Pickle with stew and pearl barley

Step-by-step cooking

1. Step 1:

   

   Prepare all the necessary products for the preparation of the pickle. The basis of this soup is pickles. It is better to take them sourer and saltier, so that the taste of the soup is richer. And do not rush to pour out the brine, you will need it later. Stew is suitable from any type of meat. The main thing is that there should be nothing in the stew except meat, salt and spices, the meat tab should be at least 80%. Spices - any mixture for meat. The pearl barley must first be soaked.

2. Step 2:

   

   To make the pearl barley grains cook faster and become more useful, pre-soak the pearl barley. To do this, rinse it in several waters, pour warm water in a ratio of 1:3 and leave for 1.5-2 hours. After a while, drain the water through a sieve to wash the starch, thereby reducing the mucus and turbidity characteristic of pearl barley. Leave the grains to drain while you cook the rest of the ingredients.

3. Step 3:

   

   Peel the onion and carrot. Chop the onion finely to make it boil better. Cut the potatoes into medium pieces so that they do not dissolve in the broth.

4. Step 4:

   

   If you take cucumbers with rough skins and large seeds, they need to be cleaned and the seeds removed. Keep in mind that the weight of cucumbers will decrease and initially take more. Peel and wash the medium carrots. Grate cucumbers and carrots on a coarse grater. This way the vegetables will release their juices better.

5. Step 5:

   

   Take a five-liter pot or more. It will be more convenient to stir the soup in a larger saucepan and it will not boil off. To speed up the process, boil the required amount of water in a saucepan over high heat and under a lid. Lower the drained pearl barley into the water, bring to a boil and reduce the heat to medium. Cook for 10 minutes.

7. Step 6:

   

   Add the sliced potatoes to the pan and cook for 15 minutes over medium heat.

8. Step 7:

   

   Make a roast, or passer. Pour vegetable oil into a frying pan heated over medium heat. To get a golden hue, fry the onion first. After 5 minutes, add the carrots, mix and leave for another 5 minutes. When frying, onions and carrots give their taste qualities better.

9. Step 8:

   

   Add tomato paste and grated cucumbers to the vegetables. Stir and simmer for another 5 minutes. After that, cucumbers will give brightness to the taste of pickle.

10. Step 9:

    

    Then send the roast to the pan.

11. Step 10:

    

    After the vegetables, add the stew. Add spices and bring to a boil. After 10 minutes, taste it. If there is not enough salt and acid, add brine. Add in small portions and then taste. Overdo it with brine, you can easily spoil the taste of soup. If all is enough, remove from the heat and leave to infuse for 10 minutes under the lid.