Cooking and Pastry training

Cooking and confectioner training

Barley Soup Recipe

Barley Soup Recipe



Medium onion 2 pcs

Small or medium carrots 2 pcs

Liquid oil 1 tbsp

Chicken breast half full breast

Chopped parsley 2 tbsp

Peeled barley 1 cup (medium cup)

Tomato paste 2 tbsp. Filling head

Salt, black pepper and turmeric enough

img from طرز تهیه سوپ جو


First, remove the peeled barley in some water and leave it for at least 6 hours to soak well. It's better to make Joe the night before. After this time, pour the peeled bar with a few glasses of water into a suitable pot and place it on the heat.

The temperature under the atmosphere must be balanced. Note that every few minutes you should stir the atmosphere so that it does not stick to the bottom of the pot. The atmosphere must remain on the heat until it is glazed. When the atmosphere is well glazed, leave it off the heat.

In the next step, peel one of the onions and shred it finely. Place the pot of soup on the heat and add 1 tablespoon of liquid oil to it. If you pour excess oil into the pot, your soup will be greasy.

Continue the chopped onion into the pot and tighten it until the onions are soft and then shreds the carrots into small pieces (you can grate the carrots with a coarse grate) and add to the dried onion and a few minutes Raise the onions.

Add some turmeric and black pepper after carrots and onions, and continue to strain until the spices go to onions and carrots. Pep the chicken breast with 2 glasses of water, 1 onion and some turmeric inside a small pot.

And place on the heat to make a dip. (You should do chicken breast boiling early in the start of a cooking session until midnight to cook the soup) After the chicken breast is cooked, cut it into a beard and add to the mixture of onions and carrots.

Chicken breast chopped bearded beef with onions and carrots to make the chicken breast a bit fry. Next, add the juice with 4 glasses of water to the pot and heat the pot until the water is boiled faster.

After boiling water, we reduce the temperature underneath the pot to fit the soup with gentle heat. In the last 30 minutes, we make tomato paste soup with a little oil in a small pan to get the paste flavored.

After blasting the paste, mix it with half a glass of boiling water to make it homogeneous, then add to the soup. In the last 15 minutes, we measure the salt of the soup and add the salt and black pepper to the desired amount. We add the crushed parsley

And do not leave the other pan's door open until the parsley is green and refreshed. You can keep a little parsley on the soup. Once the soup is prepared, we sip it in a dish and serve fresh lemon or lemon