Barley soup with pickled cucumbers
Description
The recipe won't take much time. You can adjust the soup's thickness to your taste by varying the amount of water. The best-tasting soups are made with barrel-pickled cucumbers. They have a bright, tangy flavor that quickly infuses the soup, creating a delicious combination with the meat broth! Good luck. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
Prepare the ingredients for the soup. Use your favorite spices for meat broth; I added two bay leaves and a few peppercorns. Remove them before the end of cooking.
- 2
Step 2
Carefully sort and rinse the barley, and also rinse the meat under running water. Since young veal and barley have similar cooking times, they can be cooked together. In any other case, first prepare the meat broth, then add the grain. Add spices, salt, water, and cook until both the meat and barley are done. This will take about 1 hour.
- 3
Step 3
Now prepare the dressing for the rassolnik. Cut the cucumbers and carrots into julienne strips, finely chop the onion. In vegetable oil, first sauté the onion and carrots until partially cooked, then add the cucumbers and cook the sautéed mixture until fully done.
- 4
Step 4
The dressing for the solyanka is ready. If the cucumbers have a pronounced sour-salty taste, that's perfect. If not, pour a glass of brine directly into the broth.
- 5
Step 5
The barley meat broth is ready. Peel the potatoes, cut them thinly into julienne strips, and add to the soup. Cook for 10 minutes.
- 6
Step 6
Season the soup with fried cucumbers, vegetables, and finely chopped fresh dill, simmer for a minute. Remove the soup from heat, let it steep for about 30-35 minutes. Serve!