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...
Looks like a great start but I cannot imagine a soup without celery.
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.
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.
We used couscous instead since we had it and thought it was delicious!
This was really great. I did, as others suggested, add celery and a bit of cabbage with great success. Since I had no kielbasa and couldn’t run out to get some, I used bratwurst, which I happened to have on hand. Someone else mentioned a similar circumstance so I just went for it. Still great! One last bit, as discussed by others, I cooked the barley separately and just tossed it in at the last few minutes to heat through. Looking forward to trying with kielbasa.