If you are fasting or for some other reason do not eat meat products, this is not at all a reason to refuse delicious hot food. As a first course for lunch, you can prepare a fragrant soup - pickle with barley. Pickled cucumbers and pickled mushrooms, which perfectly complement each other, add an additional zest to the dish. Thanks to them, the soup turns out to be very appetizing, and the pearl barley will give a feeling of satiety.
It is necessary
- - potatoes - 3 pcs.;
- - small onions - 2 pcs.;
- - large carrots - 1 pc.;
- - parsley or celery root - about 100 g;
- - pearl barley - 60 g;
- - pickled cucumbers of medium size - 2 pcs.;
- - brine - 200 ml;
- - any pickled mushrooms - 200 g;
- - bay leaf - 1 pc.;
- - sunflower oil - 2 tbsp. l.;
- - ground black pepper;
- - salt.
Instructions
Step 1
First you need to boil the barley. Rinse it 2-3 times in running water. Then pour into a saucepan, pour in 1500 ml of water. After boiling, add salt (about 1 teaspoon), set a low temperature, cover and cook for about 70 minutes - depending on the type of cereal.
Step 2
Peel the carrots and both onions. Set aside one onion for now - you will need it a little later, and put the second, along with half the carrots, in a separate small saucepan. Add parsley (celery) root to them and pour in 1500 ml of cold water. Once it boils, place the bay leaf and cook the broth at low temperature under a closed lid for about half an hour.
Step 3
Cut the remaining onion into thin quarter-rings, and chop half of the carrot into small pieces with a knife. Peel and dice the potatoes. Cut the pickles in half lengthwise and cut into thin slices (you can also grate them on a coarse grater).
Step 4
Take a frying pan and heat it up. Then pour in some sunflower oil and heat. Then add the onion and sauté until golden brown. Add the carrots and cook until tender, about 5 minutes.
Step 5
Now put pickles in a frying pan with onions and carrots, mix everything together and simmer for 3-4 minutes. When the time is up, add the brine to the vegetables, reduce the temperature, cover and cook for about 5 minutes.
Step 6
By this time, the pearl barley should already be cooked - add potato cubes and mushrooms to it (if your mushrooms are rather large, you can first chop them into several pieces). Bring to a boil, then lower the temperature slightly.
Step 7
Remove all vegetables from the finished vegetable broth and set aside, and put the onion-carrot roast instead. Immediately after this, pour the broth with frying into a saucepan to the barley, potatoes and mushrooms, add black ground pepper.
Step 8
Leave the saucepan with the prepared food for 15 minutes, so that it infuses a little. And then pour the pickle into portions and serve with breadcrumbs or rye bread, sprinkle with fresh chopped parsley or dill.
