ready.
- At the end of cooking add black pepper and remove the pan from heat
- Grind the dill. Pour the mushroom soup with beef and barley into bowls and sprinkle each portion with chopped dill. Enjoy your meal!
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