Monastery barley (Steba DD1 and DD2)

Monastery barley (Steba DD1 and DD2)

Category: Dishes from cereals and flour products

Kitchen: Russian

Ingredients
pearl barley	2 mstk
fresh cabbage (sauerkraut)	1kg (1.2kg)
carrot	1 PC
onion	1 PC
dry mushrooms	50-60g
greaves (lard)	50g
green pea	400g (1 can)
water	4 mstk
salt, dill

Cooking method

• Unusual, but very tasty and satisfying old Russian dish. The most widespread was in the Novgorod and Moscow principalities, which absorbed many dishes of the peoples of the Finno-Ugric group. It was widely prepared in monasteries. Can be lean if greaves are replaced with vegetable oil. You can use different ratios of fresh to sauerkraut, or you can use all-fresh or all-sauerkraut. Pour dry mushrooms with 2 mstq of water and cook at full power in the microwave for 3-4 minutes, leave in the broth. Rinse the barley well, put it in a ceramic (better) or non-stick bowl, add chopped fresh or squeezed sauerkraut, mushrooms and broth. Finely chop the onion, grate the carrots and lightly fry them with cracklings (in the lean version - in vegetable oil). Add them to the bowl. If you use dry peas (1 mstk), then pour boiling water over it for 20-30 minutes, drain the water and add to the raw pearl barley. If, like me, you use canned peas, then add it later to the ready-made porridge. Add dill and 2 more mstk of water. We turn on the "Vegetables" program 0.7 20 minutes. When unlocked, add salt and canned peas, stir, close the lid and leave for 10 minutes. It can be served as a side dish, or it can be served as an independent dish with pickled or pickled mushrooms and cucumbers.

Time for preparing:

20 minutes

Note

In Shteba, on the "Vegetables" program of 0.7, both barley and peas boil perfectly in 20 minutes without prolonged pre-soaking. Add to this 10 minutes to set the pressure and 10-15 minutes to unlock the lid, and we get a total time of 40-45 minutes. This is quite enough for the complete readiness of such difficult-to-digest products as not soaked pearl barley and peas.

pearl barley is good! I couldn't eat a teaspoon before, until we settled in a pressure cooker! it turns out I just didn't know how to cook it)))) for 30 minutes in a pressure cooker, pearl barley is just on broth and with butter is already delicious, and here is such a gorgeous Russian version!

Natasha, this is unexpectedly delicious and very satisfying. And what a useful one !!!

Favorite pearl barley ... Lina, you're on time! Now for dinner I finished the rest of the pearl pilaf with cabbage and chicken, saying: well, how I love pearl barley, but it ends so quickly ... Here it is, the next one! We will deliver it tomorrow. The daughter will necessarily halve. Husband cabbage without barley.
Question. Is 0.7 pressure the highest in your pressure cooker? I have different modes.

Is 0.7 pressure the highest in your pressure cooker?

Yes, Veronica, this is high blood pressure. Why should my husband be without pearl barley? There is great benefit in it and no harm!

He doesn't really like that. And recently I have already eaten, so now a break for a couple of weeks. And you can get hoarse, explaining that this is one of the most useful cereals, that ... So my daughter and I will eat everything ourselves, we will get more.
I have this mode Meat, with high pressure. Thank you.

[Linadoc]

Linadoc, and many thanks from me! I also love barley. I'll adapt the recipe for CF, I've been thinking about this for a long time.

[Veronica]

Veronica, you just have to give him a taste of the normal barley.Hardly "Meat", maybe "Porridge" with high pressure, it's closer.

Irina, for a multicooker (not a pressure cooker!) barley (and peas) should be soaked for 6-8 hours. And multiply the time by 3 = 60 minutes. Or you can put the stewing on for 1.5 hours, which is also not bad.

Lina, he eats, but loves buckwheat more ...
I cooked barley at 0.5 pressure, I have it Stewing, stewed well with chicken hearts. And my Porridge is 0.3. I'll try and write. Now, I have frozen mushrooms, I haven't done dried ones this year. I think it will be the best with honey agarics. And the cabbage is fresh and sauerkraut in half ...

Current, here are my frozen mushrooms

If frozen, then defrost in the microwave for 2 minutes at full power, throw into the bowl, and reduce the water by 1/2 mstq.

[Linadoc]

Linadoc, thank you for this recipe! Our family is also very fond of pearl barley, and cooked in Shteba is tastier several times !!! Previously, my daughter did not even want to try it, but now her beloved cereal has become

[Linadoc]

Linadoc, and many thanks from me! I also love barley. I'll adapt the recipe for CF, I've been thinking about this for a long time.

And I will look forward to your recipe in a slow cooker

Well, here's the morning again, and again the kitchen ... I went to the freezer for mushrooms. I wonder which ones will come across? And I'll try to invite my son to dinner, he loves everything.

[Elena]

Elena, glad that I liked the recipe, bon appetit!

And I will look forward to your recipe in a slow cooker

Elena, originally the recipe was cooked in pots in an oven by long simmering. I think this is the best option for CF. It is only better to soak the pearl barley and peas (it is possible together) in advance, 6-8 hours, drain the water, rinse well, then according to the recipe on the "Stew" program for 1.5-2 hours.

Veronica, mushrooms are not the main thing here, but a nice addition. In general, this dish is almost perfectly balanced in terms of proteins, fats, carbohydrates, minerals, so that it does not require meat or fish supplements.

Lina, it’s clear that you don’t need meat and fish, there’s enough proteins and so on. I drink coffee and look at mushrooms. I got a mixture of everything that was growing. It smells like that!

I got a mixture of everything that was growing. It smells like that!

Excellent, then it will be fragrant!

thank you very much

Lina, everything is ready. The tablet is fooling and does not want to insert a photo. I made half a portion, she won't live to see tomorrow ... I added another clove of garlic. It turned out very tasty. And in general I love everything from pearl barley !!!

What a recipe !!! I'm cooking urgently! Straight today. There is even lard for cracklings.

[Veronica]

Veronica, well done ! Bon Appetit! We just had enough of a full portion - everyone was slowly taking the supplement for themselves, well, and ... In general, everyone was fed "from the belly"

I'm cooking urgently! Straight today. There is even lard for cracklings.

Olga, the most correct approach! I tried it, fell in love, adopted it!

Lin, you have more people in your house. And I have three, that is, two and a half, a daughter from morning till night at work, eats once a day ...

Lin, you have more people in your house.

Even more than you think - still friends, girls, or, accordingly, guys graze. They like it too.

Oh no, it's quiet here. My son and his grandchildren live separately, I rarely see my daughter. But in the summer at the dacha - yes, there are a lot of people, relatives come. Moreover, those who have their own summer cottages, and close to Moscow, and not 200 km ... Only no sense from these guests ... Then I cook with buckets.

I had never soaked cereals before, cooked them slowly. And then I read the following:
All grains contain phytic acid (an organic acid that binds phosphorus) in the outer shell of the grain. Unneutralized phytic acid can combine with calcium, magnesium, copper, iron, and especially zinc in the intestines, and thus hinder their absorption.
This is why a diet that includes the consumption of unfermented whole grains can lead to severe mineral deficiencies and bone loss.The fashionable and incorrect practice of consuming large amounts of unprocessed bran often first improves digestion and relieves constipation, but can subsequently lead to irritable bowel syndrome and then to other undesirable consequences.
Soaking allows enzymes, lactobacilli and other friendly microorganisms to break down and neutralize phytic acid. Just 7 hours of soaking in a warm, slightly acidic environment neutralizes most of the phytic acid in the beans. Simply soaking ground cereals and cereals overnight greatly improves their nutritional value.

And I read a similar recipe from gala10 "Country style sour cabbage soup", where pearl barley is soaked in kefir. I have not tried it yet, but I have plans for the near future.

[it is much better to pre-soak]

Soaking allows enzymes, lactobacilli and other friendly microorganisms to break down and neutralize phytic acid. Just 7 hours of soaking in a warm, slightly acidic environment neutralizes most of the phytic acid in the beans.

Absolutely right! therefore it is much better to pre-soak pearl barley and peas. And although in Shteba they will be ready in 20 minutes at high pressure in any case, the bioavailability of phosphorus from phytic acid will be higher in pre-soaked barley. This is a very important point. Thank you, Anna!

Thanks for reminding me! I cooked a similar one at BORK, but simpler. And that was delicious! And with such additions! It will not be torn off the plate - that's for sure!
I will definitely do it in the coming days!
I haven't cooked pearl barley in Shteba yet - we'll try it! Although Shteba is already a favorite!

[Svetlana]

Svetlana, be sure to do it, it's really tasty, and at Shteba it's also quick and easy!

And then yummy!
Urgent tomorrow for pearl barley!
We usually make barley in pots in the oven (in Novgorod, it’s called - with pickled cucumbers and meat), be sure to soak it first, but not because of its usefulness, but on a whim.

[Linadoc]

A very interesting recipe! With the advent of the multi and pressure cooker, pearl barley has become a frequent guest on our table. At first, my husband told me that he did not love her. But he was just eating wrong pearl barley. Now I will be happy to cook barley in the monastery style! Linadoc, thanks for the recipe.

Nastya, Anya, come on, girls, fly into pearl barley - simple, tasty, healthy, cheap! I described all kinds of cooking methods, but you can also add your own (that God sent).

Tomorrow I will cook your beautiful barley dish. But I don’t know if dried oyster mushrooms will go here? Then I will report back. This will be my third dish in the stock.

[Rina]

But I don’t know if dried oyster mushrooms will go here?

Rinawill certainly do. Maybe the aroma will not be the same as from dried whites (it's only they have such an amazing aroma after drying), but otherwise everything will be the same.

[Linadoc]

Linadoc, I just cooked barley for a quick fish soup, separately, because I'm late with lunch, in Shteba 1 she had enough for porridge 0.7 10 minutes (not soaked), and it became interesting for me to ask your advice - there is a benefit in the soup or not? Given that it was under pressure? And if without pressure? I am often late with soups, and while I clean the potatoes and carrots, I cook barley ...

Is there any use in the soup or not?

You can have some water if you need to thicken it and from the washed pearl barley. And if you need a clear broth, then don't. There is no benefit from it.

Thank you, since no - so I will pour, I did so.

[Linadoc]

Linadoc, thanks for the delicious porridge!
A very unusual recipe, but delicious!
My people usually don't eat barley, but here they ate it with pleasure.
This time I forgot to put Toka in the trail. I'll fix it once.

[Ksyusha]

Ksyusha, Bon Appetit! And everything, proven over the centuries, is delicious! Only we forget the recipes and lose, we are all chasing a new one. Although it is not a fact that everything new is better.

This is exactly what my beloved husband says:
"All the best is the enemy of the good"

Yes, I forgot to write, I made a little fooling around with the recipe ...
I cooked in MB, fried onions, carrots, then + frozen. mushrooms and sauerkraut., stewed it a little, then pearl barley on top (I filled it with boiling water for 3 hours beforehand), water and the "pilaf" mode.
Maybe someone will come in handy, it turned out delicious!
I forgot the current peas.

pilaf mode.

Well, in fact, this is a vegetable-cereal pilaf

Linadoc, please tell me, are fresh chaipignons suitable for this recipe? Well, I have no dried mushrooms

[Galina]

Galinawill certainly do. Place with cabbage.

FSE! Let's go to cook! You teased me, Linus, to the last opportunity!

Sure sure! Then you will report the result ... and on my plate!

Nya! I have a plate especially for you!

No, well, nifigase, monks are annealing! Such a composition! It wouldn't be delicious!
It turned out sooooo tasty, Linusik! I didn't even expect it! Although, of course, I knew that everything would turn out in the best possible way, simply because your recipes are easy for me, and the result is always happy!
Sauerkraut has not been found anywhere, in the shops they say that now it will not be available until September. Well, I used fresh, and instead of dried mushrooms I took fresh champignons. Nuuuu ... I also had nothing to do with cracklings, I added homemade stew. And I had frozen peas.
Blinsky, well, how delicious it turned out, just finally! And the pearl barley was cooked superbly, somehow even unusually.
In general, I liked everything! Thank you very much!

Well, okay, yum ... well reported, at ease! Bon Appetit!

Linochka, thank you very much, the recipe is wonderful, since I can't have mushrooms, I cooked it with veal, fresh cabbage. I did stewing on the program for 1.5 hours in Panasonic 18, I did not soak the pearl barley and cooked so well. now I have in my notebook another wonderful recipe with barley.

Tanya, I'm glad the recipe came up! But barley is still better to soak, it is not difficult, but significantly increases the bioavailability of all the benefits of barley.

[Linadoc]

Linadoc, and barley should be at the bottom of the bowl? I stirred everything, but it is not covered with water, how, I think, will it cook? in short, I poured another 2 ms of water and put it on. But I decided to clarify how it is correct

In general, everything is already prepared and it turned out sooooo tasty!
Thank you for such an unusual, delicious, healthy and easy to prepare recipe!
I used green peas (and probably always will do so), fresh / sour cabbage 50/50, and dried assorted mushrooms



It's easier to take a picture than to list))) I bought what I got, to be honest. I have been looking at the recipe for a long time, in the tabs this and another, similar. Only there were no mushrooms) and my cracklings are made from rabbit fat, my mother keeps rabbits)))



I tried this recipe, now I'll try another