Russia · Cereal and Pasta Dishes
Perlovka with Beef (Russian Pearl Barley)
Perlovka with beef is a hearty Russian one-pot of pearl barley simmered with browned meat, onions, and carrots — cooked much like a plov.
Ingredients
- pearl barley300 g
- beef500 g
- onion2 pcs
- carrot1 pcs
- garlic3 cloves
- water750 ml
- bay leaf2 pcs
- salt1.5 tsp
- black pepper0.5 tsp
- vegetable oil3 tbsp
Method
- 1Rinse the pearl barley well and soak it in cold water for at least 3–5 hours, or overnight. Soaking is what lets it cook evenly and turn out plump and fluffy rather than tough.
- 2Heat the oil in a heavy pot or cazan and brown the cubed beef over medium-high heat until it has a crust, about 7–10 minutes. The crust seals in the juices and builds the base flavor.
- 3Add the sliced onion and julienned carrot and fry for 7 minutes until soft and golden.
- 4Drain the soaked barley and spread it over the meat and vegetables. Tuck in the whole garlic cloves and bay leaves and season with salt and pepper.
- 5Pour in warm water to cover by about 1 cm and bring to a boil.
- 6Cover and simmer on the lowest heat for about 1 hour, until the barley is tender and the water absorbed. Don't stir — let it cook like a plov.
- 7Off the heat, rest covered for 15 minutes, discard the bay leaves, fluff, and serve hot with fresh herbs.