Hearty Barley Soup with Sausages and Sour Cream

This soup recipe by Heleen Meyer is a winter winner! Why? Because it’s a filling meal-in-one that will warm you up on a cold winter’s night. The barley thickens the soup and gives it a lovely creaminess. Remember that barley is a grain containing quite a bit of starch, which makes the soup extra filling. No bread is needed with this hearty soup, but that’s a matter of preference. 

Heleen loves when everyday ingredients are combined into a hearty meal in just a few easy steps. Yes, the barley takes a bit longer to cook, but once all the ingredients are in the pot, you don’t have to do much but wait for the aromas to fill your kitchen. 

The pork bangers add a delicious aroma, and a touch of sour cream brings it all together. This was one of the recipes from Heleen’s first recipe book, Food from the heart published in 2007. The book is filled with nostalgic recipes, and this one remains a huge favourite, even after all these years. If you don’t want to use the pork bangers, see the tips for some alternatives. 

Hearty barley soup with sausages and sour cream

Recipe by Heleen Meyer from Food from the heart

Serves 6 – 8

 20 ml (4 tsp) olive oil

5 pork sausages (see tips)

2 onions, chopped

2 cloves of garlic, crushed

2-3 celery stalks, sliced

4 carrots, peeled and coarsely grated

4 baby marrows, coarsely grated

1 large potato, peeled and coarsely grated

2 litres (8 cups) chicken or vegetable stock

2 bay leaves

30 ml (2 tbsp) dried mixed herbs or origanum

150-200 ml uncooked barley

1 x 410 g tin chopped tomatoes

125 ml (½ cup) sour cream or double cream yoghurt for a lighter version

salt and pepper to taste

fresh origanum leaves for garnishing

 1. Heat half of the oil over a medium temperature in a soup pot and fry the sausages until golden brown and just cooked. Spoon out and set aside.

2. Heat the rest of the oil in the same pot and sauté the onions, garlic and celery until golden brown. Add carrots, baby marrows and potato and sauté for a few more minutes.

3. Add the stock, bay leaves, dried herbs, barley, tomatoes and bring to the boil. Stir through and reduce the heat. Simmer gently with the lid for 1-1½ hours or until the barley is cooked.

4. Cut the sausages in thin slices or cubes and stir into the soup with the sour cream or yoghurt. Simmer for another 5 minutes, season to taste and garnish with fresh origanum. Remember that the sausages (or bacon) and stock will add to the saltiness of the soup, so don’t be tempted to add too much. Rather season the soup with more herbs and pepper.  

Tips:

1. Substitute the pork bangers in this recipe with beef or lamb sausages. A spiced sausage like chorizo or cabanossi, sauteed beforehand in a pan will also be delicious, but will give a completely different flavour. Alternatively, fry some bacon in step 1 and add to the soup.

2. Vegetarian option: Omit the sausages and replace with 250- 400 g mushrooms. Fry them as described in step 1 and sprinkle finely grated Pecorino or mature Cheddar cheese over the warm soup, if preferred.

3. The more barley you use, the thicker the soup will be. If it’s too thick for your liking, just stir in a bit of extra water or stock to reach your preferred consistency.

Visit Heleen’s website for more recipes like this.

Image by Adel Ferreira for LiG Tydskrif