Pickle with barley and pickles

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I offer a recipe for pickle with meat and pearl barley. The amount of ingredients is indicated in a 3 liter saucepan. The soup turns out to be pleasantly spicy and very tasty. The more cucumbers are added to the soup, the spicy and piquant the soup will be.

Pickle with barley and pickles

Ingredients: Meat (chicken, beef, pork), Pearl barley, Potatoes (medium), Pickled cucumber, Water, Onion, Garlic, Carrots, Tomatoes, Vegetable oil;, Greens;, Black pepper (ground);, Seasonings, Olives at will;, Salt;, Leaf laurel

Cooking method:

Pre-cook the meat broth. We cut the boiled meat into portions and send back to the broth. I have chicken, so I immediately cut it into portions.

Rinse the barley and fill with cold water. Leave the pearl barley for 2-3 hours to swell. Drain the water, put the barley in a separate saucepan and boil until half cooked over low heat and add to the broth.

Peel and dice the potatoes, add to the soup, cook for another 15 minutes.

Grate cucumbers, cut into cubes or strips, fry and add to a saucepan.

Rinse and peel onions, garlic and carrots. Finely chop the onion and garlic. Grate the carrots on a medium grater. Fry the onion in vegetable oil until golden brown. Then add carrots, garlic and fry.

Cut the tomatoes into wedges and simmer in a skillet. Add frying, bay leaf, pepper to the boiling broth. Salt if necessary, add spices, olives and cook for another 5-8 minutes.

7.Serve pickle in plates, sprinkle with chopped herbs, season with sour cream or mayonnaise, as you like. To add a special taste, you can add olives or olives to the pickle. And in onion-carrot frying, you can add a little tomato paste. Bon Appetit!

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