Cooking time : 50 min.
Difficulty cooking : easy
Vegetarian food
Servings : 6
In 1 portion : 201.3 kcal, proteins - 10.9 g, fats-8.2 g, carbohydrates - 39.4 g
WHAT DO YOU NEED:
• 130 grams of pearl barley
• 750 g of fresh forest mushrooms
• 2 carrots
• 2 tbsp. l. olive oil
• 2 stems of stalked celery
• 1 onion
• a pinch of dry oregano
• salt
WHAT TO DO:
1. Soak the croup for 1 hour in warm water. Rinse, put in a saucepan with 1 liter of water and cook for 30 minutes. To merge the water.
2. Wash mushrooms and celery. Carrots and onion peel. All cut into medium pieces.
3. In a saucepan, heat up the olive oil, fry the celery and onion, stirring, 6 minutes. Increase the fire, add the mushrooms and cook for another 10-12 minutes. Pour 2 liters of hot water. Put the carrots and pearl rump, lightly salt. Cook for 20-25 minutes. For 10 minutes. until ready to add oregano.