A comforting and flavorful Polish-inspired soup featuring barley and mushrooms.
Prepare the vegetables by washing, peeling, and dicing them into small pieces.
Uniformly diced vegetables ensure even cooking and a consistent texture.
In a large pot, combine the diced vegetables, barley, and water. Bring to a boil.
Stir occasionally to prevent the barley from sticking to the bottom of the pot.
Reduce the heat to a simmer and cook until the barley is tender and the vegetables are soft, about 40 minutes.
Check the soup occasionally and add more water if it becomes too thick.
Season the soup with salt and pepper to taste.
Taste the soup before seasoning to avoid over-salting.
Serve the soup hot, garnished with a dollop of sour cream.
For an extra touch, sprinkle with freshly chopped parsley or dill.
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