Milk soup with pearl barley
4 servings
60 minutes
Milk soup with pearl barley is a delicate and nutritious dish of Russian cuisine that warms and satisfies from the first spoonful. Its history goes back centuries when milk soups were an integral part of the village diet. Pearl barley, rich in beneficial substances, gives the soup density and softness, while butter and sugar enhance its flavor. This soup is perfect for breakfast or a light dinner, helping to restore strength and warm on cold days. Its tender texture and light sweetness make it an excellent option for children and those who appreciate traditional homemade dishes with soul.
1
Thoroughly rinse the pearl barley and soak it in cold water for 2 hours.
- Pearl barley: 5 tablespoon
2
Drain the water, pour hot water over the grains, and let it boil for 10 minutes.
- Pearl barley: 5 tablespoon
3
Then drain the grains in a colander, let the water drain, transfer to a pot with boiling milk, and cook at a gentle boil for 40-50 minutes. Add salt, sugar, and butter, and serve.
- Pearl barley: 5 tablespoon
- Milk: 1 l
- Salt: to taste
- Sugar: 1 teaspoon
- Butter: 1 tablespoon
