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Vegetable soup with barley

Pikantne Christmas Eve Dinner Soups 120 min Medium 15 wyświetleń ~10.51 PLN - (0)
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Description

Traditional, delicate vegetable soup with barley — full of vegetables, aromatic and warming. This is an ideal suggestion for Christmas Eve for those who prefer meatless dishes: the soup has a slightly sweet taste of carrots and parsley, the softness of potatoes, and a pleasant chewy texture from the barley. Barley adds heartiness to the soup and a subtle nutty note, while optional dried mushrooms bring depth of flavor that corresponds to the Christmas Eve character. Serve the soup hot, preferably in deep plates with a sprinkle of chopped parsley. It looks appetizing thanks to the colors of the vegetables: the orange of the carrots, creamy potatoes, and green leek. Perfect both as a first course for the Christmas Eve dinner and as a hearty, standalone meal.

Składniki (15)

Servings:
4
  • Pearl barley (hulled barley) 180 g
  • Water 2000 ml
  • Carrot 3.8 szt.
  • Parsley root 1.5 szt.
  • Celeriac 200 g
  • Potatoes 2.7 szt.
  • Leek (white and light green part) 1.3 szt.
  • Onion 1 szt.
  • Garlic 2 ząbki
  • Rapeseed oil 30 g
  • 🌿 Przyprawy
  • Salt 6 g
  • Black pepper (whole) 2 g
  • Bay leaf 6.7 szt.
  • ✨ Opcjonalne
  • Dried mushrooms (porcini) - optional 15 g
  • Parsley (for serving) - optional 1 pęczek
💰 Szacowany koszt dania: ~10.51 PLN (2.63 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Soaking the mushrooms (optional)

1

If you are using dried mushrooms: place 15 g of dried porcini mushrooms in a bowl and pour 200 ml of warm (not hot) water over them. Let them sit for 30-60 minutes until the mushrooms soften. After soaking, drain the mushrooms, reserving the soaking water (filter through cheesecloth or a sieve to remove any sand). Cut the softened mushrooms into smaller pieces.

Ingredients: Dried mushrooms (porcini) - optional, Water
Use a small bowl and a strainer or cheesecloth to strain. Do not pour out the soaking water — it adds intensity to the broth. If you don't have dried mushrooms, skip this step.

Barley

2

Rinse the pearl barley under cold water in a sieve, shaking it until the water runs clear. Transfer the pearl barley to a small pot, add 400 ml of water (from the 2000 ml provided) and bring to a boil, then simmer for 20-25 minutes until the grains are soft but still firm (they should be plump, slightly 'al dente'). Drain any excess water if necessary and set aside.

Ingredients: Pearl barley (hulled barley), Water
Use a fine sieve for rinsing. The best pot is a saucepan with a capacity of 1-1.5 l. Cook covered over low heat — the grains should not fall apart but be soft on the inside.

Vegetables

3

Prepare the vegetables: carrots 300 g, peel and cut into slices about 0.5 cm thick; parsley root 120 g, peel and cut into slices; celeriac 200 g, peel and cut into cubes about 1 cm; potatoes 400 g, peel and cut into cubes 1.5-2 cm; leek 150 g, wash thoroughly, cut lengthwise and slice into half-rings; onion 150 g, peel and finely chop; garlic 10 g (2 cloves), peel and lightly crush with a knife.

Ingredients: Carrot, Parsley root, Celeriac, Potatoes, Leek (white and light green part), Onion, Garlic
Use a sharp knife and a cutting board. Slices of carrot and parsley will ensure even cooking. Before cutting the leek, slice it in half and clean the inside to remove any sand.
4

In a large pot (at least 3-4 l), heat 30 g of rapeseed oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until it becomes translucent and slightly golden. Add the leek and sauté for another 2 minutes. Add the garlic (crushed) and sauté for 30-45 seconds until it releases its aroma — be careful not to burn it.

Ingredients: Rapeseed oil, Onion, Leek (white and light green part), Garlic
Use a pot with a wide base of 24-26 cm to ensure the vegetables sauté evenly. A wooden spoon or spatula will work best. If the onion starts to burn, lower the heat.
5

To the sautéed onion and leek, add the carrot, parsley root, celery, and potatoes. Mix, pour in the remaining water (about 1600 ml minus any soaking water from the mushrooms, if used) and bring to a boil. If you are using the soaking water from the mushrooms, add it now instead of part of the water.

Ingredients: Carrot, Parsley root, Celeriac, Potatoes, Water, Dried mushrooms (porcini) - optional
The water should completely cover the vegetables by about 1-2 cm. Use a lid to bring it to a boil faster.

Cooking the soup

6

When the broth starts to boil, add bay leaves (2 pieces) and whole black peppercorns (2 g). Reduce the heat and simmer for 20-25 minutes, until the vegetables are soft (carrots and potatoes should be easily pierced with a knife). If you added soaked mushrooms, add them 10 minutes before the end of cooking, so they release their flavor but do not become completely mushy.

Ingredients: Bay leaf, Black pepper (whole), Dried mushrooms (porcini) - optional
Cook with a light lid on. Check the softness of the vegetables with a fork: they should be soft but not falling apart completely. If the soup is reducing too quickly, add a little water.

Combining with barley

7

To the boiling soup, add the previously cooked and drained spelt (180 g) and cook together for an additional 5-8 minutes, allowing the spelt to absorb the flavors of the broth. After this time, check the consistency: the soup should be hearty, with the spelt soft and slightly swollen.

Ingredients: Pearl barley (hulled barley)
Use a strainer or slotted spoon to add the pearl barley carefully. If the barley is too hard, cook for an additional 5-10 minutes.

Seasoning

8

Turn off the heat and remove the pot from the burner. Take out and discard the bay leaves and larger pieces of leek stalks. Gradually season the soup with 6 g of salt — dissolve 1/2 of the portion, taste, and then add more salt if needed. Optionally, season with freshly ground black pepper to taste.

Ingredients: Salt, Black pepper (whole)
Taste the soup before adding more salt — the flavor can vary depending on the water and mushrooms used. Add salt in small amounts.

Serving

9

Ladle the soup into deep plates or bowls. If you are using parsley, finely chop 30 g and sprinkle it over each serving just before serving. Serve hot, with an optional addition of fresh bread (if you are not strictly adhering to Christmas Eve traditions).

Ingredients: Parsley (for serving) - optional
Use a tablespoon for serving. If the soup sits for too long, the pearl barley absorbs the liquid — before serving, you can add a little hot water and bring it to a boil.

Storage

10

If you plan to store the soup: cool it to room temperature within 1-2 hours, transfer it to an airtight container, and place it in the refrigerator for up to 3 days. When reheating, warm it slowly over low heat, stirring until the soup comes to a boil. If the soup has thickened (the barley has absorbed the liquid), add 50-150 ml of water or broth while reheating.

Ingredients: Water
Do not leave the soup at room temperature for more than 2 hours. It can be frozen without the herbs; store for 2-3 months in a closed container.

Fun Fact

💡

Pearl barley (hulled barley) was a common ingredient in the folk cuisine of Central Europe — it added heartiness and nutritional value to dishes, especially during fasting and holidays.

Best for

Wigilia Rodzinny obiad Chłodne dni

Tips

🍽️ Serving

Serve in deep, wide plates to beautifully showcase the spelt and vegetables. Adding fresh parsley enhances the visual contrast and freshness. For a bolder flavor, you can add a few drops of lemon juice just before serving.

🥡 Storage

Store in an airtight container in the refrigerator for up to 3 days. When reheating, add a small amount of hot water, as the pearl barley absorbs liquids and the soup may become thick. It can be frozen without parsley for 2-3 months.

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