The soup has a very rich taste of the meat, and the aroma of smoked ribs gives it additional flavor. Subject to this amount of ingredients, the soup becomes quite thick. If you like more broth, it is necessary to reduce the number of barley grains by about a third. Such a pickle I often cook the first of January, when the stomach demands simple soups. As a serving option, also offer to submit it to dried in the oven a loaf of bread Borodino, from which you must carefully with a spoon remove the pulp.
|Cooking time 80 minutes||Number of servings 8|
Clean the onion, cut it in half. In the pot lay the pork ribs (not smoked), onions. Pour 2 liters of cold water. Put on the stove.
Broth bring to boil and boil for 5-7 minutes, remove the onion. Broth with ribs, add the pearl barley and 0.5 tbsp of salt, diminish the fire and cook for another 15 minutes.
Peel the potatoes and cut into cubes. Add to the pot. Scrape the carrots and cut into small cubes of approximately 0.5 by 0.5 cm Fry in Rast. oil until Golden brown.
Cucumbers cut into cubes about 1 by 1 cm is Added to the pot along with the carrots.
Cook until cooked potatoes. Five minutes prior to readiness to lower in soup, smoked ribs, greens and crushed 1-2 Bay leaves. Needs more salt to taste.