Green Barley Soup with Sorrel and Spinach Recipe

Name: Green Barley Soup with Sorrel and Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1000 millilitres water; 250 grams turkey neck; 2 each chicken necks; 50 grams leeks green leaves, chopped; 50 grams pearl barley quick cooking; 100 grams sorrel chopped; 100 grams spinach chopped; 100 grams carrots scraped or just well rinsed, sliced; 20 grams parsnips scraped or just well rinsed, sliced; 30 grams celeriac root peeled, sliced; 1 each scallions, spring or green onions chopped finely; 2 each potatoes medium, peeled, diced; 1 each bay leaves medium; 1/2 cup dill weed chopped finely; 1 x salt and black pepper ground

Servings: persons

1000 millilitres water
250 grams turkey neck
2 each chicken necks
50 grams leeks green leaves, chopped
50 grams pearl barley quick cooking
100 grams sorrel chopped
100 grams spinach chopped
100 grams carrots scraped or just well rinsed, sliced
20 grams parsnips scraped or just well rinsed, sliced
30 grams celeriac root peeled, sliced
1 each scallions, spring or green onions chopped finely
2 each potatoes medium, peeled, diced
1 each bay leaves medium
1/2 cup dill weed chopped finely
1 x salt and black pepper ground

1
1 - Cook neck stock with leek leaves and ca.
2
1 teaspoon of salt in a pressure cooker for about 15 minutes.
3
When steam is reduced remove all items but salt of course.
4
In the meantime prepare the rest of ingredients.
5
2 - Transfer neck stock to a pot without scum.
6
Bring to boil.
7
3 - Add barley, carrot, parsnip, celeriac root, scallion, potatoes, bay leaf, half of dill, and simmer for about 10 minutes.
8
4 - Add sorrel, cook for 5 minutes.
9
At the end adjust salt and add some pepper.
10
In the meantime mince some flesh from the necks and add to the soup as well.
11
5 - Add spinach, cook for 2 to 3 minutes.
12
6 - Garnish with the rest of dill, optionally with cream and hard boiled eggs.

273

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1000 millilitres water, 250 grams turkey neck, 2 each chicken necks, 50 grams leeks green leaves, chopped, and more.

Yes, Green Barley Soup with Sorrel and Spinach falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Green Barley Soup with Sorrel and Spinach

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions