This homemade beet and coriander soup is one of the best ways to get lots of vegetables in one dish. A tasty and healthy soup recipe with beet, fresh coriander, fresh parsley, barley, green onion and lemon juice. If you are not on a specific diet, you can add whipping cream as well.
Yield: Serves 6
- 4 medium beets, peeled and diced
- 1/2 cup pearl barley
- 13 green onions, sliced
- 1 small onion, chopped
- 2 cups finely chopped fresh parsley
- 1 bunch fresh coriander (about 4 cups finely chopped), finely chopped
- 2 tablespoons lemon juice, more or less depends on your taste
- 1/2 cup whipping cream 35%, optional
- vegetable oil
- salt and pepper
Heat 2 tablespoons of oil in a large pot over medium heat. Add the chopped onions and fry until golden, about 15 minutes. Add the barley and 9 cups of warm water. Cover the pot and simmer over medium heat for 45 minutes. Add the diced beets, salt and pepper. Cover the pot and cook for 30 minutes, stirring occasionally.
Then add the green onion, parsley and coriander. Add more boiling water if needed. Cook covered for 60 minutes, stirring occasionally. Add lemon juice and cook for 20 more minutes. Add the whipping cream (optional) and cook for 10 minutes. Taste and adjust seasoning.
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