Pearl barley is obtained by processing barley grains. It retains all the beneficial properties of barley and at the same time is much easier for the body to assimilate. Barley does not lose its best qualities in porridge and soups, despite the fact that it undergoes prolonged heat treatment during the cooking process. It is the basis of the classic pickle version. Thanks to the pearl barley, the soup turns out to be unusually tasty and nutritious.
It is necessary
-
- pearl barley - 1 glass;
- beef - 0.5 kg;
- potatoes - 2 pcs;
- carrots - 1 pc;
- onion - 1 pc;
- parsley root - 1 pc;
- vegetable oil - 2-3 tbsp;
- salt
- pepper
- bay leaf to taste.
Instructions
Step 1
Cook the broth with 2 liters of water and 500 g of lean beef on the bone. Simmer the broth to make it clear and more nutritious. After the broth is ready, remove the meat and cut it into pieces.
Step 2
Rinse the pearl barley thoroughly under running water through a colander. Soak it in cold water. After 3-5 hours, change the water and put a saucepan with cereals over medium heat. Bring to a boil, boil for 5-7 minutes. Drain and pour the meat broth over the cereal. Continue to cook the barley in the broth.
Step 3
Cut the peeled potatoes into cubes. When the cereal is almost cooked, add it to the pot. Grate or cut into strips of roots (carrots, parsley, celery). Pour refined vegetable oil into a preheated pan, put finely chopped onions and roots. Simmer over low heat until the onion is translucent. Peel and cut the pickles into small strips. Add them to the skillet and simmer for another 5-7 minutes.
Step 4
Place the stewed vegetables in a saucepan and continue to cook. A few minutes until fully cooked, add bay leaf and allspice peas to the soup. Place the sliced meat in a saucepan. Chop the herbs finely and add them after you turn off the heat, i.e. at the very end of cooking. Let the pickle brew for 10-15 minutes and can be served. Add sour cream to taste.
