Kielbasa-Barley Soup
Published March 4, 2024
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
- Comments
- Read comments
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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
Nutritional analysis per serving (4 servings)
76 grams carbs; 71 milligrams cholesterol; 775 calories; 20 grams monosaturated fat; 6 grams polyunsaturated fat; 11 grams saturated fat; 40 grams fat; 12 grams fiber; 1700 milligrams sodium; 29 grams protein; 14 grams sugar
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
Looks like a great start but I cannot imagine a soup without celery.
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.
This was pretty good the first night, but downright fantastic as leftovers a couple days later! IMO, the broth-soaked barley is a feature, not a bug - I just added some more broth and enjoyed the plump, tender barley and silky texture. Adding a handful of fresh spinach was a great suggestion (and I, too, could not bring myself to make soup without celery).
Followed recipe, except substituted green lentils for the barley and used sherry vinegar instead of distilled white. Put fresh spinach in each bowl before adding hot soup.
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.