Danish Barley Soup - {Bygvandgrød} Recipe - Cooking Index
Danish Barley Soup - {Bygvandgrød} Recipe - Cooking Index
This is wonderfully filling, easy to make, pretty to look at, and nice going down. It's the barley, of course -- such a nice consistency to that ancient cereal grain. I like it with a dark, rich beef stock -- which highlighted the vegetable colors so well -- but a vegetable stock or even water is also good. It's great with beer.
Courses: Soup| 6 tablespoons | 90ml | Pearl barley - rinsed cold water |
| 3 cups | 711ml | Beef or vegetable stock or water |
| 1 | Onion - diced | |
| 3 | Carrots - diced | |
| 2 | Celery stalks with leaves - diced | |
| 5 | Mushrooms - diced | |
| 3 cups | 711ml | Beef or vegetable stock or water |
| 4 tablespoons | 60ml | Butter |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Sour cream - (thick) - for garnish |
Bring 3 cups of stock or water to a boil in a saucepan, add rinsed barley, then reduce heat and simmer for an hour, until tender.
Bring the remaining 3 cups of stock or water to a boil in a large saucepan, add the onion, carrot, celery, and mushrooms, reduce heat, and simmer until tender -- from 30 to 45 minutes.
When ready to serve, pour the barley-broth in to the vegetables, toss in the butter, salt and pepper to taste, and bring to a fast boil. Ladle into bowls and swirl big spoonsful of sour cream into each serving. Pass hunks of bread with lots of butter and cheese.
Serve hot as a light meal or a substantial first course to 4 to 6 people, ideally with hunks of bread and lots of butter and cheese.
Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com
Average rating:
8 (1 votes)
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