Everyone knows that first courses are extremely useful, since with their help the human stomach is prepared for further intake of heavier food. But, unfortunately, not everyone likes soups, most often people simply refuse these healthy liquid dishes and immediately move on to second courses, and this leads to the development of diseases associated with the stomach.
In this case, it remains only to find such recipes for fragrant, very tasty and attractive-looking liquid dishes that can be consumed with great pleasure. One of these liquid dishes is pearl barley soup with potatoes and allspice, and it will turn out to be even more piquant if all fresh vegetables are fried not in vegetable oil, but in lard.
To prepare pearl barley soup with potatoes and allspice, you will need the following set of components:
- green onions (1 bunch of medium size);
- allspice, bay leaf, freshly ground pepper and fine table salt (at your discretion);
- vegetable oil and lard (110 g each);
- instant vegetable broth (1 liter);
- potato tubers (1, 2 kg);
- onions (2 heads);
- fresh vegetables for the soup (at your discretion);
- fresh parsley (1 medium bunch);
- pearl barley (320 g).
Soak the pearl barley in the required amount overnight, pouring it with cold filtered water. Cut the bacon into small cubes, put it in a preheated pan and fry, spread a paper napkin, put pieces of bacon on it in order to drain the excess fat.
For the pearl barley soup, prepare the vegetables, cut the washed carrots into slices, chop the celery into slices, and the onion arrows into not very thick rings. Chop fresh parsley and peeled onions, fry all these chopped components in vegetable oil with regular stirring.
Throw the pearl barley soaked overnight in a colander, as soon as it dries a little, put it with the vegetables and continue to simmer the ingredients. Put the stewed vegetables with barley together in a saucepan of the required volume, pour the vegetable broth there, bring the contents to a boil and continue to cook the soup. Fifteen minutes later, add allspice, bay leaf, freshly ground pepper to the pearl barley soup, salt, mix, cover the saucepan with the pearl barley soup with a lid, continue cooking for another twenty minutes.
Rinse green onions, dry on a paper towel, then cut into rings. Pour the cooked pearl barley soup with potatoes and allspice into portioned soup bowls, sprinkle with chopped green onions and fried bacon on top.
