/ Recipe: Pearl barley soup with meat

Recipe Soup from pearl barley with meat

  • Pearl barley - 1/2 cup
  • Beef (pulp) - 300 grams
  • Garlic - 2-3 teeth
  • Celery - 50 Grams
  • Pasternak - 50 Grams
  • Carrot - 1 piece
  • Potatoes - 1 Piece
  • Bow - 1 piece
  • Tomato paste - 1 st. a spoon
  • Salted (pickled) cucumbers - 2-3 pieces
  • Butter - 1 st. a spoon
  • Spices - - To taste

Ingredients. Meat cut into small cubes side about 1 cm. In a saucepan bring to a boil a liter of water, into boiling water we throw meat. Cook the broth over low heat for 30 minutes, then add the laurel leaf, a little salt, the sliced ​​celery root and parsnip to the broth. Garlic slightly crush the flat side of the knife, carrots and potatoes cut into cubes. Add to the broth 15 minutes later than parsnip and celery. Immediately after this, add the pearl barley (naturally, previously soaked for the night) into the pan. Cook the soup over low heat for 1 hour. In the meantime, we'll prepare the frying pan. Onion finely cut and fry in oil until it is transparent, then add to the onion tomato paste and 3 tablespoons. water. Cover with a lid and simmer over medium heat for about 10 minutes. Cucumbers rub on a large grater and add to the onions. Stir and cook on medium heat for another 10-15 minutes under the lid. The resulting roast is added to the soup and cook for another 10 minutes. Then remove the soup from the fire and let it brew under the lid for another 10 minutes. The soup from pearl barley is ready. Bon Appetit!

Servings: 6-8

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