Tomato soup with barley and Chinese cabbage
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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
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Ingredients for the soup. Soak the pearl barley and leave for overnight. Rinse well. |
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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. |
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Shred onion, fry in vegetable oil until transparent. Grate carrots on a coarse grater, add to onion, fry for 2-3 minutes. |
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Shred the Chinese cabbage. |
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Add the cabbage and fried vegetables to the soup, season with salt and pepper, cook for 5 minutes. |
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Pour tomato juice into the soup and simmer for 5 more minutes. |
Salt, Sweet pepper, Tomato, Vegetable Oil, Carrots, Freshly Squeezed Juice, White Onions, Rich, Pearl Grits, Chinese cabbage, Broths and Soups, Hot Soups, Stchi
