Soup with meatballs, barley and pickles

This interesting soup is best served with sour cream. Meatballs, pearl barley and potatoes make it hearty, while cucumbers add a touch of sourness.

• Recipe author: Irina Sakharova
• After preparation, you will receive 12 servings
• Cooking time: 35 minutes
• Prep time: 120 minutes
• Total recipe preparation time: 155 minutes

Ingredients

• Pearl barley 3 tbsp. spoons
• Water or broth 3 l
• Potatoes 4 pieces
• Onion 2 pieces
• Minced meat 300-400 g
• Egg 1 piece
• Salt to taste
• Ground black pepper to taste
• Spices to taste
• Pickled cucumbers 3 pieces
• Carrots 1 piece
• Vegetable oil 1-2 tbsp. spoons

Cooking method

• Soak the barley for a couple of hours in cold water, then boil until cooked in about an hour. Cool it down.

  How to cook barley correctly

• Boil 3 liters of water or broth in a saucepan (both meat and vegetable are suitable).

• Cut the potatoes into small pieces. Toss in a saucepan and simmer over medium heat for 15-20 minutes.

• Chop one onion and mix with minced meat, egg, salt, pepper and spices. Form the walnut-sized meatballs.

  Wet your hands with water to prevent the minced meat from sticking.

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• Place the meatballs in the pot and continue cooking for another 10 minutes.

• Cut the second onion into small pieces along with the cucumbers. Grate the carrots on a medium grater or chop finely.

• Heat oil in a skillet over medium heat. For 3-5 minutes, fry the onions with carrots, add the cucumbers, add a couple of tablespoons of the soup broth and simmer for 7-8 minutes.

• Add the finished frying to the soup along with the barley, salt and pepper. Cook for another 3-4 minutes.

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