Turkey Soup with Barley
4 servings
105 minutes
Turkey soup with pearl barley is a traditional Russian dish that combines the rich flavor of turkey with the tender texture of pearl barley. Historically, pearl barley was widely used in Russian cuisine due to its nutritional value and availability. In this recipe, it absorbs the aroma of spices, creating depth of flavor. Turkey adds tenderness to the soup while vegetables contribute light sweetness and freshness. Turmeric and cumin bring Eastern notes, making the dish particularly fragrant. This soup is perfect for cold evenings, warming and nourishing the body with beneficial nutrients. It can be served with rye bread or fresh herbs to enhance the richness of flavor.
1
Rinse the pearl barley and soak it for 2 hours.
- Pearl barley: 50 g
2
Cook in the multicooker on the 'stewing' mode for 1.5 hours.
3
Cut the turkey into pieces and also chop the vegetables.
- Turkey fillet: 125 g
- Onion: 10 g
- Carrot: 0.5 piece
4
Fry in a non-stick pan or in a multicooker on the 'Baking' mode until golden brown.
- Turkey fillet: 125 g
5
Add to the cooked porridge, dilute with water to the desired volume and thickness.
- Pearl barley: 50 g
6
Turn on the 'Baking' mode. Add salt, spices, a little vegetable oil, and turn off after 3-4 minutes (to let the spices 'open up').
- Bay leaf: to taste
- Turmeric: 0.5 teaspoon
- Cumin seeds: pinch
- Allspice: 3 pieces