Wednesday, April 27, 2011

Soup puree with eggplants and pearl barley

Recently I read about pearl barley and how useful it is, so I have searched some recipes with it. I found nice site about cooking and liked the soup with pearl barley. here the link:, but I slightly changed the recipe and the way of cooking and also blend the soup in food processor with some sour cream and turn it into soup puree.
Half a cup of pearl barley (100 grams)
1 big onion, peeled and chopped
1 medium sized carrot, peeled and grated
2-3 medium sized eggplants, peeled and cubed
Salt to taste
1 tsp of cumin seeds
Half a tsp of pepper
2 cloves of garlic, chopped
2 tbsp of olive oil
Sour cream to taste
Soak pearl barley overnight. The next day, drain and put into the clean water and cook until pearl barley is soft.Drain all of the water and set aside.
In another pan, fry onions, garlic and spices until golden, add in carrots and eggplants. Continue frying over medium heat, until oil will start to separate out. Stir constantly, as it can stick to the bottom of the pan.
Now put in barley, fry for 2 min and then add in 800 ml of water or chicken broth and simmer for 30 min. At the end, add in salt. Pour soup in blender and blend with sour cream. Serve with some coriander and enjoy!