Kielbasa-Barley Soup

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Kielbasa-Barley Soup

When the beef in beef and barley soup gets replaced with kielbasa, the soup becomes speedy enough for a weeknight. Full of smoke and spice, kielbasa sausage is wonderful in stews (just look at bigos, a national dish of Poland) and its bounciness is especially fun when contrasting with chewy barley. The barley thickens the broth into something velvety, while a substantial amount of dill brightens the cozy mix. If you’d like to incorporate a green vegetable, add thinly sliced collard greens or cabbage along with the broth in Step 2.

Rating

Ingredients

  • 12ounces kielbasa, halved lengthwise, then cut crosswise into ¼-inch-thick half-moons
  • 3tablespoons extra-virgin olive oil
  • 1yellow onion, coarsely chopped
  • 5garlic cloves, smashed and peeled
  • Salt and pepper
  • 2quarts chicken broth
  • 2medium carrots, parsnips or a mix, peeled if desired, cut into ½-inch pieces
  • 1cup pearled barley
  • 1/3cup finely chopped dill
  • 1teaspoon distilled white vinegar
Set base servings to enable scaling:

Directions

In a large pot or Dutch oven, heat the kielbasa and oil over medium-high. Cook, stirring occasionally, until browned, 4 to 6 minutes. Add the onion and garlic and cook, stirring occasionally, until golden and softened, 4 to 6 minutes. Add a few generous grinds of pepper and stir until fragrant, just a minute.

Add the broth, carrots, barley, dill and vinegar. Season lightly with salt. Bring to a boil, scrape up browned bits stuck to the pot, then reduce heat to simmer until the barley is tender, 25 to 30 minutes. Season to taste with salt and pepper.

Nutrition

Info
Trans Fat: 0 gramsFat: 40 gramsCalories: 775Saturated Fat: 11 gramsUnsaturated Fat: 26 gramsSodium: 1700 milligramsSugar: 14 gramsFiber: 12 gramsCarbohydrate: 76 gramsProtein: 29 grams
Soups

Source: https://cooking.nytimes.com/recipes/1025144-kielbasa-barley-soup