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Barley soup with frankfurters and root vegetables
A hearty soup of pearl barley simmered with root vegetables and potatoes, then finished with sliced frankfurters and marjoram. Serves 6.
Save on PinterestRecipe at a glance
- Prep time
- 15 min
- Cook time
- 50 min
- Total time
- 1 hr 5 min
- Servings
- 6 servings
- Difficulty
- Easy
- Cuisine
- Slovak
Barley soup with frankfurters is a hearty soup made with inexpensive ingredients: simmer pearl barley with root vegetables and potatoes, then add sliced frankfurters and marjoram at the end. It's filling enough to serve as lunch.
Ingredients
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Instructions
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Barley
30 minSauté the finely chopped onion in the oil. Add the rinsed barley, pour in the water, season with salt, and cook for 30 minutes.
Vegetables
20 minAdd the diced carrots, parsley root, celery root, and potatoes. Cook for another 20 minutes, until both the vegetables and barley are tender.
Frankfurters
5 minAdd the frankfurters, cut into rounds, and the marjoram. Season with black pepper and simmer for 5 minutes. Serve sprinkled with chopped parsley.
Tip: The barley absorbs water as it sits, thickening the soup. When reheating the next day, thin it with water and adjust the salt.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 243 kcal
- Protein
- 7.9 g
- Carbohydrates
- 30 g
- of which sugars
- 3.4 g
- Fat
- 11 g
- of which saturates
- 3.2 g
- Fiber
- 5.8 g
- Salt
- 1.8 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Krúpová polievka s párkami a koreňovou zeleninou
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