Pearl barley soup with buckwheat
Description
The recipe won't take much time. You can prepare the pearl barley soup with pickle brine using any broth: vegetable, chicken, or beef. I suggest using any chicken parts; the broth will turn out not too fatty, rich, and delicious. I used a bone-in chicken breast. After boiling the broth, remove the meat from the bones.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Peel the potatoes and cut them into strips.
- 3
Step 3
Boil the chicken broth. Place the washed chicken into cold water and simmer for 15-20 minutes after boiling. Season with salt to taste. Remove the chicken from the broth and separate the meat from the bones. Return the meat to the pot. Add potatoes to the prepared chicken broth and cook for 5-7 minutes.
- 4
Step 4
Add the washed millet and cook the soup for another 10-12 minutes.
- 5
Step 5
Dice the onion and grate the carrot.
- 6
Step 6
Sauté the vegetables in a frying pan with vegetable oil. Cook for a couple of minutes until tender.
- 7
Step 7
Dice the pickled cucumbers.
- 8
Step 8
Add the cucumbers to the pan with the vegetables. Simmer everything together for another 3-4 minutes over low heat.
- 9
Step 9
When the potatoes and millet are cooked, add the sautéed vegetables and cucumbers to the soup. Simmer the soup for another 5 minutes, then turn off the heat. Let the soup steep, covered, for 10 minutes.
- 10
Step 10
Serve hot solyanka with finely chopped fresh dill.