Recipe by cantillon1
This recipe is the most like Olga's Peasant Soup because it is made with lamb and barley.
Top Review by rhoke813
OK so I am an absolute Olga's fan and LOVE their peasant soup! I was bound and determined to replicate it. Having said that I recently went to our local Olga's for lunch, ordered the soup and dissected it as best as I could. I even enlisted our server to help me with the ingredients which she did. This recipe is close but needs a few important alterations. First off, there is no corn or diced tomatoes in the original soup so nix the tomatoes and get a bag of green beans and a bag of peas and carrots and use about half of each. Unless you don't care if there's corn in it then knock yourself out. Next, the restaurant uses ground gyro meat which is beef and lamb not ground lamb. I found gyro meat frozen and sliced at GFS (Gordon Food Store) and it was pretty good! Put that in a food processor and blend it up until diced then sauté it in stockpot. I should have drained off the fat, next time I will. The restaurant uses chicken broth/stock NOT veggie broth and they also use tomato paste. I used half and half of chicken stock and veggie stock/broth and doubled the amount. I used one small can of tomato paste. I cooked it all up but it still wasn't quite right. I agreed with a previous reviewer about it lacking sweetness so I added a bit of sugar but that still wasn't right. So I added a can of tomato soup for tomatoey sweetness and a bit more veggie broth and voila! The closest thing I can get next to heading to the restaurant.
- 1 lb ground lamb
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 3⁄4 cup quick-cooking barley
- 1 (15 1/2 ounce) can diced tomatoes
- 5 cups vegetable broth
- 2 garlic cloves, diced
- 2 small zucchini, diced
- 10 ounces frozen mixed vegetables (peas, carrots, beans, corn)
- 1 large bay leaf
- 1⁄4 teaspoon thyme
- 1⁄4 teaspoon Greek oregano
- 1⁄4 cup dried parsley
- salt and pepper
Directions See How It's Made
- In a large pot, brown lamb, onion and celery only until lamb is no longer pink.
- Drain off fat.
- Add tomatoes, garlic, bay leaf and broth.
- Bring to a boil.
- Add Quick barley, zucchini, frozen vegetables, thyme, oregano, and parsley.
- Then reduce to simmer for 30 minutes.
- Salt and pepper to taste.
- Serve with toasted pita bread triangles.