Delicious barley soup with pickles
Description
Hearty and aromatic soup. This recipe for delicious pearl barley soup convinced me personally that not all tasty and rich soups need to be meat-based. This soup is thick thanks to the pearl barley and flour roux. The flavor comes from pickles and brine. In short, I highly recommend giving it a try. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
1. The night before cooking, soak the pearl barley in cold water. It will swell overnight and cook faster.
- 2
Step 2
2. Rinse the barley the next day, cover with fresh water, and put it on to cook. Meanwhile, chop the onion and carrot, then sauté them in a generous amount of vegetable oil. Once browned, add the flour. Mix well to avoid lumps.
- 3
Step 3
3. Add the sautéed mixture to the pot and mix well. If the mixture is too thick, add a little water. Cut the potatoes into small pieces and add them to the soup. Add bay leaf and pepper as well.
- 4
Step 4
4. Cook until the potatoes are done, then add the brine, cucumbers, and spices to taste. Mix well and remove from heat.
- 5
Step 5
5. This is how thick a real solyanka should be. Serve with sour cream.