Incredibly healthy and delicious barley soup should take pride of place in your home cookbook. After all, it is prepared surprisingly simply and quickly. Products can be found in the refrigerator, and barley grits are sold in the store. The result is an appetizing first course to add variety to the menu. This food will have a beneficial effect on digestion and immunity. It can be cooked either with meat broth or with water.
Ingredients:
- water – 3 l;
- potatoes – 5 pcs.;
- onions – 2 pcs.;
- carrots – 1 pc.;
- meat – 200 g;
- barley grits – 100 g;
- salt, spices - to taste;
- vegetable oil – 2 tbsp. l.
Preparation
Cut the meat (pork or chicken) into pieces, wash and place in cold water poured into a pan. Place the container on the fire and cook after boiling for 1.5 hours. Don't forget to remove the foam.
For greater fat, you can put two or three peeled potatoes into the water, which will boil during the cooking of the meat and give the broth a special thickness.
We peel the vegetables and wash them.
Cut the potatoes into cubes. Grate the carrots and cut the onions into smaller pieces.
Pour vegetable oil into a frying pan, add chopped onions and carrots and fry over medium heat, stirring, until soft. 5-7 minutes will be enough.
After the specified time, add chopped potatoes to the meat broth. Cook for 10 minutes.
Next we send barley groats. Cook for another 10 minutes.
Then add the fried onions and carrots. Salt and season with spices.
Cook for the last 10 minutes.
If desired, add chopped dill or parsley to the finished barley soup. You can add green onions. Mix everything and cover with a lid. Let it sit for 10-15 minutes.
Fresh amber-hued soup will delight the eye and whet the appetite. It will be useful for adults and children to try the first course, cooked from forgotten cereals. In the old days, it was often on the table of our ancestors. And today nothing prevents us from returning to our roots. Moreover, the food really turns out delicious.
If you decide to treat yourself to a light but satisfying dish, then this barley soup is exactly what you need!
Barley soup recipe
Compound:
- Purified water - two liters,
- chicken - to taste (you can cook the soup with mushroom or vegetable broth),
- barley grits - two tablespoons,
- potatoes - five pieces,
- carrots - one piece,
- onions - one piece,
- butter - one teaspoon,
- table salt and spices - to taste.
Preparation:
- Pour purified water into a saucepan and place part of the chicken in it (for example, wings, backs or necks). When the broth begins to boil, you need to remove the foam with a slotted spoon and cook for about another half hour.
- Now rinse the barley thoroughly, add it to the broth and stir. Cook with the cereal for about half an hour. Wash, peel and cut the potatoes into cubes. Add potatoes and salt the broth.
- Then you need to prepare the frying. Fry finely chopped onions and finely grated carrots in a frying pan (in oil or fat). When the potatoes have boiled for ten minutes, you should add the frying (to do this, take a ladle, fill it with broth and pour it into the frying pan, pour it into the pan) and cook for another five minutes.
Bon appetit!
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is a land of picturesque and truly Russian nature: coniferous and deciduous forests, clean lakes and rivers, fresh air and a harmonious climate familiar to us since childhood.
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In the thicket you can see old dried driftwood everywhere, so intricately curved that it seemed like there was a goblin lurking behind the hillock, and a pretty kikimora was peacefully dozing near the stone.
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IN middle lane more than a thousand lakes. The most beautiful and popular of them is Lake Seliger. Even the densely populated Moscow region is rich in beautiful lakes and rivers, sometimes even intact cottages and high fences.
The nature of the middle zone, glorified by artists, poets and writers, fills a person with peace of mind and opens his eyes to the amazing beauty of his native land.
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Or you can just climb into some remote village and enjoy nature far from civilization. The people here are very welcoming and friendly.
Ingredients
- beef pulp - 300 - 400 gr.;
- potatoes - 4 pcs.;
- white cabbage - 200 gr.;
- onion - 1 pc.;
- carrots - 1 pc.;
- barley grits - 3 tbsp. l.;
- tomato paste - 1 tbsp. l.;
- vegetable oil - 50 ml;
- bay leaf - 2 pcs.;
- salt - 1 tbsp. l.;
- seasoning for first courses (no salt!) - 1 tablespoon.
Cooking method
- Cut the meat into portions, add cold water and set to cook over high heat. When it boils, remove the foam and reduce the heat to low. Cook under a closed lid until half cooked. Then add barley groats.
- First, you need to rinse it thoroughly with cold water, this will remove excess starch. After the cereal boils, add potatoes, cut into small pieces.
- The cabbage needs to be chopped into small strips. Heat 1 tbsp in a frying pan. l. oil and fry the cabbage until golden brown. Then add it to the broth.
- Chop the onion into small cubes, cut the carrots into strips. In the same frying pan, heat the remaining oil and fry the vegetables for 5 - 7 minutes.
- Then add tomato paste and simmer under a closed lid for another 7 minutes.
- Place the prepared roast into the soup. Salt, add spices and bay leaf. Cook for another 5 minutes with the lid closed.
- Decorate the finished barley soup with green onions or fresh herbs.
Soup with barley and vegetables healthy and nutritious.
Vegetables reduce its calorie content and enrich it with vitamins and minerals. And rejuvenating barley makes this low-calorie soup satisfying.
Add more colorful vegetables and the soup will become very beautiful and elegant.
In general, everyone enjoys soup! Prepare it more often and be healthy!
meat broth – 1721 gr.,
boiled beef – 85 gr.,
barley grits – more than half a glass – 120 gr.,
onion – 1 pc. – 81 gr.,
carrots – 1 pc. – 59 gr.,
potatoes – 4 small potatoes – 159 gr.,
zucchini – 1 pc. – 107 gr.,
eggplant – 1 pc. – 106 gr.,
tomato – 1 pc. – 129 gr.,
parsley – 0.5 bunch – 19 g.,
garlic – 1-2 cloves – 5 g.,
salt - to taste.
Yield: 2433 gr.
Energy and nutritional value
How to make soup with barley and vegetables
Boil the broth on the meat bone.
To do this, wash the meat with the bone, add cold water and cook.
When the water boils, skim off the foam and cook for 2 hours over low heat, covering with a lid.
Remove meat from the prepared broth. Strain the broth and put it back on the fire.
Pour the washed cereal into the boiling broth, bring to a boil and cook at low simmer for 10 - 20 minutes.
During this time, wash and peel the vegetables.
Cut the onion into small cubes, grate the carrots.
Cut the eggplant, zucchini and potatoes into cubes or cubes. In general, as we are used to.
Tomato - cubes. You can grate it.
We lower all the vegetables into the broth one by one, each time waiting for the broth to boil before adding.
First onions and carrots, then potatoes and then eggplant, zucchini and tomato.
Cook until the potatoes are ready.
At the end of cooking, add the chopped herbs and garlic. Let it simmer for 5 – 10 seconds and turn it off.
When the soup cools, it will become very thick due to the further swelling of the cereal. But freshly brewed, it has a normal consistency.
If you don’t want a very thick soup, you can add a little less cereal to this amount of liquid, for example, half a glass or 4 heaped tablespoons.
Low calorie soup ready with barley and vegetables.
Bon appetit!
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