Soup mushrooms and pearl barley
- 300 g of beef on bone;
- 2 ¹ / ₂ liters of water;
- 3 peas of black pepper;
- 1 bay leaf;
- 3 tablespoons pearl barley;
- 150 g fresh mushrooms;
- 2 potatoes;
- 1 onion;
- 1 carrot;
- 2 pickled cucumbers;
- 3 cloves garlic;
- 2 tablespoons of tomato paste;
- 2 tablespoons of sunflower oil;
- salt and black ground pepper - to taste.
Pour the meat with water, add peppercorns, bay leaf and a little salt. Cook for 60-90 minutes. Do not forget to remove the foam.
At this time, boil or simply soak the pearl barley. Cut potatoes, carrots and cucumbers into strips, onions - half rings.
Mushrooms can be used any: forest or champignon, fresh or dried. In the latter case, mushrooms should be soaked in cold water for 20-30 minutes.
Catch and cool the beef. Strain the broth and run the pearl barley into it, and after 7-10 minutes and potatoes. Separate from the bone and cut the meat. Bring it back to the soup.
Fry onions and carrots in vegetable oil. Add the garlic, tomato paste (tomatoes in your own juice), cucumbers and chopped mushrooms. Pour the saucepan into the pan and cook for about ten minutes.
If you use dried mushrooms, start them in soup with potatoes.
Enter the roast into the broth. If necessary, salt and let sit low for a few minutes. Serve with sour cream.