Barley soup
Description
A hearty first course. To make the soup more filling, simply add some grain. Pearl barley works perfectly. It goes well with many soups, and harcho is no exception here. Serve the soup hot.
Instructions
- 1
Step 1
Wash a boneless piece of meat and dry it with a paper towel or napkin. Then cut the meat into small pieces and place it into a heated vegetable oil in a frying pan. Fry until golden brown. Transfer to a pot, pour in water, and bring to a boil.
- 2
Step 2
Remove the sauerkraut from the jar and squeeze it slightly to get rid of excess liquid. Also sauté it in the same skillet where you cooked the meat. Transfer the sauerkraut to the pot with the meat.
- 3
Step 3
Peel and wash the onion and carrot. Grate the carrot and finely chop the onion. Place the prepared vegetables into a heated skillet with vegetable oil and sauté. Add tomato paste, mix well, then transfer the mixture to the soup. Add salt, pepper, and bay leaf to the pot.
- 4
Step 4
Rinse the barley under running water. It is convenient to do this by pouring the grain into a colander. Then cook the grain separately until done, and transfer it to a pot with the other ingredients.
- 5
Step 5
Wash any greens you like and chop them finely. Cut the bacon or any smoked meat into cubes, then transfer everything to a pot. When the soup comes to a boil, reduce the heat and cook for a few more minutes. Let the finished soup steep, then serve.