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Braised Cabbage with Bacon and Pearl Barley (Solyanka)

An appetizing hot dish in the best family tradition. This cabbage solyanka with pearl barley is a great choice for anyone who likes to eat well and heartily every day. A simple set of budget ingredients comes together into something terrific, and it takes no special skill — even a beginner can pull it off. Braised in its own juices, the cabbage-and-barley solyanka is wholesome and gives you energy for the whole day.

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Cabbage soup with bacon and pearl barley
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 16 % 5 g
Fats 26 % 8 g
Carbohydrates 58 % 18 g
195 kcal
GI: 100 / 0 / 0
    1. Start by cooking the pearl barley, well rinsed beforehand, in a small amount of salted water. Adding a teaspoon of vegetable oil helps it cook through, and a little ground turmeric gives it a nice color. 2. While the barley cooks, finely chop the onion and quickly fry it in vegetable oil until golden. 3. Add thin strips of bacon (up to about an inch long) to the onion in the pan. Fry them together, again quickly, then add the chopped tomatoes. Mine had thin skins, so there was no need to peel them. 4. Shred the cabbage — large pieces are fine. Salt to taste and add a little citric acid if the tomatoes are on the sweet side. Add the chopped cabbage to the pan with the onion, bacon, and tomatoes, along with a little cardamom, paprika, and the bay leaves, and cover. Simmer over low heat. 5. There's no need to add any water at all — the solyanka braises in its own juices. Just lift the lid now and then and stir for even color. In a heavy-bottomed pan the bottom layer can scorch, so turn the heat off completely for a while; the dish keeps cooking on the retained heat. 6. Once the barley has cooked separately for about 45 minutes, add it to the cabbage and let it all braise, covered, until done. 7. Serve it as a main on its own — it's equally good any time of day, for lunch or dinner. Total cooking time is about 1 hour 20 minutes in a deep, thick-walled pan; it may vary with different cookware.

Caloric content of the products possible in the composition of the dish

  • Tomatoes - 23  kcal/100g
  • Pearl barley - 340  kcal/100g
  • Cardamom - 311  kcal/100g
  • Turmeric - 325  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Boiled bacon - 447  kcal/100g
  • Citric acid - 0  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • White cabbage - 28  kcal/100g
  • Boiled white cabbage - 21  kcal/100g
  • Paprika - 289  kcal/100g

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