📝 About This Recipe
Perlovka is the unsung hero of the Russian table, a hearty grain once favored by Peter the Great for its nutty resilience and incredible texture. This version elevates the humble 'pearl' to a gourmet level, sautéing it alongside earthy mushrooms and sweet, golden onions until it achieves a risotto-like creaminess. It is a soul-warming dish that captures the essence of a Russian autumn, blending rustic simplicity with sophisticated, deep umami flavors.
🥗 Ingredients
The Grains
- 1.5 cups Pearl Barley (rinsed thoroughly until water runs clear)
- 4 cups Beef or Vegetable Broth (hot, low-sodium preferred)
- 2 pieces Bay Leaf (dried)
The Mushroom Base
- 12 ounces Cremini or Button Mushrooms (sliced)
- 0.5 ounces Dried Porcini Mushrooms (reconstituted in 1/2 cup hot water and chopped)
- 2 medium Yellow Onion (finely diced)
- 1 large Carrot (grated)
- 3 cloves Garlic (minced)
Fats and Seasoning
- 4 tablespoons Unsalted Butter (divided)
- 2 tablespoons Sunflower Oil (traditional Russian choice)
- 1 teaspoon Kosher Salt (or to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/4 cup Fresh Dill (finely chopped)
- 1/4 cup Sour Cream (Smetana) (for serving)
👨🍳 Instructions
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1
Rinse the pearl barley under cold running water in a fine-mesh sieve for at least 2 minutes. This removes excess starch and ensures the grains remain distinct rather than gummy.
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2
Place the rinsed barley in a medium pot with 4 cups of broth and the bay leaves. Bring to a boil, then reduce heat to low, cover, and simmer for 35-40 minutes until tender but still slightly chewy (al dente).
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3
While the barley simmers, soak the dried porcini mushrooms in 1/2 cup of hot water for 15 minutes. Once soft, remove them, chop finely, and strain the soaking liquid through a paper towel to save for later.
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4
In a large, heavy-bottomed skillet or Dutch oven, heat 2 tablespoons of butter and the sunflower oil over medium-high heat.
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5
Add the sliced cremini mushrooms to the skillet. Cook undisturbed for 3-4 minutes to allow them to brown deeply before stirring. Sauté until all moisture has evaporated and they are golden.
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6
Add the diced onions and grated carrots to the mushrooms. Lower the heat to medium and cook for 8-10 minutes until the onions are translucent and starting to caramelize.
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7
Stir in the chopped porcini mushrooms and minced garlic. Cook for another 2 minutes until the garlic is fragrant.
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8
Once the barley is cooked, drain any excess liquid (though most should be absorbed) and discard the bay leaves.
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9
Add the cooked barley to the skillet with the mushroom and onion mixture. Pour in the reserved porcini soaking liquid.
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10
Stir everything together over medium heat for 3-5 minutes, allowing the barley to absorb the flavors and the liquid to glaze the grains.
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11
Stir in the remaining 2 tablespoons of butter, salt, and black pepper. The butter will create a silky, luxurious finish.
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12
Turn off the heat and fold in half of the fresh dill. Cover the pan and let it rest for 5 minutes before serving to let the flavors meld.
💡 Chef's Tips
For the best texture, soak the barley in cold water overnight to reduce cooking time and ensure even tenderness. Don't skip the dried porcini; they provide the 'forest' depth that fresh button mushrooms lack. Always grate the carrots on the fine side of the grater so they melt into the sauce rather than staying crunchy. If the dish feels dry, add a splash more broth or a tablespoon of butter right before serving. To make it vegan, replace the butter with more sunflower oil and skip the sour cream garnish.
🍽️ Serving Suggestions
Serve in deep bowls with a generous dollop of cold Smetana (sour cream) on top. Pair with a side of fermented pickles or 'Ogurtsy' to cut through the richness of the grains. This makes an excellent side dish for Beef Stroganoff or roasted chicken. Accompany with a glass of chilled Kvass or a crisp, dry white wine. Garnish with extra fresh dill and a sprinkle of green onions for a pop of color.