Even those who have never been in military service have heard about this army dish - pearl barley porridge with stewed meat. Judging by the reviews of former military personnel, this masterpiece of army cooking does not evoke pleasant emotions in them; the sticky substance with meat fibers, although it gave a feeling of fullness, could not be called tasty and appetizing. Meanwhile, pearl barley army porridge with meat is Peter I’s favorite dish.
What products will you need?
How tasty the army dish will be depends on the quality of the stew. When buying it in a store, give preference to premium canned meat made in accordance with food GOST. This must be indicated on the bank. In this case, you will have hope that you will find pieces of meat in the jar, and not just cartilage and sinews or an incomprehensible jelly-like substance.
To prepare barley with stew, you will need: - 1 can of pork or beef stew; - 1 glass of pearl barley; - 1 onion; - 1 carrot; - 2–3 cloves of garlic;
Ground black pepper; - salt to taste.
How to properly cook pearl barley porridge with stewed meat
Pour the pearl barley into a metal sieve and rinse it well under cold running water. Drain the water and place the pearl barley in a dry, heated frying pan. Stirring, dry and fry it until golden brown; after this treatment, the pearl barley will not release gluten during cooking, and the porridge will turn out crumbly.
To prevent the porridge from overcooking, the washed grain can be pre-soaked in warm water for 5-6 hours and left at room temperature, covering the plate with a lid.
Transfer the cereal to a cauldron or thick-walled saucepan, add 2.5 cups of cold water, place on the stove, bring to a boil, then reduce the heat to low and leave to simmer for 20 minutes.
Open the stew. Using a spoon, carefully skim off the fat and melt it in a frying pan. When it warms up and the liquid in it has evaporated, add finely chopped onion to the pan and fry it until golden brown. Place the carrots, grated on a coarse grater, into the frying pan and fry lightly as well. Add stew and finely chopped garlic. Meat from a can, if the pieces are too large, can be pre-cut.
Pepper the contents of the frying pan and, if you want, put some spicy dry herbs in it - basil, marjoram, oregano, which will add flavor even to meat that has been cooked for a long time. Simmer everything over medium heat, stirring until at least half of the meat juice has evaporated.
Place the mixture in the pan where the pearl barley porridge is cooked. Mix everything, close the lid and simmer over low heat for another 20 minutes. Taste the porridge for salt and add more salt if necessary. Stir the porridge, remove the pan from the stove. For the porridge to be tasty, it needs to brew a little more, so cover the pan with a lid and leave for 30 minutes.
If you don’t like pearl barley, it means you simply don’t know how to cook it correctly. In order for the dish to turn out great, you should pay special attention to the preparation of the cereal. Before cooking, it must be thoroughly washed and then soaked. To do this, you need to take a liter of water per glass of pearl barley. It is necessary to soak the cereal for 3-12 hours. The longer it soaks, the more tender and tastier the porridge will be.
After soaking, drain the liquid, rinse the barley again and add two liters of ice water. Only after this can it be put on the fire to cook. The preparation time for pearl barley porridge is at least 1.5 hours.
There are many recipes for pearl barley porridge with stew. For one of the most simple ones you will need:
1 tbsp. pearl barley;
- 2 carrots;
- a head of onion;
- a can of stew;
- 2 liters of water;
- ground black pepper and salt to taste.
Prepare pearl barley. To do this, rinse it until the water is as clear as possible. Soak the cereal for 6 hours. Drain the water. You can dry the swollen grains a little by placing them in a colander.
Pour ice water into a saucepan and place on fire. After the water boils, cook the porridge for 1 hour over low heat. This time is enough for the pearl barley to become almost ready. To make the porridge more crumbly, you need to cook it in a water bath. To do this, place the prepared cereal in a saucepan and fill with water. Place the pan in a container of water and simmer the porridge for 6 hours.
Some housewives prefer not to cook, but to steam pearl barley in a thermos. At the same time, all preparatory work for soaking it remains the same. In a thermos, the cereal should swell for at least 12 hours. You can add pearl barley in the evening, add water, and enjoy delicious porridge in the morning. You can cook pearl barley in a slow cooker using the “Porridge” or “Buckwheat” mode. In this case, the timer should be set for an hour.
Meanwhile, wash and peel the carrots. Grate the dried root vegetable on a coarse grater.
Peel the onion and rinse with water. Chop it into small pieces. If desired, you can add a clove of garlic to the onion, which must also be finely chopped.
Place a frying pan with high sides on the fire. Place the fat from the stew into it. Pour in some warm water, add vegetables and fry. Do not fry too much; the carrots and onions should acquire a light golden hue.
When the pearl barley is almost ready, drain the water. Add the porridge to the vegetables that are in the pan. Mix everything, salt and pepper to taste. Cover the pan with a lid. Simmer the porridge until tender for 30 minutes. If it is almost boiled, add the stew and stir everything again. Keep the porridge on the fire for another 2-3 minutes. A hearty and simple dish is ready. Serve the porridge hot.
Soldier's porridge is a dish made from meat and cereals. It is believed that soldiers' porridge appeared during the time of Suvorov. He suggested mixing all the cereals that the soldiers had left and boiling them with the remains of meat and lard.
More often, the dish is prepared with stewed meat, because it is quick, convenient and canned food lasts longer in camp conditions. The most popular cereals in the recipe are buckwheat, millet and pearl barley. To prepare porridge you need few ingredients and a little time.
Soldier's porridge is still popular today. On Victory Day, field kitchens are organized in many cities, where everyone is treated to a real soldier’s dish. Trips to the dacha, hiking in nature and relaxation in the mountains are marked by a feast with the preparation of soldier's porridge over the fire. A fragrant, hearty porridge with stew can be cooked at home.
Buckwheat porridge with stewed meat
Buckwheat is one of the most popular. Soups, side dishes and even baked goods are made using buckwheat. Soldier's porridge with buckwheat turns out nourishing, aromatic and tasty.
In order for the porridge to turn out as in the field, you need to cook it in a cauldron, a pan with thick walls or a deep, heavy saucepan.
Preparing the dish takes 45-50 minutes.
Ingredients:
- buckwheat – 1 glass;
- stew - 1 can;
- carrots – 1 piece;
- boiling water – 2 cups;
- onion – 1 piece;
- salt.
Preparation:
- Cut the onion into quarter rings.
- Cut the carrots into strips.
- Open the can of stew and skim off the top fat.
- Heat the cauldron. Place the fat in a hot saucepan.
- Fry the onion in fat until translucent.
- Add carrots to the onions and fry the vegetables until evenly soft.
- Place the stew in a saucepan and fry until the liquid has completely evaporated.
- Pour buckwheat into a saucepan.
- Pour boiling water and mix the ingredients. Add salt to taste.
- Cook the porridge over low heat until cooked.
Pearl barley porridge with stewed meat
Another popular recipe for army porridge is stew with barley. Hearty, aromatic porridge was Peter I’s favorite dish. Barley and stew can be prepared at the dacha, on a hike, while fishing, or at home in a cauldron. Before preparing soldier's barley porridge, the cereal must be soaked in warm water for 4-5 hours.
Ingredients:
- pearl barley – 1 cup;
- stew - 1 can;
- boiling water – 2.5-3 cups;
- onion – 1 piece;
- carrots – 1 piece;
- garlic – 2 cloves;
- salt to taste;
- pepper to taste;
- Bay leaf.
Preparation:
- Fill the cereal with water and put the cauldron on fire. Bring to a boil, reduce heat and simmer for 20 minutes.
- Open the can of stew and skim off the fat.
- Place a frying pan on the fire and add canned fat.
- Finely chop the onion.
- Grate the carrots or chop them into small strips with a knife.
- Place the onion in the pan and fry until golden brown.
- Add carrots to the pan and fry the vegetables together until half cooked.
- Chop the garlic.
- Place the stew and garlic into the pan.
- Mix the ingredients in a frying pan, add salt, pepper and bay leaf.
- Simmer the ingredients, stirring with a spatula until the liquid evaporates.
- Transfer the contents of the frying pan into a cauldron with barley, stir, cover and simmer the porridge for 20 minutes over medium heat.
- Turn off the heat, cover the cauldron with a thick towel and let the dish brew for 20-25 minutes.
Millet porridge with stewed meat
Soldier's millet porridge is a delicious dish that can be prepared not only outdoors, but also at home for lunch or early dinner. Porridge cooked over a fire in a cauldron produces a special aroma and taste, which is why millet is very popular in hiking, fishing and hunting.
Cooking time: 1 hour.
Ingredients:
- millet – 1 glass;
- stew - 1 can;
- water – 2 l;
- egg – 3 pcs;
- onion – 1 piece;
- parsley – 1 bunch;
- butter – 100 g;
- salt;
- pepper.
Preparation:
- Rinse the millet thoroughly and cook in salted water.
- Finely chop the onion and fry in a frying pan until golden brown.
- Beat eggs in a container.
- Chop the parsley.
- Place the cauldron with porridge on the fire, pour in the beaten eggs, add chopped herbs, pepper and salt.
- Place the stew into the cauldron and mix the ingredients thoroughly.
- Place oil on top, cover the cauldron with a lid and simmer the porridge over low heat until cooked.
Pearl barley porridge with stewed meat is a very tasty and satisfying dish, but not all housewives like to cook it. And the secret is that you need to cook the pearl barley correctly so that it is soft and crumbly. In the old days it was called a royal dish, cooked in milk, mixed with meat. Then they soaked for 12 hours, now for steamed varieties 3-4 hours are enough.
How to deliciously cook pearl barley porridge with stew?
Pearl barley porridge with stewed meat is a very satisfying dish. A couple of centuries ago, this grain began to be jokingly called “peasant rice,” because it satiated you for the whole day and gave you strength for hard work. It contains a lot of phosphorus, selenium, vitamins and nutrients, very useful for children. And the simplest cooking option is with ground, stewed meat. To make the porridge tasty, you need to take into account the simple nuances of cooking.
- Lightly fry the cereal before cooking in a dry frying pan.
- Stew vegetables for pearl barley in butter.
- Saute the stew a little in a frying pan, seasoning it with spices.
- with the stew should stand in the oven after cooking for half an hour to absorb the juices.
Soldiers' barley porridge with stewed meat received many humorous names: “shrapnel”, “bolts”, “fraction sixteen”, “tarpaulin”. Those who served speak about it with disdain, since they often prepare porridge for soldiers hastily; the cereal turns out to be hard, but at home you can pleasantly surprise eaters with a tasty treat.
Ingredients:
- pearl barley – 2 tbsp;
- stew - 1 can;
- garlic – 1 clove;
- water – 5 tbsp.
Preparation
- Wash the cereal, dry it, fry it in a dry frying pan.
- Add water, cook for 20 minutes.
- Sauté the stew, add garlic and spices.
- Add the frying and cook the porridge for another 20 minutes.
- The pearl barley porridge with stew should sit for half an hour.
Barley porridge with stew in the oven
The best is made in the oven; originally it was cooked in the oven, where the food turned out very tasty. It is believed that the cereal owes its name to the word “pearls”, which means “pearls”, since the grains are very similar to it. Barley was the favorite treat of Tsar Peter the Great, and it is not at all difficult to prepare it as for the royal table. It is better to take the stew with pork.
Ingredients:
- pearl barley – 0.5 kg;
- stew – 350 g;
- onions – 2 pcs.;
- carrots – 1 pc.;
- bay leaf – 1 pc.
Preparation
- Soak the pearl barley for 2-3 hours in cold water, rinse.
- Fry the stew with onions, carrots and spices.
- Mix in a cauldron with pearl barley, add water.
- Add bay leaf.
- Stew pearl barley porridge with pork stew for 2 hours.
Pearl barley porridge with stewed meat in a pressure cooker
Cooking porridge with stewed meat does not require any special skill or expense, the main thing is to choose the right grain. It should be white or slightly yellowish, without impurities. It is advisable not to use fat from the stew, as it may give it a bitter taste. This dish is quick and easy to prepare in a pressure cooker; the cereal remains firm and crumbly.
Ingredients:
- stew – 200 g;
- onion – 1 pc.;
- carrots – 1 pc.;
- garlic – 3 cloves;
- bay leaf – 2 pcs.
Preparation
- Chop the onion, grate the carrots, sauté on the “Fry” mode.
- Mix with stew and spices.
- Wash the pearl barley, place it in a bowl, add garlic and bay leaf.
- Fill with hot water
- Cook porridge in a pressure cooker with stewed meat in the “Stew” mode for half an hour, then let it sit for 10 minutes.
Pearl barley porridge with stewed meat in a pot
A very tasty recipe for delicious pearl barley porridge with stew - in pots. Experienced housewives advise buying cereals in cardboard packages, since condensation can form in cellophane packages. This is explained by the fact that during storage the nucleoli give off moisture. If you notice drops of water in the package, you should not take such a product. It is better to use cast iron pots.
Ingredients:
- stew – 500 g;
- carrots – 2 pcs.;
- onion – 1 pc.;
- pearl barley – 400 g;
- tomatoes – 2 pcs.;
- water – 1.5 l;
- dill, basil - 1 bunch.
Preparation
- Fry the stew, add onion, sauté for 5 minutes.
- Grate the carrots, add, simmer for another 10 minutes.
- Wash the cereal, mix and fry.
- Place the mixture into pots and place the mixture in half of the container.
- Cover with chopped tomatoes.
- Add water and stir.
- Simmer for 30 minutes.
- To get delicious pearl barley porridge with stew, after half an hour you need to reduce the temperature to 180 degrees and simmer for another hour.
- Let it sit for half an hour.
It is very important to store cereals correctly; a jar with a loose lid or a cardboard box will do. If you cook on the stove, it is better to take a cauldron with thick walls, where the cereal will steam well and be saturated with aromas. Cooking pearl barley porridge with stew, if the barley is soaked, will take 40 minutes.
Ingredients:
- pearl barley – 300 g;
- stew – 400 g;
- carrots – 1 pc.;
- onions – 2 pcs.
Preparation
- Chop the onion, grate the carrots, fry.
- Mix with stew.
- Rinse the soaked cereal and add water.
- When it boils, add frying and spices.
- Simmer for 40 minutes.
Porridge cooked over a fire with stew will give you an unusual smoky aroma; it is often prepared during military campaigns. This tradition goes back many years, since pearl barley is not only rich in fiber, but also removes toxins from the body. It even contains a rare antibacterial agent - hordecin, which in its natural form is used to treat fungal infections.
Ingredients:
- pearl barley – 1.5 tbsp;
- stew - 2 cans;
- onions – 2 pcs.;
- ground black pepper – 0.5 tsp.
Preparation
- Soak the pearl barley for 3 hours in advance.
- Melt the fat from the stew in a pot and fry the onion in it.
- Add cereal and stewed meat, stir.
- Fill with water and add spices.
- Cook for 40 minutes.
- The pearl barley with the stew is cooked until the cereal becomes soft; if necessary, add water.
Pearl barley porridge with stewed meat in a slow cooker
The quickest way to prepare is pearl barley porridge with beef stew; you can even put it in a water bath. In most cases, this cereal can be cooked in an hour, some varieties need 1.5 hours, but when steamed from bags, it reaches condition in 45 minutes. Without tedious hassle, you can cook porridge with stew in a slow cooker.
Ingredients.
You may not believe it, but many only after taking up culinary education learn that there is no such grain as pearl barley. You can live for many years and never wonder where this pearl barley comes from!
Everything seems to be logical - buckwheat - buckwheat, pearl barley - pearl barley. But in fact, there is no pearl barley. For many this may seem like a revelation. It turns out that whole barley grains, which are peeled from the shell, are called pearl barley. That is, pearl barley and barley are one and the same. They only differ in grinding.
On the other hand, many are not interested in learning anything about pearl barley. Where did we meet her? In canteens, schools, kindergartens, that is, in “forced” public catering.
If you ask our person if he likes pearl barley porridge, the majority will answer no. Public catering has discouraged many people from loving this healthy and tasty food.
And no matter how they call it in our country - “shrapnel”, and “tarpaulin”, and “16-gauge shot” - after these names, all the desire to cook it, much less eat it, disappears.
But in vain, in fact, pearl barley porridge is very useful. It contains a huge amount of B vitamins, as well as vitamins A, D, E, copper, iodine, calcium and a large amount of the essential amino acid - lysine.
By the way, lysine increases the absorption of calcium in the body, has an antiviral effect, and takes an active part in the formation of collagen, which is the basis of the youth of our skin.
In addition, pearl barley stands out among other cereals for its phosphorus content. It turns out to be a very healthy porridge and at the same time dietary.
Even those who have never served have heard about this army dish - pearl barley porridge with stewed meat. Judging by the reviews of former military personnel, this masterpiece of army cooking will not evoke pleasant emotions in them; although the fibers of meat with an adhesive substance gave a feeling of fullness, it could not be called appetizing and tasty. Meanwhile, army pearl barley porridge with meat was Peter the Great’s favorite dish.
What products will you need?
How tasty the army dish will be also depends on the quality of the stew. When purchasing it in a store, you must give preference to the highest grade canned meat, which is manufactured in accordance with food GOST. This must be indicated on the bank. In this case, you will have hope that you will find pieces of meat in the jar, and not just sinews and cartilage or an incomprehensible jelly-like substance.
To prepare barley with stew, we need 2-3 cloves of garlic, one carrot, one onion, one glass of pearl barley, one can of beef or pork stew, salt to taste and ground black pepper.
How to properly cook pearl barley porridge with stewed meat
First, pour the pearl barley flour into a metal sieve, and then rinse it thoroughly under running cold water. Drain the water and place the pearl barley in a heated dry frying pan. Stirring, fry and dry it until golden brown; after this treatment during cooking, the pearl barley will not release gluten, and the porridge will turn out crumbly.
To prevent the porridge from overcooking, you can soak the pre-washed grain in warm water for 5-6 hours and keep it at room temperature, covering it with a lid.
Place pearl barley into a thick-walled saucepan or cauldron, pour about 2.5 cups of cold water, put on gas, and bring to a boil, then reduce the heat to low and leave to simmer for twenty minutes.
Open the stew, carefully skim off the fat with a spoon, then melt it in a frying pan. When it warms up and the liquid in it has evaporated, put the finely chopped onion in a frying pan and fry it until golden brown. Add finely chopped garlic and stew. Meat from a can, if the pieces are too large, can be pre-cut.
The contents of the frying pan must be peppered and, if you wish, put some dry herbs in it - oregano, marjoram, basil, which will even add flavor to such meat, although it has been subjected to long-term heat treatment. Everything is simmered over medium heat, stirring until half of the meat juice has evaporated.
Place the mixture in the pan where our pearl barley porridge is cooked. Stir everything, close the lid and simmer for another 20 minutes over low heat. Taste the porridge for salt; add more salt if necessary. Stir the porridge and then remove it from the stove. For the porridge to be tasty, it still needs to brew, so cover the pan with a lid and leave for about thirty minutes. That's it, our pearl barley porridge with stew is ready!
Let's look at other recipes for making pearl barley porridge.
Barley porridge - food preparation
In order for pearl barley to boil thoroughly, you must first soak it in water for about twelve hours; it is better to leave it overnight. Soak pearl barley in water at the rate of one liter of water per glass of barley. If you cook porridge on the stove, it takes about 40-50 minutes to cook. You can reduce the cooking time to 25-30 minutes, but in this case it will need to be wrapped in heat for it to “cook”. If you simmer it in a water bath, it takes about 6 hours to cook. But pearl barley porridge cooked in a water bath turns out to be especially tasty.
Barley porridge - the best recipes
Recipe 1: Pearl barley porridge with milk
Rumor has it that Peter the Great really liked pearl barley porridge prepared using this method. This dish is prepared without salt and sugar. This recipe, thanks to the great cook Pokhlebkin, has survived to this day.
To prepare pearl barley porridge with milk, we need 50 grams of butter, two liters of milk, one liter of water, one glass of barley.
Cooking method
First of all, you need to rinse the regular cereal and pour it with a liter of cold boiled water overnight. In the morning, drain the remaining water.
In a saucepan, bring milk to a boil, add soaked pearl barley and simmer for five minutes at low boil.
Prepare a “water bath”. Fill a large and wide saucepan (so that the container in which our porridge will be cooked) can be filled with water and let it boil. Place a bowl with cereal and milk inside and cover with a lid, reduce the heat to low under the pan. And let the porridge simmer for six hours. It will be necessary to periodically add hot water to the “water bath” pan, as it will begin to boil away. The porridge should taste like baked milk, and its color should take on a creamy tint. With the prepared porridge in a bowl, add oil to taste and stir. And you can add honey, sugar, cream directly to the plate, that is, season it to your taste.
If you have a multicooker, the process of preparing pearl barley porridge is greatly simplified. It is necessary to pour the soaked cereal with milk, bring to a boil, set the “baking” mode and cook for six hours in the “stew” mode.
Recipe 2: Barley porridge with mushrooms and meat
Pearl barley porridge with meat and mushrooms - why not a royal dish? Not cooked, as in public catering - somehow, but cooked according to all the rules and with soul invested. It will definitely turn out delicious. You can take any meat – chicken, pork, as long as it’s not too tough or old.
To prepare this dish we need salt, spices, a couple of tablespoons of vegetable oil, 50 grams of butter, 200 grams of fresh mushrooms and meat, one onion, and one glass of pearl barley.
Cooking method
The first step is to soak the cereal overnight. In the morning, drain the excess liquid and rinse the barley. Pour boiling water into the bowl (a little more than one glass), add pearl barley, salt and butter. The oil will cover each grain and prevent them from sticking together. Cook over low heat, covered, until the cereal thickens and all the liquid has evaporated. Then the dishes with pearl barley need to be wrapped in a blanket for two hours so that our porridge finishes cooking (becomes soft and fully cooked). If it was cooked in an energy-saving pan, then there is no need to wrap it up, it will get there anyway.
At this time, fry finely chopped onion in another bowl, and also add meat to it, which should be cut into strips and continue frying until crusty, then add mushrooms chopped in any way. When the liquid has boiled away, add spices to the pearl barley porridge and simmer all the ingredients together for about 15 minutes. The porridge is ready.
Recipe 3: Pearl barley porridge
It seems to be the same pearl barley, but prepared in different ways, it gives the porridge a completely different consistency and taste. The porridge prepared according to this recipe turns out crumbly and fluffy. Try it, you will definitely like it! True, the cooking process is not exactly fast, but the result is completely justified. There is no need to soak pearl barley; just use ordinary dry cereal. You can immediately boil a full kettle of water, and then just heat it up and add water. You can eat ready-made porridge with milk, mix it with stewed meat, add meat and onions, or even jam.
To prepare, we need salt, milk or broth, and pearl barley.
Cooking method
First, you should rinse and then pour boiled water over the dry barley so that the liquid covers it by a couple of centimeters. Bring to a boil, reduce heat and simmer for about 3-4 minutes. Drain the water. In this case, it will be convenient to use a colander. Pour boiling water over the cereal again, boil for about five minutes and drain the water again. And repeat this 6-7 times. Each time, increase the amount of water by a centimeter and the cooking time by half a minute. This is such a fascinating and interesting technology for preparing porridge. When the liquid is poured for the last time (already at the level of the cereal), then depending on what you want to eat the porridge with, this liquid should be poured - broth or milk, and also add salt. Bring our porridge to a boil and turn off the stove.
You can also try cooking “glass” pearl barley porridge in clay pots according to the Estonian recipe. You should soak the cereal overnight. In the morning, put it in pots, pour boiling water over it (a couple of centimeters above the level of the cereal) and place it all in the oven. Do not cover with lids. Do not forget that pots should not be placed in a hot oven immediately, only in a warm or cold oven, otherwise they may burst. In about forty minutes our porridge is ready. The time must be counted from the moment the oven heats up. Add butter to the prepared porridge. If you want to get sweet porridge, then add sugar or honey, if ordinary, then add salt. Barley porridge is cooked at a temperature of 200-220 degrees.
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