Milk soup with peas and pearl barley
4 servings
60 minutes
Milk soup with peas and pearl barley is a delicate and nutritious dish of Uzbek cuisine, combining simplicity and sophistication of taste. It is based on peas and pearl barley, which give the soup richness and a light texture. The milk added during cooking makes the flavor soft, while butter adds richness and velvetiness. Fried onions add a pleasant spiciness, and fresh herbs complete the composition with a light aroma. This soup is an excellent choice for a hearty breakfast or dinner, especially in cold weather when you want to warm up and enjoy home comfort. In Uzbek cuisine, such soups symbolize the care and warmth of family traditions passed down through generations.
1
Soak the peas for several hours.
- Dried peas: 200 g
2
Combine peas and pearl barley, add cold water and bring to a boil. Reduce heat, add milk, butter, and salt. Cook until done.
- Dried peas: 200 g
- Pearl barley: 100 g
- Milk: 400 ml
- Butter: 50 g
- Salt: to taste
3
Chop and fry the onion in butter. Add to the milk soup.
- Onion: 1 head
- Butter: 50 g
4
Sprinkle with chopped greens before serving.
- Fresh herbs: 50 g
