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Video: Pickle With Barley, Pickles And Chickpeas - A Recipe With A Photo Step By Step
2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19
To add nutritional value to a light vegetarian pickle will help rich in protein, carbohydrates chickpeas (mutton, chickpeas, bubble wort).
Potatoes (peeled) - 270 g
Chickpeas (dry) - 60 g
Pickled cucumbers - 120 g
Carrots - 60 g
Tomato paste - 40 g
Pearl barley - 70 g
Water - 2 l
Salt - 1 tsp
Spices to taste
Vegetable oil - 1 tablespoon
- 30 kcal
- 1 hour 20 minutes
- 5 minutes.
- 1 h. 25 min.
Photo of the finished dish
Step by step recipe with photo
For many, pickle is included in the top 5 favorite first courses. How to diversify this dish to add an element of novelty?
Frying can be prepared with or without onions. In this case, not only onions are used, but also leeks. Light version of pickle - no frying at all. Coarsely grated carrots are simply put at the end of cooking, without frying.
You can replace barley with rice.
You can add chickpeas. Chickpeas are rich in zinc, folic acid, a wonderful product for vegetarian dishes and more. Therefore, we will add variety to the topic of pickles with the help of chickpeas.
Chickpeas need to be soaked for at least 4 hours, at least, it is best to soak it overnight. Place the swollen chickpeas in a saucepan.
Pour 1 liter of boiling water, bring to a boil and cook for 20 minutes.
Put the washed pearl barley, cook for another 30 minutes.
Put the potatoes, cut into small pieces, add another 1 liter of water, salt, bring the soup to a boil and cook for 15 minutes.
Grate the carrots, fry in vegetable oil with spices until soft, add the tomato, stir (you can add a little water). Finely chop or grate pickled cucumbers. Add cucumbers and stir-fry to soup, bring pickle to a boil and remove from heat.
Serve the prepared pickle with barley, pickles and chickpeas hot with fresh herbs and croutons.