Chicken soup with barley grits
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I always make complicated soups. This was a revelation. I was surprised how such a simple soup could taste so good. Tender pieces of chicken, fresh vegetables and barley in a fragrant chicken broth.
Ingredients for chicken soup with barley:
- Chicken ham - 3 pcs
- Bayleaf - 2 units
- Petiole celery (root) - 2 pcs
- Onion - 1 pc
- Carrots - 1 pc
- Pearl grits - 130 g
- Greens - 1 pood.
- Salt
- Black pepper (ground)
- Parsley (root)
How to cook chicken soup with barley grits step by step with photos
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Pour the barley overnight in water, then drain it. |
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Pour the soaked pearl millet into the broth and cook until it becomes soft. A lot of grits, since the soup is without potatoes. The original recipe calls for 250 grams of groats, but that's a lot for so much broth. If there is no time to soak the groats, then boil them until they are half-ready in a separate pan, and then drain the water and add to the broth half-ready groats. |
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Prepare the vegetables for roasting, chopping finely onion and carrot and celery julienne. I also added parsley root. Those roots give a nice aroma and flavor. Make a "stir-fry" by frying the onions and then adding the roots. |
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In the middle of cooking add a bay leaf to the broth, and shortly before the end of cooking add the vegetables to fry. You can not roast the vegetables, just add them to the broth, but I like them roasted. Taste and season with salt and pepper, add the chicken pieces, bring it to the boil and serve. |
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Enjoy! |
Salt, Black Pepper, Greens, Onions, Parsley, Chicken, Carrots, Traditional, Vegetable, Celery, Leaves of Laurel, Grits, Soups, Hot Soups
