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Chanterelle soup with barley

0
736
Kitchen Eastern European
Calorie content 75.6 kcal
Portions 2 port.
Cooking time 4 hours
Proteins * 2.4 gr.
Fats * 4.1 gr.
Carbohydrates* 15.7 g
* per 100 gr. product
Chanterelle soup with barley
Content

Light and nutritious pickle made from fresh chanterelles, easy to prepare. The soup is slightly sour and spicy.

Ingredients

Cooking process

step 1 out of 4
Rinse the pearl barley and soak in cold water for 3 hours.
step 2 out of 4
Peel and wash the potatoes. Grind it into small cubes and place in a saucepan. Add cereals and chopped ingredients: pre-peeled and washed garlic and hot peppers. Pour in water and place the container over medium heat. After boiling, the soup should be cooked for 10 minutes.
step 3 out of 4
Peel the chanterelles, rinse well, put in a hot pan with oil and fry until golden brown for 7-10 minutes over medium heat. Add the onion to the mushrooms, stir and fry for the next 7 minutes. Transfer the mushroom mixture to a saucepan.
step 4 out of 4
The soup should boil quietly for 10-15 minutes, then add sauerkraut to it along with 2 tbsp. l. brine. Stir the soup, cover and cook for another 5 minutes over low heat.

Bon Appetit!

 

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