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Foodgeek: |
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Rating: |
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Servings: |
1 recipe |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1 cup pearl barley, fine or medium grain
1 lg. onion
2 carrots
2 ribs celery (including leaves)
2 parsnips
2 sm. turnips
2 lb. chicken (neck, back, giblets, and thighs)
3 dry mushrooms (boletus preferred) or 1 cup chopped fresh mushrooms
6 cups stock or vegetable water
3 md. potatoes
salt and fresh ground black pepper to taste
1 bouillon cube
1 tsp. Maggi sauce or soy sauce
Chopped fresh dill
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Directions:
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Rinse barley in cold water and drain. Combine with peeled and chopped vegetables, chicken parts, and mushrooms in a large heavy-bottomed pot. Cover with stock and bring to boil. Stir, cover, and cook over medium heat for about 1 hour, stirring occasionally, until barley is soft. Add cubed potatoes and cook 30 minutes more.
Remove chicken and separate meat from skin and bones. Chop meat and return to porridge. If dry mushrooms are used, dice fine and return to soup. Add salt and pepper to taste, add bouillon cube. If porridge is too thick, add a little water or stock. Add Maggi seasoning or soy sauce.
Serve in deep bowls and garnish with dill. Often Maggi sauce is placed on the table for individual use.
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Comments from olga
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Iachminna kasha z iarynoiu:
This porridge "sticks to the ribs,"so to speak. It takes slow and prolonged cooking, but is not labor-intensive. It freezes well. Served for breakfast, it provides a good base of energy for the day and satisfies many nutritional requirements. For lunch or supper, it is a meal when accompanied by crusty bread and a green salad.
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