Ingredients with Measurements:
- 1 lb herring fillets, skin removed and cut into bite-sized pieces
- 1 cup pearl barley
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 6 cups chicken or vegetable broth
- 1 bay leaf
- 1 tsp dried thyme
- Salt and pepper to taste
- 2 tbsp olive oil
- 2 tbsp chopped fresh parsley
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
Step-by-step instructions:
1. In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion, carrots, celery, and garlic. Cook for 5-7 minutes or until vegetables are softened.
2. Add herring fillets to the pot and cook for 2-3 minutes or until lightly browned.
3. Add pearl barley, chicken or vegetable broth, bay leaf, and dried thyme to the pot. Bring to a boil, then reduce heat to low and simmer for 45-50 minutes or until barley is tender.
4. Season with salt and pepper to taste.
5. Remove bay leaf from the pot and discard.
6. Ladle soup into bowls and sprinkle with chopped fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour
Temperature:
Medium heat for cooking vegetables and herring fillets, low heat for simmering soup.
Serving size:
4-6 servings
Nutritional information:
Calories: 320
Fat: 10g
Carbohydrates: 35g
Protein: 25g
Fiber: 9g
Substitutions for ingredients:
- Herring fillets can be substituted with other oily fish such as salmon or mackerel.
- Pearl barley can be substituted with other grains such as brown rice or quinoa.
- Chicken or vegetable broth can be substituted with fish stock or water.
Variations:
- Add chopped potatoes or sweet potatoes to the soup for extra heartiness.
- Use fresh thyme instead of dried thyme for a more intense flavor.
- Add a splash of white wine to the pot before adding the broth for extra depth of flavor.
Tips and tricks:
- To remove the skin from herring fillets, use a sharp knife to cut along the length of the fillet, then gently pull the skin away from the flesh.
- Rinse pearl barley before using to remove any debris.
- If the soup is too thick, add more broth or water to thin it out.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a pot over medium heat until heated through.
Presentation ideas:
Serve soup in a rustic bowl with a slice of crusty bread on the side.
Garnishes:
Sprinkle chopped fresh parsley or dill on top of the soup for added freshness.
Pairings:
Pair soup with a crisp green salad or a side of roasted vegetables.
Suggested side dishes:
- Crusty bread
- Roasted vegetables
- Green salad
Troubleshooting advice:
- If the soup is too thin, simmer for a few more minutes to reduce the liquid.
- If the soup is too salty, add a splash of lemon juice or vinegar to balance the flavors.
Food safety advice:
- Make sure to cook the soup until the barley is tender and the herring is cooked through.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Herring and barley soup is a traditional dish in Scandinavian cuisine, particularly in Sweden and Finland.
Flavor profiles:
This soup has a savory, slightly salty flavor from the herring and broth, with a nutty and chewy texture from the pearl barley.
Serving suggestions:
Serve soup hot with a slice of crusty bread on the side.
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Region: Scandinavian