Description
Very rich, versatile, aromatic soup. Ideally, it is cooked with pork ribs, but I have those in hands, and run to the store it was late so cooked with pork meat. The soup from this, in my opinion, only won is not as bold as I would be if I used a rib. Recipe borrowed from the site of the Grub. ru, however has made some changes, adjusting the recipe to suit the tastes of his family.
Ingredients
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Pork
400 g
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Pearl barley
0.66 cup
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Mushrooms
250 g
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Pickled cucumber
2 piece
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Potatoes
3 piece
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Carrots
1 piece
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Celery root
-
Onion
1 piece
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Tomato paste
1.5 Tbsp
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Salt
-
Black pepper
-
Bay leaf
3 piece
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Water
2.5 l
Cooking
To prepare the products. Meat wash, dry, cut into slices. Chop onion, carrots, celery and cucumbers cut into strips, potatoes - diced, mushrooms, chopped.
Fry the meat in vegetable oil until Browning.
Put into a saucepan. Cover with water or broth. Bring to boil, remove the foam and cook until tender.
And while cooking meat, one can prepare a roast. In skillet where meat was browned, add the onion and fry until Golden brown,
Add the carrots and celery, sauté. Put the mushrooms, saute until the liquid is evaporated.
Add cucumbers,
Tomato paste, pepper and saute everything until the vegetables are tender.
In the boiling broth to lay the potatoes, bring to a boil and cook over low heat for 10 minutes.
Pour the pearl barley, add the browned vegetables, spices, salt and pepper.
Add the Bay leaf and boil all together for 10-12 minutes.
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