Beef and barley soup
Description
A hearty first course. Despite the presence of pickled cucumbers in the recipe, solyanka has a mild, slightly sweet taste. The soup turns out to be incredibly rich and filling. I highly recommend trying to cook it as soon as possible—it turns out so delicious! Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
Rinse the pearl barley thoroughly. Then leave it to soak overnight. This will allow the soup to cook much faster.
- 2
Step 2
Rinse the meat thoroughly under running water, place it in a pot, and wait for the water to boil. Drain the water, wash the pot, and put the meat back into it. Add fresh water and cook for 1.5–2 hours to make a rich broth.
- 3
Step 3
Meanwhile, cut the potatoes, cucumbers, and onions into cubes, and grate the carrots. Sauté the onions and carrots in a pan with vegetable oil.
- 4
Step 4
In a separate pan, simmer the sliced cucumbers for a few minutes, then add the brine and remove from heat. Add potatoes and barley to the prepared broth. When the grain is half-cooked, add the cucumbers and vegetables. Taste the broth and add bay leaf and pepper to taste.
- 5
Step 5
Keep the soup on the heat for another 5 minutes. If the soup seems unsalted, add a little more pickle brine.