Description
In North African countries prepared a tasty barley soup. We were at the hotel for some reason, this soup is not given, and to the cafe we went (all inclusive he and in Africa the all inclusive). So she decided to prepare a favorite soup, a La Tunisia. I really liked it. Easy, vegetarian and at the same time hearty.
Ingredients
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Barley
200 ml
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Potatoes
1 piece
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Carrots
1 piece
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Onion
1 piece
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Water
1700 ml
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Tomato paste
1 Tbsp
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Cumin
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Ginger
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Turmeric
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Salt
-
Cabbage
300 g
Cooking
Chop the cabbage, onions, carrots.
In a pan heat olive oil, add the cumin, a bit later ground ginger and turmeric. After a minute pour in the pan the onion, lightly fry. Add carrots, after a couple of minutes – the cabbage. All put out.
Boil 1700 ml of water, pour ground barley (I brought it from Tunisia, but the sense is, in principle, no - our normal ACCA). After the water boils – throw potatoes.
After 15 minutes, add the tomato paste, harissa and steamed vegetables. Harissa is a hot pepper seasoning. Unfortunately of harissa is not in the list of recommended ingredients, so I can't show it in the recipe. However, the soup I have 1 teaspoon.
Season with salt to taste. Cook until tender about 10 minutes. 3 minutes until ready to pour the juice of half a lemon and finely chopped parsley. Let stand the soup for about 15-20 minutes.
Pour into bowls, garnish with parsley. It turned out Kislenko-taste, I liked it so much ate as much as 2 plates.
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