Barley Soup
Number of servings
4
Difficulty
Medium
Ingredients
250
gr toasted and finely ground barley rice
1
piece(s) scallion stalk (junca), finely chopped
2
tbsp oil
3
piece(s) liters of beef, chicken, or vegetable broth
3
piece(s) medium papa pastusa potatoes, cut in large cubes
1
piece(s) papa chaucha potato, cut in cubes
1
cup(s) milk
pinch salt to taste
Directions
- In a large pot, toast the barley for 5 minutes, stirring with a wooden spoon; then wash it by filling the pot with water and carefully pouring out all the liquid with husk residues. Repeat this process 2 times.
- Sauté the onion very well in oil and add the broth.
- Add the toasted and washed barley, and cook uncovered for 2 hours over medium heat.
- Add potatoes and, when they are soft, add milk, letting it boil for 5 more minutes. Add salt to taste and serve accompanied by avocados or criollo bananas.