Tag: Barley

Czech Heritage and Dishes

Houbový Kuba

cathysmahaLeave a comment

This Czech dish has been on my ‘must make’ list for some time. I did not enjoy this dish growing up, but I knew that this frugal, earthy dish must have been made by my Czech ancestors. I cheated and used Quick Barley, greatly shortening the cooking time.

Houbový Kuba is often made at Christmas served with a side of pickled vegetables. I did not have pickled vegetables on hand, but enjoyed this as a side dish. I also enjoyed leftovers with a little sweet Thai chile sauce…I know it’s weird but it was quite tasty. My Czech ancestors would be embarrassed, I’m sure.

Houbový Kuba

INGREDIENTS:
  • 1 cup dried mushrooms
  • 1½ cup cold water
  • 1 cup pearl barley (I used Quick Barley)
  • 2 tablespoons butter , divided
  • 1 cup vegetable stock or broth
  • 2 large onions , finely chopped
  • 6 cloves garlic , minced
  • 1 teaspoon caraway seeds
  • 1 teaspoon dried marjoram
  • Salt and pepper , to taste
DIRECTIONS:
  1. Place the dried mushrooms into a bowl or large jug, pour over 1½ cups/400ml water, and leave to soak overnight.
  2. Place the pearl barley into a suitable-sized bowl or jug, and add enough water to cover by 2-3” (5-8cm). Leave to soak overnight.
  3. The next day, drain and gently squeeze out the mushrooms but keep the soaking water, and set it aside.
  4. Drain the barley (discard the water), rinse it well.
  5. In a medium-large skillet, heat half of the butter over a medium heat, and gently toast the barley for a few minutes, until it starts to turn golden. Keep it moving around the pan to prevent it burning.
  6. Stir the mushrooms into the barley, and add 1 cup (250ml) of the mushroom soaking water.
  7. Once that has been absorbed, add the rest of the mushroom water, and half of the vegetable stock. Give the barley and mushrooms a stir, reduce the heat to low, and simmer for 40 minutes or so, until the barley is soft. Stir occasionally, and add more stock as necessary.
  8. While the barley is cooking, over a low heat, gently fry the onions and garlic in the rest of the butter, until they start to caramelize.
  9. When the barley and mushrooms have around 10-15 minutes to go, pre-heat your oven to 350F/180C.
  10. Once the barley is cooked, remove the skillet from the heat, and mix in the onions and garlic, plus the caraway seeds and marjoram. Season with salt and pepper.
  11. If you’re not using an oven-proof skillet, transfer the houbový kuba to a greased oven dish, then bake in the centre of the oven for 15 minutes.
  12. Serve with pickled vegetables.
  13. Store leftovers for up to a week in an airtight container in the fridge.

Recipe from 196flavors

Czech Heritage and Dishes · Family Favorites · My Roots · Soups and Stews

Mushroom Barley Soup

cathysmahaLeave a comment

My beloved Czech cookbook given to me by my Mother many years ago had this wonderful recipe. I added leftover prime rib pieces to mine and loved it. It’s easy, it’s hearty, and it’s healthy.

MUSHROOM BARLEY SOUP

2 tablespoons butter
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrots
1/2 lb. sliced mushrooms
4 cups chicken, beef or vegetable broth
1 tablespoon flour
1/2 cup barley

Optional:  chopped cooked beef or chicken

  • Melt butter in large saucepan.
  • Add onion, celery, carrots, and mushrooms and sauté for about 10 minutes.
  • Add flour and stir; add broth, barley, and protein (optional).
  • Cook for about 40 minutes or until cooked through.
Czech Heritage and Dishes · Family · My Roots

Mushroom and Barley Soup…a Czech winter delight!

cathysmaha1 Comment

My Czech heritage is fascinating to me.  My Mother gave me The Czech Book Recipes and Traditions in 1982 and it has become a treasure.  The Mushroom and Barley Soup is a favorite of mine.  You can add meat, or if vegetarian, leave it out.  It’s a hearty, healthy winter soup that makes me even more curious about the Smaha Czech heritage.  Požívat! (enjoy)

MUSHROOM AND BARLEY SOUP
Houbová Polévka as Kroupama

2 tablespoons butter or margarine
1/2 pound fresh mushrooms, washing, trimmed and sliced
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced carrot
1 tablespoon flour
3 cups chicken broth or beef broth
1/2 cup pearled medium barley
1 1/2 cups diced cooked chicken, turkey or beef

  • In a 3-quart saucepan melt butter, add mushrooms, onion, celery, carrot. Cook over moderately low heat, stirring often about 10 minutes.
  • Stir in flour, then the broth.
  • Add barley, cover and simmer until barley is cooked through, about 1 hour.

  • Add cooked diced meat, salt and pepper. For a creamier soup, stir in about 1 cup milk.

Adapted from The Czech Book, Recipes and Traditions, Copyright 1981