Barley soup with fish
A bit unusual combination, but fine and tasty ... and barley or ricette is so healthy, and it has a little cal and nutrients..they say that due to nutrients and beneficial effects on health and metabolism, barley or ricette should be consumed as often as possible in kitchen in soup, stew, or as a beverage. Slightly forgotten cereals can easily enrich the diet and be a great substitute for wheat, rye, oats and even rice.
Preparation steps
- Soak the barley porridge (rice) overnight or for 1-2 hours. If it is soaked for 12 hours, it needs less cooking time .. Add laurel, fish stock that I have frozen ... or soup concentrate ( cube) ... Cook for about 15 minutes. Fry the onion (a couple of onion leaves) and add the rest to the soup. Clean and prepare the vegetables from the bundles cut into cubes (grincajg) for the soup or add 1-2 tablespoons of this variant of homemade stored in a jar ... Add vegetables, peas (I didn't have any, so I added beans and a bit of broccoli and I tried the same with zucchini. It's also fine.) another 15 minutes .. If you like wine in dishes, ie add a little to soups, but it's to your liking..It's fine ...
- Take the fish (hake) out of the soup and cut it into pieces, if you cooked whole hake fillets and I know how to make soup from them. If you have shrimp, the soup is even more beautiful to the eye and finer .. just a couple of pieces Shrimp open on the back, remove the meat, mix in the soup with sliced fish and parsley. Sprinkle with freshly ground pepper and season with lemon juice ....
- If necessary, add more soup concentrate .. I don't salt..rake rarely because spices and cube, and even vegeta, have a lot of salt in them..So add salt if you think you need it.
Serving
Barley is rich in minerals of potassium, phosphorus, magnesium, calcium, iron, manganese, copper and contains almost all B vitamins. It is especially valued for vitamin B12, which is quite rare in other foods of plant origin.
