Servings: 4 servings
Calories: 180kcal
Ingredients
Main Ingredients
- 4 medium pickled cucumbers
- 100 g barley groats pre-cooked
- 3 medium potatoes sliced
- 2 carrots grated
- 1 onion chopped
- 1 bunch dill chopped for seasoning
- 1.5 liters vegetable broth
- 2 tablespoons vegetable oil
- Salt and pepper to taste
Instructions
Preparation
- Slice the pickled cucumbers and potatoes, grate the carrots, and chop the onion into small pieces.
Cooking
- In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and fry it until it becomes translucent.
- Add the sliced potatoes and grated carrots to the pot. Cook for about 5 minutes, stirring occasionally.
- Pour in the vegetable broth and bring it to a boil, then reduce the heat and let it simmer for about 15 minutes.
- Add the pickled cucumbers and the pre-cooked barley groats. Cook for an additional 5 to 10 minutes until everything is heated through.
- Season with salt, pepper, and chopped dill according to your taste.
- Serve hot, garnished with a bit of fresh dill on top.
Notes
Allow leftovers to cool to room temperature, then store in an airtight container for 3 to 4 days in the fridge or freeze for up to a month. Thaw in the fridge before reheating. For thicker soup, blend a portion with a hand blender. Experiment with herbs, and add protein for a heartier meal. Variations include other vegetables or swapping barley for quinoa or farro.
Nutrition
Serving: 1g | Calories: 180kcal | Carbohydrates: 28g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Sodium: 300mg | Fiber: 6g | Sugar: 2g
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