Ingredients
Chicken breast - 1 piece,
- onion - 1 pc.,
- fresh carrots - 1 pc.,
- water - 2-3 liters,
- potatoes - 5-6 pcs.,
- barley groats - 2-3 tbsp. spoons,
- salt - to taste,
- green onions - 1 sprig.
How to cook chicken soup
Pour water into the pan, salt it and put the clean chicken breast. Cook until meat is cooked. Then drain the broth and pour clean water. Salt again and put on fire.
Peel the onion, wash and cut into cubes. 
Peel the carrots, wash and grate. 
Ready meat must be separated from the bone and cut into pieces. Put the meat in a pot of water. 
Then put the onions and carrots into the pan. 
Peel potatoes, wash well and cut into cubes. Pour immediately into soup pot. 
When the potatoes are ready, pour in the clean barley grits. Stir. Taste for salt, adjust if needed. 
Wash green onions and cut into pieces. 
Pour the finished soup into a bowl. If the first dish was prepared for the baby, then you can stop there, since not all children love greens. 
If the soup is for an adult child, then you can sprinkle with fresh green onions. 
Incredibly healthy and very tasty soup with barley groats should take pride of place in the home cookbook. After all, it is prepared surprisingly simply and quickly. Products can be found in the refrigerator, and barley groats are sold in the store. The result is an appetizing first course to diversify the menu. Such a meal will favorably affect digestion and immunity. It can be cooked both in meat broth and in water.
Ingredients:
- water - 3 l;
- potatoes - 5 pcs.;
- onion - 2 pcs.;
- carrots - 1 pc.;
- meat - 200 g;
- barley groats - 100 g;
- salt, spices - to taste;
- vegetable oil - 2 tbsp. l.
Cooking
We cut the meat (pork or chicken) into pieces, wash and put in cold water poured into a saucepan. We put the container on the fire and cook after boiling for 1.5 hours. Don't forget to remove the foam.
For more fat, you can lower two or three peeled potatoes into the water, which will boil during the cooking of the meat and give the broth a special density.
We clean the vegetables, wash them.
We cut potatoes into cubes. Three carrots on a grater, and onions cut into smaller pieces.
Pour vegetable oil into a frying pan, put chopped onions and carrots and fry over medium heat, stirring, until soft. 5-7 minutes will be enough.
After the specified time, put the chopped potatoes in the meat broth. We cook 10 minutes.
Next we send barley groats. Cook for another 10 minutes.
Then add fried onions and carrots. Salt, season with spices.
Cook for the last 10 minutes.
If desired, add chopped dill or parsley to the finished soup with barley groats. You can add green onions. Mix everything and cover with a lid. We insist 10-15 minutes.
Fresh amber-colored soup will please the eye and stimulate the appetite. It will be useful for adults and children to taste the first course cooked from forgotten cereals. In the old days, it was often on the table of our ancestors. And today nothing prevents you from returning to the roots. What’s more, the food is actually delicious.
Ingredients
- beef pulp - 300 - 400 gr.;
- potatoes - 4 pcs.;
- white cabbage - 200 gr.;
- onion - 1 pc.;
- carrots - 1 pc.;
- barley groats - 3 tbsp. l.;
- tomato paste - 1 tbsp. l.;
- vegetable oil - 50 ml;
- bay leaf - 2 pcs.;
- salt - 1 tbsp. l.;
- seasoning for first courses (without salt!) - 1 tablespoon.
Cooking method
- We cut the meat into portioned pieces, fill it with cold water and set to cook over high heat. When it boils, remove the foam and reduce the heat to a minimum. Cook under a closed lid until half cooked. Then add barley groats.
- First, it must be thoroughly rinsed with cold water, so excess starch will come out. After boiling the cereal, add the potatoes, cut into small pieces.
- Cabbage should be chopped into small strips. In a skillet, heat 1 tbsp. l. oil and fry cabbage until golden brown. Then add it to the broth.
- Chop the onion into a small cube, cut the carrot into strips. In the same pan, heat the remaining oil and fry the vegetables for 5-7 minutes.
- Then add the tomato paste and simmer under a closed lid for another 7 minutes.
- We put the finished frying in the soup. Salt, add spices and bay leaf. Cook for another 5 minutes with the lid closed.
- We decorate the finished barley groats soup with green onions or fresh herbs.
Yachka goes well with meat, which is why the soup with barley groats turns out to be hearty and tasty. I ended up with pork ribs in the fridge, but you can use any meat on the bone. Bones are a must for rich broth. My first dish turned out not to be greasy, but light enough, because my ribs were fat-free and the vegetables were not fried. You can add to this dish: green peas, bell peppers, ripe tomatoes or tomato paste, sour cream. It takes a little time to prepare, because you need to cook the broth first, but to save time, you can cook it in advance.
Each housewife chooses the best piece of meat and thinks where to apply it. First you need to clean it - remove the veins and fat, but the ribs are an excellent meat product, they make very tasty, simple hot dishes.
Ingredients
- Barley groats - 3 tbsp
- Pork ribs - 300 g.
- Potato - 4 pcs.
- Onion - 1 pc.
- Carrot - 1 pc.
- Bay leaf - 1 pc.
- Salt - 1 tsp
- Dry coriander - a pinch
- Water - 2 liters.
How to cook soup with pork ribs
First we need to cook the pork rib broth. Cut them into portions and put them in salted water. Cook for 40 minutes, collect the foam with a spoon.
Peel the onion and carrot, finely chop the onion and grate the carrot. Vegetables, I decided this time not to fry, but to put them raw, because the dish will turn out enough with a strong broth anyway. But if you are a fan of frying, you can lightly fry them, but do not add much vegetable oil. We put the vegetables in a saucepan and cook for 20-30 minutes so that the vegetables are well cooked.
Then, put barley groats, salt and cook on low heat for 30 minutes, do not forget to stir so that the cell does not stick to the bottom.
Cut the potatoes into pieces and put in a bowl. Cook for 15 minutes until done.
At the end of cooking, put: bay leaf, coriander, more salt to taste, cook for 5 minutes and turn off the heat.
Serve hot soup with fresh herbs and a slice of fresh bread. Bon appetit!
- It is better to choose ribs that are not greasy so that the broth does not turn out to be very greasy.
- You can also add smoked meats, for piquancy and fragrant notes.
- It is better to rinse the cereal before cooking, from the remnants of dirt and low-quality grains. Do not put a lot of cells, it boils very well.
- Frying gives a rich taste to the yushka, but also makes it more oily.
- Spices add flavor and aroma, best suited: bay leaf, curry, ground black pepper, basil, coriander, turmeric, paprika.
- At the end of cooking, you can add tomato paste, it will give a beautiful velvety color and a pleasant tomato flavor.
Love a hearty lunch, then barley groats soup is for you!
This soup with barley groats can rightfully be considered dietary and healthy. It contains many useful vitamins for the body. Barley groats are rich in vitamins A and E, PP, which help fight aging, and also contain zinc and chromium, which promote hair growth and protect against hair loss. This recipe does not use vegetable oil to fry vegetables, and therefore the dish becomes even more attractive for people who follow their figure. Take note and prepare healthy soups for your loved ones.
A serving of barley soup according to this recipe contains about 90 calories.
Cooking time: 35 minutes.
Ingredients:
- Chicken (fillet)- 500 grams
- Barley grits- 0.5 cups
- Cabbage- 200 grams (0.5 small heads)
- Carrot- 1-2 pieces
- Bulb onions- 1 head
- Spices: salt, ground black pepper, bay leaf.
How to cook soup with barley groats
1. Wash the chicken fillet under water. We cut into pieces. We send to cook for ten minutes. We remove the foam. If the meat is fatty, then we wash it under water and put it in new, clean water to boil again.
2. Cut the cabbage into thin strips. Chop so that the strips are not very long.
3. Cut the carrots into oblong strips.
4. We fall asleep barley groats, before that, after washing under water. Let it boil for another five minutes.
5. Add cabbage to the soup.
6. Then put the carrots.
7. Remove the husk from the onion and put the onion in the soup without slicing. This will add flavor and aroma to the broth. And after the barley soup is cooked, the onion is removed.
