How to cook pearl porridge on the water - secrets and tips

Purified barley - the most common croup in the ancient European, Baltic, Russian cuisine. In Russia it was called pearl barley - "pearl", because grains look like small river pearls.

Useful properties of this cereal are a lot of vegetable protein, carbohydrates, fats and an essential amino acid - lysine. Especially valuable is the weakly purified perlovka: coarse fibers promote active work of the intestine.

To know how to cook pearl porridge on the water is to know how to prepare a variety of dishes from pearl barley. This is soups, side dishes, salads, self-sufficient hot dishes. And they are united by one principle: we cook barley on water. Milk porridge porridge loses its useful properties: our body is hard at digesting carbohydrates, and to saturate you need three times more porridge.

Before cooking pearl porridge on the water, it can be soaked - it's an old way of cooking. In some ancient recipes advise to soak the pearl barley in sour milk, then drain and already boil in water.

Croup during cooking greatly increases in volume, therefore, in order to obtain a crumbly pearl barley, it is necessary to prepare it in a 1: 5 ratio (one glass of cereal and five glasses of water). Such crumbly porridge can be used for the preparation of salads, soups, cabbage rolls, replacing the usual rice. This is a kind of return to the past: at one time the "basurmans" grain - rice - replaced the barley of peeled barley in European cuisine.

If the question is, how to cook a pearl porridge on the water viscous, then the proportions should be different 1: 3.

In boiling and salted water pour the rump and cook on low heat. Perlovka is prepared for a long time, at least an hour. To avoid burning, it must be constantly stirred, but it sometimes does not help. It is better to boil it on a "water bath": put the saucepan and porridge in a large container with boiling water, close. The porridge will be ready in three hours.

The Russian saying "You can not spoil the porridge with oil" literally refers to pearl barley: adding butter (one tablespoon), we get a full breakfast or dinner.

Boiled pearl barley is often served as a side dish to meat, fish, vegetable dishes.

In the German cuisine , a recipe is known for the garnish from purified barley to trout. For this we need: loose barley porridge (in a certain proportion), 5 heads of shallots (can be replaced with the usual bulb - one piece), butter - about 100 grams.

We warm the oil well in a deep saucepan, in it we fry the chopped onions. Then add the finished pearl barley and stew it in butter with onion for 5-10 minutes in a closed sauté pan.

Well-balanced dish for all requirements of a healthy diet is a pearl barley with vegetables. How to cook pearl porridge on the water, we already know. The highlight of this recipe is that in the water the cereals are cooked until half cooked. Then it can be stewed in a sauce with vegetables.

For the sauce we take 100 grams of vegetable oil, 1-2 carrots, 2 onions, 50 grams of celery root, one piece of rutabaga, turnip (you can add and pumpkin), 2 tomatoes or 2 tablespoons of tomato paste, two cloves of garlic, spicy greens.

In the saucepan, we heat the vegetable oil and fry the onions in it. All vegetables are finely chopped or rubbed on a large grater (except tomatoes) and dipped in a pan with onions. Slightly fry vegetables, put chopped tomatoes or tomato paste, add 2 cups of water. In boiling salted vegetable sauce we put pearl gruel and mix. For a long time the dish is stewed on very low heat or on a "water bath", especially tasty it is obtained in the oven. Minutes for ten before the readiness to garlic. Pearl porridge with vegetables served hot, sprinkled with chopped spicy greens. This nourishing dish is very good for those who observe fasting days or for vegetarians.