Many pearl barley is undeservedly overlooked and is rarely used on the menu. Since it is believed that it takes hours to cook. But this is not at all the case. We will learn in a step-by-step recipe with a photo how to cook barley for pickle correctly and quickly. Video recipe.
Pearl barley is a processed grain of barley. This is a real hit of traditional Russian cuisine. It contains many useful substances and has a positive effect on the functioning of the gastrointestinal tract. The versatility of cereals lies in the fact that they are used for the preparation of salty and sweet dishes. It is an excellent side dish, the basis of cereals, baked goods, and of course, the main ingredient for making pickle. In this review, we will learn how to properly cook barley for pickle. Since in the classic version of the pickle, the cereals are boiled separately and taken into the soup ready-made. Otherwise, the first course will turn out slimy, cloudy and excessively thick. For 1 liter of ready-made pickle, about 2 tablespoons are required. unprepared cereals.
You can cook barley in several ways: with and without soaking, in a long and quick way, in a microwave and a slow cooker. In this review, we'll talk about how to quickly cook barley soaked on the stove. Boiled barley is stored for a long time without loss of consumer properties, and the grains retain their shape in ready-made dishes. Cereal is completely absorbed by the body, not only hot, but also cold.
See also how to cook barley porridge in water.
- Caloric content per 100 g - 80 kcal.
- Servings - 2
- Cooking time - 8 hours
Ingredients:
- Pearl barley - 100 g (the volume of boiled cereal is 3-4 times higher than its initial volume in raw form)
- Salt - 0.5 tsp or to taste
Step-by-step preparation of barley for pickle, recipe with photo:
1. Sort the pearl barley, sorting out small pebbles, barley husks and debris. Put it in a sieve and wash it under running cold water to wash off the finest pearl flour.
2. Place it in a deep bowl and fill with water so that the water level is two fingers above its level.
3. Leave it to swell at room temperature for 6-8 hours (or overnight). At the same time, change the water every 2 hours.
4. Transfer the soaked cereal to a sieve and rinse well under running cold water.
5. Transfer the cereal to a stewpan.
6. Pour it with clean cold drinking water in a 1: 3 ratio and boil. Remove the thick foam from the surface, reduce the heat to the minimum setting and cook the cereals under the lid after boiling for 1 hour until soft.
Whether or not to season the barley with salt depends on the desired consistency of the finished grains. Since the salt "tanns" the barley a little, it remains dense and coarse-grained. If you cook barley without salt, the grains will be boiled and tender.
7. If liquid remains in the saucepan after boiling, tip the barley into a sieve and leave to glass. And if the finished cereal is thickened, rinse it with boiling water so that the grains separate. Send the finished barley to the pickle 5 minutes before it is ready. If you have any excess boiled cereals, store them in the freezer.
Note
: Barley can be cooked without presoaking. To do this, put the sorted and washed cereals in boiling water and cook it over high heat for 3 minutes. Then drain the liquid, fill the cereal with cold water and put it on the fire again. After boiling, cook the barley until tender over low heat. Without preliminary soaking, cereals are cooked for more than 1.5 hours.
See also a video recipe on how to make a barley preparation for pickle.
