Mushroom soup with beef and barley


  • meat broth
    1.8 l
  • beef
    400 g
  • Champignon
    200 g
  • pearl barley
    100 g
  • potatoes
    2 PC.
  • carrot
    2 PC.
  • celery
    3 the stalk
  • bulb onions
    1 head
  • garlic
    2 cloves
  • greenery
  • salt



  • Cut the beef tenderloin into small cubes. Chop onions, carrots and celery, peel and finely chop the garlic. Peeled potato tubers are also diced. Wash the mushrooms, dry and cut into quarters or halves.
  • Heat vegetable oil in a saucepan, fry the meat on it from all sides, until golden brown, for 5 minutes. Transfer to pan. In the same stewpan, fry chopped vegetables, reduce the fire. Add mushrooms, fry for another 5 minutes and transfer the mass to the meat.
  • Pour the fried meat and vegetables with prepared meat broth or water, add chopped garlic, pearl barley, and salt to taste. Bring the soup to a boil, cook under the lid until the barley is ready, the fire is moderate. After 40 minutes, add potatoes, cook for another 20 minutes. When serving mushroom soup with beef and barley, sprinkle with chopped dill.

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