A very economical recipe for pearl soup for the cost of effort and time. Thanks to flour dressing, you can get soup of any density. You can also vary the amount of vegetables and cereals at your discretion.
Pick your recipe
You will need
- - 1 cup pearl barley;
- - 250 g of fresh mushrooms;
- - 1 onion;
- - a bunch of parsley and dill;
- - 50 ml of cooking oil;
- - 1 tbsp. a spoonful of flour or butter;
- - seasonal vegetables to taste (only not potatoes);
- - sour cream.
Instruction manual
1
Pre-soak pearl barley for at least 1 hour (maybe more), then boil it until tender, set aside. Cook mushrooms for soup.
2
Boil the mushrooms separately in salted water (you can also take dried ones), adding vegetables to your discretion and fresh herbs to them. Universal roasting for soup - this is lightly fried chopped onions with carrots in oil. But you can add both bell pepper and celery. But it’s better not to add potatoes, but if you want to cook a more satisfying soup, you can add a few potatoes, cut into strips or cubes.
3
Add pearl barley to the pan. If necessary, add water. Melt the butter in a skillet, mix with flour, fry until golden brown. Flour dressing also send to the pot with soup. Bring to a boil.
4
Turn off the stove, cover the prepared pearl barley soup with fresh mushrooms and let it brew for 5 minutes. After that, pour into the plates, put a spoonful of sour cream in each plate. Serve with fresh dill (whole branches can be put in plates for beauty) and rye crackers.