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Sciacquare l'orzo fino ad ottenere acqua limpida dopodiché scolarlo.
Prendere in un pentolino abbastanza capiente per contenerlo assieme al doppio del suo volume in acqua. Nello stesso pentolino iniziare a lavorare facendo imbiondire la cipolla con l'olio. Aggiungere l'orzo scolato e fare tostare qualche minuto. Aggiungere 800 ml di acqua e cuocere fino a completa cottura del cereale, circa 20 minuti. Scolare l'acqua eccedente e mettere da parte in una ciotola.
Se si usa della barbabietola fresca pelarla completamente e tagliarla a dadini di circa 1 cm. Mettere in una pentola di acqua fredda e portare a bollore, dopodiché abbassare su fuoco medio e far sobbollire 20 minuti finché la barbabietola sarà morbida. Se si usa della barbabietola già cotta tagliarla a dadini e frullarla in 800 ml di acqua bollente. Salare a piacimento.
Da ultimo aggiungere l'orzo perlato, il succo di limone e la crême fraîche. Se si vuole si possono aggiungere dello za'atar o altre erbe aromatiche come il timo o l'origano.
antipasti
Zuppa di barbabietole e orzo perlato
Zuppa di barbabietola e orzo perlato
Ricetta per
4 Persone
25 minTempo di preparazione
40 minTempo totale
SempliceDifficoltà
Ingredienti
600 grBarbabietola già cotta oppure 700 g di barbabietola da pulire
1 3⁄5 LAcqua da dividere in due porzioni da 800 ml
240 grOrzo perlato
2 Cipolle piccole
2 cucchiaiOlio extravergine d'olia (evo)
1 cucchiaiSucco di limone
4 cucchiaiCrême fraîche
q.b.Sale
q.b.Spezie
Di: Luisa J. Rusconi
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