How to make Sorrel soup with barley. Localtaste.lt

barley

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa provides protein and is gluten-free.

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk adds creaminess with fewer calories.

vegetable broth

🥗Healthier: water + herbs

💰Cheaper: chicken broth

Homemade broth can be lighter and more flavorful.

sorrel

🥗Healthier: spinach

💰Cheaper: kale

Spinach offers a similar texture with milder flavor.

Rinse barley under cold water until clear.

Combine barley and vegetable broth in a pot and bring to a boil.

Reduce heat and simmer until barley is tender, about 30 minutes.

Melt butter in a separate pot over medium heat.

Add chopped onion, carrot, and garlic; sauté until softened, about 5 minutes.

Stir in diced potatoes and cook for another 5 minutes.

Add the cooked barley and its broth to the vegetable mixture.

Incorporate chopped sorrel and bay leaves; simmer for 10 minutes.

Remove bay leaves and blend the soup until smooth if desired.

Stir in cream and lemon juice; heat gently without boiling.

Season with salt and black pepper to taste.

Garnish with fresh dill and parsley before serving.

Cooking Techniques

Spice Level:

Allergens