Barley soup with meat and brine
Description
The soup is simple and quick to prepare. I personally prefer making this soup with salted cucumbers rather than pickled ones, although you can try both versions and choose the one you like best. Many people don't enjoy fried onions in soup, so you can just add a whole onion to the broth, cook it together, and then remove it. If you decide to prepare the soup with sautéed onions, try adding a spoonful of sour cream to the sauté—it will make the soup richer and more appealing in appearance. In short, the pearl barley soup recipe allows for experimentation ;)
Instructions
- 1
Step 1
Bring the broth to a boil. Add the potatoes and barley. Reduce the heat.
- 2
Step 2
Melt 1/2 tablespoon of butter in a skillet. Add the onion and carrot. Season with salt and pepper. Simmer for 5 minutes, until the vegetables soften, then add to the soup.
- 3
Step 3
Grate the pickled or marinated cucumbers.
- 4
Step 4
You can also add a little brine directly to the broth. Cook for 30-40 minutes, until the potatoes and barley are done.
- 5
Step 5
Garnish the soup with chopped parsley, dill, and green onion. Serve with a spoonful of sour cream.