Tomato soup with barley and Chinese cabbage

Another variation on the theme of soups! Very unusual and delicious!
Ingredients for tomato soup with barley and Chinese cabbage:
-
Meat
(pork or beef)
-
500 g
-
Freshly squeezed juice
(from tomatoes)
-
2 glass
-
Pearl grits
-
0,5 glass
-
Chinese cabbage
(small sprout)
-
1 fork
-
Carrots
-
1 pc
-
White onion
-
1 pc
-
Salt
-
to taste
-
Allspice
-
to taste
-
Vegetable oil
How to cook tomato soup with barley and Chinese cabbage step by step with photos
|
Ingredients for the soup.
Soak the pearl barley and leave for overnight. Rinse well. |
|
Pour 3 liters cold water over the barley, bring to the boil, skim off the foam, cook for 30 minutes.
Add barley to the soup, cook for 20 minutes. |
|
Shred onion, fry in vegetable oil until transparent.
Grate carrots on a coarse grater, add to onion, fry for 2-3 minutes. |
|
Shred the Chinese cabbage. |
|
Add the cabbage and fried vegetables to the soup, season with salt and pepper, cook for 5 minutes. |
|
Pour tomato juice into the soup and simmer for 5 more minutes. |
Nutritional Value:
Whole Dish: |
Calories
1421 Calories
|
Protein
12.6 g
|
Fat
52.7 g
|
Carbohydrates
30.5 g
|
Per Serving: |
Calories 177.6 Calories |
Protein 1.6 g |
Fat 6.6 g |
Carbohydrates 3.8 g |
100g: |
Calories 72.9 Calories |
Protein 0.6 g |
Fat 2.7 g |
Carbohydrates 1.6 g |
Salt, Sweet pepper, Tomato, Vegetable Oil, Carrots, Freshly Squeezed Juice, White Onions, Rich, Pearl Grits, Chinese cabbage, Broths and Soups, Hot Soups, Stchi