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Solyanka with pearl barley

Solyanka with Pearl Barley

This tasty soup warms you up in winter and satisfies your hunger in summer. Solyanka has been one of my favorite soups since childhood. I make it a little differently every time, using different meats and grains. This time it was pearl barley's turn. I always load it up with plenty of meat—with a soup this hearty, you won't even need a main course.

Maria

Recipe author

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Composition / ingredients

Servings:

Beef

200

Water

Roast pork

200

Ham

150

Pearl barley

Olives

100

Potatoes

Dill pickles

Tomato paste

Bay leaf

Allspice

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 30 % 3 g

Fats 30 % 3 g

Carbohydrates 40 % 4 g

55 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Measure out the ingredients.
Step 2:

Soak the pearl barley in cold water for 2–3 hours. Drain it, add fresh water, and simmer the barley for about 30 minutes, until it's about half cooked.
Step 3:

Rinse the beef, cover it with water, and add salt, bay leaves, and allspice. Cook until fully tender, skimming off the foam now and then.
Step 4:

Cut the ham and roast pork into matchsticks.
Step 5:

Cut the pickles into small sticks.
Step 6:

Sauté them in vegetable oil with the tomato paste for about 3 minutes.
Step 7:

Peel the potatoes and cut them into small slices.
Step 8:

Take the beef out of the broth and cut it into small pieces.
Step 9:

Return the beef to the broth and add the potatoes, ham, and roast pork.
Step 10:

Add the pearl barley. Cook everything together for 15 minutes.
Step 11:

Stir in the sautéed pickles.
Step 12:

Cook, stirring, for another 15 minutes.
Step 13:

Let the solyanka rest, covered, for 10 minutes, then ladle it into bowls, adding 1 tablespoon of olives and a slice of lemon to each.