Polish Barley Soup

This soup we call our White Borscht, it has same the great taste with the added creamyness of sour cream and barley. When making this in the winter you can use the Preserved Dill and Green Onion (recipe included in Sauces and Condiments), instead of 1 tbsp. minced dill.

8 cups vegetable stock

1/2 cup pearl barley

1 small onion1 clove garlic, minced

3-4 medium potatoes diced

1 tbsp. dill minced

2 carrots diced or sliced

1 cup sliced mushrooms

1 cup sour cream

Salt and pepper to taste


In a large soup pot, combine vegetable stock and barley. Bring to a boil, cover and simmer about 45 minutes. Add onion, garlic, potatoes and carrots. Simmer another 30 minutes. Add mushrooms and simmer 5 minutes.


Put the sour cream in a small bowl. Add a ladleful of hot soup into the sour cream. Mix until smooth; pour back into the soup. Mix well. Adjust seasoning by adding salt and pepper if needed. Sprinkle dill on top and serve. Makes 4 generous servings.