Cook 1/2 cup of pearled barley in water for 45 min and set aside.
Wipe out pot, sautee a small onion, half a pound of mushrooms, and a quarter sliced cabbage until soft.
Add three cloves of garlic and a spring of thyme, sautée briefly.
Deglaze the pot with a bit of dry sherry or white wine. Top off with chicken stock to desired level, and add a good glug of soy or fish sauce. Simmer until flavors meld. Season with salt and pepper.
You can eat it like this, but I wanted more protein. This inspired me to take it in a more Central/Eastern European direction.
Meanwhile, take some low-fat cottage cheese and immersion blend with a bit of water and lemon juice until creamy.
Add a dollop of this "sour cream" to the bowl of soup. Go out to your garden, realize your dill has died, and pick chives. Top soup with sliced chives and either hot or sweet Hungarian paprika.
by TheLevelOfStag
1 Comment
“Go out to your garden, realize your dill has died, and pick chives.”
Never has anything more true been said. Thank god for the unkillable chive!
Also, this sounds delicious! I might try it with some leftover turkey.