Meat solyanka with pearl barley. Recipe: Solyanka team without meat - with pearl barley

One Soviet saying says - "once a day, the soup should be in the stomach", which is more than true. Therefore, today any cookbook has a large number of recipes for various soups. The recipe for a tasty and healthy hodgepodge with pearl barley should be at hand for those who monitor their health.

Solyanka ordinary, with pearl barley

Ingredients

Sausage products of several types (smoked, boiled) - only 360 grams.
Pearl barley - 65 gr.
Grated carrots on a long grater - 70 gr.
Potatoes, cut into strips - 4.5 pcs. (400 gr.).
One onion - 100 gr.
Ground pepper - 5 gr.
Pulp of olives - 1 can (200 gr.).
Lemon (medium) - 0.5 pcs. (50 gr.).

Cooking

This is a recipe for an ordinary hodgepodge with pearl barley, which is done in haste. It can be offered to children from the age of two.

Soak pearl barley in water overnight, after rinsing it.
In half rings, cut the onion very thinly.
Cut sausages into long strips and stew with carrots and thin onions, in oil over low heat. Extinguishing time ten minutes.
Prepare a saucepan with a volume of four to five liters, pour water into a little more than half the saucepan.
Pour out the cereal along with the water in which it stood overnight. It is believed that this water was enriched with vitamins. Bring to a boil, then just simmer over low heat for about fifteen minutes.
Add clean, peeled potatoes to the cereal, bring to a boil again for a minute. Then cook on a not very strong fire, fifteen minutes is enough for this.
Add everything that was cooked in the pan, pepper and salt the soups should be exclusively to your taste.
Remove the olives from the jar, cut into rings (it doesn’t matter, you can cut it as you like). Add the brine from the jar and chopped fruits to the soup, as required by the recipe for making hodgepodge.
Boil the soup for another ten minutes, put half a lemon in the liquid and leave to stand on the off burner for at least an hour.

Solyanka spicy, with pearl barley

Ingredients

Smoked sausage -120 grams.
Smoked, small wings - 2-3 pcs. (300 gr.).
Smoked, small ribs - 2-3 pcs. (300 gr.).
Pearl barley grains - 65 gr.
Korean-style carrots - 100 gr.
Potatoes cut into strips - 5 pcs. (400 gr.).
Onion - 100 gr.
Salt - 10 gr.
Soft olives - 1 can (200 gr.).
Red, hot pepper - 1 pc. (20 gr.).
One lemon - 100 gr.
Various greens - 80 pcs.

Cooking

This is a delicious and not too complicated recipe for a very spicy saltwort with pearl barley, which is not advisable to offer to children and people with digestive tract diseases.

Pearl barley must be soaked from the very evening, rinsing it.
In half rings, cut the onion very thinly, fry it a little.
Thinly cut smoked sausages.
Pour cold water into a saucepan (5 liters deep), a little more than half.
Pour the oatmeal along with the remaining water in which it swelled.
Bring to a boil, reduce the degrees, cook over a not very high heat for at least fifteen minutes.
Dip the sausage and all the smoked meat there.
Potatoes, cut into thin strips in the soup.
Add Korean-style carrots, boil again and just cook for about twelve minutes.
Remove the olives from the jar, add the brine to the soup. Cut the fruits into rings, also throw into the pan.
Add water to desired level.
Bring the soup back to a boil, season with salt and turn off the heat.
Chop up a hot pepper or just dip it whole, the recipe allows for both.
Solyanka with pearl barley must be infused for at least one hour in time.
Lemon pulp and various greens are added separately to each cup of soup.

Solyanka team, with pearl barley

Ingredients

Smoked sausage -150 grams.
Smoked, small wings - 3 pcs. (200 gr.).
Pearl barley (groats) - 75 gr.
Potatoes (cut into strips) - 5 pcs. (300 gr.).
Salted (small) homemade cucumbers - 2.5 pcs. (200 gr.).
Grated (long) carrots - 100 gr.
Avocado - 1 pc. (100 gr.).
Medium bulb - 100 gr.
Half a jar of olives with juice - 100 gr.
Salt - 10 gr.
One lemon - 100 gr.
Various greens - 75 gr.

Cooking

This is a recipe for a combined hodgepodge that can be offered as a festive dish.

Rinse pearl barley and put in water overnight.
Cut the onion into thin half rings and place in a frying pan for light frying in oil and low heat.
Cut smoked sausages into long layers.
In a saucepan (at least five liters deep), pour more than half of the container with water.
Place the cereal along with the remnants of the water in which it has been all night.
Put to cook on a slow boil for ten minutes.
Throw in smoked foods.
Remove the avocado and cut into thin strips, throw into the pan.
Thinly, with a long straw, cut the potatoes, dip them into this soup. Cook for at least twelve minutes.
Add fried onions and grated carrots.
Cut olives and olives into thin rings. Carefully add them to the pan, pouring also part of the brine.
Salty, homemade cucumbers cut into thin strips, place in the soup.
Add water to desired level.
Bring to a boil and switch to a not very strong fire. Boil for about twelve minutes.
Solyanka should be infused for one hour and ten minutes, just on the burner.
Lemon and summer greens can be offered both separately and immediately added to a common bowl, the recipe does not emphasize the principle in this matter. You don't need to cook.

Mushroom solyanka with pearl barley

Ingredients

Smoked sausages of several types -300 grams.
Salted mushrooms - 180 gr.
Pearl barley grain - 65 gr.
Grated carrots - 100 gr.
Potatoes, in the form of straws - 4.5 pcs.
Onion, medium - 1.5 pcs. (150 gr.).
Olive fruit pulp - 0.5 cans (100 gr.).
Pulp of olive fruits - 0.5 cans (100 gr.).
Salt - 10 gr.
Lemon fruit - 1 pc. (100 gr.).
A bunch of summer greens - 1 pc.

Cooking

This is a recipe for a very tasty mushroom hodgepodge, but it should be offered with caution to children because of the mushrooms included in the composition.

Rinse pearl barley lightly and leave in water overnight.
Cut the existing smoked meats into long strips.
Thinly, cut the onion into half rings and put in a frying pan for light frying along with carrots and smoked sausage slices.
In a large saucepan (which easily fits five liters of liquid), pour about three cold water.
Pour the swollen cereal into it along with the water in which it was located.
Put to boil. At the same time, the water should boil quietly for about twelve minutes.
Dip smoked sausage products, fried carrots and onions there.
Also cut the potatoes into thin strips so that everything looks the same and aesthetically pleasing, add. Cook for at least twelve minutes.
Rinse the mushrooms from the juice, cut them in the same way with a thin tube, load them into the pan.
Cut olives and black olives into thin rings or quarters, into a saucepan. Send the existing brine there.
Add the right amount of water.
Bring to a boil, then switch to a slow fire for another five minutes and turn off.
Solyanka will be much tastier if it stands for at least one hour and ten minutes.
Mix very finely grated lemon and herbs in a small bowl. They can be both served finished in a dish, and loaded immediately into a common bowl. It is not necessary to boil lemon and herbs, add it to the soup, which is no longer boiling.

Small amounts of olive oil can be used to fry vegetables.

It is best to tear greens both for hodgepodge and other dishes so that vitamins are preserved in it as much as possible.

The longer you let the hodgepodge brew, the tastier it will be. In time, any recipe recommends doing this for at least an hour, and preferably two hours.

Smoked sausages and meat products should be chosen with great care, as stale products are often covered with smoking. This is especially true for meat products. If children will eat the soup, it is best not to use them, but to stop at locally produced sausages.

Mayonnaise or sour cream can be served with any hodgepodge.

A large pot is needed because the ingredients for this soup take a lot. If you take a smaller pan, it is better to reduce the weight of the products.

The hostess can modify and adapt any recipe at her discretion.

This version of the hodgepodge was originally prepared by my husband in our family, and now I cook it safely :) The only thing is that I don’t use smoked sausage often, because it turns out very fat with it :) But here, as they say, the taste and color ... but In the ingredients, she indicated it anyway.
We clean potatoes. If it is small - you can take 5 pieces, if medium or large, then 2-3 pieces.

We cut it into cubes.

We put the chopped potatoes in a saucepan, fill with water, put on fire.
Let's get some sausage. I took one sausage, doctor's sausage and ham.

I must say that the amount of sausage in the ingredients is indicated purely conditionally ... in general, this is a matter of taste - someone likes more, someone less, there are no strict rules. I put it in moderation, but for example, my mother-in-law puts so much sausage into such a hodgepodge, moreover, it looks like 4-5, so that a ladle is worth ... in my opinion, this is no longer soup, but some kind of stew :))) although also delicious.
We cut the sausage into small cubes.

When the potatoes start to boil, put the barley in the pan.

We clean and cut the onion.

We put a frying pan on the next burner, dissolve the butter, put the chopped sausage there, fry.
As the sausage begins to lightly brown, we send the onion there.

Mix, fry.

The degree of sausage roasting is also a purely personal matter. Someone fries lightly, for appearances ... well, my husband loves "vigorous" frying, so that it crunches ... :)

We send the sausage to the pan to the potatoes.

Prepare your favorite soup spices. I have - salt, bay leaf, Provence herbs.

It's about cucumbers. We cut them like a pickle.

We send to the pan.

We cut olives.

We send to the pan.
Following the olives, we send spices to the pan.

And also tomato paste, which this time I safely forgot to put in a hurry ... but in the recipe I indicated how it should be :)
Remove the pan from the heat, let it brew for 5-10 minutes.

Welcome to the table!

I must say, without tomato paste it turned out very well! My husband wouldn't have noticed if he hadn't told him himself :)
Have a nice meal!

Cooking time: PT01H00M 1 hour

Approximate cost per serving: 40 rub.

Step-by-step recipes for making hodgepodge with pearl barley, ham, mushrooms, smoked meats and fish

2018-01-11 Rida Khasanova

Grade
prescription

13017

Time
(min)

servings
(people)

In 100 grams of the finished dish

11 gr.

8 gr.

carbohydrates

12 gr.

172 kcal.

Option 1: The classic recipe for hodgepodge with barley

Solyanka is a national dish that can be cooked with meat, sausages, and even fish. This is a combined soup, the basis of which is a broth - meat, mushroom or fish. Barley is usually added to pickle, but in hodgepodge this cereal goes well with other ingredients.

Ingredients:

250 gr. beef;
100-150 gr. language;
100 gr. ham;
100-120 gr. pearl barley;
3 potatoes;
2 pickles;
bulb;
100 gr. olives;
2 tbsp. spoons of tomato paste;
salt and spices.

Step-by-step recipe for hodgepodge with pearl barley

It is advisable to soak pearl barley in cold water in advance. Then drain it, pour in a new one (about 1 liter) and boil until half cooked and put it in a colander.

Rinse the beef and tongue with cool water, cut off the films from the meat. Cook until fully cooked, immediately removing the emerging foam.

Peel the onion from the husk and chop finely. Rinse pickles lightly with water and cut into small cubes.

Heat a little vegetable oil in a frying pan and fry the onion until translucent. Then add chopped cucumbers and tomato paste, mix and cook for a couple more minutes.

Peel the potatoes and cut into small pieces along with the ham. Pour over meat and cook for 15 minutes. Then pour barley and fry with onions and cucumbers into the pan. Cook for the same amount of time and turn off the stove.

When serving for dinner, each serving of hodgepodge can be garnished with a thin slice of lemon and an olive. You can supplement the recipe with a variety of fresh or pickled vegetables, meat products, herbs and spices.

Option 2: A quick recipe for hodgepodge with barley

It has long been known that soup is a healthy dish that should be in the daily diet of every person. If there is not a lot of free time for cooking, then a quick recipe for a delicious hodgepodge will help out.

Ingredients:

350-360 gr. several types of sausages (smoked, boiled);
65-70 gr. barley;
one carrot;
4-5 potatoes;
bulb;
black ground pepper;
a can of olives;
half a small lemon.

How to quickly cook hodgepodge with barley

Rinse pearl barley and soak with water overnight.

Peel the onion from the husk and cut into thin half rings.

Peel the carrots and cut into very thin strips, or grate them to make Korean-style carrots. Chop the potatoes the same way.

Clean all sausages from the film, cut into strips.

Lightly fry the onion in a pan with vegetable oil, then add the carrots and sausages. Reduce heat to low and simmer for 10 minutes.

A saucepan with a volume of at least 4-5 liters. half fill with water. Pour the cereal into it along with the water in which it soaked at night. After boiling, reduce the power of the fire and cook for another quarter of an hour.

Add the prepared potatoes to the pot and bring to a boil again. Cook until the potatoes are ready, then add the stewed vegetables with sausages. Salt to taste and add ground pepper.

Cut the olives into 2 pieces or into rings. Add to saucepan with brine along with brine. If the soup is too thick, you can add a little water and keep on fire for another 10 minutes.

Place half a lemon in a saucepan and cover with a lid. It is advisable to let the soup brew for an hour, then it will be incredibly fragrant.

When serving, you can decorate with a spoonful of sour cream and a sprig of dill or other herbs. If desired, pickles passed through a grater can be added to such a soup.

Option 3: Solyanka with mushrooms and barley in a slow cooker

Solyanka with the addition of mushrooms has an interesting aroma and taste. And thanks to the slow cooker, the soup turns out to be especially rich and appetizing.

Ingredients:

200 gr. boiled beef;
kilogram of chicken;
four sausages;
three potatoes;
a couple of tablespoons of barley;
200 gr. pickled cucumbers;
400 gr. canned mushrooms;
a teaspoon of sugar;
10 pitted olives;
bulb;
carrot;
a couple of bay leaves;
salt and ground pepper;
fresh parsley;
a spoonful of vegetable oil;
lemon and sour cream.

How to cook

Wash pearl barley, cover with water and leave overnight. Boil the chicken, remove from the broth and divide into portions.

Peel carrots and onions, cut into small cubes. Pour oil into the multicooker bowl, turn on the frying or baking mode and fry the vegetables for about 10-15 minutes, stirring from time to time.

Remove the skin from the potatoes, cut the root vegetables into small slices and add to the bowl with the vegetables. Stir and continue to fry for another 10 minutes.

Cut the meat and sausages into pieces, cucumbers into small cubes and, together with barley, pour into a bowl with vegetables.

Mushrooms cut into several parts (if small, then leave whole). Divide the olives into halves and, together with the mushrooms, transfer to a slow cooker.

Dilute tomato paste in a quarter cup of chicken broth, pepper and salt and pour into a slow cooker. Pour all the ingredients with boiling chicken broth.

Turn on the "Extinguishing" mode for half an hour. A few minutes before the end of cooking, add finely chopped greens and bay leaf. After completion, do not open the slow cooker for about a quarter of an hour so that the hodgepodge is infused.

Option 4: Solyanka with pearl barley and smoked meats

Soup such as hodgepodge is especially good to cook after the holidays, when many types of meat, sausages and other smoked meats remain in the refrigerator. All this can be combined into one hearty, tasty and fragrant dish.

Ingredients:

four tablespoons of barley;
350 gr. chicken meat;
350 gr. beef meat;
350 gr. pork;
300 gr. chicken hearts;
70-80 gr. cold smoked loins;
50-60 gr. bacon
three bulbs;
large carrot;
one or two tomatoes;
pickle;
50-60 gr. black olives;
a couple of tablespoons of capers;
a couple of tablespoons of tomato paste;
one stalk of celery;
Bay leaf;
a teaspoon of peppercorns;
half a lemon;
parsley and dill;
salt;
vegetable oil.

Step by step recipe

Barley can be soaked overnight in water, and then boiled until tender. Or do not leave to swell, but put to cook for an hour, while the meat is cooked. Drain the water from the cereal after cooking.

Fill the pot with 2 liters. water, put the washed and peeled meat from the veins and films there. After the water begins to boil, add the peeled onion and carrot, one bay leaf and celery, as well as a pinch of salt and black pepper. Cook until the meat is fully cooked over low heat.

Remove fat from chicken hearts and rinse thoroughly. In a separate saucepan, fill them with water and put on the stove. After boiling, drain the water, rinse the hearts in running water, pour again and cook until soft for about 30 minutes. Lightly salt.

While the meat and hearts are cooking, cut the sausage, smoked meats and bacon into thin strips.

Remove the husk from the remaining onion, cut it into half rings or quarters. Heat the oil in a frying pan, lightly fry the onion until golden brown.

Remove the skin from the tomatoes and cut the flesh into cubes. Fresh tomatoes can be substituted for canned ones. Add to the onion in the skillet and fry for 1-2 more minutes.

Grind pickled or pickled cucumbers into thin strips, pour into a frying pan and fry for no more than a minute. Close the lid tightly and simmer over low heat for about 4-5 minutes.

Divide the finished meat into small pieces, divide the hearts in half, and cut off the skin from the chicken and discard.

Strain the broth and discard the vegetables. Pour into a saucepan, after boiling, transfer the frying and meat with smoked meats. Stir and cook over medium heat for about 8-10 minutes.

Add barley, olives and capers, bay leaf to the meat and bring to a boil again. Keep on fire for a couple of minutes, add salt and pepper, as well as chopped herbs, if necessary.

Before serving, it is advisable to let the soup brew under a closed lid. Add a small slice of lemon and, if desired, sour cream to each serving.

Option 5: Fish hodgepodge with pearl barley

Solyanka can be not only from meat, but from several types of fish. It is better to soak pearl barley in water the day before so as not to spend a lot of time preparing it.

Ingredients:

half a kilogram of different fish fillets;
a couple of potatoes;
a couple of spoons of barley;
onion and carrot;
150 gr. pickles;
vegetable oil and spices;
olives;
two to three tablespoons of tomato paste.

How to cook

Pour barley with water in the evening, change the water to clean in the morning and cook for about 20 minutes.

Boil water in a saucepan and put the peeled potatoes into it, cut into small pieces.

Rinse the fish fillet, cut into pieces and transfer to the potatoes. Until boiling, cook over high heat, removing the foam, then reduce the power of the stove.

Finely chopped onion lightly fry, add carrots and cucumbers, cut into small cubes. Dilute tomato paste in a little water and pour into a pan.

To the almost ready fish, shift the cereals and vegetables from the pan. Add salt, spices.

Cut olives into circles and add to the pan. Cook for a couple more minutes and turn off the stove. Add chopped fresh herbs, a leaf of parsley.

Light hodgepodge with fish is ready! Bon Appetit!

Beloved by many people, meat hodgepodge is a fairly simple dish to prepare.

In fact, the main ingredients are lemon, pickles, olives. And the rest is all that is in the refrigerator and is suitable for soup. Experiments are more appropriate here than ever.

This article discusses recipes for hodgepodge with pearl barley and pickles, as well as other components. And some cooking secrets.

special dish

It is believed that the classic hodgepodge recipe does not contain any cereals. And if you add pearl barley and pickles, then this will already be a real pickle.

But hodgepodge implies the use of a creative approach in cooking, especially since you can add what you have at home (including the main components) to such a soup: sausages left after the holidays, ham, olives.

And cereals (in this case pearl barley) and potatoes are added in order to add density to this first course.

Classic recipe

In prepared according to this method, 5 types of meat ingredients: beef, chicken, ham, smoked sausages, sausages.

Sequence of preparation and components:

Pour pearl barley (80 grams) with water (cold or hot) and set aside for 8 hours, then boil in salted water until tender.
Cook meat broth (which will be the liquid phase of the soup) from 300 grams of beef - 60-90 minutes.
Add chicken meat (any) - 400 grams, cook for up to 60 minutes, add salt.
To give a piquant taste, put bay leaves and peppercorns.
Chop onion (100 grams) and carrots (100 grams), sauté in vegetable oil (20 milliliters) until transparent.
Cut ham, sausages and sausages into medium pieces (all 150-200 grams each), add to onions and carrots, mix, cook until golden brown.
Remove the meat from the broth and cut into cubes.
Prepare potatoes (100 grams), chop finely and pour into the broth, meat, frying and barley also put in the soup, cook until the vegetable is soft.
Chop pickled cucumbers (250 grams) into strips, sauté in vegetable oil, add tomato juice and spices, pour into soup.
Pitted black olives (100 grams) and half a lemon cut into medium pieces, add to the dish.
When serving, you can add fresh herbs, spices, sour cream.

Recipe with capers and chicken hearts

Combined hodgepodge with pearl barley and pickles turns out to be especially spicy if you add capers and small chicken hearts to it. Cooking time - 2 hours.

Boil pearl barley (100 grams).
Prepare the broth (after laying out bay leaves, peppercorns, celery, carrots, onions, salt) from beef and pork on the bones, as well as chicken meat (350 grams of each ingredient), then put the meat on a plate to cool.
Boil hearts (300 grams) and lay them out as well.
Remove everything superfluous from meat - bones, fat, films.
Chop everything into cubes, hearts into halves.
Strain the broth (2 liters), pour into a clean soup container, boil.
Put meat, hearts, barley.
Chop 300 grams of onion and 100 grams of carrots, sauté in vegetable oil (30 milliliters).
Cut the loin, smoked sausages and bacon (100 grams each) into strips and add to the vegetables, fry until golden brown.
Dilute tomato paste (100 milliliters) with drinking water and pour into a pan, mix, simmer.
Chop pickled cucumbers (120 grams) into strips or cubes and lay out for frying, simmer under a closed lid for another 5 minutes.
Pour the contents of the pan into the soup, mix.
Add capers (100 grams) and chopped black olives (50 grams) to the dish.
Chop a lemon (50 grams) into half rings, add to the hodgepodge.
Salt, pepper, put fresh chopped parsley and dill.

Potatoes are not always included in the hodgepodge recipe. As a rule, it is added if there is not enough thick component in the dish.

Solyanka with beef tongue

A very tasty and satisfying first course can also be diversified by adding a meat ingredient in the form of a fresh beef tongue.

Cooking hodgepodge with pearl barley and pickled cucumbers:

Beef meat (250 grams) and tongue (150 grams) cut into medium-sized pieces, put in a container and pour water.
When the ingredient is ready, lay out and cut into cubes, strain the broth.
Boil 120 grams of pearl barley until half cooked.
Peel the onion, chop and fry in vegetable oil.
Cut pickled cucumbers (150 g) and add to the onion.
Dilute tomato paste (50 milliliters) with drinking water and pour into a pan, mix.
Boil the broth, put the pieces of meat, cereals (lightly boiled) and potato cubes (150 g).
Chop 100 g of ham and pour into the soup.
Add the roast to the dish, mix.
Chop the olives and lemon into medium pieces and pour into the hodgepodge at the very end of cooking.
Add salt, ground black pepper, fresh herbs.

Before serving, you can add sour cream to the dish.

Meat hodgepodge in a slow cooker with mushrooms

A simple recipe for a dish, despite the abundance of ingredients, will help you quickly and tasty feed a large family. In order to spend a minimum amount of time preparing a hodgepodge with pearl barley, pickles, mushrooms and meat, you can boil some ingredients in advance (chicken, beef, pearl barley).

Process description:

Saute in the program "Frying" 100 g of chopped carrots and onions (15 minutes) in vegetable oil (40 milliliters).
Chop the potatoes (150 g) into medium pieces and put them on the vegetables, mix.
Soak barley in advance in water (60 g), add to vegetables.
Chop the boiled chicken meat (1 kilogram), beef (200 g), sausages (200 g) into pieces, put in a bowl with the rest of the ingredients.
Chop pickled cucumbers (or pickled) in the amount of 200 g into strips and also add to the dish.
Put canned mushrooms (300 g) and pitted olives (100 g) in a bowl.
Dilute tomato paste (50 milliliters) and pour into a dish.
Boil the meat broth (2 liters) and pour the ingredients in the bowl.
Pour salt, sugar (5 g), ground black pepper.
Stew the dish in the program for 30 minutes, at the end of the process put fresh chopped herbs and bay leaf, set aside for another 20 minutes.

Before serving, decorate the hodgepodge with pearl barley, pickles and mushrooms with a slice of lemon and a spoonful of sour cream.

Light hodgepodge with fish

This dish can be prepared not only from meat and sausages, but also with the addition of seafood and fish.

Process description and components:

Before serving, add a slice of lemon and chopped herbs.

cooking secrets

In order to prepare an upscale hodgepodge, you can apply some of the following culinary secrets:

Solyanka will be delicious in its own way if you cook it on mushroom, meat or fish broth.
Pickled cucumbers, capers, olives, green onions add a special piquancy to the dish.
If you add fresh herbs and sour cream to the soup before serving, the taste will become fresher and richer.
For meat hodgepodge, regular (beef, pork, chicken) or smoked meat, sausage (including one that is no longer suitable for eating raw) is suitable. You can connect everything together.
Instead of tomato paste, you can add tomato juice when preparing a breeze or a workpiece (onion, tomato, broth, sugar, cucumbers).
Be sure to season with spices - bay leaf, ground black pepper (or peas), a mixture of peppers.
Cucumbers are recommended to use barrel, but not pickled.
It is better to cut the ingredients into small cubes or straws, then they will fit perfectly in a tablespoon, which will also have a beneficial effect on the taste.

Summary

The article describes several recipes for hodgepodge with barley and cucumbers. Each of them is simple and delicious in its own way. This will be a great opportunity to please loved ones with a hearty and original lunch.

- a delicious and very satisfying first course. It is prepared with various meats or mushrooms. In this article we will tell you how to cook hodgepodge with barley.

Solyanka recipe with pearl barley

Ingredients:

beef - 250 g;
beef tongue - 150 g;
ham - 100 g;
barley - 120 g;
potatoes - 3 pcs.;
pickled cucumbers - 150 g;
olives - 100 g;
tomato paste - 2 tbsp. spoons;
lemon;
salt, spices - to taste.

Cooking

Cut the beef and tongue into pieces and boil until tender. Boiled meat and ham cut into cubes. Pour pearl barley with water (1 liter) and cook until half cooked. We drain the water. Fry the onion in vegetable oil, add the diced and tomato paste to it. Dip the meat and chopped potatoes into the broth. Boil for 15 minutes, add dressing and barley. Cook for 15 minutes, then turn off the fire. Before serving, put sour cream, a slice of lemon and a few olives into a plate with meat hodgepodge and pearl barley.

Mushroom hodgepodge with pearl barley in a slow cooker

Ingredients:

chicken broth - 2 liters;
boiled beef - 200 g;
boiled chicken - 1 kg;
sausages - 4 pcs.;
potatoes - 3 pcs.;
barley - 2 tbsp. spoons;
pickled cucumbers - 200 g;
canned mushrooms - 400 g;
tomato paste - 2 tbsp. spoons;
sugar - 1 teaspoon;
pitted olives - 12 pcs.;
onion - 1 pc.;
carrots - 1 pc.;
bay leaf - 2 pcs.;
ground black pepper, salt - to taste;
chopped parsley - 3 tbsp. spoons;
vegetable oil - 40 ml;
sour cream - to taste;
lemon.

Cooking

Soak the barley in warm water overnight. Pour vegetable oil into the multicooker pan, spread the carrots and onions cut into cubes. In the “Frying” mode (if there is no such function in the multicooker, then you can fry in the “Baking” mode), stirring, cook for 15 minutes. Then add chopped potatoes and cook for another 10 minutes. Now add barley, sliced \u200b\u200bmeat, sausages and cucumbers.

If the mushrooms are small, they can be added whole or cut in half. So are olives. Dilute tomato paste in 50 ml of broth, add sugar and pour the mixture into a saucepan. Add black ground pepper, salt and pour all this with boiling chicken broth.

In the “Extinguishing” mode, cook for 30 minutes, 5 minutes before the end of the cooking process, add chopped parsley and bay leaf. After cooking, we leave the mushroom hodgepodge for another 20 minutes in a slow cooker so that it is infused. Before serving, add a tablespoon of sour cream and a slice of lemon to each plate.