Soak barley for soup and cook for 1 hour.
How to cook barley in soup
Barley proportions – for each liter of the pan, take 1.5-2 tablespoons of cereals: for example, take 6-9 tablespoons of cereals for a 5-liter soup pot. Keep in mind that barley continues to swell even after the end of cooking, and from the moment of soaking to serving in the soup, it increases by about 5-7 times.
For any soup, barley must be soaked in cold water for at least 6 hours, then in the soup it will be soft and give the broth a pleasant consistency. Otherwise, the soup will be more starchy, and the grits in the soup will be more grainy and not as silky.
Barley can be cooked immediately in a soup pot, adding it 1 hour before the soup is ready.
If the soup is cooked and the barley is too swollen, drain the excess with a slotted spoon, it can be frozen and used in the future.
How to quickly soak barley for soup
1. Pour water into a saucepan – a couple of glasses so that the barley is steamed.
2. Wash barley in a sieve until clear water.
3. Put a sieve on top of the pan, cover with a lid, stir every 10 minutes.
4. Keep it like this for 30 minutes, then cook in the soup for 1.5 hours.
For optimal consumption of time and labor, the barley is put to soak along with the defrosting of soup meat. To preserve the maximum nutritional properties, meat is defrosted naturally, and this takes 4-5 hours – about the same time as barley needs to be soaked.
If mushroom soup is prepared from dried mushrooms, then the approach is generally the same – dried mushrooms must be soaked for several hours, and barley can also be soaked at this stage.
For pickle , barley is all the more important to soak, since this soup is cooked with a high salt content, and salt makes barley tough.