The history of pearl soup dates back to ancient times. Pearl groats, derived from barley, were known as far back as ancient Egypt and Mesopotamia. It was one of the main foodstuffs in ancient Greece and Rome.
In Europe, pearl groats have also been known since ancient times. It was used for cooking various dishes, including soups. Soup with perlovka was popular among peasants, as pearl groats were cheap and available. It was a hearty and nutritious dish that helped peasants maintain their strength during the day. Over time, soup with perlovka became a relevant dish in other strata of society.
It was prepared in noble estates, restaurants and inns. Let’s tell you how to cook at home soup with perlovka.
Ingredients:
- Butter – 20 g;
- Perlovka – 250 ml;
- Hot water – 3 liters 250 ml;
- Salt – 1.5 tsp;
- Vegetable oil – 3 tbsp;
- Onion – 2 pcs;
- Carrots – 2 pcs;
- Stuffing – 500 g;
- Pickled cucumbers – 3 pcs;
- Tomato paste – 3 tbsp;
- Chmeli – suneli – 1 tsp;
- Dried basil – ½ tsp;
- Potatoes – 4 pcs.
Preparation:
In a saucepan melt butter, pour out the pearlina and fry for about 10 minutes. Next, pour 750 ml of water to the pearls, pour a spoonful of salt and cook for 25-30 minutes under a lid.
In a frying pan, heat vegetable oil, chop finely onions and fry for a couple of minutes. To the onions, put diced carrots, fry for 2 minutes. Add minced
meat to the vegetables and fry for 10-15 minutes, mix. Add finely diced pickles and tomato paste to the minced meat and vegetables, salt and mix.
Pour to the vegetables and minced meat hopeli-suneli and dried basil, mix
.
Cut peeled potatoes into small cubes and cook in a pot in 2.5 liters of water. Add to the water with potatoes pearl and roast, cook the soup for 2-3 minutes under a lid.
In this way we get an excellent soup with chickpeas.
You can serve the soup with sour cream, so it will be tastier.
