Cod fish soup with pearl barley.

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"

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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.

Benefits and rules for preparing fish soup with barley

First, fish soup with barley

- it is very useful. As you know, pearl barley is rich in amino acids, calcium, potassium, iron, manganese, B vitamins, as well as vitamins A, D and PP. In turn, the benefits of fish are difficult to overestimate: valuable protein, not burdened with saturated fats, vitamins B6 and B12, iron, omega-3 and omega-6 fatty acids, tyrosine, phosphorus, iodine. Eating fish soup with barley improves brain function, attention, prevents the functioning of the cardiovascular system, etc.

To prepare fish soup with barley, the cereal can be boiled in advance and discarded in a colander, adding it to the fish broth almost at the end of cooking. In any case, it is recommended to soak raw pearl barley for 2-3 hours. According to other recipes, before boiling the cereal, it is recommended to fry it in a dry frying pan, and only then add cold water and boil for the necessary time for cooking.

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.

Swiss soup from the canton of Grisons

It turns out that in addition to fondue and chocolate, the Swiss also make very tasty soups, at least they do pearl barley soup very well.

Ingredients:

• Pearl barley – 100 g
• Leek – 1 pc.
• Celery – 100 g
• Onion – 1 pc.
• Cream – 200 ml
• Carnation

Preparation:

We clean and cut the vegetables. Cut the onion, carrots and celery into small cubes. Cut the leek into thin half rings. Pour olive oil into a pan and fry the vegetables. After 10 minutes you can add a little salt. Then add water and bring to a boil. When the soup has boiled, you can add barley and spices.

When the cereal has become soft, add cream.

Bring the soup to a boil again.

Serve with greens.

With river fish and pearl barley in a slow cooker

This dish cannot be called fish soup, because it is prepared exclusively in the fresh air. Fish soup with the addition of pearl barley turns out just as tasty and aromatic. It is recommended to choose medium-sized carcasses so that there are fewer small bones in the broth. Ingredients for making soup in a slow cooker:

• large crucian carp or other river fish - 2-3 pcs.;
• water - 2.5 l;
• pearl barley - ½ cup;
• potatoes - 4 tubers;
• white onion - 1 head;
• carrots - 1 pc.;
• vegetable oil - 30 ml;
• salt, spices - to taste;
• bay leaf.

Grate the carrots and chop the onion into small cubes. Pour oil into the bowl of the device, turn on the “Frying” mode and saute the vegetables for 5-7 minutes, stirring. Chop the peeled potatoes into slices or bars, then place in a slow cooker. Add washed cereals (don’t forget to soak and rinse them in advance!), salt, and spices.

Clean the crucian carp from scales, gut them, cut off the heads and fins so that the broth does not taste bitter. Wash thoroughly under running water, then put in a bowl with the rest of the products. Pour in water, throw in a bay leaf, turn on the “Cooking” mode and leave to cook for about one hour. It is recommended to serve the finished fish soup with green onions.

Cooking time depends on the power of the device, as well as the selected function. You can cook it in the “Stew” or “Soup” mode. The temperature should be between 90 and 120 degrees.

Step by step

1. Hello. I would like to offer you a recipe for a very simple and tasty canned fish soup. The soup is very easy to prepare and quite inexpensive. It is better to choose canned saury or mackerel in oil. Also for our soup we will need potatoes, carrots, onions, tomato paste and for satiety we will add pearl barley. You can add any cereal to this soup: rice or millet, the taste will be different each time. So let's get started. First, you need to put a pot of water on the stove so that the water boils. Meanwhile, peel, wash and cut three medium potatoes into small cubes. Place the potatoes in boiling water.
2. Now let's do the cereal. We will need a little pearl barley, about three tablespoons. We rinse it thoroughly under running water and send it to the potatoes. I also added one bouillon cube for flavor (you can omit this and add your favorite seasoning). Cook everything for half an hour.
3. Next, take one medium onion, peel it and cut it into small cubes. We also clean and wash one small carrot. We take a grater and grate our carrots on a coarse grater. You can cut it into small cubes like an onion, but it’s easier to grate it.
4. Pour a small amount of vegetable oil into a frying pan and fry the onions and carrots for 5 minutes until golden brown, then add half a tablespoon of tomato paste, hops seasoning - suneli, dried dill and ground black pepper. You also need to add a little water to prevent the vegetables from burning. The gas station is ready.
5. Next we will deal with canned food. Open and place on a plate. We take out all the ridges, they will interfere with the soup. If you have canned food in tomato sauce, you do not need to add tomato paste when preparing the vegetable dressing.
6. Now add the canned food and our vegetable dressing to the soup and cook for another 10 minutes. You need to add salt at the end of cooking to taste, since canned food also contains salt.
7. Our soup is ready. Even the most inexperienced cook can prepare it. It’s quick to prepare and turns out very tasty and satisfying, even children like it. Enjoy your meal!

Fish pickle

Many will be surprised, but earlier pickle was prepared using fish broth - this is confirmed by ancient recipes. The oldest Russian dish consisted of cucumber pickle, fish, pearl barley and even beets! The stew was called Kalya and was popular among both the poor and quite wealthy people. You can prepare pickle from the following products:

• sea ​​fish (pollock is suitable) - 400 g;
• pickled cucumbers - 4 pcs.;
• cucumber pickle - 100 ml;
• onion - 1 head;
• carrots - 1 pc.;
• potatoes - 2-3 tubers;
• pearl barley - ½ cup;
• vegetable oil - 30 ml;
• allspice peas - 5-7 pcs.;
• bay leaf - 1-2 pcs.;
• salt - to taste;
• sour cream - for serving the finished dish.

Denis Borisov

Assistant chef of the restaurant "Fisherman's House"

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As always, you must first soak the pearl barley to reduce the cooking time. Then rinse it, add water (1:2 ratio) and cook until soft.

Boil two liters of water in another saucepan and throw the prepared fish pieces into it. Cook over medium heat for 15 minutes, then strain the broth and transfer the pollock to a plate. Add potatoes, chopped into large pieces, and add salt to the boiling broth.

Heat oil in a frying pan and fry chopped onion until golden. Next add chopped carrots to the onion and sauté for 3-5 minutes until soft. Add the cucumbers grated on a coarse grater, simmer some more, and then add the fry to the pan with the potatoes. After 5 minutes, pour in the brine and return the pollock, but the fish should be disassembled into small pieces in advance.

Let the pickle boil for a couple of minutes, check for salt and spices. Remove from heat and leave to steep under the lid. Best served with dill and sour cream.

Find out the secret of delicious soup

Secret 1

Adding eggshells will create a clear broth. Before adding vegetables, it must be strained.

Secret 2

Over-salted soup can be easily saved with sugar. Place a piece of refined sugar on a spoon and lower it into the broth until the sugar begins to melt.

Secret 3

Boiled greens look ugly and have no value, so add parsley, dill or basil before serving.

Secret 4

For thickness, it is often recommended to use flour, but it should first be fried in a dry frying pan, otherwise lumps will form.

Pearl barley soup with meat

Pearl barley is not as popular now as it was during the USSR; then it was one of the favorite cereals of our people. Here's an option for making a simple soup with barley - let's shake it up with the old fashioned way.

Ingredients:

• Pearl barley – 140 g
• Meat – 300 g
• Potatoes – 2 pcs.
• Onion – 1
• Carrots - 1 pc.
• Pickled cucumbers – 3 pcs.
• Tomato paste – 80 ml
• Grated tomatoes – 3 pcs.
• Bay leaf

Preparation:

Cut the meat into small pieces and add water. Place the pan on the fire and cook for about 30 minutes, constantly skimming off the foam. Then add pearl barley. After 15 minutes, add the chopped potatoes. Leave for 25 minutes. Meanwhile, grate the cucumbers and carrots on a coarse grater, cut the onion into feathers. Heat the oil in a frying pan and fry the onions and carrots until soft. Add cucumbers and simmer for 10 minutes. Here we will add tomato asta and pureed tomatoes. Salt and pepper the vegetables, mix well and leave for another 5 minutes. Then put the contents of the frying pan into the pan. Boil the soup for 10 minutes.

Bon appetit.

Calorie content of dishes

Many people love fish first courses, if only because they are much faster to prepare than meat ones. However, when using cereal, the cooking time increases. You can shorten it a little if you know some tricks.

You can ask your question to our author:

Barley soup with cheese

This cheese soup will definitely not go unnoticed. It’s so tasty that you can just eat it without showering the cook with compliments.

Ingredients:

• Barley – 100 g
• Processed cheese – 2 pcs.
• Potatoes - 2 pcs.
• Carrots – 1 pc.
• Corn – 100 g
• Peas – 100 g
• Onion – 1 pc.
• Leek – 1 pc.

Preparation:

Leave the pearl barley in water overnight. Boil the cereal in salted water. Then place in a colander to drain excess liquid. Place a pan of water on the fire, and while the water boils, prepare the vegetables. Cut the potatoes into cubes and add to the pan with the bay leaf. Carrots and cut into small cubes. Fry the vegetables in vegetable oil; when the carrots become soft, add thin leek half rings. 10 minutes after adding the potatoes to the pan, add the fried vegetables, corn and peas. Cook until the potatoes are completely cooked. Then add the cheese and cook, stirring constantly until completely dissolved. Serve with greens.

Bon appetit.