Barley soup
Description
Hearty and aromatic soup. I like this barley soup recipe because it's delicious both in a vegetarian version and when prepared with meat or fish broth. The perfect combination of vegetables and grain will surely suit your taste. By the way, during winter you can easily use frozen vegetables—they work just as well as fresh ones. The soup is ready to serve.
Instructions
- 1
Step 1
1. Peel the onion and garlic, chop them into small cubes, and place them in a saucepan with heated vegetable oil. Sauté until lightly golden.
- 2
Step 2
2. Peel the carrots, chop them finely, and add to the onion.
- 3
Step 3
3. Sauté the vegetables for another 5 minutes. Add the grain. Pour in hot water or broth (in this pearl barley soup recipe, fish broth is used). Bring to a boil.
- 4
Step 4
4. After boiling, season with salt to taste, and add spices if desired. Reduce the heat to medium and cook for 10-12 minutes.
- 5
Step 5
5. Meanwhile, finely chop the celery, chili, and cucumbers. Then add them to the pot.
- 6
Step 6
6. After the cucumbers, add the tomato paste and finely chopped tomatoes. Cook for another 5 minutes. Add the fish or meat to the pot (if you are using broth instead of water).
- 7
Step 7
7. After another 5 minutes, turn off the heat and add herbs to the pot. Cover with a lid and let the barley soup sit for 35–45 minutes before serving.
- 8
Step 8
8. For an extra flavor note, you can add capers or olives, for example.