Skviryanka — Pearl Barley (Перлова крупа)

Polished whole Ukrainian barley with chew and body — the proper grain for proper rassolnik.

UKRAINE   ·   SKVIRYANKA   ·   800 g

What it is

Classic перловка — polished whole barley grain. Two important distinctions: it's not yachka (the cracked grits made from the same crop — different shape, much shorter cook), and it's not flour. Pearl barley keeps its full kernel shape and gives the proper chew to a rassolnik pickled-cucumber soup, the bones of a hearty barley pilaf, or the body of a slow winter porridge.

From Skviryanka («Сквирянка»), the long-running grain processor in Skvyra (Kyiv Oblast, Ukraine) — same broader region as the other Ukrainian grain houses on the babushka shelf. Single-ingredient, naturally fibre-rich, the kind of grain pantry staple your grandmother probably had on the shelf year-round.

How to cook

Bring a large pot of salted water to a rolling boil — at least 2 litres for an 80 g portion. Add the rinsed barley and simmer uncovered for about 40–50 minutes, until the grain is tender but still has a little bite. Drain. To shorten the cook, soak the rinsed grain in cold water for 1–2 hours beforehand. Stir into your soup pot, fold into pilaf, or finish with butter and a pinch of salt as a side dish.

Composition

100% pearl barley (перлова крупа — polished whole barley grain). Single ingredient, nothing added.

Per manufacturer (Skviryanka, Ukraine).

Nutrition (per 100 g, dry — typical)

Typical values for pearl barley — actual figures on the pack are definitive.

Allergens & storage

Contains: cereals containing gluten — barley. No other statutory allergens declared.

Store in a cool, dry place. Keep the pack sealed once opened. Shelf life approximately 18 months from the date on the bag.

Net weight: 800 g  ·  Made by: Skviryanka («Сквирянка»), Skvyrskyi grain processing factory, Skvyra, Kyiv Oblast, Ukraine

A grain that takes its time — and pays you back in chew, body and a proper bowl of soup.