Barley Broth with Root Vegetables

Packed with flavours and vitamins, this soup is a firm winter and springtime favourite with Norwegians. Like Scotch broth it is served as a main course. It is easy to make and tastes even better when reheated!

23/03/2004 ::

3 tbsp pearl barley
400 g lightly salted pork or ham (add bone for extra flavour)
2 l water
2 carrots
1 parsnip
50 g celeriac
100 g swede
3-4 potatoes
Salt, white pepper
Chopped parsley

  1. Soak barley in cold water overnight
  2. Cut the pork or ham into 1-2 cm cubes and place in a saucepan with the barley
  3. Fill up with 2 litres of fresh water and bring to the boil. Cover and leave to simmer for 1 hour
  4. Peel and cube the root vegetables, add to soup and simmer until done, at least another 20 minutes
  5. Adjust seasoning
  6. Sprinkle liberally with chopped parsley and serve with brown bread or Scandinavian crispbread

Vel bekomme!

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