Vegetarian Pickle Soup with Pearl Barley and Pickled Cucumbers

1. 1 Pearl barleypack 800 g ≈ $2.80 55 g
2. 2 Pickled cucumberspack 680 g ≈ $3.20 90 g
3. 3 Potatoes≈ $2.15 per kg 150 g
4. 4 Carrots≈ $1.50 per kg 60 g
5. 5 Onions≈ $1.60 per kg 60 g
6. 6 Tomato pastepack 140 g ≈ $1.00 18 g
7. 7 Sunflower oil 10 ml
8. 8 Dillpack 50 g ≈ $1.80 8 g
9. 9 Salt 2 g
10. 10 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the pearl¹ barley, cover with 600 ml of water, and simmer for 40 minutes until almost tender.

2. Chop the onion⁵ and carrot⁴, then sauté in oil for 5 minutes.

3. Add the tomato⁶ paste and grated or finely chopped pickled² cucumbers, then cook for 5 minutes.

4. Cut the potatoes³ into cubes, add them to the barley, and cook for 15 minutes.

5. Stir in the sautéed vegetables, salt, and pepper. Simmer for 10–12 minutes until the potatoes³ are fully tender.

6. Add the dill⁸, remove from heat, and let the soup steep for 10 minutes.