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Barley soup: how to cook pickle? Video
Barley is an inexpensive but healthy grain. It is a refined barley grain. Previously, barley porridge was served exclusively to the royal table. Then she entered the army menu, apparently not in vain. Barley soup also has very useful and even medicinal properties. The cereal itself is rich in amino acids, vitamins and microelements.
Barley soup: how to cook pickle?
If the barley porridge has not taken root in our kitchens, then the hostess’s barley is still added to the soup. For example, it is better to cook pickle by adding pearl barley to it. Pre-rinse the soup groats and leave to soak for 30–40 minutes with boiling water.
Rassolnik with pearl barley
For the recipe you will need: – 2 tbsp. spoons of steamed pearl barley; – 3 liters of water; – 500 g of beef meat with bone; – 3 pickles; – 2 potatoes; – 1 carrot; – 1 head of onion; – 2 tbsp. tablespoons of vegetable oil; – 250 ml of cucumber pickle; – 1-2 bay leaves; – black pepper, parsley, salt to taste.
Rinse the meat on the bone, put in a saucepan, cover with cold water and put on fire. As soon as the water boils and foam appears, pour it out by removing the meat with a slotted spoon. Wash the pot, put the meat in it and refill it with cold water. Wait for it to boil, reduce heat and cover with a lid. Cook the meat for about two hours.
Cut the skin off the pickled cucumbers, and cut the cucumbers themselves into small cubes. You don’t need to throw away the peel. Pour a glass of boiling water over it in a small saucepan. Boil for 10-15 minutes. The broth will improve the taste of the soup
The main stages of preparation
Prepare a vegetable fry. Finely chop the onion, chop the carrots. Heat vegetable oil in a skillet and sauté onions and carrots for 1-2 minutes. For frying, you can use not vegetable, but butter. Together with onions and carrots, you can lightly fry the cucumbers. Peel the potatoes, cut into small cubes. Remove the meat with a slotted spoon, separate it from the bone with a knife. Return the finely chopped meat back to the broth. Add steamed barley to the meat. Cook it with the meat for about 15 minutes. Add potatoes and cook for another 10 minutes.
Transfer the vegetable fry from the pan. Then in the broth with potatoes, frying, barley and meat, put finely chopped cucumbers and broth from the skin. Let the pickle boil for another five minutes, add the cucumber pickle, mix everything and taste with salt. Add salt if necessary. Pour the prepared soup into bowls, put sour cream and finely chopped greens in each. If you let the finished pickle brew a little, you get a real bouquet of flavors and a feast for the gourmet.
To prevent the soup from acquiring an unpleasant bluish tint, lay the pearl barley previously boiled. For better preservation of vitamins in vegetables, put them in a boiling broth, and cook at a low boil. Do not allow the digestion of vegetables, as this entails the destruction of useful vitamins. For the same reason, it is not recommended to add vegetables to warm or cold broth.