Solyanka soup with pearl barley and cucumbers. Combined hodgepodge with pearl barley

I share the classic recipe for hodgepodge with pearl barley. The dish is hearty, tasty and very appetizing. You will love this first dish, and you will be happy to cook it at least every day. Family members will appreciate it!
The recipe for making hodgepodge with pearl barley is quite simple and should not cause any difficulties for you. All those whom I treated to such a luxurious first course were very pleased, so I recommend that you cook it too. Make your family happy, it's easy!
Servings: 4-5
A difficult recipe for hodgepodge with pearl barley of Russian cuisine step by step with a photo. Easy to cook at home in 1 hour. Contains only 21 kilocalories.

Preparation time: 9 minutes
Cooking time: 1 hour
Amount of calories: 21 kilocalories
Servings: 6 servings
Reason: For lunch

Complexity: Difficult recipe
National cuisine: Russian kitchen
Dish type: Soups, Solyanka

Ingredients for seven servings
Beef tongue - 500 grams
Boiled sausage - 200 grams
Smoked sausage - 200 Grams
Beef on the bone - 1 Kilogram
Hunting sausages - 3-5 Pieces
Pickled cucumbers - 3-4 Pieces
Onion - 2 Pieces
Bay leaf - 2 Pieces
Tomato paste - 3 Art. spoons
Spices - to taste
Barley - 0.5 cups
Lemon juice - 0.3 cups
Olives - to taste

Step by step cooking
We pre-soak the barley for a day. Then rinse and put in a bowl. There is also a piece of meat on the bone and a tongue. Fill with water, add bay leaf and leave to cook over low heat until tender. Then we take out the meat and tongue, cut it into pieces and send it back.
In the meantime, fry the boiled, smoked and hunting sausage in a pan with vegetable oil. Here - onions and pickles. Fry, add tomato paste and spices.
Next, add the mixture from the pan to the pan with the already prepared porridge and meat. Add spices to taste, lemon juice and olives. We cook until ready.
Ready! Bon appetit!

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- 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.

Wash the barley. You can fill it with water in the evening and leave it to swell, and in the morning boil it in new water until tender. Or let it cook while our meat cooks. How much to cook? If I pour pearl barley in the evening (and I pour it with boiling water), then after 15-20 minutes, when I boil it in the morning, everything is ready. Drain the water. If you cook not swollen, then about an hour.

So, what do we have from fresh meat and offal. I have a beef brisket on the bone, a pork neck on the bone, and a chicken leg with thigh and part of the back. Well, actually, ordinary chicken hearts.

Pour about two liters of water into the pan, and our meat there. I do everything in a pressure cooker, so I immediately put peeled 100 grams of onion, carrots, one bay leaf, celery, a little salt and black pepper. Then close tightly and cook for about half an hour. After this time, I open and try the beef, because it takes the longest to cook. If it is still harsh, then I take out chicken and pork on a plate, close the pan with a lid and let the beef cook for another 20 minutes.

If you are making in a simple saucepan, then the start is the same, only without vegetables and peppers. We give the water with the meat to boil, remove the resulting foam, add vegetables with pepper, a little salt, make the minimum fire and cook until tender. In the same way, it will be possible to get the meat one by one, depending on the readiness (the fork enters freely).

I hope the hearts you bought are as neat as mine. In this case, just rinse them thoroughly. If not, then cut off all excess fat and tubes from them and, again, rinse thoroughly.

We put the hearts in a saucepan, fill with water so that it covers them completely. Bring to a boil, cook for a minute, drain everything, rinse the hearts again, pour clean water and boil until tender, about half an hour. Salt a little.

Well, while all of the above is being cooked, it's time to do the rest of the ingredients. We cut into strips sausage, smoked meat and bacon - I have cold-smoked pork barrels.

We do frying. Peel the onion and cut into half rings. If the onion is large, then a quarter of the rings.

Heat the pan, add vegetable oil and fry the onion over low heat for a few minutes. We do not need fried onions, it should just become transparent and slightly golden.

Pour boiling water over the tomatoes, hold for a minute, drain and pour over with cold water. Drain the water after a few seconds, remove the skin from the tomatoes and cut into medium-sized cubes. Fresh tomatoes are completely replaced by canned ones in their own juice. Add them along with the tomato paste to the pan with the onions. Fry for a couple more minutes.

We take pickles and also cut them into strips. I have small and the skin is not hard at all. You look at yours - if the skin is tough, then cut it off. Add the vegetables to the skillet and cook for another minute. Close the lid, make the minimum fire and simmer everything under the lid for about 5 minutes.

Remove the cooked meat from the broth and, having cooled slightly and separated from the bone, cut into medium-sized pieces. I cut my hearts in half. I throw out the chicken skin and visible pieces of fat.

Strain the broth through a fine sieve, the vegetables from it into the trash - they gave all the good to the broth.

Actually, the assembly of the hodgepodge begins.

So, what do we have from fresh meat and offal. I have a beef brisket on the bone, a pork neck on the bone, and a chicken leg with thigh and part of the back. Well, actually, ordinary chicken hearts.

I hope the hearts you bought are as neat as mine. In this case, just rinse them thoroughly. If not, then cut off all excess fat and tubes from them and, again, rinse thoroughly.

Well, while all of the above is being cooked, it's time to do the rest of the ingredients. We cut into strips sausage, smoked meat and bacon - I have cold-smoked pork barrels.

We do frying. Peel the onion and cut into half rings. If the onion is large, then a quarter of the rings.

Heat the pan, add vegetable oil and fry the onion over low heat for a few minutes. We do not need fried onions, it should just become transparent and slightly golden.

Strain the broth through a fine sieve, the vegetables from it into the trash - they gave all the good to the broth.

Actually, the assembly of the hodgepodge begins.

Pour the broth into a saucepan, bring to a boil, add onion frying, chopped meat and smoked meats. Cook for 7-10 minutes.

I cut olives into rings. You can throw it whole or whatever you like. My capers are small. Well, if you wish, it's barley time. Add everything to the pan plus bay leaf, bring to a boil and cook for a couple more minutes. Taste and adjust salt and pepper. You can add cucumber pickle if you like.

Finely chop the parsley, I have fresh-frozen dill. Add greens to the pan, stir, close the lid and turn off the heat. Let stand for 15 minutes, stretch and intermarry with all tastes.

Serve by adding a slice of lemon to each plate, you can also add a couple of olives and herbs. Sour cream - optional, I personally do not need it there.

Everything, bon appetit!