Pickle can be cooked on any broth, including vegetable or mushroom broth. I suggest this time to try just such a vegetarian option. And if you cook the broth in advance, it is also very fast.
Ingredients
- Vegetable broth (or mushroom) – 1.5 l
- Potatoes - 4 pieces
- Pearl barley - 60 g
- Carrots - 2 pieces
- Onion - 1 piece
- Pickled cucumbers - 4 pieces
- Garlic - 2 cloves
- Spices and seasonings - 1 tsp.
Step-by-step cooking recipe
Grate the carrots, finely chop the onion, chop the garlic and fry everything together until soft.
Add the chopped cucumbers to the vegetables and mix.
Add the pearl barley to the boiling vegetable broth and cook for 10 minutes.
Add the sliced potatoes and cook until they are ready.
Send the roast to the soup, season, bring to a boil and remove from heat.
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