Kielbasa-Barley Soup

Name: Kielbasa-Barley Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
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; 1/3 cup finely chopped dill; 1 teaspoon distilled white vinegar

By Ali Slagle

Published March 4, 2024

Kielbasa-Barley Soup — Kelly Marshall for The New York Times. Food Stylist: Roscoe Betsill. Prop Stylist: Paige Hicks.

Total Time: 1 hour
Prep Time: 15 minutes
Cook Time: 45 minutes
Rating: 5(702)
Comments: Read comments

When the beef in beef and barley soup gets replaced with kielbasa, the soup becomes speedy enough for a weeknight. Full of smoke and spice, kielbasa sausage is wonderful in stews (just look at bigos, a national dish of Poland) and its bounciness is especially fun when contrasting with chewy barley. The barley thickens the broth into something velvety, while a substantial amount of dill brightens the cozy mix. If you’d like to incorporate a green vegetable, add thinly sliced collard greens or cabbage along with the broth in Step 2.

or to save this recipe.
Subscriber benefit: Give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share this recipe
Print this recipe
Include recipe photo

Ingredients

Yield:4 servings

12ounces kielbasa, halved lengthwise, then cut crosswise into ¼-inch-thick half-moons
3tablespoons extra-virgin olive oil
1yellow onion, coarsely chopped
5garlic cloves, smashed and peeled
Salt and pepper
2quarts chicken broth
2medium carrots, parsnips or a mix, peeled if desired, cut into ½-inch pieces
1cup pearled barley
⅓cup finely chopped dill
1teaspoon distilled white vinegar

Ingredient Substitution Guide

Preparation

Step 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.
Step 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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5

702 user ratings

Have you cooked this?

Comments

Roger2 years ago

Delicious, cooked as written. Be aware though, that if you have leftovers, the barley will absorb all the liquids and turn this from a soup into a very thick stew. Adding water won't really fix it...

Alice Pike2 years ago

I, too, altered the recipe with what was at hand, bacon and kielbasa, as well as added lacinato kale. Flavors were as expected and the soup was light. A very satisfying soup.

Diane2 years ago

Looks like a great start but I cannot imagine a soup without celery.

sylvia1 week ago

I made this recipe and it was really good. I added celery stalk to mine and used turkey kielbasa sausage. My two year old enjoys it and it seems healthyish. Like others, I packed away the solids and liquid separately and add water and a little salt when I reheat.

jen jay2 months ago

Added celery and cabbage to bulk up the veggies, and added a cup of sauerkraut instead of adding vinegar. Tasted bright and flavorful. Thanks for the suggestions to store broth separately to prevent complete absorption for leftovers.

Jill2 months ago

We used couscous instead since we had it and thought it was delicious!

Private comments are only visible to you.