Solyanka with Pearl Barley

by Editorial Staff

Solyanka with pearl barley is not quite a usual variant of a hodgepodge – due to the cereal, the taste of the dish softens. Well, thanks to brine, pickled cucumbers, and adjika, it acquires piquancy and a little spiciness. Try it and I’m sure you won’t regret it.

Servings: 8

Ingredients

  • Pork on the bone – 500 g
  • Smoked brisket – 100 g
  • Ham – 100 g
  • Pearl barley – 5 tbsp
  • Pickled cucumbers – 2 pcs. (150 g)
  • Cucumber pickle – 300 ml
  • Bulb onions – 2 pcs. (170 g)
  • Carrots – 1 pc. (70 g)
  • Olives – 30 g
  • Tomato paste – 2 tbsp
  • Adjika – 1 teaspoon
  • Capers – 1 teaspoon
  • Sugar – 1 teaspoon
  • Salt to taste
  • Vegetable oil – 3 tbsp
  • Water – 3.5 l

For filing:

  • Fresh dill – to taste
  • Lemon – to taste

Directions

  1. Rinse the barley by changing the water several times. Then soak in warm water for at least 30 minutes.
  2. Put pork on the bone and one peeled onion in a saucepan. Pour cold water into a saucepan.
  3. Place over medium heat and bring to a boil. Reduce heat and simmer, skimming, for 1 hour (covered).
  4. Then transfer the meat to a plate, and remove the boiled onion, we will no longer need it.
  5. Drain the barley and rinse again. Add pearl barley to the broth, bring to a boil and cook for 25 minutes.
  6. Heat vegetable oil in a skillet. Peel the carrots, grate on a coarse grater, and put them in the pan.
  7. Peel the onions, cut into quarters and add to the skillet with carrots.
  8. Stir the vegetables for 2 minutes.
  9. Cut pickled cucumbers into thin strips and add to the pan. Fry for 10 minutes, stirring.
  10. Add tomato paste to the skillet.
  11. Add sugar.
  12. Then pour the cucumber pickle into the pan.
  13. Mix everything and simmer, covered for 10 minutes, stirring occasionally.
  14. Add the sautéed vegetables to the barley saucepan.
  15. Cut the brisket into cubes and add to the saucepan.
  16. Cut the ham in the same way and add to the pan.
  17. Cut the boiled pork into pieces, removing bones and skin. Add the meat to the hodgepodge.
  18. Then add adjika, salt, and stir.
  19. Cut the olives into rings and add to the saucepan.
  20. Add capers to the hodgepodge, stir.
  21. Bring the hodgepodge to a boil and remove from heat. Let it brew for 10-15 minutes.
  22. Pour the hodgepodge into bowls, add lemon slices and fresh dill, and serve.

Enjoy your meal.

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