Classic pearl barley soup recipe
Description
Hearty and aromatic soup. In the classic version of solyanka, the vegetables are not sautéed for the soup topping, but boiled in broth together with the grain. The soup turns out rich, delicious, with a pleasant cucumber flavor. Let's get started. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
1. Prepare the vegetables, grain, and broth for the soup. The broth can be any kind: beef, pork, or chicken. Offal is also often used when cooking this soup. Bring the broth to a boil.
- 2
Step 2
2. Sort the barley grits, remove any debris, and rinse under running water.
- 3
Step 3
3. Place the barley into the boiling broth and cook until done. Season the broth to taste with salt.
- 4
Step 4
4. Cut the cucumbers into cubes.
- 5
Step 5
5. Chop the onion and carrot.
- 6
Step 6
6. Slice the potatoes.
- 7
Step 7
7. Add vegetables and cucumbers to the barley. If the cucumbers are not sour enough, add some cucumber brine to the soup. Cook for 20 minutes.
- 8
Step 8
8. Finely chop the onion.
- 9
Step 9
9. Add the onion, cook for 1 minute, then turn off the heat. The barley soup is ready. Enjoy! Serve the soup with sour cream.