Pearl barley, Post, Vegetable soup, Green tomatoes, Fasting soup, Soup, Yan Prymus, Alexander Kuzmin, Recipes from the chef

Spicy vegetable soup with green tomatoes

Name: Spicy vegetable soup with green tomatoes
Total time: 1 h
Yield: 6
Ingredients: 100 g of carrots; 50 g green salted (barrel) tomatoes; 100 g onion; 50 g petiole celery; 100 g bell pepper; 400 g potatoes; 200 g white cabbage; 250 g tomatoes in their own juice; 150 g canned red beans; 10 g red hot pepper; 100 g pearl barley; 25 g dry mushroom or vegetable broth; salt to taste; ground black pepper to taste; 2 bay leaves; 5 black peppercorns; 3 garlic cloves; 3 art. l. vegetable oil; 3 liters of water; 1/2 small baguette; greens to taste

November 11,2022

Ingredients

Servings 6

100 g of carrots
50 g green salted (barrel) tomatoes
100 g onion
50 g petiole celery
100 g bell pepper
400 g potatoes
200 g white cabbage
250 g tomatoes in their own juice
150 g canned red beans
10 g red hot pepper
100 g pearl barley
25 g dry mushroom or vegetable broth
salt to taste
ground black pepper to taste
2 bay leaves
5 black peppercorns
3 garlic cloves
3 art. l. vegetable oil
3 liters of water
1/2 small baguette
greens to taste

Cooking

Step 1

Peel, wash and cut all vegetables into large cubes.

Step 2

Finely chop some carrots, onion, celery and bell pepper and fry in vegetable oil until half cooked. Then add the tomatoes and fry for another 2-3 minutes.

Step 3

Rinse pearl barley and boil until tender.

Step 4

Pour water into a large soup pot and bring to a boil. Transfer the fried vegetables to the pan, add the dry broth, potatoes and cabbage. Boil 10 minutes.

Step 5

Add tomatoes in their own juice, boiled pearl barley, beans, chili peppers and all spices to the soup. Boil for 10 more minutes.

Step 6

When the soup is almost ready, dry the baguette in the oven or heat it in a pan. Before serving, place the salted barrel green tomatoes on a plate and pour over the soup. Garnish with finely chopped herbs. Serve the soup with a crispy baguette.