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Hŕstková polievka: Slovak bean and barley soup
A thick Slovak soup with beans, peas, lentils, pearl barley, potatoes, and vegetables, thickened with an onion roux. Serves eight.
Save on PinterestRecipe at a glance
- Prep time
- 20 min
- Cook time
- 1 hr 35 min
- Servings
- 8 servings
- Difficulty
- Easy
Hŕstková polievka is a hearty classic that Slovak grandmothers used to make. Its name means “handful soup,” referring to the handful of each type of legume added to the pot. Beans, peas, and lentils are soaked separately overnight, then cooked in stages with pearl barley in a soup thickened with an onion roux. Potatoes, grated vegetables, garlic, and marjoram are added toward the end. Thick and filling, it serves eight as a main dish with a slice of bread.
Ingredients
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Instructions
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- Soak the legumes overnight in unsalted water, keeping each type separate.
- The next day, drain the legumes and rinse with fresh water. Heat the oil in a pot and sauté the finely chopped onion until translucent. Sprinkle in the flour and cook to make a roux, adding sweet paprika if desired.
- Pour cold water into the roux. Add the beans and peas first and cook, then add the lentils and barley later. Next, add the potatoes, grated vegetables, garlic, and marjoram, and continue cooking.
- Season the soup with salt and pepper to taste.
Tip: Add the lentils and barley only when the beans begin to soften; otherwise, they will become mushy before the beans are done. Rinse the barley in a strainer first.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 182 kcal
- Protein
- 5.7 g
- Carbohydrates
- 27 g
- of which sugars
- 1.9 g
- Fat
- 6.1 g
- of which saturates
- 0.7 g
- Fiber
- 4.4 g
- Salt
- 2.5 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: Hŕstková polievka so strukovinami a krúpami
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