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Sorrel soup with barley

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1021
Kitchen Russian
Calorie content 140.7 kcal
Portions 6 port.
Cooking time 80 minutes
Proteins * 5 gr.
Fats * 5.9 gr.
Carbohydrates* 17.3 g
* per 100 gr. product
Sorrel soup with barley
Content

Appetizing hot soup is ideal for lunch. Try the sorrel and pearl barley recipe. You will enjoy the pleasant sourness and satiety of the dish.

Ingredients

Cooking process

step 1 out of 14
Let's prepare all the ingredients. We wash the vegetables, peel them. Pour canned sorrel into a plate. You can also use fresh - at your discretion.
step 2 out of 14
Let's start preparing the broth. Boil the pork in salted water.
step 3 out of 14
Cut the potatoes into small cubes.
step 4 out of 14
Pass the peeled carrots through a coarse grater.
step 5 out of 14
Cut the onion into thin half rings.
step 6 out of 14
After the pork is cooked, remove the foam and put the potatoes into the pan.
step 7 out of 14
We wash the pearl barley under a cold wave and also send it to the pan.
step 8 out of 14
When the potatoes are slightly softened, you can add the carrots.
step 9 out of 14
Chopped onions can be sautéed or added raw to soup.
step 10 out of 14
If the sorrel is canned, then carefully drain the excess liquid.
step 11 out of 14
We are waiting for the vegetables to be fully prepared and only then we put the sorrel.
step 12 out of 14
Prepare the necessary spices: black peppercorns and bay leaves. Other spices can be added to taste. For example, hops-suneli.
step 13 out of 14
We put all the spices in the soup, taste them with salt. Cook for another 2-3 minutes and can be removed from the stove.
step 14 out of 14
Hot soup can be immediately served with sour cream. Bon Appetit!

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