Rustic pearl barley soup

four

• Time for preparing

  Contents

  • • 0.0.1 3 h
    • 0.0.2 Medium dish
    • 0.0.3 55.55kcal
    • 0.0.4 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps

  3 h

• Recipe difficulty
  

  Medium dish

• Energy value
  

  55.55kcal

• Rating

• Recipe

A simple and satisfying peasant home soup, cooked gourd. And we will do it paparlova group with beef bones.

Let’s get started!

Ingredients

0/15 ingredients

• A set of beef bones for the broth is 1 kg.
• Fresh cabbage-450 gr.
• Potato – 550 gr.
• Large onion-1 pc.
• Carrots -1 pc.
• Swede – 60g.
• Perlovka-1/2 Art.
• Parsley root – 40 gr.
• Vegetable oil – 50 ml.
• Allspice – 3 pcs.
• Bay leaf – 2 pcs.
• Sour cream – 1⁄2 tbsp.
• Parsley – 4 branches
• Water – 2 l.
• Salt to taste

3 ч3 ч 55.55

Great job

Bon appetit, I hope you had fun with us!

Steps

Steps taken: 0/0

1. Washed bones, pour cold water, bring to a boil.
2. Put bay leaves, allspice and root to the bones parsley. To salt. Boil the broth with a barely noticeable boil on low heat 1.5-2 hours.
3. Remove the bones, strain the broth.
4. Washed several times pearl barley pour water and boil about an hour. Salt the grits during cooking.
5. Put the barley in the broth and bring to a boil.
6. Chop cabbage or chop. Put in the broth to barley, cook for half an hour.
7. 15 minutes after boiling the cabbage, lower it into the broth chopped peeled potatoes.
8. Dice the rutabaga.
9. Cut the carrots into cubes.
10. Chop the onion in half rings 5 ​​mm thick.
11. On a warmed vegetable oil, fry the cubes until soft rutabaga, carrots and onions.
12. Put the vegetables in the soup and cook about a quarter hours.
13. Sprinkle with chopped herbs before serving.
14. Serve with sour cream.