Barley Soup(Ukrainian)
A hearty Ukrainian barley soup with tender grains, vegetables, and mushrooms, flavored with sour cream and herbs, perfect for comforting meals and nourishing gatherings.
Ingredients
Instructions
- Wash the pearl barley and cook in a large amount of lightly salted boiling water until tender.
- Meanwhile, cook the chopped onion in butter until lightly wilted.
- Add the diced carrots, celery, potatoes, and chopped mushrooms to the onion and cook for a few minutes.
- Pour in the soup stock and simmer until the vegetables are done.
- Strain the cooked barley and add it to the soup.
- Stir in the sour cream and bring the soup to a boil.
- Season with salt and pepper to taste.
- Garnish with dill or parsley before serving.
Tips & Substitutions
For a heartier soup, you can add diced cooked chicken or sausage. If you don't have pearl barley, try using brown rice or quinoa as a substitute, though cooking times may vary. To enhance flavor, consider adding a bay leaf while simmering. Fresh herbs can be added at the end for a pop of freshness, or serve with a side of Crunchy Oriental Salad for added crunch.
Serving Suggestions
Serve the barley soup hot, garnished with fresh dill or parsley for extra flavor. It pairs beautifully with crusty bread or a side salad, such as Vegetarian Derma, for a complete meal. A dollop of sour cream on top can also enhance the richness of the soup.
Storage & Reheating
Store any leftover barley soup in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or broth to loosen the soup, as the barley may absorb liquid while stored. Reheat gently on the stove or in the microwave until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Barley Soup(Ukrainian) contains roughly 488 calories, with 19g protein, 74g carbohydrates, and 18g fat. It is an excellent source of vitamin C (353% of the Daily Value), vitamin A (232% of the Daily Value), and iron (142% of the Daily Value). Note that it is relatively high in sodium, at 1946mg per serving (85% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different vegetables in the soup?
Absolutely! Feel free to customize the soup by incorporating seasonal vegetables like zucchini, green beans, or peas. Just ensure they are cut into uniform pieces for even cooking. This flexibility lets you adapt the recipe to what you have on hand.
Is this soup suitable for freezing?
Yes, this barley soup freezes well. Just be sure to cool it completely before transferring it to a freezer-safe container. It can be stored for up to 3 months. Thaw in the refrigerator overnight before reheating for the best texture and flavor.
Can I make this soup vegetarian?
Definitely! Use vegetable stock instead of chicken or beef stock to keep the recipe vegetarian. The soup will still be rich and flavorful with the combination of barley and vegetables. You can also add more mushrooms for umami flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).