In such a bright and fragrant pickle, in addition to the standard set of vegetables, I add tomatoes and bell peppers. Despite the fact that the changes are insignificant, it turns out very fresh and unusual! By the way, you can also add a little chili.
Ingredients
- Chicken broth - 1.5 l
- Pearl barley - 80 g
- Potatoes - 4 pieces
- Carrots - 1 piece
- Onion - 1 piece
- Tomatoes - 1 piece
- Bell pepper - 1 piece
- Garlic - 2 cloves
- Tomato paste - 1 tsp.
- Spices and seasonings - 1 tsp.
- Pickled cucumbers - 4 pieces
Step-by-step cooking recipe
Soak the pearl barley in advance and boil it in boiling broth or water until almost ready.
Add the sliced potatoes and continue cooking.
Chop carrots, onions, peppers, tomatoes and garlic. Fry the carrots with onion and pepper until soft. Add the tomato and garlic and simmer for another 2 minutes.
Add tomato paste and spices to the roast, mix and send it to the soup.
Cook for another 5 minutes, add the chopped pickled cucumbers, bring the pickle to a boil and remove from heat.
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