Barley soup
Description
To speed up cooking, be sure to soak the grain beforehand. Let the soup sit for a while before serving—it will develop its flavor better. Rye bread goes well with this dish, along with a side of sour cream.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Rinse the pearl barley and soak for 6-8 hours.
- 3
Step 3
Boil the beef in a large amount of water. Strain the broth. Remove the meat from the bone, slice it, and put it into the broth. Place over heat and cook until the grain is done.
- 4
Step 4
While the barley is cooking, prepare the sauté. Finely dice the onion.
- 5
Step 5
Sauté until translucent in butter.
- 6
Step 6
Cut the cucumbers into julienne strips.
- 7
Step 7
Add to the onion and sauté for 10 minutes, stirring.
- 8
Step 8
Add tomato paste. Mix well. Heat for 3-4 minutes and turn off the heat.
- 9
Step 9
When the grain is ready, remove the carrot from the broth and dice it. Cut the potato into medium cubes and add to the broth. Cook until done.
- 10
Step 10
When the potatoes are ready, add the chopped boiled carrots, sautéed onions with cucumbers, dried celery, bay leaf, chopped garlic, and season with salt to taste. Simmer for another 5–7 minutes.
- 11
Step 11
Cover the finished soup with a lid and let it steep for at least 30 minutes. Then it can be served.
- 12
Step 12
Ready. Serve with herbs.