Barley soup with pickled cucumbers
Description
Hearty and aromatic soup. I prepare the soup with fish. It can be made on fish broth, vegetable broth, or simply on water. Any fish works well: white, red, or even canned. The soup turns out thick and very filling, with a pleasant tanginess from the pickles. Serve it hot, right after cooking or reheated.
Instructions
- 1
Step 1
1. Peel the onion and finely chop it. Pour vegetable oil into a pot and sauté the onion in it. Add the garlic and sauté for another 30 seconds.
- 2
Step 2
2. Peel and wash the carrots, cut them into pieces and add to the onion, sauté for 3-5 minutes.
- 3
Step 3
3. Rinse the barley and place it in a saucepan. Chop the chili and add it to the other ingredients.
- 4
Step 4
4. Pour in the broth or water and cook for 10 minutes after boiling.
- 5
Step 5
5. Meanwhile, finely chop the celery and pickles.
- 6
Step 6
6. Place the chopped ingredients in a saucepan and bring to a boil.
- 7
Step 7
7. Open the can of canned tomatoes and pour the contents into a saucepan.
- 8
Step 8
8. Cut the white fish into pieces, add to the pot. Also add capers, season with salt and pepper to taste. Cook for 5-10 minutes.
- 9
Step 9
9. Wash the herbs, finely chop them, add tomato paste, and cook for another 1-2 minutes.
- 10
Step 10
10. Ladle the soup into bowls and serve immediately.