Barley and bean soup
Description
Hearty and aromatic soup. Barley and bean soup is an excellent alternative to other first courses. The benefits of legumes and barley are well known: vitamins and minerals, protein, amino acids, and healthy fats. Thanks to the fiber content in barley, digestion and gastrointestinal tract function are improved. This soup tastes best when prepared with beef and resembles mushroom soup. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
1. Thoroughly wash the meat, cover with water, and place over heat. Bring to a boil, skim off the foam, then season with salt and spices to taste.
- 2
Step 2
2. Soak the beans 1 hour before you start making the broth.
- 3
Step 3
3. At the same time, soak the barley in cold water. When the meat comes to a boil, remove the foam, reduce the heat, and simmer gently for 1.5 hours.
- 4
Step 4
4. Add a whole onion and spices when the meat comes to a boil.
- 5
Step 5
5. Slice the onion, carrot, and (if available) bell pepper.
- 6
Step 6
6. Fry in vegetable oil until golden brown. I use vegetable oil (but you can use butter).
- 7
Step 7
7. After the meat has been simmering for 40 minutes, add barley and beans to the broth.
- 8
Step 8
8. I add the herbs at the very end. Onion, dill, or parsley — anything you like, according to your taste.
- 9
Step 9
9. When the beans start to crack and sink to the bottom, you can add the potatoes.
- 10
Step 10
10. When the potatoes are ready, add the herbs. Bring to a boil and remove from heat.
- 11
Step 11
11. Serve the barley and bean soup hot.