Potato soup with cereals
4 servings
30 minutes
Potato soup with grains is a simple and nutritious dish that carefully preserves the traditions of French cuisine. It combines a rich meat broth, velvety potato texture, and the tenderness of pearl barley, creating a harmonious flavor that warms the soul. With aromatic roots, bay leaves, and fresh herbs, it gains a rich and deep taste. Historically, such soups were popular among peasants as they allowed for hearty and tasty meals for families using accessible ingredients. This soup is perfect in cold weather when one wants to warm up with something homey and fragrant. Serving it with dill or parsley adds freshness to the dish and highlights its natural simplicity.
1
Put the meat broth to boil. At the same time, rinse the pearl barley well, pour 1.5 cups of cold water into a separate container, and let it soak for 2 hours.
- Meat: 500 g
- Pearl barley: 0.5 glass
2
Drain the water, add the grains to the broth, bring the broth to a boil, and after 10-15 minutes, add diced potatoes, sautéed roots, salt, pepper, bay leaf, and cook until ready.
- Pearl barley: 0.5 glass
- Potato: 500 g
- Root vegetables (soup roots): 100 g
- Salt: to taste
- Bay leaf: to taste
3
Before serving, sprinkle the soup with dill or parsley.
- Dill: to taste
- Parsley: to taste
