Pearl barley porridge

Russian pearl barley porridge can be considered a simple peasant dish, as barley grits are rough enough. However, if properly cooked, boiled soft, and seasoned with butter, onions, spices and greens, it becomes one of the tastiest dishes. Pearl barley porridge is served in a variety of options: with salad, fish, meat or cheese. Russians also serve it sweet: with honey, papaver, nuts and dried fruits.


  • Water - 4 cups
  • champignons - 500 g
  • vegetable oil – 2 tbsp.
  • onion – 1 bulb
  • soy sauce – to taste
  • barley grits - 2 cups
  • salt – to taste

Preparation method (receipt)

Pour barley grits into a strainer and rinse thoroughly in several waters. Boil some water in a large saucepan, place the strainer with barley grits on top, cover and cook on a medium heat for 20 minutes. Boil 4 cups water, add a pinch of salt, 1 tbsp. vegetable oil and steamed pearl barley. Bring to a boil, reduce heat and cook for 20 minutes. Put pearl barley in a colander. Wash champignons and cut into quarters. Boil in 1.5 cups boiling salted water for 6 minutes. Take champignons out of water with a slotted spoon and put on a cutting board. Strain the mushroom broth. Peel onion, chop and fry in a heated vegetable oil for 4 minutes. Add champignons and fry 3 more minutes. Put the pearl barley, stir and immediately remove from fire. Bring mushroom broth to a boil, add soy sauce and pearl barley with mushrooms and onions. Cover and simmer for 1 hour. You can do it also in the oven.

champignons vegetable oil onion soy sauce barley grits