Mushroom and Barley Soup Belarus

Cozy up with a bowl of **Mushroom and Barley Soup Belarus**, a hearty and comforting dish that highlights the rustic flavors of Eastern European cuisine. This traditional recipe combines earthy dried porcini mushrooms and tender pearl barley for a rich, satisfying base, elevated by sautéed vegetables like carrots, celery, onions, and garlic. Packed with the umami goodness of fresh and rehydrated mushrooms, this soup is simmered to perfection with fragrant bay leaf and a touch of fresh dill for a bright, herbal finish. Ideal for chilly days, this warming soup serves four and can be topped with a dollop of sour cream for added creaminess. Whether you're seeking a wholesome weeknight meal or a nod to Belarusian culinary heritage, this recipe offers an irresistible blend of simplicity and depth of flavor. Tags: mushroom barley soup, Belarusian cuisine, hearty soup recipes, Eastern European recipes, vegetarian comfort food.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 4

Ingredients

• 30 grams Dried porcini mushrooms
• 1.5 liters Water
• 120 grams Pearl barley
• 30 grams Butter
• 1 medium Yellow onion, finely chopped
• 1 medium Carrot, diced
• 1 medium Celery stalk, diced
• 2 units Garlic cloves, minced
• 250 grams White button mushrooms, sliced
• 1 unit Bay leaf
• 2 tablespoons Fresh dill, chopped
• 1.5 teaspoons Salt
• 0.5 teaspoons Black pepper
• 4 tablespoons Sour cream (optional, for serving)

Directions

Step 1

Place the dried porcini mushrooms in a bowl and cover them with 500 ml of warm water. Let them soak for 20 minutes to rehydrate.

Step 2

While the porcini mushrooms are soaking, rinse the pearl barley under cold water until the water runs clear. Set aside.

Step 3

In a large pot, bring 1 liter of water to a boil. Once boiling, add the rinsed barley and reduce the heat to a simmer. Cook for 20 minutes, stirring occasionally.

Step 4

Drain the rehydrated porcini mushrooms, reserving their soaking liquid. Strain the liquid through a fine-mesh sieve or cheesecloth to remove any grit. Finely chop the porcini mushrooms and set aside.

Step 5

In a large skillet, melt the butter over medium heat. Add the chopped onion, carrot, and celery, and sauté for 5 minutes, stirring frequently, until softened.

Step 6

Add the minced garlic and sliced white button mushrooms to the skillet. Cook for another 7-10 minutes, stirring often, until the mushrooms release their liquid and are golden brown.

Step 7

Transfer the sautéed vegetables and mushrooms to the pot with the pearl barley. Stir in the chopped porcini mushrooms, reserved mushroom soaking liquid, and the remaining 500 ml of water.

Step 8

Add the bay leaf, salt, and black pepper to the pot. Bring the soup to a gentle boil, then reduce the heat to low and let it simmer for 20-25 minutes, or until the barley is tender and the flavors are well combined.

Step 9

Remove the bay leaf from the soup and adjust the seasoning with additional salt and pepper if needed.

Step 10

Stir in the fresh dill just before serving. Ladle the soup into bowls and garnish with a dollop of sour cream if desired. Serve hot and enjoy!

Nutrition Facts

Serving size	2343.4 grams (2343.4g)

Amount per serving	% Daily Value*
Calories	1011

Total Fat 38.30g	49%
Saturated Fat 20.30g	102%
Polyunsaturated Fat 0.80g
Cholesterol 101mg	34%
Sodium 3966mg	172%
Total Carbohydrate 134.40g	49%
Dietary Fiber 33.00g	118%
Total Sugars 18.50g
Protein 34.50g	69%

Vitamin D 30IU	149%
Calcium 364mg	28%
Iron 7mg	37%
Potassium 2493mg	53%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.8%

Protein: 13.5%

Carbs: 52.7%