Classic barley soup with ribs in a new version – with the addition of tomatoes! Thanks to them, it gains a more distinctive, pleasantly tangy taste. Try this exceptional recipe and surprise your loved ones!
Ingredients
- Barley groats – 150 g
- Pork ribs, fresh – 300 g
- Onion – 1 pc.
- Water – 3.5 l
- Bay leaves – 4 pcs.
- Allspice – 8 pcs.
- Red tomatoes – 3 pcs.
- Tomato paste – 1 tablespoon
- Carrots – 3 pcs.
- Celery stalks – 2 pieces
- Salt – 1 pinch
- Mixed peppercorns – 1 tablespoon
- Fresh dill – 2 tablespoons
- Parsley – 6 sprigs
- Olive oil – 20 ml
Preparation
Wash the ribs, pat them dry, and cut them into smaller pieces.
Dice the onion and sauté it in olive oil in a large pot. Once it becomes translucent and slightly browned, pour cold water over it. Add the ribs, bay leaves, and allspice and simmer for about 1-1.5 hours over low heat, stirring the contents of the pot occasionally and skimming off any foam that appears.
Blanch the tomatoes with boiling water, peel off the skin, and dice them. Add sliced carrots, chopped celery stalks, tomatoes, and tomato paste to the broth. Cook for about 10 minutes until the carrots soften.
Cut open the barley sachets. Add the barley to the soup and cook until tender, about 15-20 minutes. Season the barley soup with salt and mixed peppercorns. Towards the end of cooking, add finely chopped dill. Stir. Remove the soup from the heat.
Remove the cooked ribs from the soup, let them cool for a moment, then separate the meat from the bones and add it back to the soup. Mix well.
Pour the barley soup into deep plates. Garnish with chopped parsley on top.
