Vegetable barley soup



Preparation info

    • Difficulty


Appears in

Authentic Polish Cooking: 120 Mouthwatering Recipes, from Old-Country Staples to Exquisite Modern Cuisine

Authentic Polish Cooking

By Marianna Dworak

Published 2016

  • About


  • ½ lb (225 g) meat with bone, like organ meats, chicken wings, or chicken breast
  • ½–1 cup


  1. Clean and scrape the meat and bones and boil in 2 liters of water. When the meat is soft and fully cooked, take it out of the pot, set aside to cool, slice into small pieces, and throw away the bones.
  2. Rinse the barley and add to the previously made stock. Cook on low heat, stirring occasionally so that the barley does not stick to the bottom.
  3. Clean, peel