Pearl barley with mushrooms - culinary practice

Many of us naively believe that pearl barley is an invention exclusively Russian. By the way, our compatriots do not respect this inexpensive and nutritious product, scornfully referring to shrapnel. And they do it completely in vain. If you do not like pearl barley, you just do not know how to cook it properly.

But only barley porridge with mushrooms is worth. I do not presume to state reliably, but in one of the culinary magazines I happened to read that the pearl barley with mushrooms is the invention of Italian cuisine and this wonderful porridge "perlotto" is called (apparently, in accord with the risotto). Whatever it was, but still let me borrow this recipe for readers. Perhaps you will like it, too.

To prepare the dish, we need a glass of cereals, 300 grams of mushrooms, one onion, 30 grams of cream and olive oil (a little more than a tablespoon by volume), 1/2 cup of cream with 20% fat, 3 tablespoons of balsamic vinegar. Season the dish with pepper, salt and oregano.

Peel the rinse under running water. Mushrooms cut into slices and boil in one liter of water no more than 10 minutes. Shink onions, fry it in a frying pan until golden brown, add mushrooms. Let the broth be cooked for cooking.
In the saucepan add oil and fall asleep. We warm it up for a while, stirring constantly. Then we gradually pour in the mushroom broth so that it can absorb. A few minutes before the readiness, we add balsamic vinegar and onions with mushrooms. At the very end of the cooking, add the spices and cream, let the croup completely absorb the liquid. We serve the table with parsley.

I would like to say a few more words in defense of this product. Perlovka with mushrooms is good both in itself, and as a filling to baked vegetables. Stuff in this way, you can tomatoes, kohlrabi, zucchini and even Bulgarian pepper. In addition to cereals and mushrooms, add onions, minced meat, bacon in the filling. As a filling, thick sour cream, melted butter, tomato sauce will do.
To prepare the dish faster, it is recommended that the pearl barley be pre-cooked until half cooked.

Prepare a pearl barley with mushrooms or meat not only on an open fire, but also in the oven. So it turns out more fragrant and soft.

The combination of "pearl barley with mushrooms" is surprising not only in terms of taste and aroma, but also in terms of nutritional value. In addition, this combination of products is suitable, as they say, for any occasion. For example, soup with pearl barley and mushrooms can be prepared for Sunday lunch. In the Internet there are quite a lot of recipes for pearl soup, but I would like to recall a popular dish such as rassolnik. If you want to cook soup on a meat broth, keep in mind that the pearl barrel is best combined with beef.

Broth is brewed separately and filtered. The meat is put into slices in each individual serving.

For 2 liters of broth, we need half a glass of pearl barley, three large potatoes, one carrot, 4 medium salted cucumbers, onion 1 head, 150 grams of mushrooms.

Before cooking, grains should be soaked in cold water for a couple of hours. After that, pour the broccoli into the broth and cook for at least 20 minutes. We brush and cut potatoes, add them to the soup. Shink onions, grate carrots, cut mushrooms into slices. Fry everything in vegetable oil for about 5 minutes, after which add cucumbers and a little brine. Stew the vegetables until soft and add to the broth. A couple of minutes before the readiness, we add laurel leaves, a glass of pickle from cucumbers and a few peas of black pepper.

In preparing a pickle, there are some subtleties that need to be considered if you want to get not just edible, but also a truly delicious soup.
Cucumbers of small size can simply be cut into small slices, but larger fruits are better to cleanse of seeds. Cucumbers with a thick skin also fit, just grind them on a large grater.

Cucumbers in the soup are laid only when the potato is cooked completely.
If you want to season the soup with herbs, choose dill, celery or parsley.
The pickle should be allowed to stand under the lid for at least 20 minutes. After that, it can be poured on plates.

As you can see, pearl barley with mushrooms has a lot of culinary variations and leaves the hostess a wide scope for experimentation. Try already prepared recipes or invent your own and give them a sonorous name. Let you have your own branded recipes.