Recipe Details
Ingredients
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⅓cuppearl barley
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6cupswater
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2tablespoonsbutter
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1mediumonion, minced
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1(12 ounce) packagebutton mushrooms, chopped
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2mediumpotatoes, diced
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1carrot, diced
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2largebay leaves
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1tablespoondried dill
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salt and freshly ground black pepper to taste
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3pickles, diced
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¼cupsour cream, for topping
Cooking Directions
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Combine barley and plenty of cold water in a bowl and soak overnight. Drain.
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Fill a stockpot with 6 cups of water. Add drained barley and bring to a boil. Reduce heat and simmer for 30 minutes.
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Meanwhile, melt butter in a skillet over medium heat and cook onion until browned, about 5 minutes. Add mushrooms and keep cooking until they start to release their liquid, 5 to 10 minutes. Set aside.
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After barley has been cooking for 30 minutes, add sauteed mushrooms, potatoes, carrot, bay leaves, dill, salt, and pepper. Cook for 10 more minutes. Add pickles and cook for 5 more minutes. If the water evaporates too much, you can add more.
Cook’s Notes:
You can add 1 tablespoon of butter when cooking the barley to speed up cooking.
Pickles pickled in brine are best.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories180 | |
| % Daily Value * | |
| Total Fat 6g |
8% |
| Saturated Fat 4g |
19% |
| Cholesterol 14mg |
5% |
| Sodium 473mg |
21% |
| Total Carbohydrate 28g |
10% |
| Dietary Fiber 5g |
18% |
| Total Sugars 3g |
|
| Protein 5g |
10% |
| Vitamin C 18mg |
20% |
| Calcium 53mg |
4% |
| Iron 2mg |
9% |
| Potassium 642mg |
14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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