Barley dishes - 10 simple and tasty recipes with step-by-step photos

Barley dishes are of great benefit to your body. Pearl barley contains fiber, amino acids, vitamins of groups B, A, U, H and PP, as well as iron, iodine, potassium and other useful microelements. Therefore, by including barley dishes in your diet, you provide yourself with most of the microelements the body needs. In addition, these dishes are very diverse.

Content

Pearl barley porridge with meat
Barley pilaf
Pearl barley porridge on water
Barley soup with mushrooms
Rassolnik with barley and pickles
Barley with meat in the oven in a pot
Fish soup with barley
Sauerkraut cabbage soup with pearl barley
Barley with onions and mushrooms
Kharcho with pearl barley

Pearl barley porridge with meat

Pearl barley porridge with meat is one of the simplest and most nutritious dishes that can be prepared from this cereal. Porridge can be prepared for lunch and dinner for the whole family. It is also important that pearl barley is a very budget product and boils perfectly.

Ingredients

–+ (servings)

Pearl barley 200 (grams)
Bay leaf 1 (things)
Bulb onions 1 (things)
Vegetable oil 50 (milliliters)
Allspice peas 5 (things)
Beef ½ (kilograms)
Carrot 1 (things)
Salt taste
Ground black pepper taste

Steps

5 hours

How to prepare a delicious barley dish? Take fresh beef tenderloin, measure out the grain, peel and wash the vegetables.
Rinse pearl barley with running water and soak for several hours. You can soak the pearl barley in the evening and start cooking in the morning.
Drain the water from the pearl barley and pour boiling water over the cereal in a ratio of 1:3. Let the cereal cook. Salt the water a little and cook the barley for about an hour.
Cut the beef pulp into small cubes.
Pour a little vegetable oil onto the heated surface of the frying pan and place the pieces of beef. Fry the meat, stirring occasionally, until golden brown.
Cut the onion into cubes and grate the carrots.
Add chopped vegetables to the meat, stir and fry for 5-7 minutes over moderate heat.
Place the roasted beef and vegetables into a thick-walled pan. Pour in hot water to cover the contents of the container, salt and season the meat to taste.
Simmer the beef over low heat for an hour. Add hot water if necessary.
After this, add bay leaf and allspice peas. Simmer the porridge for another 15 minutes.
Now add the boiled pearl barley porridge to the beef, stir and cook over low heat for another 10 minutes.
Very tasty and nutritious pearl barley porridge with meat is ready, serve it hot. Bon appetit!

Barley pilaf

Barley pilaf is an original alternative to the famous dish. The pilaf turns out very tasty, crumbly and aromatic. It is very tasty to eat barley pilaf with rye bread and vegetable salad. The recipe is very successful, no one has ever left the table without the additive.

Cooking time – 120 min.

Cooking time – 40 min.

Portions – 3-5.

Ingredients:

Beef pulp – 0.5 kg.
Table salt - to taste.
Pearl barley – 1 tbsp.
Unscented sunflower oil – 70 ml.
Carrot – 1 pc.
Tomato paste – 1 tbsp.
Hot chilli pepper – 1 pc.
Garlic – 1 head.
Zira – 1 tsp.
Barberry – 1 tbsp.
Ground paprika – 1 tsp.
Onions – 2 pcs.

Cooking process:

Step 1. Strip the beef flesh from films and veins, wash and cut in random order.

Step 2. Vegetables: onions and carrots, peel and wash. You can chop the vegetables with a knife or, to make your work a little easier, grate the carrots.

Step 3. Place a cauldron on the fire, pour in vegetable oil. First, fry the beef until golden brown. Then add the chopped onion, and after a few minutes the carrots, fry until soft. Next, add cumin and add tomato paste, stir and simmer for a couple of minutes. And only after that add paprika, barberry, hot pepper and a peeled head of garlic.

Step 4. Pour hot water into the cauldron so that it is 1.5-2 centimeters higher than the level of frying meat and vegetables. When the zirvak boils, salt it and continue to simmer for 40 minutes.

Step 5. Rinse the pearl barley with running water and place it on a towel to dry.

Step 6. After this, place the cereal in a heated frying pan and fry it for several minutes without adding oil.

Step 7. Place pearl barley in a cauldron and distribute it evenly over the zirvak. Pour in hot water so that it is 2 centimeters above the cereal. As soon as the water boils, reduce the heat and cover the cauldron with a lid. Cook pilaf for 40-45 minutes.

Step 8. After this time, remove the lid, stir the pilaf and you can invite your family for dinner. Bon appetit!

Pearl barley porridge on water

Pearl barley porridge with water is a budget-friendly side dish for meat, chicken and fish or a healthy breakfast for the whole family. But even in preparing such a simple dish, there are subtleties and nuances. We will tell you how to prepare delicious and crumbly porridge.

Cooking time – 1.5 hours

Cooking time – 15-20 min.

Portions – 2.

Ingredients:

Pearl barley – 1 tbsp.
Filtered water – 2 tbsp.
Table salt – 0.5 tsp.
Butter/vegetable oil – 1 tbsp.

Cooking process:

Step 1. Measure out the pearl barley and water. You will also need salt and butter.

Step 2. Sort the grains and rinse several times with running water.

Step 3. Bring water to a boil in a saucepan and add salt. Place pearl barley in boiling water.

Step 4. Cook the porridge, stirring occasionally for 15-20 minutes. Also turn on the oven in advance so that it warms up to 160 degrees.

Step 5. After cooking, place the barley in the oven for an hour and a half.

Step 6. If you prepared pearl barley for breakfast, season it with butter. If you want to serve it as a side dish, it is not necessary to add oil. Bon appetit!

Barley soup with mushrooms

Barley soup with mushrooms is rich, appetizing and warming. This is one of the most delicious options for first courses, although surprisingly very budget-friendly. Of course, porcini mushrooms give the most intense mushroom aroma, but if they are not available, then even champignons will do.

Cooking time – 1.5 hours

Cooking time – 40 min.

Portions – 4-6.

Ingredients:

Green onions – 4 pcs.
Ground black pepper - to taste.
Medium sized carrot – 1 pc.
Table salt - to taste.
Dried porcini mushrooms – 50 gr.
Large onion – 1 pc.
Dried bay leaf – 1 pc.
Medium size potatoes – 2-3 pcs.
Pearl barley – 0.5 tbsp.
Vegetable oil - for frying.

Cooking process:

Step 1. Pour half a glass of pearl barley into a strainer and rinse under the tap. Then place the sieve with pearl barley in a pan of boiling water and continue cooking in this form for 30 minutes.

Step 2.Wash the dried mushrooms, then pour two glasses of boiling water and leave for 10-15 minutes. After this, cut the mushrooms into strips and strain the mushroom infusion.

Step 3. Pour the mushroom infusion into the pan and bring to a boil. Then place the pearl barley into the boiling broth and cook for 20 minutes.

Step 4. Peel, wash and cut the potato tubers, onions and carrots into cubes. Place chopped potatoes in a saucepan with broth and cook for 10 minutes.

Step 5. Heat a little vegetable oil in a frying pan, add chopped onions and carrots, fry the vegetables over medium heat until soft. After 3 minutes, add the mushrooms and fry for another 5 minutes.

Step 6. Transfer the frying with vegetables and mushrooms to a saucepan. Season the soup with salt and pepper and continue cooking for 5 minutes. Leave the finished mushroom soup with barley covered for 10 minutes, then you can pour it into plates. Before serving, add chopped green onions in portions. Bon appetit!

Rassolnik with barley and pickles

Rassolnik with barley and pickles is a signature dish of many housewives. The soup has an original sour-salty taste and appetizing aroma. It is usually seasoned with sour cream and served with fresh rye bread.

Cooking time – 2 hours

Cooking time – 35-40 min.

Portions – 6-8.

Ingredients:

Medium size potatoes – 3 pcs.
Odorless vegetable oil – 3-4 tbsp.
Dill – 1 bunch.
Table salt - to taste.
White onion – 1 pc.
Veal – 300-400 gr.
Peppercorns - to taste.
Bay leaf - to taste.
Pearl barley – 1 tbsp. (150 ml.)
Carrot – 1 pc.
Pickled cucumbers – 3 pcs.
Filtered water – 2.5 l.

Cooking process:

Step 1. For the pickle you will need all the products that are listed.

Step 2.Place the pearl barley in a strainer and rinse under the tap with running water. Place pearl barley and veal in a large saucepan. Since the cooking time for cereals and meat coincides, these products are placed together. Add a few peppercorns, add a bay leaf and add water. Cook until the meat and grains are done, about 1.5 hours.

Step 3. Cut carrots, onions and pickles into strips.

Step 4. First, fry the onions and carrots in vegetable oil until soft, then add the cucumbers and fry until the vegetables are ready.

Step 5. Cut the potatoes into bars, place them in the broth and cook the pickle for another 10-15 minutes. Try the potatoes, they should be soft.

Step 6. Place the roasted vegetables into the broth, add chopped dill, stir and cook for a few more minutes. Taste, add salt and add cucumber pickle if necessary.

Step 7. Before serving the pickle with pickles, let it brew under the lid for 25-30 minutes. Bon appetit!

Barley with meat in the oven in a pot

Barley with meat in the oven in a pot is an interesting and tasty portioned dish. You can even serve it on a festive table; your guests will appreciate such an original presentation and will definitely note the culinary skills of the hostess. Preparing the dish is quite simple.

Cooking time – 2 hours 50 minutes

Cooking time – 40-50 min.

Portions – 4.

Ingredients:

Meat – 0.6 kg.
Pearl barley – 0.4 kg.
White onion – 200 gr.
Carrots – 280 gr.
Broth/water – 1.5 l.
Table salt - to taste.
Ground pepper mixture - to taste.
Dried basil - to taste.
Bay leaf – 4 pcs.

Cooking process:

Step 1. From the quantity of products indicated in the list of ingredients you will get 4 pots of 600-700 grams each.

Step 2.Rinse the cereal with cool water and soak for 3-4 hours. Before cooking, rinse the barley again.

Step 3. Cut the meat into cubes, place it in a bowl, sprinkle with salt, a mixture of ground peppers and dried basil. Stir and leave for a while.

Step 4. Peel the onion heads and cut into cubes. Fry the meat in a frying pan, then add the onion and fry for 2-3 minutes.

Step 5. Peel the carrots, rinse with water and cut into cubes. Add carrots to the pan and fry for 3-4 minutes.

Step 6. Then add pearl barley to the frying mixture and stir.

Step 7. Place the resulting mixture of cereals, meat and vegetables in clay pots. Pour in broth or salted water, place one bay leaf in each pot and cover with lids.

Step 8. Bake the dish in the oven at 200 degrees for 30-40 minutes. Then reduce the temperature to 180 degrees and cook for another 1-1.5 hours. Check during baking to see if you need to add water. Before serving, leave the barley with meat for another 20 minutes in the switched off oven. Bon appetit!

Fish soup with barley

Fish soup with barley is a light stew for a set lunch, and it’s also very tasty. From time to time you can arrange fish days for the family. In addition, the broth can be cooked using any fish that you have on hand. We will cook pink salmon soup.

Cooking time – 50 min.

Portions – 4-5.

Ingredients:

Head and tail of pink salmon – 0.5 kg.
Pearl barley – 75 gr.
Medium sized carrots – 150 gr.
Dill – 10 gr.
White onion – 120 gr.
Table salt - to taste.
Dried bay leaf – 2 pcs.
Potatoes – 220 gr.
Ground black pepper - to taste.
Green onion – 25 gr.
Parsley – 15 gr.
Filtered water – 2 l.

Cooking process:

Step 1. Thaw parts of the pink salmon carcass and wash under the tap. Peel the vegetables, measure out all other necessary products.

Step 2. Place the head and tail of the pink salmon in a saucepan and fill with water. Place the container on the stove and cook the fish broth from boiling for 25 minutes. Skim the foam from the surface of the broth from time to time.

Step 3. Cut several potato tubers into small cubes.

Step 4. Also cut the onion head into small cubes.

Step 5. Grate the carrots using a grater with large holes.

Step 6. Finely chop the green onions with a knife.

Step 7. When the broth is ready, remove the fish from it. The broth itself must be strained so that there are no small bones left in it.

Step 8. Pour the broth into a saucepan, add chopped potatoes, onions and carrots. Also rinse the pearl barley and pour it into the pan.

Step 9. Add green onions and bay leaves. Cook the soup until the vegetables and pearl barley are tender, about 20 minutes.

Step 10: Meanwhile, remove the cooked fish fillets from the bones.

Step 11. Finely chop the dill and parsley with a knife.

Step 12. At the end of cooking, when the potatoes and pearl barley are soft, add fish fillet, salt and ground pepper to taste.

Step 13. Finish preparing the fish soup by adding chopped herbs.

Step 14. Serve fish soup with barley for lunch immediately after cooking with black bread. Bon appetit!

Sauerkraut cabbage soup with pearl barley

Cabbage soup made from sauerkraut and pearl barley is prepared everywhere. This is one of the most popular first dishes in the post-Soviet space. It is the cereal that makes the dish so thick and nutritious. And sauerkraut gives the cabbage soup that characteristic sourness for which this dish is loved by everyone.

Cooking time – 100 min.

Cooking time - 30 min.

Portions – 6-8.

Ingredients:

Potatoes – 2-3 pcs.
White onions – 2 pcs.
Tomato paste – 40 ml.
Filtered water – 2.5 l.
Sauerkraut – 150 gr.
Odorless vegetable oil – 40 ml.
Dried bay leaf – 2 pcs.
Dill – 1 bunch.
Table salt - to taste.
Carrot – 1 pc.
Pork on the bone – 500 gr.
Pearl barley – 100 gr.

Cooking process:

Step 1: Prepare all the ingredients first. Thaw the meat, peel and wash the vegetables.

Step 2. Rinse pearl barley several times with running water. Then pour boiling water over the pearl barley and leave for an hour. After this, rinse the cereal well again.

Step 3. Cover the onion head and the pork on the bone with water in a saucepan. Place the container on the fire and cook the broth for the soup. It will take approximately 1.5 hours.

Step 4. When the broth is ready, remove the meat and discard the onion head. Strain the meat broth and return to the pan.

Step 5. Cut the potatoes into cubes or bars. When the broth boils, add potatoes to it and cook for 5-7 minutes.

Step 6. Cut the onions into cubes and grate the carrots on a coarse grater. Fry the chopped vegetables in vegetable oil for 2-3 minutes.

Step 7. Place sauerkraut in a saucepan with broth.

Step 8. Next, add the swollen pearl barley, stir and cook the cabbage soup for 15-20 minutes.

Step 9. After this, add the roasted vegetables to the meat broth and continue cooking for another 3-5 minutes.

Step 10. When the boiled meat has cooled, separate it from the bones and cut into small pieces. Add boiled pork, tomato paste, bay leaf and salt to the cabbage soup.

Step 11. At the end, add chopped herbs and bring the cabbage soup to a boil. Then cover the pan with a lid, turn off the stove and leave the cabbage soup for 10-15 minutes.

Step 12Cabbage soup with pearl barley turns out very tasty and rich. Pour the dish into plates and serve. Bon appetit!

Barley with onions and mushrooms

Barley with onions and mushrooms is a classic combination of products. This is a dish that can be included in a vegetarian menu. For the recipe, you can use any fresh or dried mushrooms. Champignons, for example, do not have to be cooked for as long as porcini mushrooms or honey mushrooms.

Cooking time – 1 hour 30 minutes.

Cooking time - 30 min.

Portions – 4-6.

Ingredients:

Filtered water – 1 l. + 1.5 tbsp.
Champignons – 0.5 kg.
Odorless vegetable oil – 2 tbsp.
White onion – 1 pc.
Soy sauce - to taste.
Table salt - to taste.
Pearl barley – 2 tbsp.

Cooking process:

Step 1. Pour two cups of pearl barley into a strainer and rinse well under tap water. Pour some water into a saucepan, place it on the stove, and bring it to a boil. Place a sieve with pearl barley in a saucepan, cover the structure with a lid and leave over moderate heat for 20 minutes.

Step 2. Separately boil one liter of water, add a pinch of salt and a tablespoon of vegetable oil to it. Place steamed pearl barley in a saucepan with water. Bring the contents of the pan to a boil again and cook over moderate heat for 20 minutes. Then place the pearl barley in a colander or sieve to drain the water.

Step 3. Wash the champignons and cut into slices. Pour one and a half glasses of water over the chopped champignons, add salt and cook for 6 minutes. Then catch the champignons with a slotted spoon and strain the broth.

Step 4. Cut the onion head into small cubes. Heat the vegetable oil on high speed and first fry the onion for 4 minutes.Then add the mushrooms and cook for another 3 minutes until browned.

Step 5. After this, add pearl barley to the frying pan with the fried onions and champignons, stir and heat the dish for a few minutes.

Step 6. Bring the mushroom broth to a boil and add soy sauce to it. Pour the resulting mixture into a frying pan with pearl barley, stir and simmer over moderate heat for an hour. Or you can bake pearl barley with mushrooms in the oven.

Step 7. Serve pearl barley with mushrooms and onions as a separate dish or as a side dish for meat. Bon appetit!

Kharcho with pearl barley

Kharcho with pearl barley is an excellent option for a hearty and tasty lunch. This dish has Georgian roots, which is why it tastes so bright and incredibly aromatic. If you don’t have traditional tkemali sauce, you can add sourness with pickles.

Cooking time – 180 min.

Cooking time – 40-60 min.

Portions – 4-5.

Ingredients:

Beef – 0.3 kg.
Medium size potatoes – 1 pc.
Utskho-suneli – 1 tsp.
White onion – 1 pc.
Pearl barley – 0.5 tbsp.
Garlic – 4 teeth.
Parsnip root – 50 gr.
Freshly ground black pepper - to taste.
Tkemali sauce – 2 tbsp.
Pickled cucumbers – 2-3 pcs.
Table salt – 1 tsp.
Allspice peas – 5 pcs.
Dried bay leaf – 2 pcs.

Cooking process:

Step 1. Pour half a glass of pearl barley into a bowl and rinse a couple of times with running water. Then pour boiling water over the cereal. Wash the beef tenderloin under the tap, pat dry with paper towels and cut into cubes.

Step 2. Place the beef in a saucepan and cover with water. After boiling, drain the first water. Then pour hot water again, throw a couple of bay leaves and allspice peas into the water.Cook the meat until done.