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Green Barley Soup with Sorrel and Spinach

 
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here and there they call this soup green borsht or green krupnik.. very popular in Latvia but they cook it in different way than my proposition..

Yield

4

servings

Prep

5

min

Cook

35

min

Ready

40

min

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
 

Ingredients

1000 millilitres water
250 grams turkey neck
*
2 each chicken necks
*
50 grams leeks
green leaves, chopped
50 grams pearl barley
quick cooking
100 grams sorrel
chopped
*
100 grams spinach
chopped
100 grams carrots
scraped or just well rinsed, sliced
20 grams parsnips
scraped or just well rinsed, sliced
30 grams celeriac root
peeled, sliced
*
1 each scallions, spring or green onions
chopped finely
2 each potatoes
medium, peeled, diced
1 each bay leaves
medium
*
½ cup dill weed
chopped finely
*
1 x salt and black pepper
ground
*

Directions

1 - Cook neck stock with leek leaves and ca. 1 teaspoon of salt in a pressure cooker for about 15 minutes. When steam is reduced remove all items but salt of course. In the meantime prepare the rest of ingredients. 2 - Transfer neck stock to a pot without scum. Bring to boil. 3 - Add barley, carrot, parsnip, celeriac root, scallion, potatoes, bay leaf, half of dill, and simmer for about 10 minutes. 4 - Add sorrel, cook for 5 minutes. At the end adjust salt and add some pepper. In the meantime mince some flesh from the necks and add to the soup as well. 5 - Add spinach, cook for 2 to 3 minutes. 6 - Garnish with the rest of dill, optionally with cream and hard boiled eggs.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 413g (14.6 oz)
Amount per Serving
Calories 1433% of calories from fat
 % Daily Value *
Total Fat 0g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 56mg 2%
Total Carbohydrate 11g 11%
Dietary Fiber 5g 21%
Sugars g
Protein 8g
Vitamin A 136% Vitamin C 29%
Calcium 6% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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