Classic pickle with pearl barley and beef

The tastiest, from simple products, for the whole family! Classic pickle is prepared with beef, pearl barley and pickles. In this recipe, it is prepared without frying and vegetable oils, so the soup is quite low in calories. Nevertheless, the pickle turns out to be very satisfying and rich.

Maria

Recipe author

Classic pickle with pearl barley and beef

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Composition / ingredients

Servings:

Water

Beef (on the dice)

300

Brine

200

Pearl barley

Potatoes

Pickles

Onion

Carrots

Celery root

Bay leaf

Ground black pepper

to taste

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 29 % 2 g

Fats 14 % 1 g

Carbohydrates 57 % 4 g

33 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 2 h 30 min

Step 1:
How to cook pickle with beef and pearl barley? Prepare the ingredients. To make the soup rich, choose beef on the bone. Cucumbers for pickle are traditionally taken salted, if you do not find such, then take the usual, pickled ones.
Step 2:
Wash and peel carrots, onions and celery.
Step 3:
Fill the meat with cold water, add a whole onion, half a carrot, celery root and bay leaf. Put the pan on a moderate heat, bring the water to a boil. Remove the resulting foam with a slotted spoon. Then turn down the heat. Cook the broth until the meat is ready. The cooking time depends on the meat — from which part of the carcass the piece is taken, the age of the animal, the presence of bone. My meat was cooked for 1 hour.
Step 4:
When the meat is ready, take it out, cool it a little, separate it from the bones, if there are any, and cut into pieces. Strain the broth, discard the vegetables that were cooked in it.
Step 5:
Cut the remaining half of carrots and pickles into cubes.
Step 6:
Return the pan with the broth to the stove, put the carrots, pearl barley (pre-rinse the grits well) and chopped meat in it. Cook everything together for 40 minutes after boiling over low heat.
Step 7:
Wash the potatoes, peel and cut into cubes.
Step 8:
Add potatoes to the pot.
Step 9:
Lay out the cucumbers and pour in the brine.
Step 10:
Cook the pickle on low heat under the lid for another 20 minutes. Try the soup with salt, add salt if necessary. Let the finished soup stand under the lid for 20 minutes and pour on plates. Serve the pickle with sour cream.

Important! Regardless of whether the amount of water for soup is indicated in the recipe or not, it is best to focus on your own preferences (thick or more liquid soup you like), as well as on the size of your pan and the products taken for cooking. Do not forget that the author has his own view on the amount of meat, potatoes, cereals and other ingredients in the soup, which may not coincide with yours. In practice, this means that if you are cooking for the first time, you should not cook a whole pot at once. Make a soup for tasting - for one or two people. To do this, reduce the amount of all ingredients according to the recipe to 1-2 servings, and take the amount of water from the calculation: from one cup per serving - if the soup is very thick, to 1.5-2 cups - if more liquid. Do not forget to take into account that part of the liquid will boil off during the cooking process. After tasting a small portion of soup, you can adjust both the amount of liquid and the proportions of ingredients to your taste. In the future, like most experienced housewives, you will be able to pour water for soup and lay the ingredients “by eye".

Beef can be replaced with any other type of meat that you like best. But keep in mind that the cooking time, as well as the taste and calorie content of the dish will change. Pork and lamb tend to be fatter than beef, and chicken fillet or turkey are leaner. At the same time, the cooking time depends not only on the type of meat, but also on which part of the carcass is used and how old or young the meat is.

For cooking, it is better to use filtered or bottled water that is neutral to taste. If you use tap water, keep in mind that it can give the dish an unpleasant characteristic taste.