Polish Pearl Barley Soup (4-6 servings)

(From ‘Soups from a Monastery Kitchen’, Victor-Antoine)


4 tablespoons oil

3 leeks, chopped

2 carrots, peeled and sliced

1 celery heart, chopped

1 turnip, diced

3 pints 8 fl oz. (2 litres) stock

8 oz. (225g) barley

Salt and pepper to taste

1 ¾ oz (45g) parsley, chopped

Sour cream to serve


  1. Gently sauté the leeks, carrots, celery and turnip in the oil for about 3 minutes, stirring often
  2. Add the broth, barley, salt and pepper and bring the soup to boil.
  3. Lower the heat, cover and simmer slowly for 45-50 minutes.
  4. Add the parsley, stir well and turn off the heat.
  5. Cover and let the soup rest for 10 minutes
  6. Serve the soup hot and place 1 tsp sour cream at the centre of each serving.