1 hr 50 mins
1 hr 30 mins
Chef #837780's Note:
I know this soup should be made with mushroom,but my granny didn't like them.Instead- this soup has a very strong "carroty" flavour and served with a piece of soft butter and lots of freshly ground black pepper-it is a little piece of Eastern European heaven here in the West and a little memory of a funny woman who loved her food and her family
My Private Note
bowls o ...
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- 2 tablespoons vegetable oil, about (Not olive oil,please I use rapeseed oil)
- 2 medium potatoes, peeled&diced (I use white English potatoes)
- 2 medium carrots, peeled and sliced
- 1 small onion, chopped
- 1 large garlic clove, sliced
- 1 cup pearl barley (weighs about a 100 grams)
- 2 liters vegetable stock (my gran made her own, I use vegetable grannules, about half a spoon)
- salt and pepper
- 1sweat the onions and the carrots in vegetable oil.
- 2when they are soft add the garlic just for a few seconds.
- 3(you'll know when you're ready to go to the next step when it starts to smell "garlicky").
- 4add the potatoes and barley and enough water to cover.
- 5(if the veges are soft enough the water should be orange).
- 6bring to boil.
- 7reduce heat,cover and cook for 1 hour.
- 8if you're using stock cubes or grannules rather than home made stock- add it now with salt&pepper to taste (omit salt if you're going to serve it with salted butter).
- 9cook for 1/2 hour and check if they barley and veg are soft enough.
- 10serve soup in a bowl.
- 11put a small piece of soft butter on top.
- 12ground some pepper on top.
- 13and sprinkle some freshly chopped dill if you like.
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Nutritional Facts for Bubbe's Barley and Vegetable Soup
Serving Size: 1 (212 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 339.3
- Calories from Fat 68
- Total Fat 7.5 g
- Saturated Fat 1.0 g
- Cholesterol 0.0 mg
- Sodium 32.6 mg
- Total Carbohydrate 62.4 g
- Dietary Fiber 11.2 g
- Sugars 3.3 g
- Protein 7.6 g
The following items or measurements are not included: