Pearl barley
Polished barley grain with a firm texture for rassolnik, soups and side dishes.
Pearl barley is polished barley grain with a firm texture and a mild nutty taste; it takes a long time to cook. It is added to rassolnik and mushroom soups, made into side dishes and porridges, and added to braised meat.
Calories, proteins, fats and carbohydrates per 100 g of product
Pearl barley, Raw: Calories 354.0 kcal, Proteins 12.5 grams, Fats 2.3 grams, Carbohydrates 73.5 grams per 100 g of product.
Recipes with this ingredient
Rassolnik with chicken hearts is a traditional Russian dish filled with rich flavor and aroma. Its roots go deep into the history of peasant cuisine, where pickles and pearl barley were accessible and hearty ingredients. The soup has a rich, slightly sour taste thanks to the brine and cucumbers, perfectly complemented by tender chicken hearts and soft potatoes. Allspice and bay leaves add depth and warmth to the broth, while sour cream adds creaminess. This dish is perfect for cold days, warming and satisfying hunger. Rassolnik is not just a soup but a symbol of Russian hospitality and home comfort that delights with its balanced taste and nutrition.
16
8
45
Keshkek is an ancient dish of Turkish cuisine symbolizing unity and hospitality. Historically prepared for important celebrations like weddings and religious holidays, its base is pearl barley that transforms into a tender, creamy porridge through long cooking. Beef adds rich flavor and nutrition to the dish while aromatic oil with cayenne pepper adds a spicy kick. Keshkek features a rich, deep taste with subtle spicy notes and has a soft, sticky texture. It is served hot, often with fresh vegetables or herbs, making it an ideal choice for warming family dinners. This dish not only satisfies but also carries the warmth of traditions that connect generations at one table.
6
4
120
The preparation for rassolnik is the base for one of the most popular Russian soups. Rassolnik, with its rich, sweet-sour taste, was known even in pre-revolutionary Russia, where pickles and pearl barley gave it a unique character. This preparation allows for a quick cooking of a fragrant and nutritious soup while preserving the traditional flavors of Russian cuisine. Its taste is a balance of fresh vegetables, a slight acidity from vinegar, and the richness of pearl barley. The preparation can be used as a base for rassolnik by adding broth and meat ingredients or as an independent vegetable appetizer. It has a long shelf life, is convenient to use, and in winter reminds one of summer aromas, creating coziness and warmth in the kitchen.
10
18
90
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
7
4
60
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
7
4
45
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
8
4
90
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
10
4
45
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
6
4
90
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
8
4
45
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
5
2
15
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
16
4
60
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
5
4
45
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
12
2
80
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
10
4
45
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
5
4
45
