Barley Soup With Meat - Recipe With Photo And Video. How To Cook Barley Soup With Meat?

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Barley Soup With Meat - Recipe With Photo And Video. How To Cook Barley Soup With Meat?
Barley Soup With Meat - Recipe With Photo And Video. How To Cook Barley Soup With Meat?

Video: Barley Soup With Meat - Recipe With Photo And Video. How To Cook Barley Soup With Meat?

Video: Barley Soup With Meat - Recipe With Photo And Video. How To Cook Barley Soup With Meat?
Video: Beef & Barley Soup | #Homemade 2023, June

A budget option for the first course. Simple and ordinary, but very homemade and delicious soup for the whole family from pork ribs, vegetables and barley.


Pork ribs - 200 g

Pearl barley - 2 tbsp.

Potatoes - 2 pcs.

Onions - 1 pc.

Carrots - 1 pc.

Broth water - 1-1.5 l

Salt, pepper - to taste

Dried oregano - to taste

Dried parsley to taste

Dried red peppers - to taste

Fresh dill - to taste

Pot - 2.5 L

  • 49 kcal
  • 2 hours
  • 2 hours

Photo of the finished dish

Video recipe: Barley soup with meat

Step by step recipe with photos and videos

With the onset of cold autumn days, it is time to prepare warming soups for lunch. Yes, such that the hot and fatty broth would warm, saturate the household, and most importantly - the whole family liked it. Today we will make a soup on pork ribs with barley - a really hearty and nutritious dish. We will prepare 3 medium portions. For more people, increase the amount of ingredients.

In addition to meat and pearl barley, we need the most common vegetables and spices for taste, which you can use at your discretion. My dish is not too greasy, with a little meat, so you can also immediately increase the number of pork ribs.

I note that in this recipe, pearl barley requires special preparation. Therefore, if you are going to cook barley soup with meat, it is better to think about it in advance and soak the barley. Otherwise, there are no difficulties in preparing barley soup with meat.

Rinse the pork ribs thoroughly under running water. Put in a saucepan with cold water so that the liquid completely covers the meat. Bring to a boil and cook for 5 minutes. Then we drain the water by throwing the ribs into a colander. We return the meat to a clean pan and fill it with clean water (it took me 1.4 l). Pour in a little salt and put on a small fire.

Cook the broth for 40-60 minutes, periodically removing the foam that appears on the surface.

In the meantime, let's prepare the vegetables. They need to be cleaned and rinsed. Then we cut: onion into small cubes, carrots - into quarters, potatoes - into medium-sized cubes.

The pearl barley must be soaked in advance for 10-12 hours, it is most convenient to do this procedure in the evening, and the next day to cook the soup. After soaking, the pearl barley will increase in size by about 1.5-2 times and cook faster. Swollen groats must be thoroughly rinsed under running water.

Our broth has already become saturated - take out the meat and leave it aside. Put the prepared pearl barley into the pan. Cook for about 10-15 minutes, until half cooked (the cereal will become edible, but harsh).

We throw prepared vegetables into a saucepan with barley and cook until all the ingredients are ready, that is, another 10-15 minutes.

While the soup is boiling, let's return to the ribs. Separate the meat from the bone. It turns out not so much, but enough.

We shift pork into the almost finished soup, and also add spices: dried parsley and oregano, bay leaf, dried pods of red pepper (for an amateur).

Cook the soup for literally 5 minutes over low heat. Then we insist under the lid until fully cooked for 10-15 minutes. During this time, the soup will cool down a bit and be saturated with the aromas of dried herbs.

Barley soup with meat is ready! Serve with bread, garnish with fresh dill to taste. Enjoy your meal!

Important additions to the recipe

You can cut vegetables the way you like it. The recipe represents my preference. The cooking time depends on cutting vegetables, which should also be taken into account.

  • The time to cook the broth, as well as the amount of water for the soup, depends on how greasy you want to make it. The less water and the longer the cooking time, the richer and fatter the broth will be. In my case, for 200 grams of ribs, I used 1.4 liters of water for the broth, which naturally boiled away a little in the process. And cooked pork for 40 minutes.
  • By increasing the number of pork ribs, you will increase the fat content and calorie content of the future broth and get more meat soup.

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