The fact that bean soup benefits from adding pearl barley to it, I learned almost by accident, during the next culinary experiment. It turned out a rich, spicy dish that perfectly warms and saturates in the cold autumn and winter.
Pick your recipe
You will need
- - beef bone
- - 1 can of red beans in its own juice,
- - 80-100 g of pearl barley,
- - 4-5 bulbs,
- - 1-2 carrots.
- - 5-7 potatoes,
- - a few tablespoons of tomato sauce,
- - salt, garlic, spices to taste.
Instruction manual
1
Cook the beef broth. For this, a well-washed beef bone must be boiled in water for at least two hours. Do not forget to remove the foam in time, salt and add a couple of bay leaves. When the broth is ready, take out the bone and cut the meat from it. It can be added to the finished soup.
2
While the meat is being cooked, peel the onions, carrots and potatoes. I take a lot of onions, since for some time I have really fallen in love with onion soup for its rich aroma. If you are not a fan of onions, you can take just a couple of onions - this will be quite enough.
3
Finely chop the onion, grate the carrots on a coarse grater. Fry them in oil until a rosy shade (it will appear within 10-15 minutes).
4
At the same time, start the fried vegetables, barley in the soup. Cook for 10 minutes. Then add diced potatoes and beans to the soup, as well as the sauce, garlic (optional) and your chosen spices. If you like spicy soups, do not skimp on spices: in bean soup with sauce, they open very organically. Try not salt: if not enough, add.
5
Let the soup brew a little before serving. When serving, you can decorate the dish with fresh herbs.
Useful advice
This soup can be prepared on chicken and lean broth.