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Green Barley Soup with Sorrel & Spinach

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Green Barley Soup with Sorrel and 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 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

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

Amount Measure Ingredient Features
1E+3 millilitres water
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2.5E+2 grams turkey neck
*
2 each chicken necks
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5E+1 grams leeks
green leaves, chopped
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5E+1 grams pearl barley
quick cooking
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1E+2 grams sorrel
chopped
*
1E+2 grams spinach
chopped
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1E+2 grams carrots
scraped or just well rinsed, sliced
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2E+1 grams parsnips
scraped or just well rinsed, sliced
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3E+1 grams celeriac root
peeled, sliced
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1 each scallions, spring or green onions
chopped finely
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2 each potatoes
medium, peeled, diced
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1 each bay leaves
medium
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118 ml dill weed
chopped finely
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1 x salt and black pepper
ground
* Camera

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 Arrow up button

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Nutrition Facts

Serving Size 413g (14.6 oz)
Amount per Serving
Calories 1433% 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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