Barley Soup with Pickled Cucumber

Barley Soup with Pickled Cucumber

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Adding grated pickled cucumber to a rich soup is a common thing to do in Eastern Europe, it adds a delightfully salty and sharp note. Try it!


Serves: 6 

  • 3 litres beef stock
  • 100g pearl barley
  • vegetable oil, for frying
  • 1 onion, finely diced
  • 1 carrot, grated
  • 3-4 potatoes, peeled and diced
  • salt and pepper, to taste
  • 1 bay leaf
  • 4 pickled cucumbers, grated
  • 1/2 cup of the pickling brine

Preparation:15min  ›  Cook:50min  ›  Ready in:1hour5min 

  1. Place the stock in a saucepan, add the barley and simmer 30-40 minutes.
  2. In a frypan, heat vegetable oil, add onions and carrots and saute 10 minutes.
  3. Add potatoes, salt to taste and bay leaf to the soup then simmer 10 more minutes. Add sauteed onions and carrots and simmer 5 more minutes.
  4. Add grated cucumber and brine. Simmer and test for salt and pepper. Simmer 5 more minutes. Serve, garnished with fresh herbs if you like.

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