Barley porridge with meat is a tasty and healthy dish of Russian cuisine. The best recipes for making barley porridge with meat

Barley porridge with meat is a tasty and healthy dish of Russian cuisine. The best recipes for making barley porridge with meat

In pursuit of new-fashioned recipes, we, as it were, began to forget about such useful cereals as barley.

More and more rarely, it appears on our tables, and if it is properly cooked, it is not only healthy, but also incredibly tasty dish.

Barley porridge with meat - the basic principles of cooking

To barley porridge turned out delicious, you need to choose the right grits. Perlovkov take only the highest grade and without garbage.

Pearl barley porridge can be sweet. It is boiled in milk, adding dried fruits, sugar and butter. But not less tasty is barley porridge with meat, mushrooms and vegetables. Such porridge is cooked in broth or water.

Many do not want to cook barley, considering that it will take a lot of time to prepare it. In fact this is not true. Pearl barley is presoaked in cold water overnight so that it is well swollen. Water is taken from the calculation of a liter per cup of cereals. Then the cereal is washed and cooked as usual porridge. Pearl barley is boiled for about half an hour, then it is covered with a lid and left to heat for another ten minutes to “reach.”

Cooking barley porridge with meat can also be cooked in a slow cooker or pots.

Meat is pre-fried with vegetables in a cauldron or thick-walled pan, then add the washed swollen grits, and pour all the broth or boiled water. Barley porridge is tormented on a quiet fire for about an hour.

Recipe 1. Barley porridge with meat


700 g pork belly;

375 g of pearl barley;


1 onion;

two bay leaves;

2 pinches of salt;

1 carrot;

1 sour apple.

Method of preparation

1. Wash the pork tenderloin, dip it with a paper towel and cut it into pieces two and a half centimeters thick. Put the pan on the fire and heat it well. Oil does not add enough fat, which is contained in the brisket. Put the meat in the pan and fry until golden. Then shift it to the cauldron.

2. Peel the onion and cut it into quarters with rings. Put the onion in the pan, where the meat was cooked, and fry it until golden brown. Peel the carrots, cut into thin quarters into rings and add to the onion. Fry vegetables for two minutes. Peel the apple, cut into cubes and put in a pan. Season with spices and fry for two minutes. 3. Transfer the roasted vegetables to meat. Wash pearl barley and soak in clean water for 12 hours. Then drain the water, wash the barley again and place the cereal over the meat with vegetables. Pour all the water so that its level was two fingers above the cereal. Salt everything and put the cauldron on a low fire. Stew porridge for an hour.

4. After an hour, pour another glass of boiling water into the barley, cover with a lid and put the cauldron in the oven for another hour. Cook porridge for another hour. Ready porridge mix, put on a la carte plates and serve with pickled or fresh vegetables.

Recipe 2. Barley porridge with meat and vegetables


pound of chicken fillet;

half a liter of purified water;

pearl barley - 200 g;

ground pepper and salt;

2 small bulbs;

80 ml of vegetable oil;

1 carrot;

200 g fresh champignons.

Method of preparation

1. Peel the bulbs, wash them under the tap and finely chop them. Put the onion on a flat plate.

2. Remove the peel with a sharp knife from the carrot, wash it and chop into large chips. Put in a separate plate.

3. Place the mushrooms in a colander and rinse them under the tap. Drain champignons with a napkin and cut into large pieces. Transfer to a plate.

4. Rinse the chicken fillet under running warm water. Clean it out of all the excess. Cut the meat in small pieces and put in a plate.

5. Pour 30 ml of oil into the frying pan and heat it well on an intense fire. Twist the fire to moderate and put the mushrooms. Fry the mushrooms, constantly stirring with a wooden spatula, until golden. Put the champignons on a plate.

6. Add more oil to the pan and fry the onions and carrots in it, stirring constantly, until the vegetables are covered with a golden crust. Put the vegetable fry on a plate.

7. In the same frying pan, put the pieces of chicken fillet, pepper, salt and mix. Simmer on medium heat for half an hour before rudiness.

8. Wash the pearl barley grits, pour with clean water and send the pan with barley to the fire. As soon as the water boils, salt the salt, mix and twist the fire. Cover and cook, stirring occasionally, until all the water has evaporated. 9. When the barley is ready, turn off the heat, add fried vegetables, chicken and mushrooms to the porridge. Pepper, salt and mix. Insist, covered with a lid, about ten minutes.

Recipe 3. Barley porridge with Tsarskaya meat


a glass of pearl barley;

a glass of vegetable broth;

260 g pork fillet;

a tomato;

200 g fresh frozen vegetables;

3 cloves of garlic;

5 large champignons;

5 g of salt and spirits;


two pinches of sweet paprika;

olive oil.

Method of preparation

1. Wash pearl barley, soak in purified water and leave overnight. In the morning, rinse the cereal, pour purified water and boil on a medium heat. To keep porridge from burning, stir it periodically.

2. Rinse the pork fillet and dip it with a towel. Cut the meat into pieces two centimeters thick. Put in hot oil and fry until golden.

3. Chop the peeled onion finely. Crush garlic and grind in a mortar with zira and paprika. Put chopped onion and garlic with spices in a heated pan with butter. Fry over low heat, stirring constantly, for about ten minutes. Add vegetables and mushrooms to the pan. Mix. After five minutes, add the tomato sliced ​​in small pieces, after removing the skin from it. Simmer for another five minutes.

4. Add pearl barley to the pan, drain the water from it. Pour in vegetable broth. Salt, cover and twist the fire to a minimum. Stew porridge half an hour.

Recipe 4. Pearl Barley Porridge with Pearl Meat


a glass of pearl barley;

two pinches of salt;

200g of beef;

a pinch of ground pepper mixture;



two bay leaves;


four peas allspice;

150 g of frozen green peas.

Method of preparation

1. Thoroughly wash and pour two glasses of purified water pearl barley. Leave overnight. Drain the water in the morning, wash the barley again and pour the same amount of water, season with salt. Put on the fire and cook on the quietest fire, covered with a lid, about an hour.

2. Wash beef and pork, dry with a napkin and cut into thin bars across the fibers.

3. Chop the peeled onion finely. Peel carrots and grate on a large segment of the grater. 4. In a cauldron, melt the butter. Put the onion in it and fry it until transparent. Then add carrot chips and continue to fry all together over moderate heat until soft. Now put the meat to the vegetables and fry, stirring constantly for two minutes.

5. Pour water into the cauldron so that it completely covers the meat. Pepper, salt, put bay leaves and peppercorns. Twist the fire and simmer over low heat, cover with a lid, stirring occasionally until the meat is soft.

6. At this stage, fill the green peas. Continue to simmer, not covering with a lid, until the mixture turns into a gravy consistency.

7. Throw the pearl barley into a colander, rinse with boiled water and add to the cauldron. Simmer, uncovered for another ten minutes, stirring occasionally. Then cover with a lid, turn off the heat and insist ten minutes.

Recipe 5. Barley porridge with meat and beans in Transcarpathian in a slow cooker


100 g of beans;

3 g black pepper;

200 g of pearl barley;

70 g onions;

300 grams of beef;

80 g carrots;

50 ml sour cream;

80 ml of vegetable oil;

35 ml of tomato paste;

5 g chili;

1 bunch of greens;

2 pinches of salt kitchen.

Method of preparation

1. Pearl barley and beans, rinse and soak in warm water for two hours.

2. Rinse the beef fillet, dip it in napkins and cut into centimeter slices.

3. Fill the bowl of the multicooker with oil and turn on the “Frying” program. Wait until it warms up. Put the beef in the oil, season with chili and salt. Fry until ruddy.

4. Add peeled and finely chopped vegetables to the meat. Stir and continue to fry until transparent onions. Then put the tomato paste and put it all together for another couple of minutes.

5. Drain the water from the beans and pearl barley and transfer them to the multicooker tank. Fill all with water so that it completely covers the contents. Turn on the program "Quenching" for three and a half hours. Half an hour before the beep, add chopped greens and sour cream.

Recipe 6. Barley porridge with meat in pots


90 g butter;

250 g of pearl barley;

vegetable oil; 2 carrots;

60 ml of sour cream;

1 white onion;

5 g of mustard;

half the zucchini;

3 garlic cloves.

Method of preparation

1. Wash and soak pearl barley overnight. Then rinse, fill with clean water and boil until tender.

2. Wash the meat, pat dry with a paper towel and cut into small pieces.

3. Chop the peeled onion in half rings. Fry the onion in hot oil until golden brown. Add the meat and fry until it is browned. Now put the grated carrots, mix and simmer for a quarter of an hour.

4. Diced zucchini and add to the vegetable frying with meat. Stir and simmer for another five minutes.

5. In a separate bowl, mix the sour cream with mustard, salt, pepper and mix, pouring water until the sauce becomes the consistency of kefir.

6. Mix the meat with vegetables with pearl barley porridge and arrange in pots. Dip one garlic clove in each and pour over all the sauce. Put the pots in the oven and bake at 200C for forty minutes. At the end, put in each piece of butter.

Barley porridge with meat - tips and tricks

  • Before cooking, be sure to soak the pearl barley in warm water overnight.
  • Barley porridge should not boil! As soon as the water begins to boil, twist the fire to a minimum and simmer the porridge until tender.
  • Note, the barley is about five times larger in volume, so take a bigger pot.
  • Cook porridge in a cast-iron cauldron or thick-walled pan.
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