Description
My memories of the barley did not differ in warmth, as meeting her was limited in childhood, kindergarten and the hospital that does not add love. But I grew up long ago and decided to find out if everything is so bad really, because the barley has been so useful. The idea of the recipe comes from Marianne Ozora, Chef of the hotel "Meridian&a mp;quot; from the site delishis. EN and customized in the preferences of my family. Despite my fears, the soup turned out very tasty and nourishing, and with pleasure was eaten by my family.
Ingredients
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Paprika sweet
0.5 tsp
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Corn
0.5 can
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Chicken
0.333 piece
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Vegetable oil
4 Tbsp
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Potatoes
4 piece
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Carrots
2 piece
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Garlic
4 tooth
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Onion
1 piece
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Pearl barley
0.5 cup
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Tomato paste
1 Tbsp
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Spices
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Coriander
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Bay leaf
Cooking
Carve the chicken, and cook it from the broth with salt, pepper and spices.
Pearl barley wash, pour boiling water and leave for at least 15-20 minutes, the longer the better.
Potatoes, onions and carrots clean and wash. Potatoes and onions cut into cubes, carrots three on a grater. My kids don't like carrots in soup, so I RUB on a small grater. Peel the garlic and grind.
In a saucepan heat the oil, add the onion and cook for 3 minutes, then add garlic and carrots and cook until soft.
Then add the potatoes, stir everything and cook 7 minutes.
Drain the water from the barley and pour it into the pan, stir and cook another 2 minutes. Then add to the vegetables with salt, pepper, spices, paprika and tomato paste. Stir again and give out another 5-7 minutes.
Pour the broth, put into the pan the chicken pieces and cook on low heat until cooked barley, about 25-40 minutes.
Once the barley is ready, add the corn and cook for another 5 minutes. Before serving you can add the juice and zest of lemon. I didn't do it, because the corn I had home canned and already with a slight acidity of the vinegar.
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