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[BullNBear52]

Cool and rainy so I am making this today with bread on the side.

Kielbasa-Barley Soup
By Ali Slagle
Published March 5, 2024

Total Time
1 hour
Prep Time
15 minutes
Cook Time
45 minutes

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.

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
?cup finely chopped dill
1teaspoon distilled white vinegar

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