Pearl barley

The original dish called Orzotto. Perlotto is a translation of the name of this dish in Russian language. The name comes from a combination of the names of Italian pearl barley (orzo brillato, perlato) and Italian dishes, "risotto", implying a certain way of cooking rice with various additives. In perlotto all done well, as in risotto but instead of rice use pearl barley. I made two options,1-lean 2-cheese

Barley and vegetables... What prose... But, no! Pearl barley with vegetables cooked in the sleeve, is incredibly tasty. Fragrant, crumbly and soaked with vegetable juices, bright, beautiful and very appetizing. Do not pass by, help yourself!

Not just dish, but the national pride of the Estonians. Happy is prepared and eaten on national holidays, but, in my opinion, more suited for the cold season - a winter meal. Like many national dishes, simple but very tasty and satisfying. The recipe for this dish was posted on the website in 2008 by user Jaana131 called "Mulgikapsad" and is illustrated with me in the framework of "Coloring". So... let's eat!

By happy coincidence, I became the owner of 2 l of blood of swine. Large intestine was not, and slim for such sausage is not good, torn. So I decided to roll up in banks. Yet, you see, before winter you will live. If it was just a sausage, it would have been dead by the evening... with my Gypsies! Invited to the tasting! Suddenly someone lucky like me...

Soup - impromptu. Was boiled barley, which we had to use. I decided to experiment. Pictures are not done because there was no certainty that you will get something edible. But when my darling started to ask for more, I decided that soup was a success and can share this recipe.

In the spring, especially if you are fasting, just the essential vitamins! Pearl barley is very useful, but we use it, unfortunately, not very often. Offer simple but tasty soup, rich at the expense of barley and opacak.