Pickle soup with fresh cucumbers
Description
Perfect for lunch. The soup with fresh cucumbers turns out lighter, yet no less delicious. Prepare the soup with water, and this fragrant dish will come in handy during fasting days or for those on a diet. The soup is ready to serve.
Instructions
- 1
Step 1
Prepare the necessary ingredients. Rinse the barley and soak it in water in advance for several minutes. I usually leave it overnight.
- 2
Step 2
The soup can be prepared either with water or with any meat broth. Adjust the amount according to the desired thickness of the soup.
- 3
Step 3
Bring the broth to a boil. Add salt, spices, bay leaf, and barley. Cook over low heat for about 40 minutes after boiling, or until the barley becomes tender.
- 4
Step 4
Cut the bell pepper into thin strips, slice the onion into thin strips, and grate the carrot on a coarse grater.
- 5
Step 5
Sauté the vegetables in a pan until cooked.
- 6
Step 6
Add tomato paste and minced garlic.
- 7
Step 7
Fry everything together for 2-3 minutes.
- 8
Step 8
Cut the potatoes into strips.
- 9
Step 9
Cut the cucumber into small julienne strips.
- 10
Step 10
When the barley is ready, add the potatoes to the pot and cook until tender. At the very end, add the sautéed vegetables and chopped cucumber. Bring the soup to a boil and simmer for a couple of minutes.
- 11
Step 11
At the end, add fresh herbs if desired. Remove the pot from heat and let the soup steep for a few minutes.
- 12
Step 12
We serve the ready dill soup made with fresh cucumbers in bowls, accompanied by sour cream and bread.