Pearl Barley is very popular dish of the ethnic Ukrainian cuisine. This porridge is very healthy, polished grains are soft, chewy, nutritious, and rich in fiber and vitamins.
Traditional recipe of the delicious Ukrainian dish Pearl barley with cheese and greenery from the culinary website of ancient Ukrainian and Slavic ethnic cuisine Etnocook is very simple. Pearl barley can be cooked with vegetables and meat, cheese, herbs. It has crunchy texture and is widely used in soups, stews, salads. Actually, Pearled barley is highly recommended in healthy everyday nutrition.
- pearl barley - 230 g
- water - 750 ml
- cottage cheese - 200 g
A fresh cheese made from whole, part-skimmed or skimmed pasteurized cow’s milk. Curds are a dairy product obtained by curdling (coagulating) milk with rennet or an edible acidic substance such as lemon juice or vinegar, and then draining off the liquid portion. The increased acidity causes the milk proteins (casein) to tangle into solid masses, or curds. The remaining liquid, which contains only whey proteins, is the whey. In cow’s milk, 80% of the proteins are caseins. Milk that has been left to sour (raw milk alone or pasteurized milk with added lactic acid bacteria or yeast) will also naturally produce curds, and sour milk cheese is produced this way.
- butter - 50 g
Butter is a dairy product made by churning fresh or fermented cream or milk. It is generally used as a spread and a condiment, as well as in cooking, such as baking, sauce making, and pan frying. Butter consists of butterfat, milk proteins and water.
Nutritional value per 100 g (3.5 oz)
Energy 2,999 kJ (717 kcal)
Carbohydrates 0 g
Fat 81 g
– saturated 51 g
– monounsaturated 21 g
– polyunsaturated 3 g
Protein 1 g
Vitamin A equiv. 684 μg (86%)
Vitamin D 60 IU (10%)
Vitamin E 2.32 mg (15%)
Cholesterol 215 mg
- milk - 20 ml
- green dill - ~ 10 g, to taste
- green onion - ~ 10 g, to taste
- green parsley - ~ 10 g, to taste
- salt - ~ 4 g, to taste
Salt is a mineral substance composed primarily of sodium chloride (NaCl)
Salt is present in most foods, but in naturally occurring foodstuffs such as meats, vegetables and fruit, it is present in very small quantities. It is often added to processed foods to make their flavour more appealing and is also present at higher levels in preserved foods.
In many East Asian cultures, salt is not traditionally used as a condiment.In its place, condiments such as soy sauce, fish sauce and oyster sauce tend to have a high sodium content and fill a similar role to table salt in western cultures. They are most often used for cooking rather than as table condiments.
Table salt is made up of just under 40% sodium by weight, so a 6 g serving (1 teaspoon) contains about 2,300 mg of sodium.
Sodium serves a useful purpose in the human body: it helps nerves and muscles to function correctly, and it is one of the factors involved in the autoregulation of water content (fluid balance). Most of the sodium in the Western diet comes from salt
Too much sodium is bad for health, and health organizations generally recommend that people reduce their dietary intake of salt. High salt intake is associated with a significantly greater risk of stroke and total cardiovascular disease in susceptible people. In adults and children with no acute illness, a decrease in the intake of sodium from the typical high levels reduces blood pressure and provides a health benefit, and a low salt diet results in an even greater improvement in blood pressure in those with hypertension than in those without. A reduction in salt intake of 5 g per day has been found to be associated with a 23% reduction in the rate of stroke and a 17% reduction in the rate of total cardiovascular disease. The World Health Organization recommends that all adults should consume less than 2,000 mg of sodium (5 g of salt) per day. A 2013 report from the Institute of Medicine states that there is insufficient evidence to show that there is any additional benefit in lowering sodium intake to less than 2,300 mg per day.
- bay leaf - 1
Bay leaf (plural bay leaves) refers to the aromatic leaves of several plants used in cooking.
Prepare all ingredients to cook the Ukrainian ethnic dish Pearl Barley with cottage cheese.
Pearl barley wash in hot water. Then put it in pot and fill with hot water (1 liter, temperature ~ 70-90C) and give stand for 2 hours.
Drain the water, add fresh hot water (750 ml., ~ 70-90C), optionally add salt to taste, bay leaf, boil, reduce heat to low and cook under the lid closed until cooked ~ 30-40 minutes. Remains of water merge.
Mix the fresh cheese until it has creamy texture, optionally add melted butter, salt and milk.
Add to the cheese mass cooked pearl barley. Add cut greens.
Cooked Pearl barley serve hot as the ready dish or with mushroom gravy, sauerkraut with mushrooms, gravy chicken hearts, turkey fillet stewed with fresh and pickled cabbage and greens, green beans (blades) in cream sauce with bacon