The pearl barley soup is delicious and nutritious. It will be a good option for diversifying your lunch menu. It is very simple and quick to prepare such a soup from readily available products.
It is necessary
-
- potatoes - 140g;
- onions - 15g;
- carrots - 40g;
- pearl barley - 20g;
- greens - 15g;
- meat broth - 600g;
- salt
- pepper to taste;
- bay leaf - 5g;
- sour cream for dressing.
Instructions
Step 1
Sort the pearl barley well, rinse and soak for 2-3 hours, then strain, pour boiling water, close the lid and steam for 1 hour on low heat or in a water bath. Because if this is not done, the soup will turn out to be cloudy and slimy.
Step 2
Peel one small onion, cut into half rings. Take a medium-sized carrot, wash it, peel it and chop it on a fine grater. Combine the onion with carrots and fry separately in vegetable oil in a skillet for 5 minutes.
Step 3
Select medium potato tubers. Wash it, peel and cut into large wedges.
Step 4
Separate from the bones and cut into cubes 1-2 cm, and chop the bones into pieces. Fill with cold water and place on the stove. When it boils, skim off the foam with a spoon and add the sautéed onions and carrots. Continue cooking until the meat is tender.
Step 5
When the broth is ready, transfer the steamed pearl barley to a saucepan and cook for 15-20 minutes. Then add the potatoes and cook until tender.
Step 6
Add bay leaves, pepper and salt shortly before the end of cooking. Before serving, season the soup with sour cream and sprinkle with herbs.
