The recipe for "barley soup with lamb":
According to one of my friend, the thicker soup thanit is of meat - so it tastes better. But I, for one, love the variety of soups - from clear broths and cream soups to thick pohlebok with lots of vegetables and meat. This recipe is just for lovers of thick and hearty soups.
Instead of the lamb, you can use other meat for my taste - pork or beef.
500 g lamb neck
2 large onions
4 large stalks of celery
2.5-liter beef or chicken broth
200 g of dry barley
2 bay leaves
salt and pepper to taste
chapped parsley to taste
Meat pour 1.5 liters of cold water, put salt and bay leaf, bring to a boil and cook until tender, about 30 minutes. We take out the meat from the broth, give cool slightly and cut into cubes.
Onions, carrots and celery cut into medium-sized cubes and fry in a pan with vegetable oil for 10 minutes.
Pour into the pan hot chicken broth and 1liter of broth from cooking the meat, rolling in the washed barley, put the meat and bring to a boil. Add salt to taste, reduce the heat to a level just below the average, and cook until cooked barley, about 30-40 minutes.
Ready soup poured into bowls and serve sprinkled with chopped parsley.
P.S. Bread on the photo - cheese biscuits on soda.