SEMOLINA SOUP

Barley groats soup

Barley groats soup is an honest, hearty and healthy dish with deep roots in Czech cuisine. Our grandmothers already knew that with a few basic ingredients and a little patience, you can conjure up a great soup that will warm both body and soul. It used to be part of the daily menu in the countryside, especially in the winter months, when you needed to fill up and strengthen your body.

What makes her special?

Barley groats are one of the oldest cereals, rich in fiber, B vitamins and minerals such as iron, magnesium and phosphorus. Thanks to their high fiber content, they support digestion and provide energy gradually.

The soup is easily variable – you can prepare it in a vegetarian or meat version, with sausage, mushrooms or potatoes.

It’s very filling – ideal as a light lunch or dinner.

Recipe Allergies

INSTRUCTIONS

1.Preparing the groats: Rinse the groats with cold water and ideally soak them overnight. If you don't have time, at least blanch them in hot water several times. Boil them in salted water for about 30 minutes until tender (or according to the instructions), then drain.
2.Soup base: Fry the finely chopped onion in lard or oil until golden brown. Add the diced carrots, parsley and celery. Fry briefly to release the flavour of the vegetables. Pour in the stock, add the garlic, salt, pepper and a little marjoram if desired. Cook for about 10–15 minutes until the vegetables are soft.
3.Adding groats: Add the cooked groats to the soup and let everything simmer for about 5-10 minutes to let the flavors meld. Finally, season as needed, adding fresh chopped parsley or lovage.