Hearty Barley Soup with Smoked Pork

This comforting barley soup with smoked pork is a delightful blend of wholesome ingredients and rich flavors. Ideal for a chilly day, it combines tender barley, hearty vegetables, and savory smoked pork to create a satisfying meal. The soup is enhanced with fresh herbs such as dill and parsley, which add a burst of freshness to each spoonful. The addition of grated carrots lends a subtle sweetness, while the potatoes provide substance. The onions are added at the very end to give an extra layer of depth without being overwhelming. For those who enjoy a creamy touch, a dollop of sour cream on top just before serving completes this nourishing dish. Whether you are seeking a comforting meal to share with loved ones or a fulfilling lunch, this barley soup offers a warm embrace for the soul.

Ingredients

Main Ingredients

150-200 g barley
5 medium potatoes
2 carrots
2 onions
Fresh dill
Fresh parsley
Smoked pork with bones (any smoked meat, even chicken, will work)

Spices

Salt and pepper to taste

Preparation Time

Total Time: 40 minutes (prep and cook)

Step-by-Step Instructions

Prepare the Barley: Begin by rinsing the barley under cold water to remove excess starch. Once rinsed, cook the barley separately in a pot of salted water. It should take around 15-20 minutes to become tender. Drain and set aside.
Cook the Meat: While the barley is cooking, place the smoked pork in a large pot and cover with water. Bring to a boil, then simmer for 10 minutes to infuse the broth with flavor.
Add Vegetables: Peel and chop the potatoes into bite-sized pieces. Peel and grate the carrots. Add these vegetables to the pot with the meat. Simmer for another 10 minutes, or until the vegetables start to soften.
Combine Ingredients: Add the cooked barley to the pot. Stir to combine and ensure the flavors meld together beautifully.
Season the Soup: Chop the fresh dill and parsley. Add them to the pot along with salt and pepper to taste. Let the soup simmer for 5 more minutes, allowing the herbs to release their fragrance.
Add Onions Last: Finely chop the onions and add them just before turning off the heat. This step is crucial as it keeps the onions crisp and adds a distinct flavor to the soup.
Rest the Soup: Turn off the heat and let the soup sit for a few minutes to allow the flavors to deepen and meld together.
Serve: Ladle the soup into bowls, garnishing with additional parsley if desired. For an extra creamy texture, serve with a side of sour cream.

Tips

Substitutions: Feel free to use quinoa or rice instead of barley for a gluten-free option.
Extra Flavor: Consider adding a bay leaf or two during cooking for an aromatic twist.
Vegetarian Variant: Use vegetable broth and omit the meat for a vegetarian version.

Nutrition (per serving)

Calories: Approximately 300
Protein: 15g
Fats: 10g
Carbs: 35g

Variations

For Additional Heft: Add chopped kale or spinach for extra nutrition.
Spice It Up: For a spicy kick, sprinkle a little chili powder while seasoning.

Serving Suggestions

Pair with crusty whole-grain bread or savory scones.
Top with freshly grated parmesan for an added layer of richness.

Best Places

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Soup Kitchen Edinburgh - Community-focused hub offering personal favorite soups. Location: 141 Nicolson St, Edinburgh, Scotland.