Barley groat soup

Ingredients

• 1 medium and 1 smallonion
• as neededoil or lard
• 4carrots
• 1parsley root
• ¼celeriac
• 1 litrestock, preferably from smoked meat
• to tasteground black pepper
• to tastesalt
• 3potatoes
• 200 mlbarley groats
• 1 tablespoonplain flour
• 1 teaspoonground sweet paprika
• 3 clovesgarlic
• to tasteparsley and celeriac leaves

Instructions

1. 1

   Fry the onion

   Chop the onion and fry it briefly in a little oil or lard.

2. 2

   Soften the vegetables

   Slice the carrots and parsley root into rounds, or into half-moons if they are thick. Cut the celeriac into large pieces, add it to the pan and cook the vegetables gently.

3. 3

   Cook the groats

   Meanwhile, cook the barley groats separately. Do not add them to the soup pot yet.

4. 4

   Simmer the soup

   Add 1 litre of stock and 3 litres of water. Season with salt and pepper, then cook until the vegetables begin to soften. Add the diced potatoes and continue cooking until both the potatoes and vegetables are tender.

5. 5

   Finish the soup

   At the end, add a roux with onion, sweet paprika, crushed garlic and the chopped leaves. Stir in the cooked groats, boil for 3 minutes, then take the pot off the heat.

What is barley groat soup?

Barley groat soup is a homely Central European-style soup built around barley, root vegetables and broth. This version uses potatoes as well as carrots, parsley root and celeriac, making it a substantial one-pot meal.

The recipe’s defining choice is saved ham stock, ideally from smoked meat, which gives the vegetables a savoury base. Cooking the groats separately lets you add them at the end rather than having them simmer in the soup from the start.

Nutrition and macros by portion

The nutrition label shows one serving as written: 180 calories, 5g protein, 36g carbs, 3g fat.

Most of the carbohydrates come from the potatoes, barley groats and flour, while the vegetables contribute some additional carbohydrate and fibre. The stock, groats and any meat traces in the broth provide protein; oil or lard contributes most of the fat. For a more balanced plate, serve a bowl with a side salad or extra non-starchy vegetables.

Choosing the stock and vegetables

Smoked-meat stock: its savoury flavour complements the sweet roots and paprika. If your stock is already salty, wait until the soup has simmered before adding much extra salt.

Root vegetables: cut the carrots and parsley root into rounds, using half-moons for thicker pieces. The recipe calls for large pieces of celeriac, while the potatoes are diced so they cook through in the broth.

Why cook the groats separately?

Separate cooking: the method keeps the barley out of the soup while the vegetables and potatoes simmer. Drain the cooked groats before adding them if there is excess cooking water.

Final simmer: stir them in with the roux and flavourings, then boil the soup for just 3 minutes as directed. This gives the groats time to heat through without extending their cooking in the pot.

Getting the texture right

Vegetables: cook the roots until tender before deciding the soup is ready. Add the potatoes once the first vegetables have softened, and cook until the potatoes are also tender.

Roux: add it at the end with the paprika, crushed garlic and chopped leaves. Stir well so it disperses through the broth, then let the soup boil for the stated 3 minutes.

Timing and seasoning

The recipe does not give a total cooking time, so use the tenderness of the vegetables and potatoes as your guide. The groats are cooked separately while the soup base simmers.

Season gradually: stock from smoked meat can vary in saltiness. Taste after the vegetables have cooked, then adjust the salt and black pepper before serving.

What to serve with it

The groats and potatoes make this soup filling enough to serve on its own. A slice of bread is an easy addition for anyone wanting a more substantial meal.

Finish each bowl with some of the parsley and celeriac leaves used in the soup. Their fresh flavour suits the smoky stock and soft root vegetables.

Recipe notes & tips

• Cut the carrots and parsley root to similar sizes so they soften at roughly the same pace.
• Keep the barley groats separate until the end, as the method directs.
• Taste the broth before salting because saved ham stock may already be seasoned.
• Crush the garlic before adding it with the roux and paprika.
• Add the chopped leaves near the end so their flavour remains fresh.

Variations

• Use vegetable stock: swap it for the ham stock for a meat-free base.
• Add leftover ham: dice cooked ham and stir it in with the groats.
• Use another grain: replace the barley groats with cooked pearl barley, keeping it separate until the end.
• Adjust the paprika: use a little less or more to suit your preferred flavour.
• Add more herbs: finish with extra parsley leaves at the table.

Common mistakes to avoid

• Adding groats too early: they can keep absorbing broth; cook them separately and stir them in at the end.
• Cutting the roots unevenly: smaller pieces may overcook before larger ones soften; keep the pieces similar in size.
• Salting before tasting: smoked stock may be salty already; season gradually and adjust near the end.
• Skipping the tenderness check: cook until both the roots and potatoes are tender before finishing the soup.
• Leaving lumps in the roux: stir it in thoroughly so it blends into the broth.

How to store

Cool the soup promptly and refrigerate it in a covered container for up to 3 days. Reheat gently on the hob until piping hot, stirring occasionally; the groats may thicken the soup, so add a little water if needed.

Frequently asked questions