KIELBASA-BARLEY SOUP

 
BLOG GRAPHIC: KIELBASA-BARLEY SOUP. image of the soup in white bowls on an off-white counter.
 

Art made this one for my visiting family - it was well received!

Ingredients

  • 12 ounces kielbasa, halved lengthwise, then cut crosswise into ¼-inch-thick half-moons

  • 3 tablespoons extra-virgin olive oil

  • 1 yellow onion, coarsely chopped

  • 5 garlic cloves, smashed and peeled

  • Salt and pepper

  • 2 quarts chicken broth

  • 2 medium carrots, parsnips or a mix, peeled if desired, cut into ½-inch pieces

  • 1 cup pearled barley

  • ⅓ cup finely chopped dill

  • 1 teaspoon distilled white vinegar

Prep

  1. In a large pot or Dutch oven, heat the kielbasa and oil over medium-high. Cook, stirring occasionally, until browned, 4 to 6 minutes. Add the onion and garlic and cook, stirring occasionally, until golden and softened, 4 to 6 minutes. Add a few generous grinds of pepper and stir until fragrant, just a minute.

  2. Add the broth, carrots, barley, dill and vinegar. Season lightly with salt. Bring to a boil, scrape up browned bits stuck to the pot, then reduce heat to simmer until the barley is tender, 25 to 30 minutes. Season to taste with salt and pepper.

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