barley soup
Barley rice soup
Ingredients
Half a cup of Andean Traditions barley rice
Two tablespoons of garlic paste Tradiciones Andinas
Half a cup of chopped yellow Andean Traditions potatoes
A finely chopped tomato
A finely chopped onion
A finely chopped carrot
A teaspoon of coriander finely chopped
Two tablespoons of El Conquistador olive oil
Protein of your choice (beef, pork or chicken)
Black pepper Andean Traditions to taste
Salt to taste
JP products in this recipe
Preparation
Before starting the preparation, we let the barley rice soak in a container in four cups of water, for at least one hour.
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When this time has passed we add the barley rice to a pot and over medium heat let it boil, if you notice that it has very little water or that it dries very quickly you can add more, but keep in mind that it must be warm and always the water should overflow the barley rice.
In a large pot add the meat of your choice, fry with the El Conquistador olive oil until it is sealed, add the Tradiciones Andinas onion, tomato and garlic paste.
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When all this sofrito we add two liters of water, the Andean Traditions yellow potato and the carrot, cover and boil.
When the two pots break to a boil, add the pot of barley rice to the pot with the meat and other ingredients, stir very well, rectify the salt and that's it.
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We serve hot with finely chopped coriander.
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