Description
Classic pickle will play new notes when adding mushrooms and meatballs. Nourishing, hearty, delicious!
Ingredients
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Broth
2 l
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Pearl barley
3 Tbsp
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Leeks
2 Tbsp
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Carrots
1 piece
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Pickled cucumber
2 piece
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Meatballs
150 g
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Vegetable oil
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Mushrooms
50 g
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Potatoes
2 piece
Cooking
To prepare the soup, I used pearl barley "Mistral" barli
Fill it with boiling water and leave to cool, then wash
For the filling in cooking oil fry the carrots
Add to it the chopped cucumber and continue to fry
Once the carrots with cucumbers roasted add the chopped leeks. In my case, frozen. But you can certainly fresh. Lightly fry before the softness of the leek of Course, you can use regular onions. But for some reason this soup I like it with leeks
Into the broth put the washed barley and cook for about 20 minutes
Add chopped boiled mushrooms ( I have frozen, you can take fresh). Cook for another 15 minutes
Add meatballs
Once the boil meatballs - put the sliced potatoes and cook about 7-10 minutes
Add dressing, bring to a boil and switch off the stove. Leave the soup on the stove for 15 minutes for insisting I not put in the pickle, no spices, even a Bay leaf. I think the taste is rich by itself and then added the mushrooms - don't want to kill the taste of mushrooms. If you like to add spices and seasonings - of course add!
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