Mushroom soup with barley. Soup with pork ribs and barley Soup with barley for children

If you decide to treat yourself to a light but satisfying dish, then this barley soup is exactly what you need!

Barley soup recipe

Compound:

• Purified water - two liters,
• chicken - to taste (you can cook the soup with mushroom or vegetable broth),
• barley grits - two tablespoons,
• potatoes - five pieces,
• carrots - one piece,
• onions - one piece,
• butter - one teaspoon,
• table salt and spices - to taste.

Preparation:

1. Pour purified water into a saucepan and place part of the chicken in it (for example, wings, backs or necks). When the broth begins to boil, you need to remove the foam with a slotted spoon and cook for about another half hour.
2. Now rinse the barley thoroughly, add it to the broth and stir. Cook with the cereal for about half an hour. Wash, peel and cut the potatoes into cubes. Add potatoes and salt the broth.
3. Then you need to prepare the frying. Fry finely chopped onions and finely grated carrots in a frying pan (in oil or fat). When the potatoes have boiled for ten minutes, you should add the frying (to do this, take a ladle, fill it with broth and pour it into the frying pan, pour it into the pan) and cook for another five minutes.

Bon appetit!

Step-by-step recipes for soup with barley and meat, chicken, vegetables, cheese, cabbage

Grade
recipe

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

3 gr.

3 gr.

Carbohydrates

58 kcal.

Option 1: Classic soup with barley and meat

Barley groats are not often used in the diet, but in vain. This product can be used to cook not only porridge. Soups are very tasty and satisfying. There are several different recipes, the best of which are collected here. In the classic version, barley soup is a meat first course; here it is made with beef broth. The recipe is for dressing; any oil can be used for frying vegetables.

Ingredients

• 3 tbsp. l. barley groats;
• 4 potatoes;
• 400 g beef;
• 2 liters of water;
• 80 g carrots;
• 4 peppercorns;
• 1 laurel;
• 25 g dill;
• 60 g onion;
• 3 tablespoons of oil.

Step-by-step recipe for classic barley soup

Wash the meat, add the prescribed amount of water to the beef, and put it on the stove. After removing the foam, throw in the pepper and a small bay leaf. Cook the broth for two hours. If the beef is not completely fresh or from an old animal, then you can extend the time. Then we take out the piece and strain the broth from the spices.

Pour the broth into the saucepan and set to simmer again. Barley groats must be washed, we do this with cold water. Pour in, stir, drain off everything that has surfaced. We repeat two more times. Place in a saucepan with broth and cook for 25 minutes.

Now you can add salt to the soup, then add diced potatoes to the barley. Stir and cook until soft. The meat has already cooled down by this point, you can cut it or simply break it with your hands, add it at the end of cooking.

Peel the carrot and small onion. Cut finely. But you can grate the carrots if you wish. Fry in any oil. We transfer it to the almost finished soup, guided by the soft potatoes.

Boil the barley soup with the vegetables for another minute, then add the parsley. Since the bay and pepper were added to the broth, nothing else is needed. Turn off the stove and pour the soup into plates.

The soup will be much tastier if, when cooking the broth, you add not only spices, but also vegetables and roots to the pan. Usually these are onions (you can throw them with the peel), carrots, celery root, parsley. Since the beef takes a long time to cook, we throw it all in after an hour of boiling.

Option 2: Quick recipe for soup with barley, sausages and cheese

Without meat, you can also prepare a wonderful and rich dish with barley if you use some tricks. Here is a simplified recipe with processed cheese and sausages, which can easily be replaced with sausage or any smoked meats. It is better to immediately pour cold water over the cereal and let it sit until the water boils.

Ingredients

• 3 sausages;
• 2 tbsp. l. barley groats;
• 2 potatoes;
• 1.5 liters of water;
• 1 carrot;
• 1 cheese “Friendship”;
• 1 onion;
• greenery.

How to quickly cook barley soup

While the water is boiling, rinse and slightly soak the barley. After that, add it and cook for about twenty minutes. There was free time. You can cut the potatoes, peel and prepare the onions and carrots. Add potatoes to the pan, barley soup can be salted.

We cut onions and carrots in any way, but not coarsely. We free the sausages from the films and cut them into circles. If sausage or smoked meats are used, then we make any pieces at our discretion.

Pour oil, heat it in a frying pan, add the onion, after a minute the carrots and let the vegetables fry a little. Add sausages. Cook together. There is no need to first fry the sausages and then add the vegetables; the onions and carrots may simply not be ready, and the sausages will burn.

If the potatoes are almost cooked, add the sausages and vegetables from the frying pan into the pan. While they are boiling, open the cheese, cut or grate. Add next, stir. Let the soup with barley simmer for about four minutes over low heat.

After the cheese has dissolved, you need to taste the dish for salt, add spices, add herbs and you can turn off the stove.

Not all cheeses dissolve in broth. We choose the most ordinary processed cheese in foil. It is allowed to add soft processed cheese from the bath. We also pay attention to flavoring additives; not everything goes well with sausages and barley.

Option 3: Soup with barley and chicken

For chicken broth, it is best to take pieces with bones; necks, wings, backs and drumsticks are great. The approximate number of birds is indicated. Soup without dressing can be classified as a dietary option.

Ingredients

• 400 g chicken;
• 2 liters of water;
• 3 tablespoons of barley cereal;
• bulb;
• three potatoes;
• herbs, spices;
• bell pepper

How to cook

Throw the washed chicken pieces into the water and start preparing the broth. Cook poultry after boiling for about 40 minutes. If the bird is factory-made, then 20 minutes is enough, after which we introduce the washed cereal. Let it simmer for 25 minutes.

We cut potatoes, onions and bell peppers. Salt the broth with cereal. Add potatoes, after a few minutes onions. Let the soup simmer for another seven minutes, throw in the bell pepper.

All that remains is to cook the barley soup until the potatoes are completely soft. After that, add herbs and spices to your taste, turn off the stove.

If you need to prepare low-calorie barley soup, then be sure to remove the skin from the chicken and exclude the potatoes or soak them well to release the starch.

Option 4: Cabbage soup with barley

This soup is prepared with fresh cabbage without adding potatoes. We use any broth to your taste; pieces of meat or poultry are welcome.

Ingredients

• 2 liters of broth;
• 0.3 tbsp. barley groats;
• small carrot;
• 300 g cabbage;
• three tomatoes;
• bulb;
• Bulgarian pepper;
• oil, spices.

Step by step recipe

Place the well-washed cereal into the broth and boil for about half an hour. Shred the white cabbage, add, stir, add salt, and continue cooking.

Fry onions and carrots in oil, add pepper, let them fry a little. Cut the tomatoes into pieces, add them to the vegetables and cook together for about seven minutes. Checking the cabbage. If it is already ready, add the dressing to the soup.

As soon as the soup boils, reduce the heat. Let the dish simmer for about seven minutes. We throw in herbs, spices, you can season the barley soup with garlic and hot pepper.

You can make amazing barley soup with sauerkraut, but first simmer it until soft in a saucepan or frying pan, otherwise the cooking time may be significantly longer.

Ingredients

Chicken breast – 1 piece,
- onion – 1 pc.,
- fresh carrots – 1 pc.,
- water – 2-3 liters,
- potatoes – 5-6 pcs.,
- barley groats – 2-3 tbsp. spoons,
- salt - to taste,
- green onions – 1 sprig.

How to cook chicken soup

Pour water into the pan, salt it and place a clean chicken breast. Cook until the meat is done. Then drain the broth and pour in clean water. Salt again and put on fire.

Peel, wash and cut the onions into cubes.


Peel the carrots, wash and grate.


The finished meat must be separated from the bone and cut into pieces. Place the meat in a saucepan with water.


Then place the onions and carrots in the pan.


Peel the potatoes, wash them well and cut into cubes. Place immediately into the pot of soup.


When the potatoes are ready, add clean barley. Stir. Taste for salt and add more salt if necessary.


Wash the green onions and cut into pieces.


Pour the finished soup into a plate. If the first dish was prepared for a baby, then you can stop there, since not all children like greens.


If the soup is for an adult child, you can sprinkle with fresh green onions.

Barley groats are obtained from barley. And the benefits of barley are very high. It contains a large amount of vitamins and microelements. It is considered a leader in the content of calcium, manganese, potassium, and iron. The fiber content helps digestion and removes harmful waste products from the body. Due to the high content of dietary fiber, barley groats take longer to digest than other cereals, therefore creating a long-lasting feeling of fullness, which helps to lose excess weight, and does not increase the blood sugar level of patients with diabetes.

And I think this soup will be very useful during the summer season. Why? Everything is very simple. As a rule, in the summer you don’t really feel like eating. But we need to work and we need to get strength from somewhere. And this light soup will give us both satiety and strength. In addition, it will not add extra pounds.

Ingredients for barley soup:

• 4 -5 potatoes
• 100 gr. cabbage (approx.)
• 1 carrot
• 1 onion
• ½ tbsp. barley groats
• can of stew
• 2 tbsp. vegetable oil
• salt, pepper to taste
• dill, parsley

How to make barley soup:

Warm the water.

Heat a couple of tablespoons in a saucepan. spoons of vegetable oil, add chopped onions and carrots. Simmer for 5-7 minutes.

Add chopped potatoes and barley to the pan.

Fill with hot water.

When the soup boils, add finely shredded cabbage.

Then the stew.

Of course, the soup can also be cooked in broth, with beef or pork, or with poultry (chicken, turkey). It's all a matter of taste.

Add salt to taste, peppercorns (black, allspice) and bay leaf.

At the end, add finely chopped dill (parsley, celery).

Any housewife for salting lard chooses a better piece of pork - without veins, films and cartilage. And then, having cut off everything that could spoil the finished product, he thinks and wonders where to put the remaining pieces of fat and meat. The best way out is to boil everything that is left from the lard preparation, and then cook a delicious soup using this broth. For example, barley. There is nothing complicated about making soup. The main thing is not to overcook the cereal, otherwise the soup will turn out cloudy and look like liquid porridge...

Ingredients

• 300-400 grams of pork (meat, fat, bones)__NEWL__
• 1 carrot__NEWL__
• 1 onion__NEWL__
• half a glass of barley groats__NEWL__
• 3 potatoes__NEWL__
• a pinch of dry parsley__NEWL__
• teaspoon paprika__NEWL__
• 6-8 black peppercorns__NEWL__
• teaspoon sunflower oil__NEWL__
• 1.5 liters of water__NEWL__
• salt__NEWL__

How to make barley soup with paprika

Make broth from pieces of pork. Place the meat on a plate and strain the broth.

Cut the carrots into thin strips and the onion into small cubes.

Lightly fry the carrots in oil.

Add chopped onion to the carrots, mix and sauté everything together.

Bring the strained broth to a boil again and add barley.

Simmer over low heat for fifteen minutes. Cut the potatoes into cubes and add to the broth. Add some salt.

After five minutes, add the fried onions and carrots. Select good pieces of meat and return to the pot of soup. Cook until the potato soup is half cooked.

Then add pepper, paprika and dry parsley to the soup.

Bring the soup to readiness over low heat.

In a properly cooked soup, potatoes and cereals should retain their shape and not be overcooked. Sprinkle the finished soup with parsley.