Thick Barley Soup

by Editorial Staff

Summary

Prep Time	30 mins
Cook Time	20 mins
Total Time	50 mins
Course	Soup
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Cut the onions and potatoes into cubes. Put the butter in a saucepan and heat it up, then add the onions and sauté briefly. Then add the pearl barley and potatoes together with the vegetable stock and simmer on high for about 20 minutes, stirring occasionally, until a thick soup is formed.
Meanwhile, finely chop the leek, peel the carrots and cut into thin slices. Add the carrots to the soup immediately or a little later, depending on the firmness you want.
Add the leek a few minutes later. If desired, cut in sausages (e.g. Wiener or Pfefferbeißer). Season to taste with salt and pepper.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.