turnip 2 pcs. (average)
carrots 1 piece
1 small onion
2 small potatoes
pearl barley 1 tbsp.
beef broth 1.5 l
salt
pepper bay leaf
for serving sour cream
vegetable oil
Method
Every vegetable should be cleaned, peeled, and cut into cubes. We divide 1 potato into 4 parts and also cut the other into cubes. Pre-soak the pearl barley in water while the vegetables are cooked. Turn on the multicooker to the Baking/Frrying mode, and heat up a couple of tablespoons. rest. oils Fry the onions and carrots for several minutes, without frying too much. Add turnips and stir. Add a small amount of broth, close the multicooker lid, and leave for 10 minutes in the selected mode. Then open the lid, add coarsely chopped potatoes, and washed pearl barley, and pour in the remaining broth. Season with salt and pepper, and add bay leaf. Close the lid and turn on the “SOUP” mode. After the sound signal about turning off the program, release the pressure using the steam release valve. Remove the potatoes, mash them into a puree, and return them to the stew. Place the potatoes in cubes, close the lid, and turn on the “Warm” mode for 40 minutes. After the sound signal about the end of the program, leave another minute. by 10 while maintaining temperature. Turn off the multicooker. The stew is ready. Bon appetit!