Cooking process
Today I want to offer you a familiar, but not everyone’s favorite dish – pearl porridge. Perl porridge – the basis of Russian cuisine, but just cooked porridge today no one is surprised, so we prepare not just pearl porridge, but with meat in pots in the oven. In pots, dishes are much more delicious, because the products in it are not cooked, but are languishing.
To make a pearl bar with meat in a pot in the oven, take the products from the list.
Pearl croup is washed, poured with water and leave at least 3-4 hours, and best of all – at night. Before cooking, drain the water in which the croup was soaked, and rinse again.
Meat (I – pork) cut into small pieces, sprinkle with salt and seasonings (basil, a mixture of peppers). We set aside for a while to the side.
Onions and carrots cut into cubes.
Lay the meat in a sauté pan with hot oil and fry until lightly blush. Add the onion, stir and fry for 2-3 minutes.
Then add the carrots, stir and fry for 3-4 minutes.
We pour pearl barley into the saucepan, mix it.
Now fill the mixture with pots. Fill broth so that up to the top of the pot remained 2 cm If you use water instead of broth, then do not forget to add salt. Mix the contents with a spoon.
From above in each pot put the bay leaf and cover with a lid. We put the pots on the baking sheet and put them in a preheated oven to 200 degrees. After 30-40 minutes, when the liquid boils, reduce the temperature in the oven to 180 degrees and cook until ready perlovki, hour and a half. Approximately minutes through 40 look into the pots – you may have to add broth or water.
After a while, turn off the oven and leave the pots in it for 20 minutes.
And now it’s time to treat … In the oven in the pots, pearl barley with meat turns delicious, nourishing and useful. Before spreading the porridge on plates, we remove from the pot a laurel leaf, mix the porridge and lay out on plates. If desired, you can put a piece of butter in each plate. Bon Appetit!
Perlovka with meat in a pot in the oven
We cook an originally Russian dish – a pearl barley with meat in a pot in the oven. Tasty and healthy!
Ingredients
For 4 pots 600-700 ml
Meat – 600 g
Perlovka (dry) – 400 g
Carrots – 280 g
Onions – 200 g
Broth (water) – 1,5 l
Mixture of peppers – to taste
Salt – to taste
Basil (dry) – to taste
Bay leaf – 4 pcs.
Cooking process
Today I want to offer you a familiar, but not everyone’s favorite dish – pearl porridge. Perl porridge – the basis of Russian cuisine, but just cooked porridge today no one is surprised, so we prepare not just pearl porridge, but with meat in pots in the oven. In pots, dishes are much more delicious, because the products in it are not cooked, but are languishing.
To make a pearl bar with meat in a pot in the oven, take the products from the list.
Pearl croup is washed, poured with water and leave at least 3-4 hours, and best of all – at night. Before cooking, drain the water in which the croup was soaked, and rinse again.
Meat (I – pork) cut into small pieces, sprinkle with salt and seasonings (basil, a mixture of peppers). We set aside for a while to the side.
Onions and carrots cut into cubes.
Lay the meat in a sauté pan with hot oil and fry until lightly blush. Add the onion, stir and fry for 2-3 minutes.
Then add the carrots, stir and fry for 3-4 minutes.
We pour pearl barley into the saucepan, mix it.
Now fill the mixture with pots. Fill broth so that up to the top of the pot remained 2 cm If you use water instead of broth, then do not forget to add salt. Mix the contents with a spoon.
From above in each pot put the bay leaf and cover with a lid. We put the pots on the baking sheet and put them in a preheated oven to 200 degrees. After 30-40 minutes, when the liquid boils, reduce the temperature in the oven to 180 degrees and cook until ready perlovki, hour and a half. Approximately minutes through 40 look into the pots – you may have to add broth or water.
After a while, turn off the oven and leave the pots in it for 20 minutes.
And now it’s time to treat … In the oven in the pots, pearl barley with meat turns delicious, nourishing and useful. Before spreading the porridge on plates, we remove from the pot a laurel leaf, mix the porridge and lay out on plates. If desired, you can put a piece of butter in each plate. Bon Appetit!