Soup with Barley, Meatballs, and Pickles
by Editorial Staff
Soup with barley, meatballs, and pickles is somewhat reminiscent of pickles, but this is not entirely true. None of the ingredients are fried, so the soup is lighter but still satisfying. Minced meatballs and pearl barley perfectly complement this interesting and tasty first course with a pleasant sourness!
Ingredients
- Minced pork and beef – 300 g
- Pearl barley – 50 g
- Pickled cucumbers – 200 g
- Potatoes – 300 g
- Onions – 80 g
- Carrots – 120 g
- Garlic – 2 cloves
- Allspice peas – 5 pcs.
- Salt to taste
- Ground black pepper – to taste
- Fresh parsley – 10-15 g
- Water – 1.7 l
Directions
- Essential products.
- We wash the barley and fill it with cold water in a saucepan. The water level should be about 2 cm above the cereal.
- Bring the water to a boil and cook the barley for 10 minutes.
- After that, using a sieve or colander, drain the water from the pearl barley.
- Put the pearl barley in a saucepan again and pour 1.7 liters of water.
- Cook the barley over low heat for 30-40 minutes, until tender.
- Pour salt and black pepper into the minced meat.
- We mix.
- Form meatballs from minced meat.
- Peel the potatoes and cut them into small cubes.
- When the barley is ready, dip the meatballs into the pan.
- We also add allspice and peas.
- Cook the meatballs over low heat for 2-3 minutes. Then add the potatoes and cook for 10 minutes.
- Peel the onions and carrots. Cut the onion into small cubes, rub the carrots on a coarse grater.
- Cut the cucumbers into small cubes.
- Add the onions and carrots to the soup pot.
- Next, add cucumbers.
- Peel and grind the garlic and add it to the soup.
- Cook the soup for 5-7 minutes. Add salt 2-3 minutes before the end of cooking. Turn off the heat, cover the pan with a lid, and leave the soup for 15-20 minutes to infuse.
- Chop the parsley.
Pour the soup with barley, meatballs, and pickles into portions and add chopped parsley.
Bon Appetit!
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