Ingredients

• 200 g pearled barley
• 1 piece onion
• 2 piece carrots
• 2 piece celery stalks
• 3 tbsp olive oil
• 1.5 kg chicken broth
• 1 tbsp tomato paste
• 3 tbsp fresh dill
• 1 tsp salt
• 1 tsp black pepper
• 2 tbsp lemon juice

Instructions

1. Rinse the barley

   Rinse the pearled barley under cold running water in a fine mesh strainer for 2-3 minutes until the water runs clear. Drain thoroughly and set aside. The barley should feel clean and free of any debris. Do not skip this step as it removes excess starch that can make the soup cloudy.

2. Prepare the vegetables

   Finely dice the onion into 5mm pieces. Cut the carrots into small 5mm cubes and chop the celery stalks into similar sized pieces. Keep the vegetables uniform in size for even cooking. Do not cut them too large as they need to cook through completely in the soup.

3. Sauté the aromatics

   Heat olive oil in a large pot over medium heat for 1-2 minutes until shimmering. Add the diced onion and cook for 5-6 minutes until softened and translucent. The onion should smell fragrant and sweet. Do not let it brown or caramelize as this will change the soup's flavor profile.

4. Add vegetables and paste

   Add the carrots and celery to the pot and cook over medium heat for 4-5 minutes until slightly softened. Stir in the tomato paste and cook for 1-2 minutes until fragrant and darkened. The vegetables should be tender-crisp and the paste should not stick to the bottom of the pot.

5. Add barley and broth

   Add the rinsed barley to the pot and stir to coat with the vegetables for 1-2 minutes. Pour in the chicken broth and bring to a boil over high heat for 3-4 minutes. The mixture should bubble vigorously and the barley should start to plump up. Do not add salt yet as the broth may already be salty.

6. Simmer the soup

   Reduce heat to low and cover the pot. Simmer gently for 35-40 minutes, stirring occasionally, until the barley is tender and the soup has thickened slightly. The barley should be completely soft but still hold its shape. Do not let it boil rapidly as this can make the barley mushy.

7. Season and finish

   Taste the soup and season with salt and black pepper as needed. Stir in the fresh dill and lemon juice over low heat for 1-2 minutes. The soup should have a balanced flavor with a bright, herby finish. Do not boil after adding the lemon juice as it may curdle the soup.

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