Barley and meatball soup
Description
Hearty and aromatic soup. I adore barley in any form—whether it's porridge, barley soup, or solyanka. Even the army couldn't break my love for this grain :) I always try to find new recipes for cooking barley, so it's interesting to prepare and delicious to eat. This recipe for soup with meatballs and barley is my favorite. The soup turns out thick, rich, and incredibly tasty. I invite you to check out the recipe and learn how to cook a delicious soup with meatballs and barley. :)
Instructions
- 1
Step 1
First, cook the pearl barley almost until done — rinse it, cover with plenty of water, boil, then rinse again and set aside. Place a pot with water or broth for the future soup on the stove.
- 2
Step 2
Wash the mushrooms, remove any excess, slice them and sauté in a pan for 3-4 minutes.
- 3
Step 3
It's better to make meatballs using a mixture of beef and pork mince. Slightly salt the mince, add a pinch of black pepper, and mix. You can also grate half an onion on a grater and add it to the mince. Mix the mince with the spices and form small ball-shaped meatballs.
- 4
Step 4
Peel the potatoes, cut them into small cubes, and add them to a pot of boiling water. Immediately add the meatballs and sautéed mushrooms as well.
- 5
Step 5
Slice the leek and lightly sauté in a frying pan.
- 6
Step 6
Add the carrot, cut into strips, and fry for a couple of minutes.
- 7
Step 7
Then add the pepper, cut into pieces or strips, and add the tomatoes, diced into small cubes. Add some ground black pepper and spices to taste, mix well and simmer for 2-3 minutes.
- 8
Step 8
Next, add the vegetables to the soup and stir in the barley. Bring the soup to a boil and cook for another 5 minutes, then remove from heat. Let the soup steep for a few minutes before serving into bowls, garnished with finely chopped fresh herbs.