Barley Porridge "in a Navy Way"

Category5 505 Last Update: Mar 19, 2021 Created: Mar 08, 2021 0 0 0
Barley Porridge
  • Serves: 6 People
  • Prepare Time: -
  • Cooking Time: 2 hours 45
  • Calories: -
  • Difficulty: Easy
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Barley goes well with meat. If you like navy-style pasta, naval-style pearl barley porridge will suit your taste ..

Ingredients

Directions

  1. Pour 2.5 liters of cold water over the brisket in a saucepan. Bring to a boil over high heat, season with salt, remove foam, reduce heat to medium-low.
  2. Wash the onions and carrots thoroughly. Peel the onion, cut off the top and bottom of the "with a margin" of pruning, do not discard, but put in the broth together with the carrots cut into 3-4 parts. Add peppercorns and cook for 1.5-2 tsp.
  3. Strain the broth. Cut the meat and fat from the bone, turn it through a meat grinder with a coarse grid.
  4. Take a wide heavy-bottomed saucepan over medium-low heat and heat. Add pearl barley and fry, stirring often, for 7-10 minutes. Pour 5 cups of hot broth, bring to a boil, cover saucepan, reduce heat to low. Cook without opening the lid for 25 minutes.
  5. Chop the onion finely, fry in butter and salt over low heat, 7-10 minutes. Add meat and about 150 ml of broth, bring to a boil. Place the meat and broth on top of the pearl barley. Keep under a lid on a minimum heat for another 5-7 minutes without stirring.
  6. Divide the barley carefully over the plates so that the meat stays on top. Pepper and serve.

Barley Porridge "in a Navy Way"



  • Serves: 6 People
  • Prepare Time: -
  • Cooking Time: 2 hours 45
  • Calories: -
  • Difficulty: Easy

Barley goes well with meat. If you like navy-style pasta, naval-style pearl barley porridge will suit your taste ..

Ingredients

Directions

  1. Pour 2.5 liters of cold water over the brisket in a saucepan. Bring to a boil over high heat, season with salt, remove foam, reduce heat to medium-low.
  2. Wash the onions and carrots thoroughly. Peel the onion, cut off the top and bottom of the "with a margin" of pruning, do not discard, but put in the broth together with the carrots cut into 3-4 parts. Add peppercorns and cook for 1.5-2 tsp.
  3. Strain the broth. Cut the meat and fat from the bone, turn it through a meat grinder with a coarse grid.
  4. Take a wide heavy-bottomed saucepan over medium-low heat and heat. Add pearl barley and fry, stirring often, for 7-10 minutes. Pour 5 cups of hot broth, bring to a boil, cover saucepan, reduce heat to low. Cook without opening the lid for 25 minutes.
  5. Chop the onion finely, fry in butter and salt over low heat, 7-10 minutes. Add meat and about 150 ml of broth, bring to a boil. Place the meat and broth on top of the pearl barley. Keep under a lid on a minimum heat for another 5-7 minutes without stirring.
  6. Divide the barley carefully over the plates so that the meat stays on top. Pepper and serve.

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