Green Barley Soup with Sorrel & Spinach
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 servingsPrep
5 minCook
35 minReady
40 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+3 | millilitres |
water
|
|
| 2.5E+2 | grams |
turkey neck
|
* |
| 2 | each |
chicken necks
|
*
|
| 5E+1 | grams |
leeks
green leaves, chopped |
|
| 5E+1 | grams |
pearl barley
quick cooking |
|
| 1E+2 | grams |
sorrel
chopped |
* |
| 1E+2 | grams |
spinach
chopped |
|
| 1E+2 | grams |
carrots
scraped or just well rinsed, sliced |
|
| 2E+1 | grams |
parsnips
scraped or just well rinsed, sliced |
|
| 3E+1 | 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 |
*
|
| 118 | ml |
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.
