Pearl barley is received when processing barleycorns. It keeps all useful properties of barley and at the same time is much easier acquired by an organism. Pearl barley doesn't lose the best qualities in porridges and soups at all in spite of the fact that in the course of preparation is exposed to long thermal treatment. It is a basis of classical option of rassolnik. Thanks to pearl barley, soup turns out unusually tasty and nutritive.
It is required to you
- pearl barley - 1 glass;
- beef - 0.5 kg;
- potatoes - 2 pieces;
- carrots - 1 piece;
- onions - 1 piece;
- parsley root - 1 piece;
- vegetable oil - 2-3 tablespoons;
- salt
- pepper
- bay leaf - to taste.
Instruction
1. Cook meat soup from 2 liters of water and 500 g of low-fat beef on a stone. You cook broth on slow fire, in this case it will turn out transparent and more nutritive. After broth is ready, get meat and cut it on pieces.
2. Carefully wash out pearl barley a baking plate a water jet through a colander. Kill her in cold water. 3-5 hours later change water and put a pan with grain on average fire. Bring to the boil, boil thoroughly 5-7 minutes. Drain water and fill in grain with meat soup. Continue to cook pearl barley already in broth.
3. Cut the peeled potatoes into cubes. When grain is almost ready, add it to a pan. Grate or cut with straws roots (carrots, parsley, a celery). Pour purified vegetable oil on the warmed frying pan, put small cut onions and roots. You extinguish on slow fire until onions don't become transparent. Clean and cut with small straws pickled cucumbers. Add them to a frying pan and continue to extinguish 5-7 more minutes.
4. Put stewed vegetables in a pan and continue to cook. Several minutes prior to full readiness add to soup bay leaf and allspice peas. Put the cut meat pieces in a pan. Small cut greens and add it how switch off fire, i.e. at the very end of preparation. Let's rassolnik infuse minutes 10-15 and it is possible to give to a table. To taste add sour cream.