Homemade solyanka soup with barley
Description
Beef broth makes the soup sour-milk non-greasy but rich in flavor. Barley goes very well with cucumbers. Thanks to cooking in a multicooker, less oil is used, making the soup light and delicious. The soup is ready to serve.
Instructions
- 1
Step 1
1. Wash the beef and dry it with paper towels. Cut it into small cubes.
- 2
Step 2
2. Rinse the barley under water until it becomes clear.
- 3
Step 3
3. Cut the cucumbers, onions, and carrots into very small cubes.
- 4
Step 4
4. Place the chopped vegetables into the multicooker bowl or skillet along with tomato paste, and sauté over medium heat for 15 minutes, stirring occasionally. Five minutes before the end, pour the brine over the vegetables and continue simmering, covered.
- 5
Step 5
5. Transfer the meat and barley to the empty multicooker bowl, pour in water, add bay leaf, salt, and spices. Cook in "soup" mode for 1 hour 50 minutes.
- 6
Step 6
6. Add potatoes and one teaspoon of grated celery half an hour before the end of cooking. The soup is ready when the potatoes are cooked.