Ukrainian Mushroom and Pearl Barley Soup
A deep, earthy soup of porcini and fresh mushrooms with chewy pearl barley, potato and dill.
- Time1 hr
- LevelEasy
- Costabout £0.95 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 214kcal
- 25.5gcarbs
- 8.5gof which sugars
- 11gfat
- 3.2gsaturates
- 4.7gprotein
- 6.1gfibre
- 1.6gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Soak the porcini in the boiling water for 20 minutes. Lift them out, chop finely, and keep the soaking liquid, leaving any grit behind in the bottom of the bowl.
20 min - 2
Put the barley in a large pan with the 1200 ml water. Bring to the boil, then simmer for 20 minutes.
20 min - 3
Meanwhile, heat the oil in a frying pan and cook the onion and carrot for 6 minutes. Add the fresh mushrooms and cook for 8 minutes more, until golden.
14 min - 4
Add the potatoes, bay leaf, porcini and their soaking liquid to the barley pan. Simmer for 10 minutes.
10 min - 5
Stir in the fried vegetables, salt and pepper and simmer for 10 minutes more, until the barley is tender and the potatoes soft.
10 min - 6
Stir in the garlic and half the dill. Serve with the rest of the dill on top.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
