Indescribably necessary and tasty soup with barley

At the end, set the resulting soup aside and let it brew for a while.

Barley soup

Option 1: Traditional soup with barley and meat

Barley groats are rarely consumed in the diet, but in vain. From this product you can cook not only porridge. Soups are very tasty and satisfying. There are several different recipes, the best of which are collected here. In the traditional version, barley soup is a meat first course, here it is made with beef broth. The recipe is for dressing; you can use any kind of oil for frying vegetables.

Ingredients

• 3 tbsp. l. barley groats;
• 4 potatoes;
• 400 g beef;
• 2 liters of water;
• 80 g carrots;
• 4 peppercorns;
• 1 laurel;
• 25 g dill;
• 60 g onion;
• 3 tablespoons of oil.

Step-by-step recipe for traditional barley soup

Wash the meat, add the prescribed amount of water to the beef, and put it on the stove. After removing the foam, throw in the pepper and a small bay leaf. Cook the broth for 2 hours. If the beef is not completely fresh or from an old animal, then you can extend the time. Then we take out a piece and strain the broth from the spices.

Pour the broth into the saucepan and set it to cook again. Barley groats must be washed, do this with cool water. Pour in, stir, drain off everything that comes out. We repeat twice more. Place in a saucepan with broth and cook for 25 minutes.

Now you can add salt to the soup, then add diced potatoes to the barley. Stir and cook until soft. The meat has already cooled down by this point, you can cut it or simply break it with your hands, add it at the end of cooking.

Peel the carrots and small onions. Cut finely. But you can grate the carrots if you wish. Fry in any oil. We transfer it to the actually prepared soup, guided by the soft potatoes.

Boil the barley soup with the vegetables for another minute, then add the parsley. Because the laurel and pepper were added to the broth, nothing else is needed. Turn off the stove and pour the soup into plates.

The soup will be much tastier if, when cooking the broth, you add not only spices, but also vegetables and roots to the pan. Usually these are onions (you can throw them with the peel), carrots, celery root, parsley. Because the beef takes a long time to cook, we throw it all in after an hour of boiling.

Option 2: Frisky soup recipe with barley, sausages and cheese

Without meat, you can also prepare a wonderful and rich dish with barley, if you use some tricks. Here is a lighter recipe with processed cheese and sausages, which are simply replaced with sausage or any other smoked meats. It’s better to immediately pour cool water over the cereal and let it sit until the water boils.

Ingredients

• 3 sausages;
• 2 tbsp. l. barley groats;
• 2 potatoes;
• 1.5 liters of water;
• 1 carrot;
• 1 cheese “Friendship”;
• 1 onion;
• greenery.

How to quickly cook barley soup

While the water is boiling, rinse and slightly soak the barley. After this, add it and cook for about 20 minutes. There was free time. You can cut the potatoes, peel and cook the onions and carrots. Add potatoes to the pan, barley soup can be salted.

We cut onions and carrots using any method, but not coarsely. We free the sausages from the films and cut them into circles. If sausage or smoked meats will be used, then we make any pieces at our discretion.

Pour oil, heat it in a frying pan, add the onion, after a minute the carrots and let the vegetables fry a little. Add sausages. Let's cook together. There is no need to fry the sausages at first and add vegetables later; the onions and carrots may simply not reach readiness, and the sausages will burn.

If the potatoes are almost cooked, add the sausages and vegetables from the frying pan into the pan. While they are boiling, open the cheese, cut or grate. Add next, stir. Let the soup with barley simmer for about four minutes over low heat.

After dissolving the cheese, you need to test the dish for salt, add spices, add herbs and you can turn off the stove.

Not all cheeses dissolve in broth. We choose the most ordinary processed cheese in foil. It is allowed to add soft processed cheese from the bath. We also pay attention to flavoring additives; not everything mixes with sausages and barley.

Option 3: Soup with barley and chicken

For chicken broth, it is best to take pieces with bones; necks, wings, backs and drumsticks are excellent. The approximate number of birds is indicated. Soup without dressing can be classified as a dietary option.

Ingredients

• 400 g chicken;
• 2 liters of water;
• 3 spoons of barley cereal;
• onion;
• three potatoes;
• herbs, spices;
• bell pepper

How to cook

Throw the washed chicken pieces into the water and begin to prepare the broth. Cook poultry after boiling for about 40 minutes. If the bird is factory-made, then 20 minutes is enough, after which we introduce the washed cereal. Let it simmer for 25 minutes.

We cut potatoes, onions and bell peppers. Salt the broth with cereal. Add potatoes, after a couple of minutes onions. Let the soup simmer for another seven minutes, throw in the bell pepper.

All that remains is to cook the barley soup until the potatoes are completely soft. After this, add herbs and spices to your taste, turn off the stove.

If you need to prepare low-calorie barley soup, then be sure to remove the skin from the chicken, and exclude the potatoes or soak them well to release the starch.

Option 4: Cabbage soup with barley

This soup is prepared with fresh cabbage without adding potatoes. We use any broth to suit our own taste; pieces of meat or poultry are welcome.

Ingredients

• 2 liters of broth;
• 0.3 tbsp. barley groats;
• small carrot;
• 300 g cabbage;
• three tomatoes;
• onion;
• Bulgarian pepper;
• oil, spices.

Step by step recipe

Place the well-washed cereal into the broth and boil for about half an hour. Shred the white cabbage, add, stir, add salt, and continue cooking.

Fry onions and carrots in oil, add pepper, let them fry a little. Cut the tomatoes into pieces, add them to the vegetables and cook together for about seven minutes. Checking the cabbage. If it is ready, add the dressing to the soup.

As soon as the soup boils, turn down the heat. Let the dish simmer for about seven minutes. We throw in herbs, spices, you can season the barley soup with garlic and hot pepper.

You can make great barley soup with sauerkraut, but it should be stewed in advance until soft in a saucepan or frying pan; otherwise, the cooking time may be significantly longer.

Cooking soup with barley

Indescribably necessary and very tasty barley soup should occupy a venerable space in the home cookbook. After all, it is prepared surprisingly simply and quickly. Products can be found in the refrigerator, and barley grits are sold in the store. The end result is an appetizing first course to contrast the menu. This food will have a beneficial effect on digestion and immunity. It can be cooked either with meat broth or with water.

Ingredients:

• water – 3 l;
• potatoes – 5 pcs.;
• onions – 2 pcs.;
• carrots – 1 pc.;
• meat – 200 g;
• barley grits – 100 g;
• salt, spices - to taste;
• vegetable oil – 2 tbsp. l.

Manufacturing

Cut the meat (pork or chicken) into pieces, wash and place in cool water poured into a pan. Place the container on the fire and cook after boiling for 1.5 hours. Don't forget to remove the foam.

For greater fat, you can put two or three peeled potatoes into the water, which will boil while the meat is cooking and give the broth an unusual thickness.

We peel the vegetables and wash them.

Cut the potatoes into cubes. Grate the carrots and cut the onions into smaller pieces.

Pour vegetable oil into a frying pan, add chopped onions and carrots and fry over medium heat, stirring, until soft. 5-7 minutes will be enough.

After the designated time, add chopped potatoes to the meat broth. Cook for 10 minutes.

Next we send barley groats. Cook for another 10 minutes.

Then add the fried onions and carrots. Salt and season with spices.

Cook for the last 10 minutes.

If desired, add chopped dill or parsley to the finished barley soup. You can add green onions. Mix everything and cover with a lid. Let it sit for 10-15 minutes.

The freshest amber-colored soup will amuse the eye and whet the appetite. It is useful for adults and children to try the first dish, cooked from forgotten cereals. In the old days, it was often on the table of our forefathers. And now nothing prevents us from returning to our roots. Moreover, the food really turns out delicious.

Barley soup / Recipe with photo

For some reason, barley groats or simply pearl barley are not particularly popular in our country, although they are very useful. Naturally, it contains a huge amount of all kinds of substances that people need. But the main advantage of pearl barley is a larger amount of long-lasting carbohydrates.

But earlier this grain was eaten by representatives of all classes. Echoes of such popularity have survived to this day, for example: in Switzerland, they still prepare Grisons barley soup, which is recognizable to almost all tourists, also known as Grisons.

Ingredients:

• Meat broth - 3 liters
• Barley - 0.5 cups
• Potatoes – 2-3 tubers
• Carrots - 1-2 pieces
• Onion - 1 head
• Spices: salt, ground dark pepper, bay leaf, curry, paprika to taste.

How to cook soup with barley groats

2. Potatoes must be peeled and cut into small cubes. Place into the bubbling broth. And then, after boiling, throw in a handful (0.5 cups) of barley. Stir, wait until it boils and reduce heat to low.

3. Peel the carrots and onions, chop and lightly fry (sauté) in vegetable oil. Add the roast to the soup, continuing to cook it over low heat. Leave the soup over this heat, stirring occasionally, until the potatoes are ready.

4. It remains to add spices, dried or fresh herbs. Add salt as needed.

5. Finely chopped garlic, which we add to the soup 5 minutes before it is ready, will enhance the taste and smell.

Delicious barley soup with barley groats is ready

Bon appetit!

Barley soup recipes

First, we present the most common recipe. This is not even a classic, but rather a base for all other variants of Swiss barley soups, of which quite a few have been invented:

Barley soup in Switzerland

There are as many recipes for this dish as there are villages in Grisons, the largest Swiss canton. Well, to prepare the most popular version of barley soup, you need to prepare the following products:

• meat broth – 1 l;
• pearl barley – 80-100 g;
• carrots – 200 g (two medium-sized root vegetables);
• onion - 1 small head;
• leek – 200 g;
• celery – 150 g;
• garlic – 3 cloves;
• dried or smoked meat – 100 g;
• cream – 200 ml;
• butter – 50 g;
• salt and pepper - to taste.

This soup is incredibly easy to prepare. Cut vegetables and meat into small cubes, onions can be chopped smaller, and garlic can be crushed under a press. Fry the prepared ingredients in a saucepan with butter, add the cereal and fry for another couple of minutes. Then pour the broth into the vegetables, bring to a boil and cook for about an hour. Season the finished soup with salt and pepper and let it brew for a little while. Serve topped with cream.

Barley soup from Grisons (with beef)

In this case, the main ingredients are added: potatoes and cabbage. This soup is prepared in virtually the same way as the previous version. First the vegetables are fried. And later they add cereal and a piece of raw beef. All this is filled with water and cooked until done. The meat is removed, cut and sent back to the pan or served on a separate plate. The soup is also seasoned with cream.

Barley soup with chicken breast

And this option is already a clear copy of the previous one, only instead of beef they put chicken breast in it. That's the whole difference.

Barley soup recipe without meat

People who do not eat meat can also enjoy the Swiss state soup. Just instead of meat or poultry, you should add mushrooms or mushroom broth to the soup.

Kocho barley soup

By the way, Altai barley soup Kocho is cooked using the same principle. Only in this case, a rich meat broth is first prepared (usually from pork or lamb on the bone). For the smell, onions and various herbs are put in it. And only when the broth is ready, pearl barley is added to the pan. In Altai, meat is not placed in bowls of soup. It is laid out on a huge plate and placed in the center of the table, and Kocho itself is poured into bowls.

Barley scrambled soup, just like in the old days

They say that in the old days in Rus' they made a typical scrambled soup from barley groats. Most likely, in this case, barley groats are supposed to be soaked in water or watery broth, and not pearl barley. But no reliable recipe for this dish has survived. Well, what is currently being described on the Internet does not at all correspond to historical reality, and therefore there is no point in talking about it.