Ural-style shchi with pearl barley
Description
The recipe won't take much time. To cook any soup quickly, it's always good to have ready-made broth in the freezer, prepared and frozen in advance. You can also precook barley grits and store them in the freezer; that way, you can add them directly to Ural shchi, rassolnik, or any other soup. Serve the soup hot.
Instructions
- 1
Step 1
Boil the meat broth, strain it, separate the meat from the bones, cut into pieces, and return to the broth.
- 2
Step 2
Squeeze the sauerkraut to remove excess juice.
- 3
Step 3
Rinse the pearl barley and soak it in water overnight. Then rinse the grain again and drain.
- 4
Step 4
Add cabbage and barley to the hot broth, mix well, and bring to a boil. Reduce the heat to low, cover with a lid, and simmer the soup for 20 minutes.
- 5
Step 5
Peel and wash the vegetables. Cut the onion into half-rings and finely chop the carrots. Sauté the onion and carrots in hot vegetable oil in a frying pan until soft.
- 6
Step 6
Add the sauté to the shchi, mix well, bring to a boil, and turn off the heat.
- 7
Step 7
Season the soup with salt, add bay leaf, and your favorite spices.
- 8
Step 8
Add the minced garlic, stir the soup, cover with a lid, and let it steep for 15 minutes.
- 9
Step 9
Serve Ural-style barley soup hot, sprinkled with chopped fresh herbs. Serve baked potatoes on the side.