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Vegetable Barley Soup


lb (225 g) meat with bone, like organ meats, chicken wings or chicken breast
1 cup (110 g) barley groats or pearl barley
Soup vegetables (2 carrots, onion, 1 celery, 1 leek, several parsley stalks)
2 potatoes
Salt and pepper
Optional: sour cream, butter


1.   Clean and scrape the meat and bones and boil in 2 litres of water. When the meat is soft and fully cooked, take it out of the pot, set aside to cool, slice into small pieces, and throw away the bones.

2.   Rinse the barley and add to the previously made stock. Cook on low heat, stirring occasionally so that the barley does not stick to the bottom.

3.   Clean, peel, and slice the soup vegetables, chop the potatoes into cubes and add to the barley and water. After about 30 minutes, when the vegetables are soft, add in sliced meat, season with salt and pepper, and optionally, add in some sour cream or butter. Garnish with some fresh parsley and serve.

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