Kielbasa-Barley Soup
Published March 5, 2024
- Total Time
- 1 hour
- Prep Time
- 15 minutes
- Cook Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 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
Nutritional analysis per serving (4 servings)
775 calories; 40 grams fat; 11 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 6 grams polyunsaturated fat; 76 grams carbohydrates; 12 grams dietary fiber; 14 grams sugars; 29 grams protein; 1700 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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
Comments
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...
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.
Looks like a great start but I cannot imagine a soup without celery.
Ali Slagle, for your encouragement in making this first time, though I had the bag of Bob's Red Mill Barley for almost a year in my pantry. Made it as written and now will try the other barley soups here at Cooking. I added baby spinach before serving to give more color to this entree. l
I found this to be greasy and the taste of Kielbasa overwhelming.
I made this as written, except added cabbage which was what was missing. Without some kind of greens, this would be boring. also, the recipe calls for only 12 oz of kielbasa, but I don’t know where you would find such a small one. I shop at a small market owned by a Polish family and they have quite a selection of kielbasa. The smallest was 14 oz so I used it all. Don’t skimp on the kielbasa!