The use of pearl barley when cooking borscht without meat gives the dish a very tangible satiety. Lean borsch with barley turns out thick and satiates perfectly. Try to cook!
Cook: 1 hour 20 mins
Servings: 6
Ingredients
Potatoes – 500 g
Pearl barley – 50 g
White cabbage – 250 g
Beets – 300 g
Onions – 130 g
Carrots – 80 g
Garlic – 1-2 cloves
Tomato paste – 70 g
Bay leaf – 1 pc.
Sugar – 1/2 teaspoon
Salt – 1-1.5 teaspoon
Ground black pepper – on the tip of a knife
Vegetable oil – 2 tbsp
Fresh parsley – 10 g (2-3 sprigs)
Water – 1.5-2 l
Directions
Soak the pearl barley overnight in clean water, then rinse it. Put the cereals in a saucepan, cover with water, and add the bay leaf. Bring to a boil, remove the foam, and cook over low heat until the cereal is fully cooked about 30-40 minutes.
While the barley is boiling, prepare the frying. Peel the onions and carrots. Cut the onion into medium cubes, grate the carrots on a medium grater.
Heat vegetable oil in a skillet and add onions and carrots. Stir until soft over medium heat, about 3-4 minutes.
Peel the beets, grate on a coarse grater and add to the pan to the onions and carrots. Stir in and fry for another 4-5 minutes. Add tomato paste. Add sugar, stir and cook for another 2-3 minutes. Remove finished frying from heat.
Chop the cabbage finely and add to the saucepan to the finished barley. Bring to a boil and cook for 5-6 minutes.
Peel and cut the potatoes into small cubes. Add potatoes to a saucepan, bring to a boil and cook for 15-20 minutes to fully cook the potatoes.
Add frying to the borscht, salt, and pepper. Rinse the parsley, chop finely and add to the saucepan. Peel the garlic, chop finely and also add to the borscht. Bring the borsch to a boil and remove it from heat. Let it brew for 15-20 minutes and serve. Enjoy your meal!
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Ingredients
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