Recipe: Borscht With Pearl Barley On RussianFood.com

Borscht with pearl barley

6 servings 8 hours 20 minutes (your 1 hour) MariaSS 05/08/20

The use of pearl barley in the preparation of borscht without meat gives the dish a very tangible satiety. Lean borsch with barley turns out thick and satiates perfectly. Try to cook!

Food (for 6 servings) Potatoes - 500 g Pearl barley - 50 g White cabbage - 250 g Beets - 300 g Onions - 130 g Carrots - 80 g Garlic - 1-2 cloves Tomato paste - 70 g Bay leaf - 1 pc. Sugar - 1/2 tsp Salt - 1-1.5 tsp Ground black pepper - on the tip of a knife Vegetable oil - 2 tbsp. spoons Fresh parsley - 10 g (2-3 sprigs) Water - 1.5-2 l

Step-by-step photo recipe Borscht with pearl barley

Prepare the food you need.

Soak the pearl barley overnight in clean water, then rinse it.

Put the cereals in a saucepan, cover with water and add the bay leaf. Bring to a boil, remove the foam and cook over low heat until the cereal is fully cooked, about 30-40 minutes.

While the barley is boiling, prepare the frying. Peel the onions and carrots. Cut the onion into medium cubes, grate the carrots on a medium grater.

Heat vegetable oil in a skillet and add the onions and carrots. Stir until soft over medium heat, about 3-4 minutes.

Peel the beets, grate on a coarse grater and add to the pan to the onions and carrots.

Stir and fry for another 4-5 minutes. Add tomato paste.

Add sugar, stir and cook for another 2-3 minutes. Remove finished frying from heat.

Chop the cabbage finely and add to the saucepan to the finished barley. Bring to a boil and cook for 5-6 minutes.

Peel and cut the potatoes into small cubes. Add potatoes to a saucepan, bring to a boil, and cook for 15-20 minutes to fully cook the potatoes.

Add frying to the borscht, salt and pepper.

Rinse the parsley, chop finely and add to the saucepan. Peel the garlic, chop finely and also add to the borscht.

Bring borsch to a boil and remove from heat. Let it brew for 15-20 minutes and serve.

Enjoy your meal!