That bean soup benefits from the addition of pearl barley to it, I learned almost by accident, in the course of another culinary experiment. The result is a rich, spicy dish that will perfectly warm and saturate in the cold autumn and winter.
It is necessary
- - beef bone,
- - 1 can of red beans in its own juice,
- - 80-100 g of pearl barley,
- - 4-5 onions,
- - 1-2 carrots.
- - 5-7 potatoes,
- - a few spoons of tomato sauce,
- - salt, garlic, spices to taste.
Instructions
Step 1
Prepare beef broth. To do this, a well-washed beef bone must be boiled in water for at least two hours. Do not forget to remove the foam in time, salt and add a couple of bay leaves. When the broth is done, remove the bone and cut the meat off. It can be added to ready-made soup.
Step 2
While the meat is cooking, peel the onions, carrots, and potatoes. I take a lot of onions, because for some time now I have become very fond of onion soup for its rich aroma. If you are not a fan of onions, you can take just a couple of onions - that will be enough.
Step 3
Finely chop the onion, grate the carrots on a coarse grater. Fry them in oil until golden brown (it will appear within 10-15 minutes).
Step 4
At the same time, add fried vegetables and barley to the soup. Cook for 10 minutes. Then add the diced potatoes and beans, sauce, garlic (optional), and spices of your choice to the soup. If you like spicy soups, do not skimp on spices: they open up very organically in bean soup with sauce. Try not salt: if it's not enough, add.
Step 5
Let the soup steep a little before serving. When serving, you can decorate the dish with fresh herbs.
