A solyanka with potatoes and pearl barley is a hot first course of Russian cuisine, which combines the pickles and cabbage soup. The ancient name of this soup is a village soup or “village woman”. Over time, the villager turned into a hodgepodge, which corresponds to the content, the dish is really sharp and salty, like pickle.
You do not need to be a skillful chef to cook a delicious soup for this recipe for dinner. You will need a piece of boneless pork, vegetables and pearl barley. The soup is cooked for a relatively short time, it turns out very nutritious, as, in general, almost all the dishes of rural cuisine. After all, the workers had to be fed nourishingly!
- Cooking time: 1 hour 30 minutes
- Servings: 8
Ingredients for solyanka with potatoes and pearl barley
- 500 g of pork;
- 150 g onion;
- 150 g fresh carrots;
- 35 g dried carrots;
- 120 g canned red pepper;
- 130 g of pearl barley;
- 200 g potatoes;
- 80 g salted cucumbers;
- 30 ml of sunflower oil;
- bay leaf, black and red pepper, water, salt, greens for serving.
Method of making solyanka with potatoes and barley
We start with roasting meat. Pork cut into small pieces. To make it tasty, take meat with thin layers of fat, for example, brisket.
In a saucepan with a thick bottom pour sunflower oil. In the heated oil we throw the chopped meat and fry the pieces until golden brown.
No solyanka can do without a bow! Cut onion, add to saucepan to roasted pork.
Fry onions with meat on fairly high heat, it is necessary that it first becomes transparent, then slightly caramelized.
Next, add chopped fresh carrot. There will be a lot of oil and fat in the pan, which is melted from the meat during the roasting process, the carrot will absorb it, will gradually become soft, lightly browned.
For the aroma we put in a hodgepodge with potatoes and pearl barley sweet, canned in tomato sauce, red pepper along with the sauce in which it was stored. If you do not have such blanks, then you can take tomato puree and fresh Bulgarian pepper.
The barley is presoaked in cold water. We change water several times, then we transfer the cereal into a colander and rinse it under the tap. Put the washed barley and dried carrots in a saucepan. Dried carrots will add sweetness to the dish.
Pour 2.5 liters of boiling water into a saucepan, throw seasonings - a few bay leaves, black peppercorns, ground red pepper. Bring to a boil. Cover the pan with a lid and cook on low heat for about 1 hour.
Chop fresh peeled potatoes into strips. An hour after the start of cooking we put the potatoes in a pot of boiling soup, cook for 15 minutes.
At this stage, add pickles, bring to a boil again. Then add saltwort with potatoes and barley to your taste and cook for 5 minutes.
We leave the prepared hodgepodge in a closed saucepan for 15-20 minutes.
Serve on a table with a barley with sour cream and finely chopped green onions. Enjoy your meal!
In this recipe, meat sackwrap from pork, there is also mushroom hodgepodge and fish, and I will share these delicious recipes.