KIELBASA-BARLEY SOUP
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
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.
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.