Prefabricated hodgepodge with pearl barley

I know what you want to say … Solyanka with pearl barley is already sort of like pickle, since no cereal is put into the hodgepodge. And I will not argue. But! If a husband loves when exactly a hodgepodge and with barley, then why not? After all, there is an exception for every rule.

In short: boil three types of meat and hearts, strain the broth and pour into a saucepan. Add chopped, ready-made meat and hearts, smoked meats, onion-tomato frying, all sorts of additives and you're done.

By and large, there is nothing wrong with the hodgepodge. Probably, the amount of ingredients can be scary, but here you can also somehow get out. For example, take only two types of meat, or even one … But then it is better if it is just beef.

Any smoked products are collected. Solyanka is especially relevant after the holidays, when not all purchased sausages and loins have been eaten. And do not forget - if anything, smoked meats can be frozen and taken out when you decide that you are ripe for making a hodgepodge.

General \ asset cooking time: \
Servings Per Container: 5 Servings
Calories (100g): 98 kcal
Cost: average cost

How to cook prefabricated barley hodgepodge

Pearl barley - 4 tbsp
Chicken - 350 g quarter.
Beef - 350 g on the bone.
Pork - 350 g on the bone.
Chicken hearts - 300 g
Loin - 70 g cold smoked.
Sausages - 140 g hot smoked.
Bacon - 50 g
Onions - 300 g
Carrots - 100 g
Tomato - 250 g
Cucumber - 120 g salted.
Black olives - 50 g
Capers - 2 tbsp
Tomato paste - 2 tbsp
Celery stalk - 1 pc.
Bay leaf - 2 pcs.
Black pepper - 1 tsp peas.
Lemon - 0.5 pcs.
Parsley - 4 sprig (s)
Dill - 2 tablespoons fresh, chopped.
Salt to taste
Vegetable oil - 2 tbsp
Water - 2 l
Sour cream - optional for serving.

Preparation: Step 1

Rinse the barley. You can pour it over with water in the evening and leave it to swell, and in the morning boil it in new water until tender. Or let it cook while our meat is being cooked. How much to cook? If I pour pearl barley in the evening (and I pour it with boiling water), then in 15-20 minutes, when I boil it in the morning, everything is ready. Drain the water. If you cook it not swollen, then about an hour.
So, what do we have from fresh meat and offal. I have a beef brisket on the bone, a pork neck on the bone and a chicken leg with a thigh and part of the back. Well, and, in fact, ordinary chicken hearts.
Pour about two liters of water into a saucepan, along with our meat. I do everything in a pressure cooker, so I immediately put in peeled 100 grams of onions, carrots, one bay leaf, celery, a little salt and black pepper. Then I close it tightly and cook for about half an hour. After this time I open andI try the beef as it takes the longest to cook. If it is still harsh, then I take out chicken and pork on a plate, close the pan with a lid and let the beef cook for another 20 minutes.

If you do it in a simple saucepan, then the start is the same, only without vegetables and peppers. We give the water with meat to a boil, remove the resulting foam, add vegetables with pepper, a little salt, make a minimum heat and cook until tender. In the same way, it will be possible to take out the meat one by one, depending on the readiness (the fork enters freely).
Hope the hearts you bought are as neat as mine. In this case, only rinse them thoroughly. If not, then cut off all excess fat and tubes from them and, again, rinse thoroughly.

We put the hearts in a saucepan, fill it with water so that it covers them completely. Bring to a boil, boil for a minute, drain everything, hearts again