Chicken soup with barley recipe. Barley soup: recipes

Barley soup

For those who love first courses, I recommend trying a very cool, rich and incredibly appetizing pearl barley soup at home. A great lunch option for the whole family. Let's cook!

I like this recipe for making pearl barley soup because it is wonderful both in a lean version and based on meat or fish broth. The perfect combination of vegetables and cereals is sure to please your taste. By the way, in winter you can easily use frozen vegetables. It will turn out no worse than fresh.

Ingredients:

Water or broth - 3 liters
Onion – 1 piece
Garlic – 2 cloves
Carrots - 1-2 pieces
Chili – 1 piece (optional)
Pearl barley - 1 glass
Celery stalk - 1-2 pieces
Tomato – 2 pieces
Pickled cucumber - 1-2 pieces
Tomato paste - 1 tbsp. spoon
Olive oil - 1 tbsp. spoon
Salt - 1 teaspoon
Greens - 1 to taste

Number of servings: 6-8

How to cook pearl barley soup

1. Peel the onion and garlic, cut them into small cubes and place in a pan with heated vegetable oil. Fry until light golden brown. 2. Peel the carrots, chop them finely and add to the onions. 3. Fry the vegetables for another 5 minutes. Add the cereal. Pour in hot water or broth (this recipe for barley soup uses fish broth). Bring to a boil. 4. After boiling, add salt to taste and add spices if desired. Reduce heat to medium and cook for 10-12 minutes. 5. Meanwhile, finely chop the celery, chili, and cucumbers. Then add them to the pan. 6. After the cucumbers, add tomato paste and finely chopped tomatoes. Cook for another 5 minutes. Place fish or meat in the pan (if you are using broth and not water). 7. After another 5 minutes, turn off the heat and add the greens to the pan. Cover with a lid and let the barley soup at home steep for 35-45 minutes before serving. 8. For an additional note of flavor, you can add capers or olives, for example. Bon appetit!

Barley soup with meatballs

This soup can be made with water, but I will use chicken broth. The soup cooks very quickly, it is very tasty, and barley will add softness to the soup - so to speak).

ARTICLES ON THE TOPIC:
Goose soup - recipe with photos step by step
Solyanka with chicken and sausage - step-by-step recipe with photos
Potato casserole in a slow cooker, delicious recipes with photos

Ingredients

Chicken broth 2.5 liters
Potatoes 3 pcs.
Onion 1 pc.
Carrot 1 pc.
Minced meat (pork and beef) 350-400.
Pearl barley 0.5 cup
Salt to taste
Black pepper to taste
Spices to taste

You will need:30-60 minutes
Geography of the dish: Russian
Main ingredient: Chicken broth
Type of dish: Lunch

Cooking 30-60 minutes

Step 1 of 8

Remove the chicken from the prepared broth, strain and return to the stove, bring to a boil. There is no need for chicken in this soup - you can make a salad from it.

Step 2 of 8

Pour potatoes into boiling broth.

Step 3 of 8

Next are carrots and onions. Finely chop the onion and chop the carrots as you wish. Cook the soup for about 15 minutes.

Step 4 of 8

The pearl barley is already ready. Rinse it under running water and add it to the soup. This way the soup will not be cloudy.

Step 5 of 8

Now headlights. I only added salt and pepper to the minced meat.

Step 6 of 8

Form small balls.

Step 7 of 8

Carefully place one at a time into the soup and lift from the bottom with a spoon. When the soup boils, add salt, pepper and spices - I have spices for soup. After boiling, cook the soup for another five minutes.

Ready!

Everything can be served.

Barley soups with chicken broth - cooking tricks and valuable recommendations

To soak pearl barley, try to use water filtered from salts and impurities, change it at least a couple of times. In hot weather, place the soaked pearl barley in the refrigerator so that the water does not begin to ferment.

When boiling separately, take deep, capacious pans and fill the cereal with plenty of water. Remember - when cooked, pearl barley can increase in volume up to four times.

Whole grains can be replaced with crushed grains if desired. It will boil faster, and the taste of the dish will hardly change.

Chicken soup with barley is truly a culinary miracle. You can’t do without a hot first course, but the monotony can quickly get boring. Borscht, noodle soup, pea soup, kharcho - all this gets boring pretty soon. But this dish will definitely delight you with something new. Of course, the king of soups with chicken and barley is rassolnik. However, today we will talk about something else. This vegetable soup is prepared quickly, from a simple set of ingredients.

Tomato soup with barley and beans

One of the options for preparing this soup is simmering in pots. Simply place the ingredients in ceramic or clay forms and place in an oven preheated to 180 degrees for 2 hours.

Adviсe:

To prepare rich and thick soups, I prefer to use beef brisket, although it requires a long cooking time.

If you don't have much time to cook, make the soup with barley and chicken rather than beef. And for a lean and vegetarian diet, you can make this soup with vegetable broth.

If you forgot to soak pearl barley, there is a quick way to soften it. Place it in a deep glass bowl, fill it with boiling water and put it in the microwave at full power for 5 minutes.

Recipe

beef – 600 g,
water – 4.5 l,
celery – 2 stalks,
onion – 1 pc.,
carrots – 1 pc.,
pearl barley – 150 g,
canned white beans – 1 can,
salt - to taste,
ground black pepper - to taste,
dried garlic – 1 pinch,
dried basil – 1 tsp,
vegetable oil - for frying.

We wash the meat well, put it in a deep saucepan, put it on the fire and bring it to a boil under the lid. After boiling, use a slotted spoon to skim off the resulting foam. Leave at a low simmer for 1 hour.

We rinse the pearl barley well, then fill it with cold water and leave for 2-3 hours to swell. Place it in the pan with the meat and cook for 40 minutes. During this time, the pearl barley should cook and become soft. If this does not happen, increase the cooking time by 10-15 minutes.

While the meat and pearl barley are cooking, let's start with the vegetables. Cut the petiole celery into small cubes (no thicker than 0.5 cm), grate the carrots (I use large cloves), chop the onion randomly. Place the prepared ingredients in a frying pan with well-heated vegetable oil and, stirring, fry for 6-7 minutes. During this time, the vegetables should become soft and change their color to golden.

Place the canned beans in a colander to drain excess liquid and rinse with running water. Together with the mashed tomatoes, add to the soup and cook for another 10 minutes. Pureed tomatoes can be replaced with seeds and peeled tomatoes, minced or crushed.

The next step is to add seasonings (salt, pepper, dried garlic, herbs) and fried vegetables to the soup.

Cook everything together for another 5 minutes. Delicious tomato soup is ready!

Classic rassolnik with pearl barley

The classic rassolnik recipe is a recipe for beef broth soup with pearl barley and pickles. Try making this soup - it turns out very tasty! Ingredients:

Half a kilo of beef on the bone;
2-3 tablespoons of pearl barley;
3 pickled cucumbers;
2 medium potatoes;
A glass of cucumber pickle;
1 carrot;
1 onion;
2 tablespoons of vegetable oil;
2 bay leaves;
3 black peppercorns;
Celery greens, cilantro or parsley;
3 liters of water.

Preparation:
The recipe is designed for a three-liter pan of soup. Therefore, we put the washed meat in such a pan and fill it with cold water. Pour out the first decoction after the water boils and foam appears. We wash the pan, put the meat in it again and fill it with cold water. When the water boils, turn the heat to minimum power, cover the pan with a lid and cook the meat for two hours.

In the meantime, rinse the pearl barley several times with cold water, and then steam it by pouring boiling water over it and leave for about forty minutes. During the steaming process, replace the cooled water with boiling water. We remove the skin from the cucumbers and prepare a decoction from it, boiling the cut skin for ten to fifteen minutes. Remove the boiled peel and discard.

We clean and chop the onion, and cut the peeled carrots into strips. In a frying pan with vegetable oil, first fry the onion (until soft), and then add the carrots and continue frying the vegetables for another two to three minutes. Now we also peel and cut the potatoes into cubes and finely chop the peeled pickles.

While we were busy with vegetables and pearl barley, the meat had to be cooked. Remove the piece of beef from the pan, separate the bone and cut the flesh into medium-sized pieces. Put the meat back into the pan and add pearl barley to the broth. Cook the soup (broth with meat and pearl barley) for fifteen minutes, then add the potatoes and continue cooking until the potatoes are ready. Now add the fried carrots and onions and pickles. Season our classic pickle with barley with spices and cucumber pickle and cook for another five minutes.

After this, turn off the heat and let our aromatic soup brew. Serve rassolnik with sour cream, fresh herbs and crusty bread.

Finnish fish soup with pearl barley

Ukha is considered one of the national dishes of Russian cuisine, but in fact it is prepared by many peoples. Some cook the stew in a completely different way, adding certain ingredients to it. For example, Finnish fish soup consists of red fish and cream. Additionally, a mixture of flour and butter, as well as mashed potatoes, can be added to the broth to achieve a creamy consistency. List of ingredients and how to cook fish soup with barley:

trout (fillet) - 400 g;
soup set (heads, tails) - 400 g;
pearl barley - 70 g;
carrots - 1 pc.;
white onion - 1 pc.;
potatoes - 3-5 tubers;
cream and milk - 250 ml each;
fresh parsley - for serving;
one bay leaf;
ground black pepper and salt - to taste.

Fish bones make the stew rich, so you can’t throw away heads, spines, and tails. Rinse the soup set and let it cook, adding salt, pepper and bay leaf. After boiling, reduce the heat and remove the foam - this will allow you to achieve a clear broth. Red fish cooks quickly, so after 15-20 minutes after boiling, you can turn off the heat.

Pour pearl barley with water and leave for several hours until it swells. Rinse and cover with clean water, boil until tender in a separate pan, adding a pinch of salt.

Remove the fish from the broth (you can disassemble it into pieces without bones), strain the liquid through a sieve. Return the pan with fish broth to the stove and add the potatoes, cut into medium cubes. After 7-10 minutes, add chopped carrots and onions. Cook over medium heat until the potatoes and other vegetables are cooked.

For now, you can take care of the salmon fillet - cut into cubes measuring 2 by 2 cm. Small bones can be easily removed with tweezers if the fish has them. Pour milk and cream into the dish, salt the abalone to taste, and add pearl barley. Bring to a boil and only now add the fillet - this is the main feature of preparing Finnish fish soup at home.

Simmer over low heat for no more than 5 minutes, as red fish cannot be overcooked, as it will become tough. It is better to leave the stew to ripen after cooking, adding greens and closing the lid. Do not stir the soup often so that the salmon pieces do not fall apart.

Finnish soup should turn out creamy, as in the photographs. To do this, you need to remove several potato slices from the broth and grind them into a puree. Cooks do it differently: they fry wheat flour in a dry frying pan, mix it with cream or butter and pour it into the soup.

Ingredients:

beef on the bone - 600 g;
pearl barley - 4 tbsp. l. (approximately 100-120 g);
potatoes - 4-5 pcs.;
pickled cucumbers (large) - 3 pcs.;
carrots - 1 pc.;
onion - 2 pcs.;
parsley - 1 bunch;
garlic - 3 cloves;
ground black pepper, salt;
vegetable oil for frying vegetables;
sour cream for serving.

Preparation

We start with pearl barley. Fill the bowl with cereal with water and leave for 5-10 minutes. After standing in the water for a while, the porridge will be washed better. The procedure can be repeated or, after draining the water, rinse the pearl barley thoroughly under running water.
Rassolnik is a soup that needs to be cooked in a strong broth. Therefore, for a tasty effect, we take the meat on the bone. We don’t need additional spices when cooking beef, but if you prefer to cook a classic broth with carrots, onions and herbs, then this is not forbidden. We wash the meat and fill it with water. Don’t miss the moment of boiling - remove the foam until it stops actively appearing. You can add just a little salt, but it is better to adjust the salt balance when the soup is almost ready.
As soon as you have dealt with the foam in the pan, add the pearl barley and, turning the heat to low, leave the meat and cereal to cook for 40 minutes. There is time to work on other ingredients.
We clean and wash the vegetables. Cut the potatoes and onions into cubes, larger potatoes, smaller onions. Grind the carrots using a coarse grater. There are two ways to handle pickled cucumbers: either cubes or grate. In the first case, they will be more noticeable in the pickle, in the second, they will make the soup thicker due to the mushy state, depending on how tasty it is. We still suggest cutting them into cubes.
Heat the frying pan and pour a small amount of oil onto it. Place the onion cubes first, wait until they are translucent, add the grated carrots, and stir occasionally. After 5 minutes, add the cucumbers and a little broth from the pan, pepper the vegetables and leave them to simmer over medium heat for 7-10 minutes with the lid closed.
The readiness of meat can be determined by how it separates from the bone. If this happens easily, then it’s time to pull it out. Instead, add potato cubes. Depending on the type of the latter, foam may appear again when boiling - this is starch, it is better to remove it too.
Remove the beef from the bone, cut it and add it back to the soup. Now for good.
The potatoes will be boiled in 15 minutes. Meanwhile, chop the parsley and finely chop the peeled garlic.
As soon as a quarter of an hour has passed, add stewed vegetables to a common pan and wait for it to boil. Now taste the soup for the amount of salt, now is the time to add it to taste.
The pickle will cook for another 4-5 minutes before the finishing touch - adding herbs and garlic. When the last ingredients boil for one minute, you can turn off the pickle with pearl barley - it is ready.
Serve classic rassolnik soup correctly with plenty of sour cream and white bread.

A trick for beginners

If you are still tormented by concerns in connection with the preparation of an unusual product for you - pearl barley, then you can cook it separately. Questions about how much to add, how long to cook will automatically disappear, and what if it’s not ready and it won’t taste good. You just need to cook the cereal and then add it along with the stewed vegetables to the soup. This way you will immediately see the ratio of porridge to other products, control the thickness of the pickle and be sure that the porridge is completely ready. And if you prepare the porridge and broth with beef in advance, you can quickly cook a delicious soup before lunch.

The duration of cooking porridge depends on many factors:

varieties of cereals;
grain size or type of grinding;
“age of grains” - the longer the pearl barley sits, the longer it will take to cook;
was there any pre-soaking?
Even the type of pan used affects it!

Pearl barley recipe

To make it take less time, it is better to soak the washed porridge for 5 hours in warm water. There should be 4 times more liquid than pearl barley. During this period, the pearl barley will double in volume.
Then drain the water and rinse the cereal well again.
We choose a larger pan, because the cereal will again increase in volume several times during cooking. Fill with clean water in a ratio of 1:3 and cook over medium heat for 30-60 minutes after boiling.
If you end up with a lot of porridge for the soup, you can quickly turn it into a tasty side dish, just add a little butter, salt and heat it in a frying pan.

In contact with

Related publications:

Rassolnik with barley and pickles: a familiar recipe with a new twist
A simple recipe for homemade borscht - the first dish of all times
Kuban borsch: a great recipe for connoisseurs of taste
Belarusian borscht: preparing a spicy soup without cabbage

Previous article: Cheese cream soup with chicken and tomatoes Next article: Rassolnik in an hour without barley with chicken, oatmeal and herbs

Creamy chicken soup with almonds and barley

Description of the method for preparing a tender puree soup from broccoli and cauliflower florets. The taste of toasted almond flakes and freshly cooked pearl barley complements this first course.

Ingredients:

Broccoli – 0.35 kg.
Cauliflower – 0.25 kg.
Chicken broth – 2 l.
Milk – 750 ml.
Dry white wine – 80 ml.
Pearl barley – 1 tbsp.
Almond flakes – 100 gr.

Preparation:

Pre-soak the cereal and boil until swollen until tender. Wash fresh heads of broccoli and cauliflower, disassemble into small inflorescences and quickly boil for six minutes in a liter of chicken broth. Then carefully remove the inflorescences with a slotted spoon and transfer the cabbage to a colander. Immediately rinse them with cold water. Set the vegetable broth aside.

Slice the almond kernels thinly or buy ready-made almond flakes (5 tablespoons). Carefully fry the nuts in a frying pan without fat. The almonds should be golden brown but not burnt.

In a separate saucepan, heat the milk and cabbage broth to a boil. Place broccoli and cauliflower in there. Puree with a blender and bring the soup to a light boil. Enter semi-dry white wine. Season with salt and cayenne pepper. Simmer for another minute and pour into plates, adding 2 tbsp to each. l boiled pearl barley. Sprinkle each serving with toasted almond flakes.

How to cook chicken soup with barley - 15 varieties

Another unusual recipe for chicken soup with barley will be added to the “Balanced Nutrition” section of the menu. Meet!

Ingredients:

Chicken broth - 1.5 l.
Carrots - 400 g.
Bell pepper - 400 g.
White cabbage - 400 g.
Garlic - 1 medium head.
Green onions - 2 bunches.
Pearl barley - ½ tbsp.

Preparation:

Tomato puree, sesame oil and sesame seeds - 2 tablespoons of each product.

For the recipe, first prepare chicken broth, boiled with root vegetables and bay leaves, and soak the pearl barley.

Fry finely chopped onion and garlic in oil for 1 minute, then add sesame seeds and fry for another 2 minutes. Add finely chopped cabbage and sweet peppers to the frying. Mix all the products and simmer over low heat for 5-7 minutes. Pour the broth over the vegetables, add salt and pepper, and add pearl barley. Cook the soup until the last one is ready.

Try this unique recipe for almost lean red pearl barley soup. He will definitely surprise you!

Ingredients:

Beets - 1 kg.
Cold pressed olive oil - 50 ml.
2 heads of white onions.
Celery - 5 stalks.
Chopped ginger root - 10 g.
Dry coriander - half a teaspoon.
Chicken broth - 0.8 l.
Salt, ground black pepper.
Pearl barley - 0.15 kg.

Preparation:

Boil the washed and dried beets until tender.

Pour oil into a pan and fry finely chopped onion and celery. After about 8-10 minutes, add ginger and fry for another 3 minutes. Finally, add pearl barley, finely chopped beets and spices. Mix well and add chicken broth.

Place on low heat, cover the soup with a lid and cook for 25 minutes. We try, if the vegetables become soft, then the soup is ready.

Pour the dish into plates, sprinkle with herbs and serve with sour cream.

After all, lunch is not lunch without a first course. In this capacity, you can prepare the following recipe.

Ingredients:

Chicken broth - 2 l.
Bay leaf - 2 pcs.
Pepper peas - 5 pcs.
Butter - 1 tbsp. l.
Onion - 1 pc.
Carrots - 2 pcs.
Celery stalk - 1-2 pcs.
Garlic - 2-3 teeth.
Pearl barley - half a glass.
Greens - to taste.
Boil the chicken broth.

Preparation:

We clean the vegetables, cut them into cubes and place them in a saucepan along with celery, garlic and butter. Simmer for 7 minutes.

Add pearl barley, potatoes and fill with broth. Cook everything until the cereal softens.

We cut the already boiled chicken meat and add it to the soup along with salt and herbs.

The aroma of this soup can whet your appetite! After cooking, you need to pour it into plates, garnish with herbs and enjoy a pleasant meal!

Ingredients:

Chicken broth - 4 liters.
Barley - 1 multi-glass.
Chicken fillet - half a kilo.
Potatoes - 2 pcs.
Beets - 220 grams.
Onion, carrot - 1 pc.
Tomato paste - 45 ml.
Oil drain. - 2 tsp.
Fresh greens - 70 grams.
Provençal herbs are not for everyone.

Preparation:

Pour cold water over the pearl barley and leave to soak overnight. In the morning or already in the afternoon, boil chicken fillet with cereal until soft.

Peel the onions, carrots and beets, grate, place in a multicooker bowl along with a piece of butter and tomato paste. Cook for about five minutes on the “Baking” mode, then pour in the chicken broth.

Cut the chicken fillet into small manageable pieces. Peel the potatoes, cut into strips or cubes. Add the prepared ingredients to the broth. Season with spices. Cook for an hour (Stewing mode).

Rinse the parsley and dill, chop them, and add them to the soup along with aromatic Provençal herbs. Cook for another ten minutes, switching the appliance to the “Steam” mode.

After preparing a dish, it can be kept in heating mode for 24 hours, so at any time you can quickly feed your family or guests a hot meal****

Despite the calorie content of the dish, it is very healthy and rich. We watch the video and cook according to the chef’s recommendations.

Ingredients:

Chicken legs - 4 pcs.
Barley - 1 tbsp.
Canned chopped tomatoes - 800 grams.
Canned black beans - 400 gr.
Corn - 1 can.
Onion - 1 pc.

Preparation:

Soak the pearl barley for several hours and place in a colander.

We cut the onion and fry it together with cumin and chili.

Place pearl barley and chicken legs into the pan along with onions and spices.

Pour 1.5 liters into the mixture. water. Bring to a boil and skim off the foam.

Add crushed tomatoes and oregano. Reduce heat and simmer for two quarters of an hour.

Remove the chicken thighs, separate the meat from the bones and cut into cubes.

Place the beans in a colander and rinse. Add to corn soup. Cook for 7-10 minutes.

Instead of canned beans, you can use pre-soaked fresh ones.

Return the chicken to the soup and stir.

Ladle into bowls and add shredded cheddar and herbs.

Description of the method for preparing a tender puree soup from broccoli and cauliflower florets. The taste of toasted almond flakes and freshly cooked pearl barley complements this first course.

Ingredients:

Broccoli - 0.35 kg.
Cauliflower - 0.25 kg.
Chicken broth - 2 l.
Milk - 750 ml.
Dry white wine - 80 ml.
Pearl barley - 1 tbsp.
Almond flakes - 100 gr.

Preparation:

Slice the almond kernels thinly or buy ready-made almond flakes (5 tablespoons). Carefully fry the nuts in a frying pan without fat. The almonds should be golden brown but not burnt.

As you know, pickle soup is usually prepared with rice cereal. This recipe pushes boundaries by breaking tradition. We prepare rassolnik with pearl barley and pickles quickly and without hassle.

Ingredients:

Chicken - 1 pc.
Barley - 1 tbsp.
Onion - 1 turnip.
Carrots - 100 grams.
Pickled cucumbers - 200 grams.
Potatoes - 3 pcs.
Cucumber brine - 1 tbsp.

Preparation:

Boil the chicken and pearl barley in a separate pan.

Chop the onion and simmer in vegetable oil.

We cut the carrots and put them in the onions.

Chop or grate the cucumbers, fry separately for 5 minutes and add to the rest of the vegetables.

Remove the chicken from the broth.

Place the chopped potatoes into the pot with the soup.

We cut the cooled bird into bones and pulp.

Return the meat fibers to the soup along with the vegetable and cucumber dressing.

Add the strained cucumber brine to the soup and stir.

To prepare the dish you need to spend about an hour. The result will be a delicious rich soup with tender pieces of chicken that you will want to eat again and again. The soup recipe is as follows (for 3 liters).

Ingredients:

Poultry pulp - about 1 kg.
Salt - 1 tbsp. l.
Dill - 1 bunch.
Pearl barley - 100 grams.
Potatoes - 4 pcs.
Onion - 1 turnip.
Vegetable oil - optional.
Allspice black pepper - 1 tsp
Carrots - 0.125 kg.

Preparation:

Chicken fillet meat is filled with cold, clean water. The pan is placed on the fire. The broth is produced over medium-intensity fire. The foam, as with any meat broth, should be skimmed off regularly. The broth should remain transparent.

The meat is taken out. It must be sorted to obtain small fibers, which will then be returned to the broth. Bones, if any, are all thrown away.

Potatoes are peeled. Diced potatoes are poured into the soup preparation.

Barley is added and the soup is salted.

You can fry carrots and onions in vegetable oil, or you can add them raw. Carrots and onions are added 10 minutes after the potatoes and barley begin to cook.

At the end of boiling all the components, add dill.

The dish should stand on the fire for another 2 minutes.

The soup is served hot in deep plates.

The mushroom theme continues with the first hot dish for lunch with cereals, vegetables and mushrooms.

Ingredients:

Chicken broth - 2 l.
Pearl barley - 150 grams.
Carrots - 2 pcs.
Onion - 1 pc.
Celery - 2 stalks.
Champignons - 300 grams.
Garlic - 20 grams.
Boiled chicken meat - 400 grams.
Rosemary, thyme, basil - 1 tsp each.
Spinach - 150 grams.
White wine - 100 grams.

Preparation:

Slice the celery, carrots thinly, and the onion medium.

Finely chop the garlic. Chop the mushrooms into slices.

Fry all vegetables along with mushrooms in oil for 10 minutes.

At the end of the stew, add white wine and spices to the pan. Simmer for an additional 5 minutes.

In a deep saucepan, combine stewed vegetables with mushrooms and barley. As soon as the latter is boiled, add herbs, chicken pieces, and spinach to the pan. Cook the dish for another 10 minutes.

Another method of preparing the first dish in a slow cooker will definitely not leave you indifferent. The aroma of chicken soup will gather household members in the kitchen!

Ingredients:

Water - 4 l.
Barley - 0.5 tbsp.
Chicken - half a kilo.
Onion, carrot - 1 pc.
Dill, parsley - 1 bunch each.
Sour kvass from wheat bran - a couple of tbsp. spoons
Lavrushka and spices are not for everybody.

Preparation:

Soak the pearl barley for a day.

Rinse the chicken, place it in a multicooker bowl along with well-swollen cereal, and cover with water. Cook for one hour (Stewing mode). After half an hour of cooking, do not forget to add chopped onions and grated carrots to the soup. Season to taste.

Remove the chicken from the slow cooker, separate the meat from the bones, and put it back into the broth. Bring to a boil again, add kvass.

Wash the greens and chop them. You can add it to the soup immediately or sprinkle it on each portion separately - whatever suits your taste. Cook for twenty minutes on the “Steam” mode.

In the recipe, chicken meat is successfully replaced with less fatty turkey, so the dish can be consumed even during a diet.

Ingredients:

Turkey broth - 2 l.
Barley - 1 tbsp.
Carrots, onions - 1 pc.
Greens - by eye.
Salt - to taste.

Preparation:

Boil broth with turkey meat, parsnip and celery roots.

When the water boils, add pearl barley and chopped carrots and onions. Cook until the pearl barley is ready. Divide the meat into fibers and place in a saucepan. Season the soup with salt, pepper and herbs.

A recipe for making cheese soup in a slow cooker with pearl barley will diversify your daily menu and saturate your body with micronutrients.

Ingredients:

Broth on the soup set - 1.8 l.
Cheese briquette - 285 grams.
Potatoes - 2 pcs.
Pearl barley - 0.1 kg.
Lenten oil, spices - by eye.

Preparation:

Rinse pearl barley thoroughly in cold water. Remove the skins from the potatoes, cut into cubes, and place in a multicooker container along with the prepared cereal. Pour in about two liters of pre-cooked broth, add salt and pepper and cook for two hours in the “Stew” mode.

Peel the vegetables for the dressing and chop as finely as possible. Fry everything in vegetable oil.

After 60 minutes, place the stewed vegetables in a multicooker container with the cereal and potatoes, add the dried herbs. Finely chop the cheeses and add to the soup a few minutes before the end of the culinary action.

Wild mushrooms have a special taste and aroma than those grown at home. Because of this advantage of the product, soup made from it acquires a special richness and taste.

Ingredients:

Potatoes - 2-3 tubers.
Salt, black pepper - to taste.
Laurel - 2 leaves.
Olive oil - 40 ml.
Onions, carrots - 1 pc.
Wild mushrooms - 0.2 kg.
Pearl barley - 100-150 grams.
Sour cream - for serving.

Preparation:

Carefully clean and rinse the mushrooms.

For the broth you will need 3 liters of water (you can use ready-made chicken broth for satiety).

Place the mushrooms in almost boiling water.

Meanwhile, peel and chop the carrots, onions, and potatoes.

Sauté all vegetables except potatoes in olive oil.

Remove the mushrooms from the broth and cut into cubes.

Return them to the pan along with the stewed onions and carrots.

Add pearl barley and cook for 10-15 minutes.

Then add potato cubes, a couple of bay leaves, salt and pepper.

Cook the soup until the potato tubers soften.

Serve the dish with sour cream and herbs.

Fans of mushroom dishes will be pleased with the recipe for a hot first course with this ingredient and hearty pearl barley. The cooking technology is further in the article.

Ingredients:

Chicken broth - 1.2 l.
Potatoes - 0.2 kg.
Barley - 70 gr.
Champignons - 150 gr.
White onion - 1 small turnip.
Parsley - 0.5 bunch.
Vegetable oil is not for everybody.
Pepper, salt - 1 pinch each.
A mixture of Provencal herbs and tarragon - 15 g of each ingredient.

Preparation:

Cut the potatoes into medium cubes and the mushrooms into quarters. Finely chop the onion.

Place chopped potatoes into the boiling broth and add previously soaked pearl barley. Cover and cook for ten minutes.

While the potatoes and cereal are cooking, make the onion and mushroom dressing. Sauté the onion in a hot frying pan with oil for two minutes, then mix it with the mushrooms and simmer for another seven minutes.

Salt and pepper the soup and add fried onions and mushrooms to it. Boil for another 5 minutes and add the remaining ingredients - tarragon, parsley and herbes de Provence.

Mix everything and cook until the pearl barley is ready. Do not be afraid that the potatoes will be overcooked, as the loose structure of the vegetable will give the soup a certain consistency and a pleasant appearance.

Set aside the finished soup for 15 minutes to let it steep. Pour the dish into plates and sprinkle with finely chopped herbs.

If you are a pickle lover, then the following recipe will definitely suit your individual taste. The combination of different ingredients creates an unusual and unique dish, and household appliances in the form of a multicooker will simplify the technological process of work.

Ingredients:

Pickled cucumber - 2 pcs.
Pearl barley - 0.5 tbsp.
Pork bones (or chicken) - 0.5 kg.
Carrots, onions - 1 pc.
Potatoes - 3-4 pcs.
Salt and oil for frying - by eye.

Preparation:

Pour oil into the multicooker bowl and add chopped onions and carrots to fry.

Fill the barley with hot water.

Finely chop the cucumbers.

When the onions and carrots are stewed, add pearl barley to them.

Without turning off the “Frying” mode, put the washed meat into the multicooker.

After 4 minutes, add cucumbers and salt to the remaining ingredients.

In the “Soup” mode, the dish cooks for about 40 minutes.

Be sure to include hot, hearty soups in your daily menu. It will be a real pleasure for the stomach. The variety of cereals gives us a huge choice. One of the most delicious soups is pearl barley. I often receive orders from my husband to have pearl barley soup with chicken

. I just adore him myself. Barley soup turns out very rich and thick. The nutritional value is very high.

Moreover, it is very useful for the gastrointestinal tract. Beginners will appreciate the easy recipe and will be able to quickly learn how to cook it. Hot soups are always served on the table in our country, and the time of year does not even affect this. Therefore, prepare pearl barley soup and set a large table for the family.

Ingredients for soup:

2 liters of water;
1 cup pearl barley;
4 potatoes;
1 PC. carrots;
1 PC. bulbs;
1 chicken back for broth;
Salt and pepper to taste;
Vegetable oil for frying;
Greens for serving.

Spicy beetroot, barley and celery soup

Try this unique recipe for almost lean red pearl barley soup. He will definitely surprise you!

Ingredients:

Beetroot – 1 kg.
Cold pressed olive oil – 50 ml.
2 heads of white onions.
Celery – 5 stalks.
Chopped ginger root – 10 g.
Dry coriander - half a teaspoon.
Chicken broth – 0.8 l.
Salt, ground black pepper.
Pearl barley – 0.15 kg.

Preparation:

Boil the washed and dried beets until tender.

Place on low heat, cover the soup with a lid and cook for 25 minutes. We try, if the vegetables become soft, then the soup is ready.

Pour the dish into plates, sprinkle with herbs and serve with sour cream.

Classic dish of pink salmon with pearl barley

Red fish soups always turn out delicious, regardless of which recipe you choose and what ingredients you use. With the addition of pearl barley, the stew becomes thicker and richer. The recipe is considered the basis, that is, it can be supplemented with any products. Suitable soup set, fillets, steaks, heads and tails. What is needed:

pink salmon - 700 g;
water - about 2 liters;
pearl barley - 100 g;
white onion - 2 heads;
potatoes - 4 tubers;
carrots - 1 pc.;
pepper and salt - to taste;
several bay leaves;
vegetable oil - 20 ml;
a small bunch of fresh parsley.

It has already been described how to properly cook pearl barley in order to reduce cooking time. There is no point in dwelling on this again. Barley should be boiled until soft, but so that the grains remain intact.

To prepare the broth, place prepared pieces of fish, one whole onion, bay leaves and peppercorns into a pan. Pour water over everything and cook for 25-30 minutes after boiling. Strain the broth, wash the pan, place the pink salmon on a plate - after cooling, disassemble it into small pieces.

Throw diced potatoes into the strained broth. After 5-7 minutes, you can add the fried onions and carrots. Add salt to taste and cook for another 15 minutes until the potatoes are soft. Place the porridge and pink salmon into the pan. Let the fish soup with barley and potatoes simmer for a couple of minutes, then turn off the heat. Lastly, add chopped parsley.

Denis Borisov

Assistant chef of the restaurant "Fisherman's House"

Ask a Question

Any fish soup should stand without heat under the lid for 10-15 minutes. All the products will arrive, and the dish will become even tastier.

Soup with barley and mushrooms “Spicy”

To prepare this soup you will need any kind of meat, including meat, this is what makes it piquant and always different.

Ingredients:

Chicken hearts – 400 g
Champignon mushrooms – 5 pcs.
Potatoes – 2 pcs.
Carrots – 1 pc.
Onions – 1 pc.
Salt – 1 tbsp.
Ground black pepper – 1 pc.

Preparation:

Rinse the hearts and place in a saucepan with a volume of at least 3 liters, cook until boiling. Remove the foam and add pearl barley soaked for 2 hours. Wash the mushrooms and potatoes, peel, cut into half rings and small cubes, and add to the soup. Cook everything together for 1 hour.

Peel and rinse carrots and onions. Grate the carrots on a fine grater, finely chop the onion, add to the soup and cook for 20 minutes. Add salt and pepper, stir and remove the pan from the heat. Sprinkle with any herbs if desired.

Quick canned soup

High quality canned fish retains all the beneficial elements and tastes no different from fresh fish. However, the cooking time for the soup is reduced, which will please any cook. If you boil the pearl barley in advance, the first course will take no more than 20 minutes. So, here's a list of everything you need:

canned fish in oil (saury, pink salmon, gobies) - 1 can;
potatoes - 5 tubers;
pearl barley - 100 g;
onion - 1 pc.;
carrots - 1 pc.;
tomato paste - 2-3 tbsp. l.;
sunflower oil - 2 tbsp. l.;
ground black pepper;
salt;
Bay leaf.

Soak the pearl barley for a couple of hours in advance and rinse it several times under water. Bring to simmer over medium heat; after 20 minutes, when the pearl barley becomes soft and crumbly, add the diced potatoes. Cook for another 15 minutes over low heat, covering the pan with a lid. Finely chop the onion and fry in oil until transparent. Add grated carrots and tomato paste to the pan and sauté for a couple more minutes. Transfer the roast to the potato broth.

Next is the turn of canned fish, but first it is recommended to put it on a plate and break it into medium-sized pieces. Place pink salmon or saury in a saucepan along with oil - this will make the soup richer and more nutritious. Throw in the spices and bay leaf and simmer the stew for three minutes. Turn off the heat and serve a delicious fish dish with sour cream.

Soup with barley and meat in a slow cooker

This soup may well compete with more “easy-to-prepare” first courses, and will definitely surpass them in nutritional value!

Ingredients:

Beef pulp – 500 g
Large onion – 1 pc.
Large carrots – 1 pc.
Medium size potatoes – 3 pcs.
Pearl barley – 100 g
Bay leaf – 3 pcs.
Salt – 1 tbsp.
Hot water – 2 l
Vegetable oil – 10 ml

Preparation:

Rinse the beef and cut into large cubes. Peel the onions, carrots and potatoes, rinse and cut into medium cubes.

Pour vegetable oil into the multicooker and turn on the “Fry” mode, add the onion and sauté for 5 minutes. Then add the meat and fry for another 10 minutes. Then add carrots and fry for 5 minutes.

After time, add potatoes, pearl barley, salt and water. Mix everything thoroughly, turn on the “Soup” mode and cook. 5 minutes before cooking, add a bay leaf to the dish.

Soup with meatballs, vegetables, spinach and barley (chicken broth)

I wanted something new for lunch. Today we cooked a thick and aromatic soup. First, minced meatballs were fried in a saucepan, then bacon with vegetables, including zucchini and celery. Chicken broth and pearl barley harmoniously combined all the ingredients, and grated cheese when serving gave the soup a pleasant creamy note.

Products (for 4 servings)

Chicken leg (or chicken soup set) - 500 g
Minced pork and beef - 400 g
Bacon - 100 g
Pearl barley – 100 g
Spinach - 100 g
Zucchini (or zucchini) - 1 pc. (120 g)
Tomatoes - 2 pcs.
Onion - 1 pc.
Carrots - 1 pc.
Celery (stem) - 1 pc.
Tomato paste - 2 tbsp. spoons
Parsley - 5-6 sprigs
Garlic - 2 cloves
Semolina - 1 tbsp. spoon
Olive oil – 30 ml
Salt - to taste
Ground black pepper - to taste
Hard cheese (for serving) - 100 g (to taste)

Soup with meatballs, vegetables, spinach and barley (chicken broth)

Prepare food. Wash vegetables and herbs.

Boil chicken broth. To do this, pour the chicken leg (or soup set) into a saucepan with cold water. Bring to a boil, skim off foam. Add salt to taste. Cook over low heat, covered, until the chicken is done (I have broiler chicken, cook for 30 minutes).

Finely chop the parsley. Peel the garlic, chop finely.

Place the minced meat in a bowl. Salt and pepper to taste.

Add garlic, herbs and semolina to the minced meat.

Mix everything well. Leave for 10-15 minutes.

Meanwhile, prepare the vegetables. Peel the onions and carrots, cut into cubes.

Cut the tomatoes into cubes (I don't peel them).

Cut the bacon into cubes.

Cut the celery stalk into pieces.

Cut young zucchini (or zucchini) into cubes. There is no need to remove the peel.

Chop the spinach.

Rinse the pearl barley. You can soak the barley in cold water for a couple of hours in advance or pour boiling water for 10-15 minutes to make it cook faster.

With wet hands, roll small minced meatballs (about 2 cm in diameter).

Heat vegetable oil in a thick-bottomed saucepan. Place prepared meatballs into hot oil.

Fry the meatballs over medium heat on all sides until golden brown.

Place meatballs in a bowl.

You can add a little oil to the pan (if necessary) and add bacon.

Add onion, carrots and celery. Fry vegetables and bacon over medium heat, stirring, for 3-4 minutes.

Add tomatoes and zucchini. Fry everything together, stirring, for another 2-3 minutes.

Pour chicken broth (1-1.5 l) over everything. Add pearl barley and tomato paste.

Boil. Cook the soup with vegetables and barley over low heat, covered, until the cereal is ready (about 30 minutes). Stir occasionally!

Add meatballs to the pan. Cook the soup with meatballs for 10 minutes.

Add pepper and add salt to the soup if necessary. Add spinach.

Mix.

Cook the spinach soup over low heat, covered, for 3 minutes. Remove from heat.

Grate the cheese on a fine grater. Parmesan is best, of course, but other hard cheese will also work (I have hard mozzarella, it melts well).

Pour the finished soup with meatballs, spinach and pearl barley into bowls. Add cheese and parsley leaves. Bon appetit!

Chicken pickle with pearl barley

The recipe for chicken giblet soup is very popular in Russian cuisine.
What if you combine the recipe for such a soup and the recipe for pickle? You will get a pickle made from chicken giblets. Let's try to prepare rassolnik with pearl barley and chicken gizzards. Ingredients:

Half a kilo of chicken stomachs;
A handful of pearl barley;
Onion head;
Fresh carrots;
2-3 pickled cucumbers;
3-4 potatoes;
Half a celery root;
2 tablespoons of tomato sauce;
Bay leaf;
Salt;
Pepper.

Preparation:
Wash the chicken stomachs thoroughly, remove the remaining films and let them cook for about an hour. In this case, the stomachs need to be filled with cold water and a bay leaf should be added to them. After an hour, add a handful of washed pearl barley to the broth and continue cooking. While the cereal is cooking, wash, peel and chop the vegetables. Onions - in small cubes, carrots and celery - in strips, potatoes - in medium-sized cubes. Fill the potatoes with cold water, and sauté the onions, carrots and celery in vegetable oil. At the end of sauteing, add tomato sauce and simmer everything together for two to three minutes.

Leave the tomato dressing in the pan and put the potatoes in the pan. Cook until the potatoes are ready. After this, add tomato-vegetable dressing to the pickle, and when the soup boils again, add pickled cucumbers cut into small cubes. Let the pickle cook for another four minutes, taste for salt and add spices. We serve our homemade aromatic soup with sour cream or mayonnaise.

As you can see, the recipe for making pickle with barley is not that complicated. By and large, you can cook this soup with any meat. Of course, the traditional option is pickle in barley in beef broth. However, with other meat, and even in a lean version, this soup will still turn out very tasty. The main thing is to cook with pleasure. Bon appetit and success in your culinary career!

Fish soup with canned barley

Canned food makes very flavorful fish soups. At the same time, preparing them is very simple. Saury is ideal for this dish; it can be cooked with pink salmon, sardinella and any other types. Usually they use fish in oil or in its own juice. For a small amount of soup, one can is enough.

Ingredients

70 g pearl barley;
3 potatoes;
1 can of fish;
1.5 liters of broth;
small carrot;
one onion;
greens, oil.

How to cook

Step 1:

Boil pearl barley separately. You can soak it or throw it in as soon as possible. In any case, we bring it to almost readiness, then rinse it in a colander.

Step 2:

Let the regular soup cook: boil water, add chopped potatoes, after about ten minutes add pearl barley and salt. You can add the cooked cereal later, but let it soak in the broth better so the flavors will combine.

Step 3:

Fry the onion and grated carrot in oil. Place the vegetables in a saucepan and let them boil.

Step 4:

Open the canned fish, break the pieces so that they become smaller, and place them in the pan along with the filling. If it contains peppercorns, bay leaves or other large spices, it is better to remove it.

Step 5:

Let the soup simmer with the canned fish for about seven minutes, then add the herbs, taste it, and turn off the stove.

The only disadvantage of canned fish soups is the cloudy broth. It is very difficult to make it transparent, since small pieces are pinched off. Very often the filling is initially cloudy and thick, which is transferred to the soup.