Chicken and barley soup

Description

A hearty first course. The broth here is made using a small chicken, but if desired, you can use separate parts such as drumsticks or thighs. By the way, it's not necessary to put all the meat into the soup—you can use it to prepare a main dish instead. Unfortunately, not everyone likes barley, so here's an alternative: you can add rice. Still, it's worth trying this grain at least once—it's wonderful in this soup. The soup is ready to serve.

Instructions

1. 1

   Step 1

   Place the washed chicken, peeled onion, and carrot into a large pot. Add pepper, bay leaf, and root vegetables to taste. Pour in water and place over heat.

2. 2

   Step 2

   After boiling, reduce the heat, add a little salt, and simmer for about 1.5 hours, removing the foam periodically.

3. 3

   Step 3

   Separately, you need to cook the barley. First, rinse it thoroughly and drain well. Place it in a pot, pour in 4 cups of water, and set on the stove. Once it comes to a boil, add salt and simmer over low heat for about 40 minutes (it may take less time, depending on the grain).

4. 4

   Step 4

   Heat the oil in a skillet and sauté the onion until translucent.

5. 5

   Step 5

   Add the finely chopped (or grated) carrot and sauté for another 5 minutes, stirring.

6. 6

   Step 6

   Then add the sliced cucumbers to the pan and fry everything together for another 3-4 minutes.

7. 7

   Step 7

   When the chicken is cooked, carefully remove it. Strain the broth, discard the vegetables and spices, and return the broth to the heat.

8. 8

   Step 8

   Bring to a boil, add a little more salt, and add the sliced potatoes. Cook for about 10-12 minutes over medium heat.

9. 9

   Step 9

   Then add the fried vegetables and barley.

10. 10

    Step 10

    Take apart the chicken, separate the meat, and add it to the soup.

11. 11

    Step 11

    Cook until the potatoes are done. At the end, you can add fresh herbs. Let the soup steep under the lid for about 20 minutes before serving.