Description
Another version of the soup from Russian cuisine. With barley, it becomes more satisfying. Very good winter option!!!
Ingredients
-
Turkey
500 g
-
Sauerkraut
1 cup
-
Pearl barley
1 cup
-
Carrots
1 piece
-
Pepper
1 piece
-
Tomatoes in own juice
5 piece
-
Potatoes
2 piece
-
Leeks
2 piece
-
Bay leaf
1 piece
-
Carnation
2 piece
-
Black pepper
-
Salt
Cooking
Boil the broth. Season with salt to taste. 10 minutes until cooked put a Bay leaf. Then to remove it.
The bird remove from broth, cut into pieces. Cut the potatoes into cubes and boil in broth.
While cooking the potatoes, make fries. To do this, cut into thin rings white part of the leeks and fry in vegetable oil.
Then add grated carrot, after pepper slices and tomato cubes Saute for 5 minutes. Add the browned vegetables to the broth.
When the soup boils, add the pieces of poultry, sauerkraut.
Put in a pot boiled in advance pearl barley (barley groats I have from TM Mistral), cloves, parsley (optional). Bring to boil, 2-3 minutes off.
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