Soup with barley - step-by-step recipe with photos on Povar.ru

The recipe for barley soup belongs to traditional Lithuanian cuisine. In its homeland, it is customary to cook it in a rich meat broth with the addition of many tasty, healthy and colorful vegetables. This dish always turns out to be very flavorful and, most importantly, nutritious.

Barley soup is excellent for both baby food and the diet of adults. In addition, such a treat has a positive effect on the functioning of the digestive tract. That is why such a healthy dish should be prepared at least once a week.

Nutritional and energy value:

Barley soup / Recipe with photo

For some reason, barley groats or simply pearl barley are not particularly popular in our country, although they are very healthy. Naturally, it contains many different substances that are useful to humans. But the main advantage of barley is a large amount of long-term carbohydrates.

But earlier this grain was eaten by representatives of all classes. Echoes of such popularity have survived to this day, for example: in Switzerland they still prepare Grisons barley soup, known to many tourists, also known as Grisons.

Step-by-step preparation

1. Step 1:

   Let's start preparing the soup by preparing all the ingredients.

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2. Step 2:

   Place chicken wings in a pan and pour 2 liters of water. Cook the chicken for 30 minutes after boiling, remembering to remove the foam from the surface of the soup.

3. Step 3:

   We wash the barley and put it in the pan with the chicken. Continue cooking the soup for another 30 minutes.

4. Step 4:

   Cut the potatoes into cubes and add them to the soup. At this stage, add salt to the soup.

5. Step 5:

   Chop the onion.

6. Step 6:

   Grate the carrots on a fine grater.

7. Step 7:

   We fry onions and carrots in butter.

8. Step 8:

   Place the roast in the pan, cook the soup for another 5 minutes and turn off the gas.

9. Step 9:

   Barley soup is ready. Bon appetit!

Step-by-step recipe for barley soup with photos

Step 1. Rinse the meat in running water, place it in a saucepan and fill with prepared water. Cook ordinary broth: bring the liquid to a boil, then reduce the power to minimum, simmer the meat for 1.5-2 hours.

Step 2. Remove the fully cooked pork from the water. Let it cool slightly, then separate the meat from the bones and cut into neat small pieces. Now return it back to the pan.

Step 3: Peel all prepared vegetables and wash them. Cut the potatoes into small cubes and add to the broth. When it boils, add barley.

Step 4. Finely chop the pre-peeled onions and carrots. Place them in a hot frying pan and fry them in butter until golden brown.

Step 5. Add the sautéed vegetables to the rest of the ingredients in the pan. Salt the broth and boil it for another 5 minutes.

Step 6. At the end, all that remains is to add finely chopped greens to the soup with barley and serve the hot dish to the table.

That's all, as you can see, there is absolutely nothing complicated in the process of preparing such an unusual delicacy. So be sure to cook this treat for your family at least once.

Fish soup with noodles

You will need fillets of any white fish to taste.

You will need:

300 g fish, 1 liter of water, 1 potato, 1 carrot, 1 onion, 3 tbsp. vermicelli, 1 bunch of herbs, spices. Preparation:

Cut the potatoes into cubes, finely chop the onion and grate the carrots. Place the vegetables in boiling water, and after a couple of minutes add large pieces of fish. After another 20 minutes, add vermicelli and chopped herbs to the soup, season and bring to readiness.

How to cook soup with barley groats

1. Prepare any meat or chicken broth. Remove the meat and strain the broth. Add salt to taste.

2. Potatoes need to be peeled and cut into small cubes. Place into boiling broth. And then, after boiling, throw in a handful (0.5 cup) of barley. Stir, wait until it boils and reduce heat to low.

3. Peel the carrots and onions, chop and lightly fry (sauté) in vegetable oil. Add the roast to the soup, continuing to simmer over low heat. Leave the soup over this heat, stirring occasionally, until the potatoes are ready.

4. It remains to add spices, dried or fresh herbs. If necessary, add salt.

5. Finely chopped garlic, which we add to the soup 5 minutes before it is ready, will enhance the taste and aroma.

Calorie content of foods possible in the dish

• Onion – 41 kcal/100g
• Jacket potatoes – 74 kcal/100g
• Fried potatoes – 192 kcal/100g
• Ripe potatoes – 80 kcal/100g
• Boiled potatoes – 82 kcal/100g
• Baked potatoes – 70 kcal/100g
• Mashed potatoes – 380 kcal/100g
• Carrots – 33 kcal/100g
• Boiled carrots – 25 kcal/100g
• Dried carrots – 275 kcal/100g
• Barley groats – 343 kcal/100g
• Barley flakes – 315 kcal/100g
• Hulled light barley – 349 kcal/100g
• Scotch barley – 348 kcal/100g
• Peasant unsalted butter – 661 ​​kcal/100g
• Peasant salted butter – 652 kcal/100g
• Amateur unsalted butter – 709 kcal/100g
• Butter 82% – 734 kcal/100g
• Ghee – 869 kcal/100g
• Salt – 0 kcal/100g
• Chicken wings – 186 kcal/100g

Calorie content of foods: Chicken wings, Carrots, Onions, Potatoes, Barley, Butter, Salt

Required Ingredients

So, to prepare a delicious soup with barley, you will need a minimum set of ingredients. Prepare in advance:

• 0.7 kg pork or beef on the bone;
• 5-6 medium potatoes;
• large onion;
• the same carrots;
• 30 g butter;
• 100 g barley;
• 2 liters of water;
• salt, spices and herbs at your discretion.

As you can see, all the necessary products are quite simple and can probably be found in every home.

Milk soup

In fact, barley is undeservedly forgotten. After all, it has a positive effect on the functioning of the intestines and is very useful for the endocrine and genitourinary systems. It is often recommended by dermatologists, prescribing various diets to patients. And it is with milk that this simple cereal is especially tasty. In addition, such a treat can be safely given to small children.

To prepare milk soup with barley you will need:

• 3 tablespoons of grain;
• glass of water;
• the same amount of milk;
• a tablespoon of butter.

Recipe for chicken soup with barley with photo

Such a treat always turns out incredibly tasty, satisfying and aromatic. And you can talk endlessly about the benefits of barley. Moreover, if you supplement it with a variety of vegetables and dietary chicken. In addition, it is thanks to such a bright composition that the treat always turns out very beautiful and even elegant.

Vegetables reduce the nutritional value of the soup, enriching its composition with all sorts of minerals and vitamins. And ordinary barley makes such a low-calorie dish truly satisfying. In general, this soup is very good and definitely deserves a place of honor on any table.

To prepare you will need:

• 2 liters of water;
• 0.5 kg of any chicken: drumsticks, thighs, wings, skeletons - absolutely anything will do;
• 120 g barley;
• large onion;
• small carrots;
• 4 small potatoes;
• approximately 100 g zucchini;
• the same amount of eggplants;
• 2-3 cloves of garlic;
• several sprigs of parsley;
• salt and other spices to your taste.

The energy value of barley soup prepared according to this recipe is only 40 kcal per 100 g.

Noodle and egg soup

The egg perfectly thickens the soup, saturates it with protein and makes it even more satisfying.

You will need:

300 g chicken, 350 g potatoes, 1 carrot, 100 g vermicelli, 1 egg, dill, green onions, spices. Preparation:

Boil the chicken until cooked, remove from the broth and add potato pieces to it. Chop green onions and carrots and fry them until golden. When the potatoes are almost ready, add the vermicelli, and after 10 minutes add the beaten egg. Add spices, herbs and frying, stir the soup and heat for a couple more minutes.

Tips for making barley soup

1. It is better to choose non-fat ribs so that the broth does not turn out too fatty.
2. You can also add smoked meats for a spicy and flavorful touch.
3. Before cooking, it is better to rinse the cereals to remove any remaining dirt and low-quality grains. Don’t put too much egg, it boils very well.
4. Frying gives the yushka a rich taste, but also makes it fattier.
5. Spices add flavor and aroma; the best ones are: bay leaf, curry, ground black pepper, basil, coriander, turmeric, paprika.
6. At the end of cooking, you can add tomato paste; it will give a beautiful velvety color and a pleasant tomato taste.

If you like to have a hearty lunch, then barley soup is for you!

Millet in fish broth

Millet (millet) was one of the main grains for the South Slavic tribes due to its nutritional properties and ability to boil, forming hearty and light flakes.

The recipe for dietary millet cereal soup can be made with either meat or fish broth. The optimal choice for the diet menu would be low-fat fish - pollock, hake. Spicy herbs and roots will be good companions for millet.

Ingredients:

• hake – 200 g;
• millet – 50 g;
• onion – 1 pc.;
• parsley root – 1 pc.;
• dill greens – 30 g;
• black peppercorns;
• salt.

Preparation:

1. Place the washed fish (if it is not gutted, remove the insides and cut off the head, fins and tail) in cold water and cook for 10 minutes after boiling. Descale.
2. Add millet and continue cooking.
3. Leave the parsley and onions in whole so that after boiling they can be easily removed from the pan.
4. Cook until the cereal is softened, add salt and pepper.
5. Before serving, sprinkle with chopped herbs.

Recipe for soup with egg. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “yachka soup”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of soup with egg is 34.2 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Barley soup recipes

First, we present the simplest recipe. This is not even a classic, but rather the basis for all other variations of Swiss barley soups, of which quite a lot have been invented:

Barley soup in Switzerland

There are as many recipes for this dish as there are villages in Grisons, the largest Swiss canton. Well, to prepare the most popular version of barley soup, you need to prepare the following products:

• meat broth – 1 l;
• pearl barley – 80-100 g;
• carrots – 200 g (two medium-sized root vegetables);
• onion - 1 small head;
• leek – 200 g;
• celery – 150 g;
• garlic – 3 cloves;
• dried or smoked meat – 100 g;
• cream – 200 ml;
• butter – 50 g;
• salt and pepper - to taste.

This soup is incredibly easy to prepare. Cut vegetables and meat into small cubes, onions can be chopped smaller, and garlic can be crushed under a press. Fry the prepared ingredients in a saucepan with butter, add the cereal and fry for another couple of minutes. Then pour the broth into the vegetables, bring to a boil and cook for about an hour. Season the finished soup with salt and pepper and let it brew for a while. Serve topped with cream.

Barley soup from Grisons (with beef)

In this case, the main ingredients are added: potatoes and cabbage. This soup is prepared almost the same as the previous version. First the vegetables are fried. And then they add cereal and a piece of raw beef. All this is filled with water and cooked until done. The meat is removed, cut and returned to the pan or served on a separate plate. The soup is also seasoned with cream.

Barley soup with chicken breast

And this option is already an exact copy of the previous one, only instead of beef they put chicken breast in it. That's the whole difference.

Barley soup recipe without meat

People who do not eat meat can also enjoy the Swiss national soup. Just add mushrooms or mushroom broth to the soup instead of meat or poultry.

Kocho barley soup

By the way, Altai barley soup Kocho is cooked using the same principle. Only in this case, a rich meat broth is first prepared (usually from pork or lamb on the bone). For flavor, onions and various herbs are added to it. And only when the broth is ready, pearl barley is added to the pan. In Altai, meat is not placed in bowls of soup. It is laid out on a large plate and placed in the center of the table, and Kocho itself is poured into bowls.