Foods for immunity: pearl barley, pickles, parsley, basil, green onions.
120 grams of pearl millet
2 medium pickles
150 ml of cucumber brine
2 medium carrots
2 celery stalks
2 large bulbs
2-4 cloves of garlic
1 bundle of mixed greens (parsley, basil, green onions)
3 tbsp tomato sauce
1 tsp. smoked paprika
salt, freshly ground black pepper
Step by step recipe
Pour into a saucepan with the pearl barley, place on a low heat and fry, stirring from time to time, for 10 minutes. Then pour 2 cups of boiling water, salt, bring to a boil, close the lid, turn down the heat to low and simmer for 20 minutes. During this time the water should be absorbed.
Peel onion, garlic and carrots. Slice them into small pieces. Slice the celery in the same way. Peel the salted cucumbers, cut lengthwise into quarters and then crosswise into 7-8 mm thick slices.
Heat 3-4 tbsp oil in a heavy-based saucepan, add onion. Saute over high heat for 3-4 minutes. Add the carrots and celery, stir-fry for 5 minutes. Then add garlic and pickles, cook for 1 more minute.
Add tomato sauce to the vegetables, stir and pour 1,5 l of cold water. Bring to the boil and simmer for 5 minutes. Then add the barley, season with pepper and simmer under a low heat for 10 minutes.
Pour as much brine as you like to taste into the pot, bring to the boil and remove from the heat. Toss in the chopped herbs if using, let stand under a lid for 5-10 minutes and serve.