Description
Simple in design, but very nice and hearty soup. Barley looks in harmony and does not like "shrapnel". But in fact, before the advent of the Soviet army, the barley was held in high esteem among our ancestors. After all, that's why it is called "barley"... the word "pearl" - the pearl)))
Ingredients
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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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Garlic
3 tooth
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Pearl barley
1 cup
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The processed cheese
1 piece
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Broth
3 l
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Vegetable oil
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Greens
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Celery root
Cooking
Pre-boil the vegetable broth.
Barley well washed. Water bring to the boil, add the washed barley, again bring to a boil and cook until soft grains.
To prepare the vegetables. To wash them, dry, clean. Carrots (I was young, I've cut it into slices) and celery to chop sticks, onion chop.
Fry the onion in vegetable oil until transparent, add the carrots and celery and sauté until soft.
Drain barley in a colander and rinse with cold water.
Cut the potatoes into slices.
In the boiling broth to put the pearl barley, add the sliced potatoes, bring to a boil and cook on low heat until cooked cereals. Add browned vegetables, salt and cook for about 10 minutes, reduce the heat,
Add cheese and stir, to give him a fully "go away." Remove from heat, add the chopped garlic, cover and let stand 10 minutes.
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