Barley pearl on its own is a very useful product, but not all of its love, instead of the typical cereals; you can try to cook the barley in a satisfactory, useful and tasty first course – soup with pearl barley. It is based on this dish that barley cereals are very cheap, and if they are cooked properly, they are even tastier. You can make many are soups with barley, and if you know how to handle barley, the process of cooking soup it will not be tedious. We will tell you how to cook barley soup.
The barley soup can add any kind of food: vegetables, mushrooms, meat products, beans, herbs, cheese, sausages, etc. cooking dish can be based on meat or vegetable broth as well as water. Most popular dish is considered the first barley brine; however, it was also prepared this barley and beet soup, and a hodgepodge, and beetroot, and other early courses. The cereal gives the soup a special flavour and allows the family to diversify the menu. Soup with barley, the recipe of which is below, is prepared quickly and simply. So are you ready to learn how to cook barley soup?
How to Cook Barley Soup?
With Barley – Recipe with Buckwheat
Ingredients for Barley Soup:
- Pound of pork or beef
- Half a cup of buckwheat
- 3 medium potato tubers
- Onion of a turnip head
- A carrot
1- To cook barley soup the meat should be washed thoroughly, put in a properly sized pan and pour half a gallon of cold water. The saucer put a small fire, brings to a boil. Clean the broth surface with the foam and continue cooking.
2- Buckwheat solved while removing all impurities are washed according to the recipe for barley soup. Verify in a pot; pour a glass of cold water. Simmer slowly bring it to a simmer and continue to simmer until completely cooked. The cooking time depends on the type of buckwheat cereal as well as the transformation by which it was subjected, and can vary from 20 minutes to an hour. The degree of preparation of buckwheat can be determined with greater visual precision. Welded buckwheat increased by 2-3 times, and from the pan completely evaporates all the water in the soup preparation with barley.
3- In a refined vegetable oil lightly fried the sliced onions, the grated rings and carrots thick. Cook fried put in the cooking broth of meat, approximately 30-40 minutes if it is pork. It is recommended to cook the broth of meat to do it after 1 hour and 20 minutes from the time it is reduced to cooking the soup with the barley.
4- Put the washed, peel cleaned and cut into small pieces of potatoes in the preparation of the soup, cooking is continued for another 35-40 minutes. During this time, add a little salt.
5- The last ingredient in the soup with the barley, the recipe of which is described in this article, was added later, specified time. He is pre-cooked and has had time to cool buckwheat. The mixture of barley soup, Brought to a boil and infused for 5 minutes. During this time, the finely sliced greens, which are poured, pour into soup dishes.
This recipe is designed to prepare 4 servings of soup with barley. You can make a vegetarian version of the soup, which is cooked in the water, where the amount is reduced to 1.2-1.3 liters.
How to Cook Barley Soup – Recipe with Millet:
Ingredients for Barley Soup:
- 1 onion, crumbled
- 1 carrot, shredded
- 1 stalk of celery, shredded
- 100 g of millet fried flour
- 2 tablespoons olive oil ‘extra’
- 1 bunch of fresh parsley,
- Crumbled salt and pepper
1- Pour 1/2 liter of water into the pan, put the onion, carrot, celery and bring to a boil. Stir the millet flour, salt, pepper and cook over medium heat for about an hour. Make the soup in a Tureen, add the olive oil and sprinkle with the parsley.
Recipe: Barley Soup and Cream Cheese:
This simple and delicious soup with pearled barley can be cooked for dinner in a hurry. The dish is very useful and satisfying; you can add the chicken and any other ingredient if desired.
- 2 onions;
- 2 potatoes, cream cheese
- Water – 3 cups
- Barley – 1 cup
- Butter – 1 tablespoon
It is best to do it in advance to prepare the soup as quickly as possible. After the infusion of barley, the water is drained, refilled and put the stew. Clean the potatoes and cut into small cubes. After 20 minutes, after the water boils, spread potatoes. A little add a little salt soup. Cook all together for about 10 minutes. At this time, clean and chop finely the onion and fry until golden brown in butter. We spread the onion with the other products. The cheese cut into slices and lay in the soup boiling. All mix well until the cheese dissolves. Boil all the ingredients for 8 -10 minutes more. Serve in the plate with chopped herbs.
The Secrets and Advice of How to Cook Barley Soup:
1- If it turned out that the barley soup turned out to be salty, you can resort to the following trick: take a handful of millet or rice, a knot in gauze and dip it in the boiling broth.
2- The barley may be pre-prepared in the microwave or soaked overnight;
3- Special flute knife will help reduce waste when cleaning potatoes
4- To obtain usefully and retained nutrient broth, you must first put the cold water in the bone, and then – the meat, when the broth becomes clear and transparent, do not expose it to prolonged boiling.
5- Green makes fragrant and rich soup, so you can add parsley, dill, coriander, etc. However, do not wash the vegetables from ice water too, otherwise, it will lose its flavour. Rest coolest rations wash in water at temperature do not leave the bay leaf on a plate, as it gives a great smell, but prolonged exposure can damage the taste of the soup;
6- For the preparation of barley was only 20-30 minutes, can be steamed barley in the evening boiling water – pour the cereal into a deep bowl, cover and how to wrap a towel.