In ancient times, “barley” grains were called “pearls,” in polished form resembling miniature pearls. People gave the highest rating not only to the brilliant appearance of the grains, but also to the unique nutritional qualities of the cereal crop. Pearl barley dishes were hearty and rich soups; cereals prepared both simple food and wonderful festive dishes.

Barley first courses

Adding barley grains to the first dishes not only gives the dish a refined aroma, but also thickens the food to the desired consistency. Achieving this effect is possible with proper heat treatment of cereals.

Pickle with pearl barley and pickles

Grocery list:

  • bulb;
  • beef - 500 g;
  • pickled cucumbers - 5 pcs.;
  • meat broth - 2.5 l;
  • tomato puree - 30 g;
  • potatoes - 5 pcs.;
  • brine - 200 ml;
  • barley - 100 g;
  • onion feather - a small bunch;
  • salt, spices.

Cooking method:

  1. For a delicious pickle, firstly, you need a strong broth. To do this, put the beef in a pan, pour 2 liters of water. After the start of an active boil, filter the liquid, return the piece of meat to the broth. Add part of the carrot, a small onion with husk, a few branches of greenery, peppercorns and a leaf of laurel. Cook for two hours on a quiet fire.
  2. Secondly, the cereal must be soaked in advance (at night). Barley with meat is in perfect harmony in the first courses, only if the grains are ready to receive a flavoring bouquet of meat component.
  3. We remove all products from the broth, put the cereal, a little salt. We take into account that brine is included in the composition of the soup.
  4. Dice the onions and carrots, divide the potatoes into large pieces. Finely chop the cucumbers, dip in a pan, continue cooking for another 20 minutes.
  5. At the end of the process, pour in the brine, add the tomato puree, season the first dish with salt, pepper, spices, chopped onion feathers.

Turn off the fire, serve the pickle with pearl barley and pickles in hot form with sour cream.

Mushroom soup

The result of an unusual combination of barley grains and spore organisms was not only a wonderful aroma of the combined ingredients, but also the nutritional value of the prepared dish.

Required Products:

  • dried mushrooms - 500 g;
  • turnip onion - 1 pc.;
  • pearl barley - 100 g;
  • carrot;
  • lean oil;
  • potatoes - 5 pcs.;
  • salt, herbs, spices.

Cooking:

  1. Thoroughly rinse the dried mushrooms, pour boiling water so that they open and swell.
  2. It is advisable to pre-soak the groats, then boil in a separate bowl. The correct ratio of grain to liquid is 1: 2. We comply with this condition for the best preparation of cereals.
  3. Fill the pan with meat broth (2 l) or filtered water. Pour the liquid from the bowl with mushrooms, put the product in a container, cook for half an hour.
  4. Finely chop the onions and carrots, cut into cubes the potato tubers, dip the vegetables in the soup. Season the food with salt, cook another 10 minutes on a low heat.
  5. Complementing the food with spices and spices, we do this in a small amount so as not to interrupt the taste and aroma of the main components of the dish. At the end of the process we place the greens.

Mushroom soup with pearl grains is a real harmony of fragrant smells, amazing tastes.

Kharcho with pearl barley

Georgian cuisine has long adopted the valuable qualities of brilliant grains, creating on their basis the first dish of world renown.

Component List:

  • fat beef tenderloin - 500 g;
  • potatoes - 300 g;
  • onions - 2 pcs.;
  • carrots and tomatoes;
  • parsley root;
  • tkemali sauce, vegetable oil - 20 g each;
  • cloves of garlic - 3 pcs.;
  • hops-suneli, cilantro.

Step-by-step preparation:

  1. We sort out the dry grain, rinse, scald with boiling water, pour water, put on fire. Cook for 3 minutes from the start of the boil, then send the grains to a colander.
  2. We divide the prepared meat into small pieces, place it in a pan with 3 liters of water, cook for 2 hours, removing the foam as necessary.
  3. Spread the cereal in the soup, bring the broth to a boil, lower the heating temperature. Cook until the seeds are soft.
  4. In a frying pan with hot oil, we pass chopped onions, carrots, grated parsley root. When the vegetables become soft, we push them to the sides of the container, in the middle we place the combined mixture of mashed tomato and tkemali. We heat the products for 2 minutes, mix the composition. Add a spoonful of broth and a plate of chopped garlic, turn off the heat.
  5. Now we dip the potatoes chopped into cubes into the soup, pinpoint a quarter of an hour, then spread the vegetable mixture. Having mixed food, we finish cooking.

In Georgia, kharcho with pearl barley is served in clay bowls, and greens are laid out separately on plates.

Meat soup

Required Products:

  • beef pulp - 300 g;
  • groats - 150 g;
  • carrot;
  • tomato paste - 20 g;
  • potatoes - 4 pcs.;
  • salt, spices and spices.

Cooking:

  1. Pour the cleaned meat with three liters of water, boil until almost ready.
  2. We take the beef out of the container, divide into portions, return to the strained broth.
  3. Add the well-washed barley to the tenderloin, attach the tomato paste and the right amount of salt. We continue cooking by simmering over low heat.
  4. When the cereal becomes soft, spread the chopped vegetables, prepare the first dish for another half hour. Chopped greens, peppers, a spoonful of sun-hops, other spices and spices are placed 5 minutes before the end of the process.

Fish first course

The small calorie content of the dish, supplemented by the nourishing qualities of the soup, makes the food extremely popular among lovers to eat tasty, but without consequences for the figure.

Ingredients Composition:

  • a set of fish (tails, fins, heads) - 600 g;
  • potato tubers - 4 pcs.;
  • pearl barley - 60 g;
  • onions, carrots - 2 pcs.;
  • lean oil;
  • salt, bay leaf, peppercorns, greens.

Cooking process:

  1. Boil the cereals in the usual manner.
  2. Well wash my fish soup set. Do not forget to remove the gills. We place the products in a pan, pour purified water, dip a small carrot, the same onion with husk, peppercorns, a leaf of laurel, two branches of greenery.
  3. Boil the fish components for half an hour, after which we filter the broth, lay out the barley, potato sticks. Season with salt, cook until the roots are ready.
  4. Separate the meat from the bones. Discard the remaining used components.
  5. Chopped carrots, diced onions, passé in oil, add to the soup along with pieces of fish meat.

Serve soup, seasoning with chopped herbs.

Barley second courses

The widespread use of cereals has become a popular trend in modern nutrition. Barley groats gradually regains its "royal" position, turning into beautiful dishes. Many people do not even suspect the culinary possibilities of pearl beans.

Vegetarian barley cutlets

Tasteful, tender and very magnificent lean products are a worthy substitute for meat food.

Products for the dish:

  • potatoes - 3 pcs.;
  • pearl barley - 230 g;
  • cloves of garlic - 2 pcs.;
  • baking soda - 6 g;
  • salt, pepper, oregano, paprika.

Cooking healthy cutlets:

  1. Boil the grains to a soft state, thoroughly rinse with running water.
  2. Peeled raw potatoes, together with garlic, grind with a blender or a meat grinder, squeeze it well, put it in a bowl. If the mass is too thin, add a little starch or cornmeal.
  3. We combine pearl barley with a potato composition, season with salt, pepper and oregano. For splendor add soda. The beautiful yellow color of the finished products will provide a pinch of paprika.
  4. Knead the resulting mass, form patties, fry in hot oil until golden.

Barley with vegetables on a side dish

Product List:

  • sweet pepper, onion, tomato - 1 pc.;
  • dry barley - 250 g;
  • vegetable oil - 50 g;
  • salt, greens.

Cooking Technology:

  1. Pour the clean cereals with water, salt, boil until ready, put on a colander.
  2. Heat the vegetable oil in a saucepan, fry finely chopped vegetables. Add the sliced ​​tomato along with chopped herbs. Stew for 2 minutes, after which we attach the finished cereal, mix well the food.

Barley with vegetables looks so appetizing that we immediately serve the dish on the table.

Unusual chicken pilaf

The basis of the classic pilaf is considered to be rice and lamb. Let's see how tasty and juicy the dish is made from barley grain and chicken.

The composition of the components:

  • turnip onion - 3 pcs.;
  • poultry meat - 500 g;
  • carrots - 2 pcs.;
  • lean oil;
  • pearl barley - 500 g;
  • salt, spices, spices.

Step-by-step preparation:

  1. Boil the grains until half cooked.
  2. Separate poultry meat and fat, heat oil in a cauldron. Spread chicken pieces in a container, fry over low heat, stirring occasionally after the formation of a pink crust.
  3. We clean the vegetables, finely chop, continue the heat treatment of the products.
  4. After 5 minutes, add the cereal, chopped garlic, salt and spices. Next, pour 250 ml of water, mix, cook for 30 minutes in a closed form.

Pilaf from pearl barley with chicken has found interesting flavor notes.

Groats with meat in a slow cooker

Kitchen appliances present their pleasant surprises. It is worth loading the harvester once so that the barley dishes in the slow cooker begin to appear on our table more often.

Required Products:

  • pork - 300 g;
  • sweet pepper, onion, carrot;
  • pearl barley - 250 g;
  • oil (sunflower or olive) - 50 g;
  • salt, spices, spices.

Cooking process:

  1. Peel the vegetables, finely chop into cubes. Pour oil into the bowl of the unit, spread the vegetables. Select the mode "Frying", set the cooking time 20 minutes. It remains to click on "Start".
  2. We divide the pork into small pieces, add to the vegetables in the middle of the current cycle, not forgetting to mix everything with a wooden spatula.
  3. At the end of the program, we attach well-washed barley, pour 1.5 liters of water, season the products with salt, spices and spices. We continue cooking for 1 hour in the "Rice / Grains" mode. After 30 minutes, we stir the food again, at the same time checking a sufficient amount of liquid.

Groats with meat in the multicooker turned out excellent - tender, light, delicious!

Barley Risotto with Mushrooms

Ingredients:

  • broth (vegetable or chicken) - 1 l;
  • turnip onions;
  • barley - 250 g;
  • favorite mushrooms - 400 g;
  • oil (olive and cream) - 20 g each;
  • cloves of garlic - 2 pcs.;
  • Parmesan cheese - from 50 g;
  • salt pepper.

Cooking:

  1. In a deep frying pan with heated vegetable oil, lightly fry the chopped onion. We spread pearl barley and laurel leaves in vegetables, pour 500 ml of hot broth. We simmer the products over low heat so that each grain absorbs the aromatic liquid.
  2. We continue to add portions of the broth as it is absorbed by the cereal until it becomes soft, “saturated” with meat moisture. Allocate up to 50 minutes for the entire process.
  3. In between, fry in butter sliced ​​mushrooms with chopped garlic.
  4. We check the readiness of pearl barley, and then combine it with the mushroom composition. Season with salt, pepper and spices, mix the risotto, sprinkle with cheese, simmer for another 3 minutes, turn off the heat.

Barley dishes once again confirm their high status of tasty and wholesome food.

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