Everyone Will Eat It Without Exception: How Soviet Housewives Prepared Pearl Barley
Many people associate pearl barley porridge with a dish that is very difficult to prepare.
In fact, if you make pearl barley the way it was prepared in Soviet times, your household is guaranteed to ask for more.
Culinary expert of HERE NEWS, cook and fourth-class baker Yulia Arkhipova is ready to share her recipe with you.
How to cook pearl barley
The main secret that smart and experienced housewives use is adding just one ingredient to the porridge, which transforms the taste of the side dish.
We are talking about champignon mushrooms, which housewives almost always have in their refrigerators, frozen or raw.
To prepare the perfect side dish you will need:
- 250 grams of pearl barley;
- 300 grams of mushrooms;
- broth or water about 700 milliliters;
- 1 onion;
- 1 carrot;
- vegetable oil, salt and spices.
Don't forget that when using dried mushrooms, they must first be soaked in milk for 12 hours.
Fry the mushrooms until done, sauté the chopped onion and carrot in another pan. Pour the broth into the pan with the vegetables, add the pearl barley and bring the mixture to a boil.
After boiling, reduce heat, cover with a lid and simmer for about 40-45 minutes (until the pearl barley is ready).
Earlier we talked about a trick for not soaking pearl barley overnight.
