You need to spend 20 minutes in the kitchen, but barley requires soaking for several hours and boiling with stew for 1 hour.
Perlovka more army
Products
for 4 servings
Pearl barley – 1 glass
Stew – 1 can
Garlic – 1 clove
Bow – 1 medium size
Salt – 1 teaspoon
Tomato paste – 2-3 tablespoons
Bay leaf – 2 leaves
How to cook barley porridge in the army
- Rinse the groats in a deep bowl 4 to 7 times and put in a saucepan.
- Pour three glasses of water into a saucepan and season with salt.
- Cover with a lid and put the cereal over medium heat.
- On the second burner, fry medium-sized onion, until light golden brown.
- Add a couple of tablespoons of tomato paste to the onion and fry it well.
- Introduce the stew into the frying (if necessary, cut the meat into easy-to-eat pieces and remove excess fat).
- Add black pepper, a couple of bay leaves, garlic and your other favorite seasonings for meat to the stew.
- Evaporate most of the moisture from the mass.
- We introduce the frying into the barley, mix and cook for another 20-30 minutes until fully cooked.
- Cover the porridge with a towel and let it brew for 40 minutes.
Recipe for Multivariate
1. If your multicooker does not have a frying mode, then you can set it to any mode that heats it up to 160 degrees.
2. When cooking, pearl barley increases in volume by 5-6 times, so do not load more than one glass of this delicious cereal into the multicooker.
3. Modes of a multicooker, on which it will be convenient for you to cook barley – Buckwheat, Porridge, Stewing, Pilaf, Cooking.
4. After cooking, keep the multicooker on the “heating” mode for about an hour – during this time all the aromas will soak even more.
Delicious facts
– Army porridge is called, since barley was the cheapest cereal, so it was fed to the soldiers. Other names for army porridge are “shrapnel” in honor of an artillery shell, “tarpaulin” in honor of tarpaulin boots, “shot 16” in honor of the caliber, “bolts” in honor of fasteners of the same name. The porridge got such a harmonious name because the barley was boiled without soaking and in huge quantities, without oil – and of course, the cereal, boiled under its own weight, turned out to be very tasteless. However, there is a legend according to which the army cooks specially made barley tasteless so as not to pester with the addition.
– Since 2012, in the Russian army, barley porridge has been banned from serving, preferring more noble and simple cereals in the diet – buckwheat and rice. To justify the porridge, we add that until now, in terms of price / quality ratio, barley has no equal to cereals, but apparently, in order to cook it deliciously, efforts are often required that are incompatible with service.
– The stew can be replaced with meat, but then it should be a fatty part with a bone, so that as it cooks, the meat turns out to be like a stew.
– The cooking time of pearl barley porridge can be reduced by 1,5 – 2 times (depending on the variety) if you soak it overnight in slightly salted water.
– You can also add grated carrots to your porridge, replace tomato paste with fresh tomatoes, and at the stage of adding garlic, add finely chopped celery leaves to the porridge. Of course, it will not be the same army porridge, but in the taste of such manipulations, it will only benefit.
– The name of pearl barley is associated with the similarity of processed barley grains with pearls (mother of pearl).
– If you are a big fan of garlic, then five minutes before cooking, grate it on a fine grater directly into the pan – a short heat treatment will not kill the garlic flavor.
– If, before cooking, fry the cereals in a dry frying pan without oil until golden brown, the cereals will release less starch into the water and give the future porridge a light nutty aroma.
Author / Editor – Lydia Ivanova