Description
Oh, how I wanted barley... and that was definitely in the soup... but not in some, and in the soup! Never before did not eat, did not see, but how I wanted! On your favorite cooking site recipes that satisfy the query turned out to be quite a bit... and I went far away in the world wide web, looking for a miracle-wonderful, Yes wonderful. Soon a curious recipe caught my attention... but without my intervention it has not done: added in addition to the required ingredients another three... And it turned out very very tasty! Will definitely use this recipe again and again... I hope that it will be interesting and useful!
Ingredients
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Beans
400 g
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Onion
1 piece
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Carrots
1 piece
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Tomato
1 piece
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Pearl barley
0.5 cup
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Sunflower oil
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Salt
-
Spices
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Mushrooms
150 g
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Garlic
1 tooth
Cooking
As you know, beans is slow. In such cases, prefer in the evening to fill the product with water. After standing for almost a day (water a couple of times changed), the beans become soft. Pearl barley I have also filled with water in advance. The preparatory stage has been completed. Proceed directly to the preparation of soup.
Beans put them in a saucepan in which you are going to cook, cover with cold water (beans should be covered with water during the cooking process), add chopped onion, chopped carrot and tomato. Bring to a boil over medium heat and continue to simmer until tender. My beans took a bit of time for this. At this time, boil in another pan pearl barley. Water brought to a boil, add salt and grits. To bring again to the boil and simmer until cooked, do not forget to stir. Prepared pearl barley is passed on a sieve or colander and give water to drain.
Mushrooms, and carrots with tomatoes, the original recipe was not, but I tried to add them and I liked it. I would say more, I purposely made a batch without mushrooms for comparison, for my taste, they wonderfully complemented the dish. Mushrooms to cut, fry with oil.
The finished beans with vegetables, mushrooms and broth in a blender, grind until a homogeneous mass [broth only needs to cover the vegetables, otherwise the soup will be very liquid; the rest of the broth can be drained into a separate container and use for cooking other dishes]
Add salt and other spices to taste (I wanted to complement the dish with ground chili pepper).
Prepared pearl barley for 2 minutes (this according to the recipe, I did it longer) and fry with oil and garlic in a frying pan. Add the herbs and continue cooking for a minute. Remove the garlic, season with salt and pepper.
To pour the soup from the beans in a serving bowl, sprinkle the barley and bring to the table. Bon appetit!
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