with pork and pickled cucumbers
Description
Hearty and aromatic soup. Use bone-in meat for the broth. Cook the barley in advance so the soup doesn't become cloudy during cooking. By the way, you can use rice instead of barley. Serve the soup hot.
Instructions
- 1
Step 1
Before starting the preparation, prepare all the necessary ingredients.
- 2
Step 2
The night before, soak the pearl barley in water and leave it overnight. In the morning, rinse it well.
- 3
Step 3
Then cook the barley in a separate saucepan for 1 hour. The grain should become soft. Drain it in a colander and rinse with cold water.
- 4
Step 4
Boil the meat with bones in boiling water for 1-1.5 hours. Then separate the meat from the bones and strain the broth.
- 5
Step 5
Bring the broth to a boil and return the meat to it. Peel the potatoes, cut them into pieces, and add them to the boiling broth. Let it cook for about 15 minutes.
- 6
Step 6
Meanwhile, peel and chop the onion and carrot. Finely chop the onion and grate the carrot on a coarse grater.
- 7
Step 7
Pour a little vegetable oil into a hot skillet and sauté the vegetables for 2-3 minutes.
- 8
Step 8
Then add the grated pickled cucumbers and tomato paste. Mix everything together. Cook over heat for another 3-4 minutes.
- 9
Step 9
Transfer all the sautéed vegetables to the pot.
- 10
Step 10
Add the prepared barley.
- 11
Step 11
Simmer everything together for another 7–10 minutes. At the end of cooking, add chopped walnuts and garlic pressed through a garlic press. Season with salt and spices to taste. Remove the soup from heat, cover with a lid, and let it steep for a while.
- 12
Step 12
Pour onto plates and serve.