Tomato soup with barley
Description
The recipe doesn't take much time. For some reason, I've always overlooked barley and rarely used it in dishes. But then I found an interesting recipe for tomato soup with barley, and since I love tomato soups, I decided to give barley another chance. The result exceeded all my expectations. Now, tomato soup with barley appears frequently on my table during fasting periods and beyond. It's hearty, thick, and extremely delicious. Plus, the recipe is very simple. Serve the soup hot.
Instructions
- 1
Step 1
Rinse the pearl barley thoroughly under running water, pour over with clean water, and let it soak for an hour. Then rinse again, transfer to a saucepan, add about 1.5 liters of water, and bring to a boil. Reduce the heat to low and cook the pearl barley until done.
- 2
Step 2
Peel the potatoes and cut them into small cubes or strips. Add them to the barley in the pot, which is almost cooked. You can add some water if needed.
- 3
Step 3
Tomatoes need to be blanched: make cross-shaped incisions, pour over with boiling water, and then easily remove the skin.
- 4
Step 4
Cut the peeled tomatoes into pieces and put them in a blender. Blend until smooth to obtain a tomato juice-puree.
- 5
Step 5
Meanwhile, peel the onion and carrot and cut them into small cubes. Transfer to a heated skillet with vegetable oil and sauté until cooked through. Then add tomato juice, mix well and simmer for 2-3 minutes.
- 6
Step 6
Transfer the contents of the frying pan to the pot with the cooked potatoes and barley.
- 7
Step 7
Add salt, pepper, mix well and let it simmer for another 5 minutes (over medium heat). Remove the soup pot from the heat and let it steep for 15–20 minutes. You can add fresh herbs.