By Ali Slagle
Published March 5, 2024
- Total Time
- 1 hour
- Prep Time
- 15 minutes
- Cook Time
- 45 minutes
- Rating
- 4(81)
- Notes
- Read community notes
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.
or to save this recipe.
Print Options
Include recipe photo
Advertisem*nt
Ingredients
Yield:4 servings
- 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
- ⅓cup finely chopped dill
- 1teaspoon distilled white vinegar
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
775 calories; 40 grams fat; 11 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 6 grams polyunsaturated fat; 76 grams carbohydrates; 12 grams dietary fiber; 14 grams sugars; 29 grams protein; 1700 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
Step
1
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.
Step
2
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.
Ratings
4
out of 5
81
user ratings
Your rating
or to rate this recipe.
Have you cooked this?
or to mark this recipe as cooked.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Alice Pike
I, too, altered the recipe with what was at hand, bacon and kielbasa, as well as added lacinato kale. Flavors were as expected and the soup was light. A very satisfying soup.
Marta
Used this recipe as a base to riff off of. Excellent!
Abby
I added mustard greens chopped up at the end worked nicely
Diane
Looks like a great start but I cannot imagine a soup without celery.
Greg D
Add a few red pepper flakes to mine. Yum.
Nelda Pake
Very greasy. Shouldn't the kielbasa be drained after sautéing and the fat from it discarded?
Drgonzo777
I just made this soup with some changes. Four stars. In addition to the recipe as printed, I used two stalks of celery, a medium diced russet potato, and a can of crushed tomatoes. Very good.
mom of three
Delicious soup that somehow everyone in my family loved and devoured! I ended up doubling the recipe to have some to freeze. I also added juice from one lemon in the last couple minutes and it really brightened it up. Will definitely make again!
Jp
This was very salty. I would use low sodium stock next time. And less broth. I threw in cooked bulgur to soak up excess broth. Will add greens next time.
Amy
Started off bland but soup really transforms around the 25 minute mark. I like the flavors but I do wish it had more oomph.
Judi M.
Delicious! I made it as directed, except for replacing the chicken broth with a half-gallon of water and a healthy scoop (4.5-5 tablespoons) of Better Than Bouillon Reduced Sodium Roasted Chicken Base.
Rodrigo
I made it as directed, but eventually I added a dash of white wine vinegar (balsamic or cider would be better), a drizzle of olive oil, and more salt at the end. It’s also good to really brown the meat. That provides much more flavor.
Denis
Good starting point. I prefer ground chorizo which saves the cutting part.
John K.
Very good - added 1/3 head of cabbage.
NCSong
This was surprisingly bland. I browned the kielbasa and onions in bacon fat and added celery and the other vegetables. Wound up adding 2 teaspoons of Worcestershire sauce, Texas Pete, 2 teaspoons of dried thyme, and a teaspoon of rosemary. I’m hoping the flavors come together and become more pronounced after a few hours or a day.
Christa
Making this right now, as directed per the recipe, easy way to get rid of those vegetables hanging out in the fridge like bagged spinach and celery trimmings. Will have toasted rye bread with it and expect rave reviews from the fam.
SF Home Chef
Followed recipe pretty much exactly except with the addition of some beet greens I had on hand to give it some bite. Hearty, delicious, and easy for a weeknight.
Ann
If you aren't a fan of barley, this is also terrific made with canned hominy and thyme in place of the dill
Diane
Looks like a great start but I cannot imagine a soup without celery.
Private notes are only visible to you.
