Print Recipe
 Pickle with Barley and Beef Tongue Recipe
Very tasty, hearty and thick soup.
Course First Course Dishes, Lunch Second Breakfast Dishes
Cuisine Russian Cuisine
Prep Time 10 minutes
Cook Time 60 minutes
Servings
Ingredients
Course First Course Dishes, Lunch Second Breakfast Dishes
Cuisine Russian Cuisine
Prep Time 10 minutes
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Peel the beef tongue and put it in a saucepan, fill it with water and put it on the fire until ready. Also add onions, carrots, and parsley stalks.Remove the finished tongue from the pan, let it cool and remove the skin. Boiled vegetables are also removed from the pan, the broth is filtered if necessary. We will cook soup from the finished broth.Rinse the pearl barley and add it to a saucepan with hot broth. Cook until soft. The amount of pearl barley depends on your shape and desired thickness.
    Peel the beef tongue and put it in a saucepan, fill it with water and put it on the fire until ready. Also add onions, carrots, and parsley stalks.Remove the finished tongue from the pan, let it cool and remove the skin. Boiled vegetables are also removed from the pan, the broth is filtered if necessary. We will cook soup from the finished broth.Rinse the pearl barley and add it to a saucepan with hot broth. Cook until soft. The amount of pearl barley depends on your shape and desired thickness.
  2. Cucumbers cut into small cubes, onions - small cubes. Put it in a saucepan, add butter and vegetables and send it to simmer for 30 minutes on low heat. If necessary, add liquid (hot water or broth).
    Cucumbers cut into small cubes, onions - small cubes. Put it in a saucepan, add butter and vegetables and send it to simmer for 30 minutes on low heat. If necessary, add liquid (hot water or broth).
  3. When the pearl barley is cooked until soft, add potatoes cut into small cubes and washed in water to the pan.
    When the pearl barley is cooked until soft, add potatoes cut into small cubes and washed in water to the pan.
  4. For frying, cut onion into small cubes, carrot into strips, Bulgarian pepper into small cubes. Fry everything in vegetable oil. Add tomato paste, fry for 1-2 minutes and pour in the broth for a couple. Reduce the heat and simmer for another 5 minutes.
    For frying, cut onion into small cubes, carrot into strips, Bulgarian pepper into small cubes. Fry everything in vegetable oil. Add tomato paste, fry for 1-2 minutes and pour in the broth for a couple. Reduce the heat and simmer for another 5 minutes.
  5. Add the roasting to the pot, after 5 minutes add the stewed cucumbers, mix everything. Add the bay leaf. Pour in the brine. Cook for another 5 minutes and add salt and pepper to taste. Leave the soup to simmer for another 10 minutes. The soup is ready. Add the chopped beef tongue to each bowl.
    Add the roasting to the pot, after 5 minutes add the stewed cucumbers, mix everything. Add the bay leaf. Pour in the brine. Cook for another 5 minutes and add salt and pepper to taste. Leave the soup to simmer for another 10 minutes. The soup is ready. Add the chopped beef tongue to each bowl.
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