My least favourite soup as a child has become one of my favourites as I've grown up.
I usually soak the pearl barley overnight to reduce the cooking time.
Boil the eggs.
Place the pearl barley in a pot with water and bring to the boil, cooking until almost tender.
Meanwhile, finely cut the chicken breast and sorrel.
Add salt, spices, and cut chicken breast to the pearl barley.
Chop the onion and garlic, and fry them in 5 g of oil.
Add the fried onions and sorrel to the pot.
Cook until done (about 20 minutes).
Add the grated eggs.
Cover with a lid and leave to ‘mature’.
Finished product weight 2417
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
