Barley soup - proven recipes. How to properly and tasty cook soup with barley.

Barley soup - proven recipes. How to properly and tasty cook soup with barley.

Barley Soup - General Cooking Principles

Pearl barley itself is a very useful product, but not everyone loves it. Instead of the usual porridge, you can try to make from barley a hearty, healthy and tasty first dish - soup with pearl barley. The attraction in this dish is that the barley is very inexpensive grits, and if cooked correctly, it is also tasty. Many are from soups with barley, as they believe that they need to spend a lot of time on their preparation. If you know how to properly handle barley, the process of cooking soup will not be tedious.

In the soup with pearl barley you can add any products: vegetables, mushrooms, offal, beans, greens, processed cheese, sausage, etc. You can cook a dish on the basis of meat or vegetable broth, as well as on water. Rassolnik is considered the most popular first course with pearl barley, however, borscht, hodgepodge, beetroot soup and other first courses are also prepared with this grits. The most important thing in the process of making soup with barley is to keep the order in putting the ingredients. Serve the dish with sour cream, chopped herbs and rye bread.

Barley Soup - Preparing Food and Dishes

Preparation of products for soup with barley is primarily in the preparation of the broth and the cereals. To do this, you need to sort the barley, rinse thoroughly and soak for 2-3 hours in cold water. After that, you can put it in boiling broth or pour boiling water and simmer for about an hour under a closed lid over low heat. If this is not done, the soup may turn out slimy and a bit unclear. To cook the broth, you need to cut off the veins and films from the meat, rinse it thoroughly and boil it, after boiling you need to remove the noise. Meat can be cooked with a whole piece, then get it out of the finished broth and cut into portioned pieces, or cut it right away and put it to cook. While the broth and pearl barley is being prepared, you can prepare the remaining products: wash and peel the vegetables, chop the onions and carrots, chop the potatoes, cook a vegetable roast, wash and chop the mushrooms, etc. For cooking, you will need: a saucepan, a frying pan, a separate bowl for soaking barley, a colander, a skimmer, a grater, a ladle, knives, a cutting board, etc. Serve the dish in deep serving plates or in deep soup bowls.

Recipes for barley soup:

Recipe 1: Barley Soup

Such a hearty and healthy soup with barley can be prepared for meals for every day. Preparing a dish is not difficult if you carefully follow the instructions and take the exact proportions of the products.

Ingredients Required:

  • Pulp of beef on the bone - 300 g;
  • Half a glass of barley;
  • 2-3 cloves of garlic;
  • Celery - 50 g;
  • For 1 carrot, onion and potato;
  • 1 tbsp. l tomato paste;
  • Tablespoon butter;
  • Spices.

Preparation Method:

We pre-wash the grits and pour water soaked. We process the meat: cut off the tendons and films, wash and fill with cold water. As soon as the broth boils, remove the foam and cook the meat on a very slow fire. Season the broth with a small amount of salt and pepper, throw the bay leaf. Strain the finished broth, separate the meat from the bone and cut into small portions. Celery finely chopped, finely chop the garlic. Add celery to the boiling broth. We clean the carrots and cut them into small cubes. Peel potatoes and cut into small pieces. Put potatoes, carrots and garlic into boiling broth. After 10 minutes, drain the barley water and put it in the soup. All thoroughly mix and cook the soup for about an hour. Clean and shred onions. Melt butter in a frying pan and fry the onion in it. As soon as the onion acquires a golden hue, add tomato paste to it, stir and pour in 30-45 ml of water. Stew under the lid for about 15 minutes. Put onion into soup, salt and pepper to taste and cook for another 10 minutes. After the pearl soup is infused, serve the dish with a piece of meat and chopped herbs and green onions.

Recipe 2: Barley and Mushroom Soup

Very aromatic and appetizing soup with barley, which includes mushrooms, pork cartilage and vegetables. Preparing the dish quickly enough if you prepare the products in advance. The dish can be prepared without pork hryashchiki.

Ingredients Required:

  • White dry mushrooms - 100 g;
  • Third of the glass of barley;
  • Pork cartilage - 200 g;
  • Onion head;
  • 2 potatoes;
  • Salt and black pepper to taste.

Preparation Method:

Mushrooms spread in a separate bowl and pour boiling water. Pork cartilage is washed and laid out in a saucepan, and washed pearl barley and shredded onion are also added to it. Fill all the ingredients with cold water and set to boil. As soon as the mushrooms swell, we take out and grind, and filter the liquid itself. Add in boiling broth mushrooms and liquid from mushrooms. Clean potatoes and cut into cubes. As soon as the barley is half ready, we put the potatoes in the soup. Salt and pepper and cook the soup until cooked products. As soon as the soup with barley infusion, served with chopped herbs and sour cream.

Recipe 3: Soup with barley and chicken stomachs

Delicious and hearty soup with barley, chicken gizzards and vegetables. The dish can be prepared for every day.

Ingredients Required:

  • A pound of chicken stomachs;
  • Water - 3 liters;
  • 1 onion;
  • 1 carrot;
  • Half a glass of barley;
  • Vegetable oil;
  • Ground black pepper;
  • Salt.

Preparation Method:

Wash the barley and pour water for 1 hour. We wash the stomachs, remove the films and set to boil. After boiling, remove the foam and reduce the fire. Cook the stomachs for about 1 hour under the lid. Peel carrots and onions, cut into small pieces. Fry vegetables in vegetable oil to a ruddy and fragrant state. From the barley we pour out the water and put the cereal in boiling soup. Cook until the cereal is almost soft. Then put pasted vegetables in the pan. Dish salt, pepper, bring to a boil and turn off the fire. After the soup is infused, serve with greens and sour cream.

Recipe 4: Scottish Barley Soup

An incredible tasty first course meal that can be prepared for a great family lunch or dinner. This old recipe uses pearl barley and lamb.

Ingredients Required:

  • Lamb - 250 g;
  • Root celery - 50 g;
  • Carrots, turnips and onions - 40 g each;
  • Third of the glass of barley;
  • Ground black pepper and salt to taste;
  • Fresh parsley.

Preparation Method:

Wash the meat, pour it with cold water and set to boil over high heat. After boiling, remove the foam, reduce the fire, salt, put the peeled onion and cook over low heat for one hour. Perchkov scalded with boiling water and lay out in ready broth. Grind all the vegetables and put in the soup. Cook the soup until the ingredients are ready, then take out the meat, separate it from the bones and put it back into the soup. Remove excess fat from the surface, salt, pepper and add chopped greens.

Recipe 5: Barley soup and melted cheese

Such a simple and delicious soup with barley can be cooked for dinner in a hurry. The dish turns out very useful and satisfying, if desired, you can add chicken and any other ingredients.

Ingredients Required:

  • 2 onions;
  • 2 potatoes;
  • Melted cheese - 1 pc .;
  • Water - 3 glasses;
  • Perlovka - 1 tbsp. l .;
  • Butter - 1 tbsp. l .;
  • Salt;
  • Dill;
  • Parsley.

Preparation Method:

We sort the croup and rinse it, pour it with cold water and leave it for several hours. It is better to do this in advance to cook the soup as quickly as possible. After the barley infusion, pour out the water, re-fill and set to boil. Peel potatoes and cut into small cubes. 20 minutes after the water boils, we lay out the potatoes. Slightly add some soup. Cook all together for about 10 minutes. At this time, clean and finely chop the onion and fry until golden brown in butter. We spread onions to the rest of the products. Cheese cut into slices and spread in boiling soup. Mix everything thoroughly until the cheese is dissolved. Boil all ingredients for another 8-10 minutes. Serve with chopped greens.

Barley soup - secrets and tips from the best chefs

- If it turned out that the soup with barley turned out to be salty, you can resort to the following tricks: take a handful of millet or rice, tie it into a gauze knot and immerse in boiling broth. After that, the soup should be boiled properly;

- Barley can be pre-cooked in the microwave or soak it overnight;

- The special groove knife will help to reduce waste when cleaning potatoes;

- To make the broth useful and retain the nutrients, you must first put bone in cold water and then meat;

- To make the broth clear and transparent, do not expose it to long boiling;

- Greens make the soup fragrant and rich, so you can add parsley, dill, cilantro, etc. However, do not wash the greens in too icy water, otherwise it will lose its flavor. It is better to wash fresh twigs in room temperature water. It is not recommended to leave a bay leaf in the dish, as it gives an excellent smell, but with a long stay can spoil the taste of the soup;

- To make the barley making time just 20-30 minutes, you can steam the barley overnight with boiling water - pour the cereal in a deep bowl, cover it with a lid and wrap it properly with a towel.

Comments (0)