Dutch Barley Borodinsky Style

Dutch Barley Borodinsky Style

45 min
Medium
1 serv.
389 g / 1 serv.

Rating

Average rating:—

Description

Hearty barley porridge with smoked mackerel, kvass wort and processed cheese

  1. Rinse pearl barley and boil until tender in salted water (about 30-35 minutes).
  2. Peel celery root and cut into small cubes.
  3. Peel and finely chop onion.
  4. Heat a pan with sunflower oil, sauté onion until translucent.
  5. Add celery and cook for 5 more minutes until soft.
  6. Add kvass wort concentrate, stir and cook for 1 minute.
  7. Remove skin and bones from hot smoked mackerel, break into small pieces.
  8. Add fish and boiled barley to the pan, heat for 2-3 minutes.
  9. Peel and press garlic, add to the dish.
  10. Add processed cheese and sour cream, stir until smooth.
  11. Season with salt and pepper, remove from heat.
  12. Serve sprinkled with finely chopped green onion.
569
146 kcal / 100 g
kcal
25.6 g
6.6 g / 100 g
Protein
62.0 g
15.9 g / 100 g
Carbohydrates
24.3 g
6.2 g / 100 g
Fats