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!

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.

About this soup in the Carpathians is composed of a legend. Before the decisive battle of wise man fed it to soldiers-fellow villagers. He assured that the pumpkin is combined with pearl barley will make them invincible. The battle with the nomads was won, and the recipe for this pumpkin soup was passed down from generation to generation. Today I will try to connect the past with the present and to prepare this soup in high-tech cookware Zepter

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.