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Bird soup with pearl barley and mushrooms
1 serving
Clean carrots, onions and roots, wash and finely grind. Rinse dried mushrooms. Pour cold water over the prepared chicken carcass, bring to a boil on high heat, reduce the flame, remove the scale, add vegetables, dried mushrooms, bay leaf and black pepper and cook until tender. Then remove the meat, cut part into portioned pieces, and use the rest to prepare second courses. Strain the broth, sprinkle the mushrooms and put in a soup dish along with the crushed greens. Rinse the pearl barley, cook separately in salted water, add oil and sour cream, mix thoroughly, dilute with strained broth, boil and pour into a soup bowl. When serving, add lemon or gooseberry juice to the soup
Clean carrots, onions and roots, wash and finely grind. Rinse dried mushrooms. Pour cold water over the prepared chicken carcass, bring to a boil on high heat, reduce the flame, remove the scale, add vegetables, dried mushrooms, bay leaf and black pepper and cook until tender. Then remove the meat, cut part into portioned pieces, and use the rest to prepare second courses. Strain the broth, sprinkle the mushrooms and put in a soup dish along with the crushed greens. Rinse the pearl barley, cook separately in salted water, add oil and sour cream, mix thoroughly, dilute with strained broth, boil and pour into a soup bowl. When serving, add lemon or gooseberry juice to the soup
water - 3 l, chicken - 1 pc., barley - 0.5 cups, dried mushrooms - 3-4 pcs., carrots - 2 pcs., onions - 1 pc., parsley root - 1 pc., celery root - 1 pc., butter - 30 g, sour cream - 0.5 cups, lemon - 0.5 pcs, or gooseberry juice - 1 tbsp. spoon, parsley greens - 2 tbsp. spoons, dill - 2 tbsp. spoons, bay leaf - 1-2 pcs., Black pepper - 5-7 peas, salt to taste
