Barley soup with beef tongue
Description
Perfect for lunch. To speed up the cooking of barley, soak it in advance in warm water for several hours. Choose firm, crisp cucumbers—they can be either chopped or grated coarsely. You may omit the sugar, but it balances the acidity and saltiness of the cucumbers, enhancing the overall flavor. Serve in bowls and enjoy.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making soup with barley and beef tongue. Rinse the barley and cook for 30-40 minutes.
- 2
Step 2
Place the well-rinsed beef tongue into a saucepan and cover with water, let it sit for 3 hours. Rinse the tongue again, place it into the saucepan, add one onion cut in half and a carrot. Add a little greens.
- 3
Step 3
Place the tongue in cold water and set over medium heat. Bring to a boil, then reduce the heat and simmer for two hours, skimming off the foam. After that, remove the tongue from the broth and place it in cold water. Peel off the skin from the tongue.
- 4
Step 4
Strain the broth and bring it to a boil. Add the cooked barley to the pot.
- 5
Step 5
Add the potato, cut into matchsticks, to the barley broth. Simmer everything over low heat for 15 minutes.
- 6
Step 6
Cut the tongue into pieces and add to the pot. Cook for another 5 minutes.
- 7
Step 7
Pour vegetable oil into a frying pan, add chopped onion and grated carrot. Fry for 5 minutes. Add tomato paste, mix well and continue frying for another 5 minutes, stirring.
- 8
Step 8
Place the sautéed vegetables into the soup and cook for 5 minutes.
- 9
Step 9
Cut the pickled cucumbers into thin strips, pour water over them, and simmer over medium heat for 15 minutes.
- 10
Step 10
Add the ready cucumbers to the soup, pour in the brine, and add the bay leaf. Simmer everything for another 10 minutes over low heat. Taste the soup for salt, add sugar to taste, finely chopped fresh herbs, and serve.
- 11
Step 11
Ready. Serve with herbs.