Description
I’ve seen a lot of recipes for this soup; however, my mother-in-law adds tomato paste for a bit of a different flavour and she doesn’t add any lentils or beans. It’s thick, filling, and delicious, and you could make it vegetarian by using vegetable stock.
Ingredients
- 2 quarts chicken stock
- 2 tablespoons vegetable oil
- 1 medium onion, diced
- 1 cup uncooked pearl barley
- 1 teaspoon turmeric
- 1 lime, juiced
- ¼ cup tomato paste
- salt, to taste
- ground black pepper, to taste
- 1 cup diced carrots
- ½ cup sour cream
- ½ cup chopped fresh parsley
- 8 lime wedges
Instructions
- Heat the chicken stock in a pot to a gentle simmer.
- Heat the vegetable oil in a large pot over medium heat and saute the onion until translucent. Add the pearl barley to the pot and stir for one minute. Stir in the hot chicken stock
- turmeric
- lime juice
- tomato paste
- salt
- and pepper. Bring the mixture to a boil
- reduce heat to low
- and simmer for 1 hour.
- Mix in the carrots and continue simmering 30 minutes or until the soup has thickened and the carrots and barley are tender. If the soup is too thick
- add hot water
- one tablespoon at a time.
- Place the sour cream in a small bowl. Slowly pour 1/2 cup of hot soup mixture into sour cream
- whisking constantly. Gradually add the sour cream mixture into the soup pot
- whisking constantly. Stir in the fresh parsley. Serve with fresh lime wedges.
Prep Time: 10 mins
Cook Time: 2 hrs
Total Time: 2 hrs 10 mins
Servings: 8