Bread Puree Soup with Brisket and Pearl Barley Recipe
I love pearl barley, but I usually cook it with fried meat or use it in a marinade. I saw this recipe in a cooking show. I decided to try cooking. Original and simple. I must say right away – the dish turns out to be quite satisfying.
Servings
2
Cook Time
50minutes
Servings
2
Cook Time
50minutes
Ingredients
Instructions
  1. That’s what we need. (I warn you right away – the number of products is quite conditional. It all depends on the chosen cereal, the size of the bread and the love of thick mashed soup.)
  2. Preheat the oven to 180C. Rinse the pearl barley and put it to boil in lightly salted water. The cooking time depends on the type of pearl barley. You don’t need to turn it into porridge. It took me about 50 minutes.
  3. Pearl barley is cooked, we continue. Chop an onion and 2 cloves of garlic. Slicing is not fundamental. Then whisk again with a blender. Cut the brisket into small pieces so that it is convenient to remove them from the broth later. Remove the leaves from the rosemary sprig and finely chop. (We don’t throw away the magic wand. Then it can be used as a skewer.) Cut the baguette into slices.
  4. Leave 6 slices of baguette, put the rest on a baking sheet and sprinkle with olive oil. We send the baguette to the oven. The baking time depends on the oven. You should get toasted croutons, but not hard crackers. You can fry in a frying pan, but you will need to flip the pieces once.
  5. Pearl barley is cooked, bread is fried. In a saucepan (preferably with a thick bottom), where the soup will be prepared, pour a little vegetable oil and fry the onion and garlic.
  6. Add the brisket and chopped rosemary to the onion and garlic. Add rosemary to taste. Twigs, of course, come in different sizes. If you don’t like rosemary, add parsley. Mix everything and simmer for 5 minutes.
  7. Check if the bread is ready in the oven. We’ll do it if you’re ready.
  8. Add 200 milliliters of water to the pan where the onion, garlic and brisket are “tormented”, let it boil and simmer for 10-15 minutes.
  9. While the broth is boiling, quickly prepare the so-called “garlic butter” for the remaining pieces of bread. Finely chop 2 cloves of garlic and the leaves of the second sprig of rosemary. Pour olive oil into a bowl, add garlic and rosemary, season with salt and pepper. Mix everything well.
  10. Put the remaining slices of bread on a baking sheet, grease them with the resulting mixture of oil and garlic and send them to the oven, preheated to 180C, for 5 minutes. It shouldn’t be too dry here. It should be crispy toast, that’s all. We put them aside. (I didn’t take pictures of anything, so I had to fool around a bit. By the way, these croutons can be prepared separately from the entire recipe. Just as a snack.)
  11. Remove the brisket from the broth and place it on a plate.
  12. Add bread pre-fried in the oven to the boiling broth (do not fry with garlic). Just break it into small pieces with your hands.
  13. Add milk, balsamic vinegar, mustard. Salt and pepper. Mix everything and try it. Don’t forget that brisket can be very salty, so be careful with salt. Cook for five minutes. The bread should swell. Stir so that the milk does not burn. At this stage, you can already approximately determine the density of the resulting soup and adjust the addition of milk.
  14. Add 3-4 tablespoons of pearl barley. Mix everything together. Turn off the fire.
  15. Now take an immersion blender and turn everything that is cooked into a puree. Be careful – it’s hot in here.
  16. All. First pour the resulting soup on a plate, add a spoonful of pearl barley, three slices of brisket, croutons in the middle. Garnish with parsley. You can sprinkle with olive oil.
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