Solyanka with pearl barley

Name: Solyanka with pearl barley
Total time: 1 h 40 min
Yield: 6
Ingredients: 200 g Beef; 2 L Water; 200 g Buzhenina; 150 g Ham; 80 g Pearl barley; 100 g Olives; 2 Potato; 2 Salted cucumbers; 2 tablespoon Tomato paste; 2 Bay leaf; 4 Allspice; to taste Ground black pepper; to taste Salt

This delicious soup will warm you up in the winter and satisfy your hunger in the summer. Since childhood, solyanka has been one of my favorite first dishes. I cook it differently every time, using different types of meat and grains. This time it was the turn of the pearl barley. I always put more meat in it. With such a hearty first course, there is no need to eat the second course.

66

28932

Emma Smith

Author of the recipe

Calories

311Kcal

Protein

17gram

Fat

17gram

Carbs

23gram

*Nutritional value of 1 serving

Ingredients

Servings: 6

200g

2L

200g

150g

80g

100g

2

2

2tablespoon

2

4

to taste

to taste

Step-by-step preparation

Cooking time: 1 hr 40 mins

STEP 1
Measure out ingredients.
STEP 2
Soak pearl barley for 2-3 hours in cold water. Then drain the water, add new water and boil the cereal for about 30 minutes until half cooked.
STEP 3
Rinse the beef, add water, add salt, bay leaves, allspice. Cook until fully cooked, periodically removing the foam.
STEP 4
Cut the ham and boiled pork into cubes.
STEP 5
Cut the cucumbers into small cubes.
STEP 6
Fry in vegetable oil with tomato paste for about 3 minutes.
STEP 7
Peel the potatoes and cut into small slices.
STEP 8
Remove the meat from the broth and cut into small pieces.
STEP 9
Return the meat to the broth, add potatoes, ham and boiled pork.
STEP 10
Add pearl barley. Cook everything together for 15 minutes.
STEP 11
Place the cucumber mixture into the pan.
STEP 12
Cook, stirring, for another 15 minutes.
STEP 13
Let the hodgepodge brew under the lid for 10 minutes and pour into plates, adding 1 tbsp to each. l. olives and a slice of lemon.

Comments on the recipe

Natalia M

11.11.2023

4.6

Today I made solyanka with barley for lunch. In general, I like different types of solyanka, the only thing I don’t like is olives, so I don’t add them. I chose this recipe because the composition is reminiscent of pickle, and my children love it). I started cooking in the evening, boiled pearl barley and made broth using beef with bones. In the morning I separated the meat and cut it. I used frozen sausage and bacon as meat additives. I often freeze leftovers of various meat products just for hodgepodge. I didn’t cut the pickles, grated them on a coarse grater and stewed them with tomato paste. Then I simmered everything over low heat so that the potatoes, pearl barley and meat were well soaked in the tomato and cucumber brine. The soup turned out so rich, it’s just a miracle! Very nourishing, aromatic, it has many different tastes. I advise everyone to prepare hodgepodge according to this recipe, because you can experiment with meat ingredients and get a new taste!