Barley soups

A recipe for barley soups will diversify your menu. They can be prepared using a variety of methods, but there is a generally accepted rule - before adding barley to the soup, it is better to soak the cereal in water. Then the pearl barley will be cooked immediately with the rest of the ingredients in the soup. On our website you will find recipes for barley soups with photos, looking at which you can simply decide on the choice of dish for lunch.

Dressing for pickle soup for the winter

pearl barley – 600g; carrots – 1kg; cucumbers (salted or pickled) – 1.5 kg; tomatoes – 1.5kg; onions – 1kg; sweet bell pepper – 400g; salt – 30g; vegetable oil – 220g; tomato paste – 3-4 tbsp; citric acid – 8g.

Moroccan barley soup

pearl barley – 250g; onion – 1 pc. (medium size); tomatoes – 3 pcs. (medium size); butter – 2 tbsp; olive oil – 2 tbsp; ginger (ground) – 1.5 tsp; turmeric (ground) – 1/2 tsp; cayenne pepper (or chili pepper flake

Rassolnik with pearl barley, cucumbers and pickled honey mushrooms

water – about 3 l; beef or pork (with bone) – 400g; pearl barley – 50g; pickled cucumbers – 3 pcs.; pickled honey mushrooms – 200g; carrots – 1 pc.; onions – 1 pc.; vegetable oil – 2 tbsp; bay leaf – 1-2 pcs.; dark pepper – 3 pcs.; greenery

Rassolnik with rabbit meat and pearl barley

bunny – 1/2 carcass; pearl barley – 1/2 cup; water – 3 l; potatoes – 4 pcs.; carrots – 130g; onion – 1 pc.; pickled cucumbers – 130g; salt - to taste; vegetable oil – 2 tbsp; bay leaf – 2 pcs.; basil (dried) - to taste.

Jacob's Lentil Stew

reddish lentils – 2 cups; pearl barley – 1/4 cup; carrots – 3 pcs.; celery (with leaves) – 4-5 stalks; onions - 1 onion; garlic – 2-3 cloves; cilantro – 1 bunch; cumin (jeera) – 2 tsp; bay leaf – 1 pc.; olive oil – 2 tbsp. l.;

Lamb pickle

lamb (on the bone) – 250g; pearl barley – 150g; pickled cucumbers – 100g; green peas – 40g; carrots – 1 pc.; fresh herbs - 1 bunch (dill, green onions); bay leaf – 3-4 pcs.; salt - to taste; water – 2 l.

Rassolnik with barley and chicken

potatoes – 100g; chicken (preferably chicken breast) – 200g; pearl barley – 180g; tomato brine – 50 ml; pickled cucumbers – 100g; green onions - to taste; carrots – 1 pc.; salt - to taste; water – 2 l.

Chanterelle soup with smoked meats

chanterelles; smoked ribs; smoked meat; onion; carrot; pearl barley; dark pepper, bay leaf - to taste; vegetable oil for frying.

section: Mushroom soups

Mushroom soup with barley

pork cartilages; a mixture of dried mushrooms (white mushrooms, aspen mushrooms, fly mushrooms); pearl barley; onion; potato; salt; dark ground pepper

section: Mushroom soups

Chicken gizzard soup with barley

chicken gizzards – 500g; carrots – 1 pc.; onion – 1/2 pcs.; pearl barley – 1/2 cup; water – 3l; salt - to taste; vegetable oil for frying

section: Cereal soups

Oxtail soup

oxtails – 1 pc. (approximately 1.2 kg); butter – 30g; water - about 3 l; onion – 1 pc.; peppercorns, salt - to taste; pearl barley - about 1/2 cup; greens - to taste

section: Beef soups

Village mushroom soup

dried mushrooms (you can use fresh ones) – 1 handful; pearl barley; potatoes – 6 pcs.; onions – 2 pcs.; carrots – 3 pcs.; garlic – 6 cloves; vegetable oil – 4 tbsp; bay leaf – 3 pcs.; dill (fresh or dried) - to taste

section: Mushroom soups

Scottish Shepherd's Lamb Soup

lamb (on the bone), pearl barley, celery (trunks), potatoes, carrots, onions, parsley (fresh), black pepper (ground), salt, water.

section: Scottish cuisine, Lamb soups

Milk soup with pearl barley

milk, pearl barley, butter, sugar, salt.

section: Milk soups

Milk soup with peas and pearl barley

peas (shelled), pearl barley, butter, milk, salt.

section: Estonian cuisine, Milk soups

Lamb soup with vegetables and pearl barley

olive oil, onions, boiled lamb, beef or chicken broth, rutabaga, carrots, potatoes, celery (stem), pearl barley, dried cumin and salt, ground dark pepper, parsley or green onions (chopped).

section: Lamb soups

Sorrel soup with cereals

cereal (wheat, oatmeal or pearl barley) - 1/2 cup, sorrel - 1-2 huge bunches, broth - 2 cups, sour cream - 1-2 tbsp.

section: Vegetable soups

Vegetable soup with giblets

chicken giblets (not counting heads, necks and legs), fresh cabbage, carrots, parsnips, celery, leeks, pearl barley, butter, herbs.

section: Chicken soup

Barley milk soup

milk, water, pearl barley, butter, sugar.

section: Milk soups

Taron soup

water, chicken, onion, carrots, celery (root), pearl barley, egg (yolk), lemon, dark pepper.

section: Chicken soup

Potato soup with melted cheese and barley

processed cheese, potatoes, onions, pearl barley, butter, dill and parsley (greens), water, salt.

section: Cheese soups, Potato soups

Mushroom soup with barley

pearl barley, mushrooms, carrots, olive oil, celery (trunks, chopped), onions (cut), tomato paste, beef broth, dry sherry.

section: Mushroom soups

Pea soup with pearl barley

water, peas, pearl barley, carrots, onions, parsley (root), vegetable oil, herbs, salt.

section: Pea soups

Fish soup with cucumbers

water, herring, potatoes, carrots, onions, pearl barley, butter, pickled cucumber, salt, pepper, bay leaf, sour cream, herbs.

section: Fish soups

Scottish lamb soup

lamb, carrots, turnips, celery, onions, pearl barley, parsley (greens), pepper, salt.

Soup from beet tops with wild garlic and cereals

rice or pearl barley, beet tops, wild garlic, water, vegetable oil, salt.

Rassolnik with pearl barley, Soups

First course recipes → Soups

First course recipes → Rassolnik → Rassolnik with pearl barley

The pickle sauce according to this recipe will fill you up and instantly disappear from the dinner table. It comes out very fragrant and rich. Pickled cucumbers, pearl barley and the most delicious beef broth mix perfectly with each other and give an unforgettable taste.

A very tasty vegetable pickle with barley. I love light soups without meat. Stomach balm).

I'm having pickle soup for lunch now. Maybe you’ll like it too, with chicken.

The homemade version of this dish often contains white cabbage.

This is a signature pickle recipe, my mother-in-law’s recipe, I really like it, I suggest you try it for you too!

A delicious lunch - Leningrad rassolnik. The dish is cooked like homemade pickle. Instead of pearl barley, you can use wheat or oatmeal. You can cook it either in water or in broth.

Rassolnik with giblets and pearl barley is the most delicious first course of Russian cuisine. This soup with chicken hearts and liver is rich and fragrant. The main point in the recipe is the use of barrel cucumbers, without vinegar. Only with such cucumbers will that impeccable taste of pickle be achieved. In addition, we will prepare the soup from two types of broth.

The main recipe can be supplemented with meat or fish or chicken giblets. Or maybe vegetarian.

Despite the absence of meat in this recipe, lean pickle with barley turns out quite rich, with a pleasant smell and memorable taste. The colorful accents in the soup are olives, prunes and, of course, cucumbers. Rassolnik with olives and prunes will unsurpassably warm and satiate you.

A very tasty and satisfying soup, I recommend it for Lent.

According to this recipe, pickle with barley is prepared without meat. Nevertheless, it turns out to be a good first course - economical and tasty.

Rassolnik is usually prepared with smoked ribs broth. But if you add meatballs to the broth, this thick, fragrant and satisfying soup will only benefit from it.

This pickle with beef kidneys and pearl barley is best cooked on a beef bone, but can also be cooked in water. Tomato, in principle, does not go into pickle sauce, but our family loves it.

With the advent of cold weather, first courses appear more and more often in our diet, because they are nutritious, satisfying and warming. And in the case of the pickle with chicken, mushrooms and pearl barley, it’s also indescribably tasty and fragrant. Give it a try and you'll be guaranteed a warm, appreciative hug from your loved ones.

A fascinating pickle recipe. Instead of cucumbers, add salted green tomatoes, and the familiar dish will “play” again.

There are a huge number of recipes for making pickle. I suggest preparing a delicious pickle with chicken. Rassolnik made with chicken broth is the lightest, with a pleasant sourness and a delicious aroma of pickles. The cucumbers are grated here, so they are practically not noticeable in the dish. And the ending chord will be chopped dill and a spoonful of sour cream - it turns out very tasty!

An exciting version of the famous soup, with meat broth and smoked meats. Well, very tasty!

Pickled cucumbers, pearl barley and pickled mushrooms in the combined scent of a decoction of dried mushrooms and parsley.

The usual recipe for fish pickle with pearl barley for a hearty homemade lunch.

Microwave recipe.

A regular vegetable recipe with barley.

Recipe for pickle with chicken and barley. The finished dish is seasoned not with sour cream, as usual, but with mayonnaise.

A common Russian soup is rassolnik with pearl barley. Naturally, rassolnik is also cooked with rice, but the real traditional rassolnik is still cooked with pearl barley. We offer two options for making pickle.

I'm having pickle soup with vegetables for lunch now. I cooked it with chicken wings - they cook the fastest. Goes great with both turkey and beef.

Rassolnik with pearl barley and beef tongue is quite good. We use crispy cucumbers for pickle. Serve soup with sour cream. I highly recommend it! Delicious and satisfying.

In this recipe, the vegetables are not chopped, but grated on a large grater and stewed before adding them to the pan.

Fresh perch are especially good in this soup.

It is prepared with rice or pearl barley or oatmeal, which must first be cooked separately, like porridge, and only then added to the soup.

A very tasty and easy-to-make chicken broth soup - rassolnik with barley and mushrooms.

I love pickle soup. The taste of cucumbers is perfectly emphasized by smoked chicken legs. I recommend rassolnik with smoked chicken for lunch.

The usual recipe for pickle soup with cucumbers, beef and potatoes.

The usual recipe for pickle soup with beef broth.

Sea fish is perfect for fish soup with potatoes, pearl barley and pickles.

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Soups with pearl barley: 7 best recipes

Pearl barley is very useful, but not every person likes it. But the whole point is that you need to know what to combine this product with to make it taste the best. Now we will tell you about the most delicious soups with pearl barley, which will appeal even to those who are not very fond of it.

Pearl barley is a cheap product, very filling and, when properly prepared, also very tasty. And its cooking takes quite a bit of time, again, if you know how to properly interact with this product.

Soups are one of the best options for introducing pearl barley. Almost everyone likes these soups, even if they don’t really like the cereal itself, and that says a lot. The fact is that soups with barley turn out to be very fragrant, satisfying and appetizing. They can be prepared by combining this cereal with mushrooms, chicken and chicken by-products, meat, etc.

The most recognizable pearl barley soup is, naturally, rassolnik. You can also cook with it such remarkable soups as solyanka, borscht, beetroot soup, sorrel soup and milk soup, etc. In general, there are many options, and we, according to tradition, will tell you about the best of them - the most ordinary, fascinating and delicious recipes for soups with pearl barley.

Recipe 1: Milk soup with pearl barley

Useful: 4 glasses of milk, 4-5 tbsp. pearl barley, 1 tbsp. butter, sugar and salt to taste.

How to cook milk soup with barley. Wash the barley, fill it with cool water for 2 hours, then drain this water, pour hot water over the pearl barley, bring to a boil and boil for 10 minutes. Drain the cereal in a colander, dry it and throw it into a saucepan with bubbling milk. Boil over low heat for 50 minutes, season with sugar and salt to taste, season with oil, stir and serve after 5 minutes.

This soup can be a beautiful option for a nutritious and healthy breakfast.

Recipe 2: Soup with pearl barley, potatoes and processed cheese

Useful: 2 onions and potato tubers, 1 processed cheese, 3 glasses of water, 1 tbsp. pearl barley and butter, dill and parsley, salt.

How to cook cheese soup with barley and potatoes. Sort and wash the cereal, pour in cool water for 3-4 hours, then drain it, fill the barley with water again, bring to a boil, boil for 20 minutes, add potatoes, cut into cubes, add salt, boil for 10 minutes. Fry the onion in butter, put it in the soup, add the cheese, cut into pieces, and cook the soup for another 10 minutes. Season the soup with chopped herbs when serving.

This ordinary soup will be a beautiful option for a hearty and healthy lunch; if desired, you can add chicken or other foods to your taste.

Or you can prepare a “special” barley and chicken soup called “Taron” - a dish of Armenian cuisine.

Recipe 3: Taron chicken soup with barley

Useful: 2 liters of water, 4 onions, 4-5 dark peppercorns, 2 egg yolks, 1 chicken, carrot, lemon and celery root, ½ cup pearl barley.

How to cook Armenian chicken and pearl barley soup. Wash the chicken and boil completely in 2 liters of water, putting a whole peeled onion and carrots cut lengthwise into the pan, you should also add celery, cut into pieces. When the chicken is ready, you need to remove it from the broth, remove the meat from the bones and chop it into small pieces. Remove vegetables from the broth and strain it. Bring water to a boil in another saucepan, place the washed barley in it, boil until soft and drain the water. Finely chop the onion, add pearl barley and peppercorns to the bubbling chicken broth, add chicken meat, boil for 10-15 minutes, add salt. Remove the zest from the lemon with a small grater, without touching the snow-white part, peel it, divide it into slices and clear them of films and seeds, cut the pulp into cubes, put it together with the zest in the soup and immediately remove it from the heat. In a separate bowl, grind the egg yolks, adding broth one spoon at a time, dilute them to a total of ½ cup of broth, then pour the yolk mixture into the soup and stir it. Serve the soup to the table.

This fascinating soup with fresh lemon notes, thick and rich, will appeal to almost everyone - you just have to try it!

Recipe 4: Mushroom soup with pearl barley

Useful: dried mushrooms to taste (white mushrooms, fly mushrooms, aspen mushrooms, etc.), pearl barley, pork cartilage, onions, potatoes, dark pepper, salt.

How to cook mushroom soup with barley. Pour boiling water over the mushrooms, let them swell, remove, dry, chop, do not throw away the water - strain it. Wash the pork cartilage, cover with cool water, wash the pearl barley, peel the onion - boil everything together, adding strained mushroom broth. Cut the potatoes into cubes, put them in the soup, when the pearl barley is half-ready, add pepper, salt, boil the soup until the goods are ready, serve, seasoned with sour cream.

This soup can be prepared without pork cartilage - replace it with any other meat product, or without meat at all.

Recipe 5: Chicken gizzard soup with pearl barley

Useful: 500g chicken gizzards, 3 liters of water, 1 onion and carrot each, ½ cup pearl barley, vegetable oil, pepper, salt.

How to cook soup with chicken gizzards and barley. Wash the stomachs, remove the films, chop them into small pieces, wash and add water to the pearl barley, leave it for an hour. Pour cool water over the stomachs, put on the stove, bring to a boil, remove the foam, reduce the heat and cook for 1 hour, covered, until soft. Coarsely grate the carrots, chop the onions, fry them together in a frying pan with oil until the onions are transparent and the carrots are soft. Drain the water from the pearl barley, put it in the soup with the stomachs, boil when it is almost ready, add the fried onion and carrots to the soup, pepper, salt, bring to a boil and remove from the stove.

Barley is loved and eaten in almost all corners of the world, for example, even in Scotland. This fascinating soup can be cooked with pearl barley and lamb according to an ancient Scottish recipe.

Recipe 6: Lamb soup with Scottish pearl barley

Useful: 250g lamb, 50g root celery, 40g carrots, turnips, onions and pearl barley, parsley, pepper, salt.

How to make Scottish lamb and barley soup. Pour cool water over the washed meat, bring to a boil, skim off the foam, add salt, add the peeled onion and simmer for 1 hour over low heat under the lid. Finely chop all the vegetables, scald the pearl barley with boiling water, wash and add them together to the soup. Cook the soup until the ingredients are ready, then remove the meat, remove it from the bones, and put it back into the soup. Remove excess fat from the surface of the soup, add salt, pepper, sprinkle with herbs and serve.

Well, the last soup with pearl barley, which we will talk about in our current selection, is everyone’s favorite borscht, which in this version turns out to be vegetarian.

Recipe seven: Borscht with pearl barley (vegetarian)

Useful: 5 glasses of water, 3 potato tubers and bay leaves, 2 cloves of garlic, 1 onion, beetroot and carrot, ¼ cup each of pearl barley and a fork of white cabbage, 3 tbsp. tomato sauce, 2 tbsp. green peas, dried herbs, roots, pepper, salt.

How to cook vegetarian borscht with barley. Bring water to a boil, add diced potatoes, chopped cabbage, washed pearl barley, and simmer for 25 minutes over medium heat. Cut carrots and beets into cubes, fry in oil, add finely chopped onion, tomato paste, sauté, stirring, until soft. Season the soup with laurel, roots, pepper and salt, add herbs. Add sautéed peas and frozen peas to the soup and cook for another 15 minutes. Add crushed garlic to the finished soup, stir, cover with a lid, remove from the stove and let it brew for half an hour.

So different, different from each other, but always tasty, satisfying and very appetizing, soups with pearl barley can be. Bon appetit!

Barley soup

Recipes: 18

dry peas-100 g
dry pearl barley-30 g
carrots-1 pc.
leek is the white part of the stem.
hunting sausages - 2-4 pcs.
water-1-1.5 l

Tatjana

27 May 2018, 18:45

1 large onion
1 carrot
2 stalks of celery
500 gr.
turnips 250-300 gr.
pumpkin 1 parsnip root

GlebSky

21 March 2018, 16:11

pearl barley - 1/2 tbsp.
potatoes - 2 pcs.
carrots - 1 pc.
onion - 1 pc.
fresh frozen champignon mushrooms - 150 g
vegetable oil - 3 tbsp.

Alevtina

24 April 2017, 19:07

dried mushrooms (I have boletus) - 150 gr.
beef - 350 gr.
onion - 1 pc.
carrots - 2 pcs.
(in broth and frying) celery root - piece
bay leaf - 1 pc.

nestea

15 June 2016, 16:38

meat (lamb, chicken, beef) - 800 g
chickpeas - 1 tbsp
pearl barley TM mistral - 1 tbsp
bell pepper - 1 pc
petiole celery - 1 pc
onion, large - 1 pc

katrina1990

09 June 2016, 14:33

pearl barley “mistral” – 1/2 tbsp.
small smoked pork knuckle – 1 pc.
carrots – 1 pc.
potatoes – 2 pcs.
celery – 1 stalk
leek (snow-white part) – 1 pc.

fanny

02 June 2016, 16:23

onion,
carrots 1-2 pcs.
celery root 1/4 pcs.
kohlrabi 1 pc.
olive oil 2-3 tbsp.
celery trunks 2-3 pcs.

sweeta1

03 February 2012, 15:37

for 1.5 liters of chicken broth:
3 tbsp.
pearl barley 1/3 small head of white cabbage
1 onion
1 carrot
3 medium potatoes

passion1963

08 December 2011, 15:31

pumpkin – 1.5 kg.
(unpeeled weight) for baking pumpkin – 3 tbsp.
olive oil and 2-3 tbsp. seasoning “overlord pumpkin” pearl barley – 1 tbsp.
(untainted water for soaking cereals - 1 liter and for cooking porridge additionally) butter - 1-1.5 tbsp.
onion – 1 pc.
dry mushrooms – a handful (untainted water – 1 l)

laralaram

November 12, 2011, 00:06

for 2 liters of water:
250 gr.
dry snow-white beans 200 gr.
raw smoked bacon (one piece) 2-3 bay leaves
125 gr.
pearl barley 1 onion

passion1963

July 20, 2011, 11:35 pm

for 3 liters of soup:
veal brisket 500-700 g
variegated beans 1/2 - 2/3 tbsp.
pearl barley 1/4 – 1/3 tbsp.
onion 1 pc.
carrots 1 pc.

naumovec

October 25, 2010, 6:14 pm

mushrooms (fresh chanterelles (of course), white mushrooms, boletus mushrooms, fly mushrooms, etc.) - 300 g
pearl barley - 2 handfuls.
lard (with layer) - 200 g
potatoes (large) - 1 pc.
carrots (medium) - 1 pc
. onion (medium) - 1 pc.

Lena M

August 28, 2010, 10:04 pm

lamb meat - 700 g
dry chickpeas - 1 cup.
pearl barley - 1 cup.
bell pepper (reddish) - 1 pc
. onion - 2 pcs.
celery stems - 1 pc.

I am Venus

January 29, 2010, 02:35

for 1.2 liters of water
150 gr.
pearl barley 1 carrot
2 stalks celery
1/4 fork savoy cabbage
1 onion

passion1963

28 January 2010, 19:22

for 2.5 liters of vegetable or meat broth:
125 g (half a cup) pearl barley
1 onion
1 carrot
300-400 g champignons
4 pickled cucumbers

princess of spices

January 28, 2010, 15:00

dried mushrooms 50 g
onions 1 large onion
carrots 1 medium
potato 2 medium
pearl barley 0.5 tbsp.
Bay leaf

I am Venus

12 March 2009, 04:26

7 chicken drumsticks (can be replaced with 3 legs or half a small chicken)
1 can of canned beans (540 ml.)
34 cups of pearl barley
2 carrots
12 small onions
2 tomatoes

Natalia Mashika

11 October 2008, 21:29

2 chicken legs
2 medium carrots
23 cups pearl barley
1 small onion
3 medium potatoes
2 tsp. vegetables

Natalia Mashika

10 November 2007, 06:17

Nina and Ulyana Tarasova “And we have cookies!”