Pickle with pearl barley is a traditional Russian hot soup. Cook it to your liking: beef broth or mushroom broth. The first will quickly warm you and your loved ones in the cold, the second will become a nutritious first course during fasting.
Pickle with pearl barley in beef broth
Ingredients:
- 0.5 kg of beef on the bone;
- 3 liters of water;
- 3 tbsp. pearl barley;
- 2-3 potatoes;
- 3 pickles;
- 1 carrot;
- 1 onion;
- 1 tbsp. cucumber pickle;
- 2 bay leaves;
- 3-4 peas of black pepper;
- parsley or celery;
- salt;
- vegetable oil.
Place the beef in a medium saucepan and pour 1.5 L of cold water. Bring liquid to a boil over high heat and drain immediately. Rinse off the gray foam from the meat, put it back in the bowl, pour 3 liters of water there and cook the second broth for 2 hours over low heat under the lid.
Rinse the barley well under running water, boil it in boiling water and let it stand for 40 minutes. During this time, change the cooled water to hot water several times, each time throwing the cereal into a fine-mesh colander.
Finely chop the peeled onion and carrot. First fry the onion in a pan with heated vegetable oil, after a couple of minutes, add orange straws to it and fry, stirring occasionally, for another 3-4 minutes. Chop the pickles and cut the skinless potatoes into slices.
To enhance the flavor, pickles can be fried until transparent by making a second fry for the soup.
Remove the cooked beef and cool. Separate the meat from the bone, cut into small pieces and return to the broth. Increase the heat to medium and toss the steamed barley into the saucepan. Cook for 15 minutes, then add the potatoes.
After 15-20 minutes, dip in celery.
Lean pickle with barley and mushrooms
Ingredients:
- 300 g of forest mushrooms (white, boletus, boletus, boletus, etc.);
- 2.5 liters of water;
- 3 tbsp. pearl barley;
- 3 pickles;
- 4 potatoes;
- 1 carrot;
- 1 onion;
- 2 bay leaves;
- salt;
- vegetable oil.
If you take frozen mushrooms, then give preference to the cut product. In this case, you do not have to wait for it to defrost for slicing, but you can immediately send it to the pan.
Soak the barley in cold water for 2 hours, then transfer it to a shallow colander and hold it under running water to remove mucus. Put the cereals to boil in 2.5 liters of clean water for 20 minutes. Soak the mushrooms, cut off the dirt from them, chop coarsely and fry in vegetable oil until half cooked. Transfer them to a saucepan along with the potato cubes.
Fry carrots and onions as described in the previous recipe. Grate pickles. Add all vegetable additives to the mushroom pickle, salt it if necessary, toss the bay leaf and cook over medium heat for 5-10 minutes. After 20-30 minutes of infusion, divide the soup into portions and serve.
