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Ingredients
3/4 Cup pearl barley
3 Cups water
2 1/2 Quarts beef broth
2 Medium sized onions, chopped
1 Large carrot, chopped
6 Large mushrooms, sliced
2 Egg yolks
3/4 Cup sour cream
Salt & pepper to taste
Instructions
Soak the barley overnight in the water. One hour before serving, drain the barley and discard the water.
Place the barley and beef stock in a large soup kettle and bring to a boil.
Add the vegetables, salt, and pepper to the boiling broth. Lower heat and simmer for 45 minutes or until the barley and vegetables are tender.
Mix 1/2 cup of the hot soup with the beaten egg yolks and sour cream. Stir this mixture into the soup.
Reheat to serve, but do not boil.