Description
A rich, nourishing and fragrant soup with barley and sauerkraut - recipe Russian cuisine! "Thick" because the pearl barley added satiety and thickness to the soup. Such a soup is often prepared in the Post, of course without meat, but with dried wild mushrooms. And while the Post does not come, prepare the soup on the beef bone.
Ingredients
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Broth
2 l
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Cabbage
200 g
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Sauerkraut
200 g
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Potatoes
3 piece
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Onion
1 piece
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Carrots
1 piece
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Tomato paste
2 Tbsp
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Pearl barley
0.5 cup
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Powder mushroom
2 Tbsp
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Bay leaf
2 piece
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Salt
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Sugar
-
Peppers red hot chilli
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Fennel seeds
1 Tbsp
Cooking
Pre-cook the broth all the rules of cooking with onion, allspice and black pepper. For thicker soup, we need pearl barley, barley I TM Mistral. Cereal rinse well.
In the finished soup put the barley and cook until soft. Some people like to cook the barley separately and then add to the first. There is a matter of taste, I do not.
While preparing the vegetables. Peel potatoes and cut it into strips. In the jar I have mushroom powder. Mushroom powder, I cook from dried wild mushrooms. Grind them in a blender together with dry herbs (dill, parsley, garlic, etc.).
When barley is cooked until soft put in a saucepan the potatoes and mushroom powder.
Refills of the soup fry the onion and carrots until Golden brown. Add the tomato paste. Of course, it is best to put homemade flavored tomatoes, but now winter. Tomatoes don't taste very good!
Filling thick soup is ready.
Put it in the pan.
Bring soup to a boil.
It's time to add the cabbage. For the soup use a mixture of fresh and sour cabbage.
Cook until done cabbage because someone likes hrustenko, and someone soft. Align the taste of the soup with salt, sugar and pepper. Put Bay leaves and dried dill.
Give thick soup to infuse and serve. Bon appetit!
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