Barley soup with potatoes and pepper
In this case, it remains only to find such recipes fragrant, very tasty and attractive-looking liquid dishes that can be used with great pleasure. One of these liquid dishes is barley soup with potatoes and allspice, and it will turn out even more piquant if all fresh vegetables are fried not with vegetable oil, but with lard.
To make pearl-barley soup with potatoes and allspice you will need the following set of ingredients:
- green onions (1 bunch of medium size);
- allspice, bay leaf, freshly ground pepper and fine salt (at its discretion);
- vegetable oil and fat (110 g each);
- vegetable broth instant (1 liter);
- potato tubers (1.2 kg);
- onion (2 heads);
- fresh vegetables for the soup (at its discretion);
- fresh parsley (1 medium bunch);
- pearl barley (320 g).
Overnight, soak the pearl barley in the required quantity, pouring it with cold filtered water.Cut the fat into small cubes and put it on a preheated frying pan and fry, spread out a paper napkin, put pieces of fat on it to drain excess fat.
For pearl barley soup, prepare vegetables, chop the washed carrots into slices, chop the celery into slices, and the onion arrows with not very thick rings. Chop fresh parsley and peeled onion, fry all these chopped ingredients in vegetable oil with regular stirring.
Soak the barley all night long in a colander as soon as it dries, put it in the vegetables and continue to simmer the ingredients. Stewed vegetables with pearl barley together put into the pot the required volume, pour the same vegetable broth, bring the contents to a boil and continue to cook the soup. Fifteen minutes later, add allspice to the pearl barley soup, bay leaf, freshly ground pepper, salt and mix, cover the pan with the pearl-barley soup with a lid, continue cooking for another twenty minutes.
Rinse green onions, dry on a paper towel, then cut into rings. Pearl barley soup with potatoes and allspice poured into portioned soup plates, sleep on top with chopped green onions and roasted lard.
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