Pearl Barley Soup

Ingredients

Pearl barley - 1/2 cup

Meat broth - 2000 ml

Onion - 1

Carrot - 1

Potatoes - 4

Salt

Pickled cucumber - 4

Bay leaf

Basil

Vegetable oil

First, you need to cook the meat broth and soak the pearl barley. It's best to soak the pearl barley overnight.

Add the barley to the prepared meat broth and simmer for about 40 minutes. This will allow the barley to soften thoroughly. Sauté the onion and carrot in a small amount of sunflower oil. Add the sautéed mixture to the soup.

Cut the potatoes into small cubes and add to the boiling soup. Grate the pickled cucumbers on a coarse grater. Add cucumbers to the pearl barley rassolnik. You can lightly fry the cucumbers first.

You can add 30-40 ml of cucumber brine along with the cucumbers. Cook for 20 minutes. At the very end of cooking, add salt (if needed), spices, bay leaf, and basil.

Serve the classic pearl barley rassolnik in portions hot with croutons or crackers.

Enjoy your meal!