No Image Available

Barley Porridge with Chicken and Eggplant

Main Dishes • Russian

Time 1 hour + 2 hours

Ingredients 16

Servings 4

Description

Recipe taken from the book 'Delicious Porridges. 365 Best Recipes.'

Ingredients

Pearl barley 5 oz
Chicken fillet 5 oz
Carrot 1 piece
Eggplants 1 piece
Orange Bell Peppers 1 piece
Potato 1 piece
Onion 1 head
Garlic 3 cloves
Wheat Flour 3 tablespoons
Vegetable Oil 5 fl oz
Passata Tomato Sauce 3 tablespoons
Khmeli-suneli to taste
Dill to taste
Parsley to taste
Salt to taste
Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Rinse the barley and soak it for 2 hours.

Step 2

Wash the carrot, peel it, and cut it into strips.

Step 3

Peel the onion, wash it, and slice it into rings.

Step 4

Peel and wash the garlic.

Step 5

Wash and chop the dill and parsley.

Step 6

Wash the tomato and slice it.

Step 7

Wash the bell pepper, remove the stem and seeds, and cut it into strips.

Step 8

Wash and peel the eggplant.

Step 9

Rinse the meat and cut it into cubes.

Step 10

Boil the barley separately.

Step 11

Slice the eggplant into rounds, generously salt it, and let it sit in a separate bowl for 5 minutes to release its juices. Then squeeze the eggplant pieces.

Step 12

Mix all the vegetables, coat them in flour, and place them in a pan with heated vegetable oil. Add a little salt and the chopped garlic.

Step 13

Fry, stirring, until cooked through.

Step 14

Sauté the meat with the onion until cooked in a separate large pot.

Step 15

Add the tomato paste, salt, pepper, khmeli-suneli (or basil), and 100 ml of water to create a flavorful sauce.

Step 16

Simmer for another 3-5 minutes.

Step 17

Combine the barley porridge with the vegetables and meat stew, and simmer for 10 minutes, stirring.