Description
Now a few use pearl barley in cooking, but my mother had made the pickle soup with barley always, only the tomato paste was added. Decided to participate in the competition and prepare a favorite soup of my mother-in-law in my preparation for my mom's prescription. I hope you will like.
Ingredients
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Pork
300 g
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Pearl barley
0.5 cup
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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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Pickled cucumber
3 piece
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Tomato paste
1 Tbsp
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Greens
-
Bay leaf
2 piece
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Black pepper
3 piece
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Allspice
2 piece
Cooking
In boiling water are sent stew of pork, about 200-300 grams. This time I went too far, a lot I got meat, but the soup is good. After boiling the broth for salt and add black and sweet peppers. Leave to boil for about 1.5 hours.
In advance of boiling water pour half a Cup of pearl barley is barley from the Mistral, so she has time to swell and takes us a lot of time cooking. Usually, when the broth is ready (after 1.5 hours), barley also reach the required readiness.
Meanwhile, peel potatoes, onions and carrots. Potatoes and onions I have a small, I took them longer than stated in the recipe, and carrots, in contrast, the large, I took half. You focus on the normal size vegetables.
Potatoes cut into strips, I cut smaller, so easy to eat the child.
Grind the onion and passed through the grated carrots.
The cucumbers in this soup I always buy salted (ice), pickled are not suitable, too sladen soup, and we need a brine soup. With cucumbers I peel and cut small strips or cubes, as the mood will tell.
When the broth is ready, take out the meat. I use a slotted spoon to also remove the peppers to not fall in the plate of the child. The broth is sent to the swollen barley, leave the broth to boil. Separate the meat from the bones, divide it into smaller parts. The pulp is sent to the broth, cook for 15 minutes.
You must try the barley, if it is almost ready to be sent to the soup potato.
In skillet fry until Golden brown onions and carrots. To zazharku sent pickles, simmer 2 minutes.
Finally add a spoonful of tomato paste, then put all in the soup.
5 minutes before the potatoes are done add to soup, herbs and Bay leaf. After cooking, cover the soup with a lid and let stand for 20 minutes. The soup is ready. Serve it with sour cream or mayonnaise. Bon appetit!
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