Barley Borscht Style

Risotto | Russian cuisine

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

Barley Borscht Style

Ingredients

Pearl barley - 3.5 oz
Capers - 10 pieces
Grated Pecorino Pepato Cheese - 0.7 oz
Wheat Flour - 1 tablespoon
Chicken Broth - 7 fl oz
Butter - 0.7 oz
Olive Oil - 2 fl oz
Sour Cream - 0.4 oz
Dill - 1 stalk
Smoked haddock fillet - 0.5 oz
Kvass wort - 0 fl oz

Step by Step guide

Step 1

Pour the pearl barley with half of the chicken broth and cook over medium heat for about half an hour, gradually adding the remaining broth and incorporating the kvass wort. Then, remove from heat, stir in the butter, 20 ml of unrefined olive oil, and grated Parmesan cheese.

Step 2

While the pearl barley is cooking, prepare the fried capers: remove them from the marinade, pat them dry with a paper towel for one to two minutes, and then coat them in flour.

Step 3

Heat olive oil (setting aside a little for serving) and fry the capers until crispy. Drain on a paper towel to absorb any excess oil.

Step 4

Slice the smoked halibut into thin pieces. On a plate, arrange the pearl barley, pieces of fish, and capers. Garnish with sour cream and a sprig of dill, drizzle everything with olive oil, and serve immediately.