Soup with pearl barley: cooking recipes with photo

Who does not like the soup-rassolnik with veal buds? A special charm is added to it by barley grain, processed into pearl barley.

Peculiarities of barley groats

Perlovka has remarkable properties. First, it will never turn into a uniform jelly-like mess. In the soup she always swim the grain to the grain, pleasantly puffing on her teeth. Secondly, it, with proper preparation, does not make the dish cloudy, and its neutral taste allows you to freely experiment with spices. Thirdly, at its price super-accessibility barley groats have a mass of health benefits, in particular, thanks to valuable fiber, it cleanses the walls of the gastrointestinal tract from all kinds of deposits.

Preparing cereals

In order that the broth, due to the specific characteristics of pearl barley, does not turn out dull-gray, it is first brought to a boil in large quantities of water. After the groats are poured out for a few minutes, the water is drained and the croup is washed.

First dishes with pearl barley

In the old days, before cooking, the pearl barley was steamed for several hours in hot milk. In addition to the traditional rassolnik, this cereal is very well complemented with lean soup with mushrooms. They put it in fish broth. Very delicious is a diet soup with chicken stomachs. Many people like Georgian soup-harcho with pearl barley, and not with the usual whole rice.

Mushroom soup

During the fasting period, those who adhere to the canonical orders of the Orthodox Church, try to exclude meat and dairy products from the daily ration. The menu becomes rather monotonous. Try to cook mushroom soup with pearl barley. The recipe was prompted by the chef of the refectory of a monastery.

First put a pan of cold water on the fire. The amount of water corresponds to the number of eaters, plus one more dish. Prepare a glass of pearl barley, as was said above, that is, bring to a boil in large quantities of water, cook for five minutes, drain and rinse. While the perlivka is brewed, clean and rinse 700-800 g of fresh champignons. Finely chop the onion and fry in liquid peanut butter. When the onion turns golden, add to it mushrooms cut into quarters, priporoshite with two tablespoons of wheat flour and lightly fry all together. Instead of fresh ones, you can take frozen champignons. It does not affect the taste.

Next recipe. Soup with pearl barbecue and mushrooms, the method of preparation of which is given, is designed for a family of 4 people. Peel and grind the raw potatoes, 500 grams. When the water boils, put prepared cereal, potatoes, mushrooms, 12 peas of black pepper, a pinch of dried marjoram and basil, two bay leaves and a fenugreek on the tip of the knife. Bring everything to the boil. Then you can salt. If you put salt earlier, then the potatoes will not boil and will be felt in the dish as a foreign element. Boil the soup for another 20-25 minutes. When the potatoes are ready, add chopped sprigs of fresh dill, parsley and celery. Rub on a shallow grater one large clove of garlic and dip it into the soup. Do everything quickly so that fresh greens do not overflow and retain their color. As soon as the mixture starts to gurgle, remove the pan from the fire. Let the dish stay for 20 minutes in a warm place. Perlovka comes, herbs and spices will give the flavor to the broth and mix - it will be an incomparable nourishing and thick lean soup with pearl barley.

Recipe can be improved, using instead of champignons fragrant ceps or podberezoviki. Dry mushrooms are also suitable. They should be put into the water the very first and cook for at least half an hour. Only when they are almost ready, act as if cooking a regular soup with a pearl barley, the recipe of which is described in detail above. The soup of the soup will be even tastier if you put a spoonful of dry vegetable cream on the table .

When you master the above recipe, a soup with pearl barley can become your favorite and even a specialty dish. If you are not afraid to experiment in the kitchen, then this article is for you. The recipes given here are unusual, but they have been tested, tested and approved by gourmets.

Unusual soup-harcho

Here is an example of one of the experimental dishes: soup-kharcho with pearl barley. The recipe is not the easiest, but it is worth it to implement it. First, collect the complete set of products that include:

• Low-fat veal brisket, 1 kg;
• Half a glass of pearl barley;
• Onions, 4 pcs. medium size;
• Half a glass of peeled and chopped walnuts;
• Half a glass of pomegranate juice or one and a half glass of clover;
• Sauce tkemali, 2 tbsp. Spoons, or 10 pcs. Cherry plum, or dried prune;
• 4-5 cloves of fresh pounded garlic;
• 1 tbsp. A spoonful of flour;
• 10 peas of black pepper crush;
• Bay leaf, 2 pcs .;
• Red pepper, 1/2 teaspoon;
• Ground cinnamon, 1/2 tsp;
• Basil dried, 1 teaspoon;
• Hops-suneli, 1/2 tsp;
• Green parsley, cilantro, basil;
• Salt to taste;
• Water, 3 liters.

Soup-harcho, cooking

From the beef cook the broth, take out the meat, cut into portions and return to the pan. Then put the prepared pearl barley. As soon as it boils, salt. Fry peanut butter on crushed onion, powder it with flour, stir it, bring it to a slightly golden color and send it to a saucepan. There also throw a bay leaf, black pepper, walnuts, dry basil, red pepper, cinnamon, hops-suneli, pour in pomegranate juice. After about five minutes, put garlic and greens in the pan. As soon as it boils, immediately turn it off, let it brew, and you can have dinner. The soup with pearl barley is better than the traditional one because this groats, unlike rice, do not "deform". Maybe, this is not quite kharcho, but it is very tasty and unusual!

Fish soup

With pearl barley, fatty fish are perfectly combined. If you can find fresh salmon or trout, then you will get a divine fish soup with a pearl barley. Recipe for special difficulties is not. Prepare the rump, from the fish head, fins, tail and ridge, weld the broth and strain. Next, prepare as a normal soup: put the prepared broth in the broth, crushed potatoes and fried in vegetable oil carrots and onions. Add spices and seasonings to your liking. It can be white pepper, bay leaf, marjoram, basil, parsnip, dill, parsley, celery and sabelnik. You can use the ready-made set for fish dishes. Do not forget about the salt.

Chicken soup

If your fridge has a set of purified chicken stomachs, then you can cook a light dietary chicken soup with a pearl barley. The recipe is quite simple. Wash your stomach, remove the remaining fat, cut off the places, colored with bile, cut into small pieces and put in broth. Cook for 20-30 minutes. When the stomachs are almost ready, put the potato crushed into cubes into the soup. After boiling, dip the prepared pearl bar into the pan, add salt and dry spices to taste - black peppercorns, marjoram and basil. The bay leaves are not put in chicken dishes. While the soup is brewed, cook the frying pan. Brush one small carrot, cut as small as possible and lightly fry in vegetable oil. Add to it half the head of onions, crushed not larger than carrots, and fry together until the onion turns golden. After the stomachs and potatoes are sufficiently brewed (this can be checked with a knife - if it easily enters the pulp, then the product is cooked), put the roast in the soup. Cook on low heat for another 10 minutes. At this time, wash and chop the greens - half the bunch of dill, parsley and celery. Check the soup for readiness and taste again. If it is ready, decorate it with fragrant greens, put a pressed clove of garlic, bring to a boil and turn it off. Let it brew for 20 minutes.

Rassolnik

Soup with pearl barley (the recipe does not matter) you need to eat hot. Cooled cereals lose both taste and benefit. Recipes of soups with pearl barley, photos of which you see on this page, could be supplemented by a description of the preparation of a classic pickle with kidneys and pickled cucumbers. If you master the recipes given above, then you can cope with this delicate delicacy. Its feature is that before cooking the kidney for several hours soaked in clean water, which is regularly changed. They do not put salt in the rassolnik. It is compensated with salted (preferably cask) cucumbers and pickle from them. Cucumbers and brine run into the pan only after the main ingredients are sufficiently well boiled. To this dish does not go carrots, but a spoon of sour cream, put in a bowl, will make the soup even tastier.