Chunky Root Vegetable and Barley Broth with Herbed Dumplings
Provided by: TASTE
Enjoy a big bowl of this soup with dumplings, add good bread and cheese for afterwards, and you have the perfect supper.
- 1 cup pearl barley
- 1 onion, finely chopped
- 1 3/4 cups leeks, chopped
- 2 3 stalks celery, chopped
- 4 tablespoons olive oil
- 1 clove garlic, chopped
- 1 pound carrots, peeled and cut into chunks
- 1/2 pound parsnips, peeled and cut into chunks
- 1/2 pound turnips, peeled and cut into chunks
- Sea salt and freshly ground black pepper, to season
- FOR THE HERBED DUMPLINGS:
- 4 eggs, beaten
- 4 tablespoons sunflower oil
- 1 cup matzo meal
- 1/2 cup chopped fresh herbs (a mix of parsley, dill and chives)
- 1/2 teaspoon salt and a pinch of pepper
- FOR THE SOUP:
Soak the barley while softening the onion, leek and celery in the oil. Stir in the garlic then add the remaining ingredients, except the seasoning. Bring to a boil then reduce the heat. Skim off any foam. Simmer, half covered, for about 1 hour or until the vegetables are soft. Season to taste.
- FOR THE DUMPLINGS:
Mix the dumpling ingredients. While the soup is cooking, roll the dumpling mixture into golf-ball-sized balls and simmer, covered, in salted boiling water for 20 to 30 minutes or until swollen and cooked through. Gently drain and serve with the soup, reheating in the soup.
- Variations: If you prefer a meaty soup, add some marrow bones and a chunk of beef shin. But make it the night before, as it will take double the time to cook.