Latvian Barley and Mushroom Soup

Name: Latvian Barley and Mushroom Soup
Cuisine: Northern Europe
Ingredients: 150 g/5 oz/generous ½ cup pearl barley; 45 ml/3 tbsp vegetable oil; 1 onion, thinly sliced; 400 g/14 oz/5½ cups mushrooms, thinly sliced; 45 ml/3 tbsp lemon juice; 1 litre/1¾ pints/4 cups vegetable stock; 200 ml/7 fl oz/scant 1 cup sour cream; 45 ml/3 tbsp dill, finely chopped; salt and ground black pepper; salt and ground black pepper; 2 hard-boiled eggs, finely chopped

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Food and Cooking of Estonia, Latvia and Lithuania

By Silvena Johan Lauta

Published 2009

About

Barley and mushrooms are two of the most common ingredients to be found in the Latvian kitchen, and, because Latvians are fond of soups, it is hardly surprising that they combine them in this cold dish.

Ingredients

150 g/5 oz/generous ½ cup pearl barley
45

Europe
Latvia
Soup
Vegetarian

Method

Put the barley in a large bowl and cover with cold water. Soak overnight in a cool place, then drain. Heat the oil in a large, heavy pan and cook the onions for 5 minutes, or until softened but not browned.
Add the mushrooms and cook for a fu

Per portion Energy 247kcal/1033kJ; Protein 6.6g; Carbohydrate 23.4g, of which sugars 2.1g; Fat 14.9g, of which saturates 5.3g; Cholesterol 83mg; Calcium 67mg; Fibre 1.3g; Sodium 44mg.