Recipe courtesy of March & In’aam, Bateekh w Jebneh
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Hearty Barley Soup by Bateekh w Jebneh
Instructions
Finely dice the carrots, celery, and onions. Peel and chop the kohlrabi
In a pot, heat the olive oil over medium heat
Drop the onions into the oil and sauté them slightly
Once the onions have become soft and have wilted, add in the chopped celery
After a couple of minutes, add in the kohlrabi
Sauté together the onions, celery and kohlrabi for 2 minutes then add in the carrots
Pour the 6 cups of liquid (stalk or water) into the pot of vegetables
Cook until the vegetables have become slightly soft
Stir through the pearl barley
Simmer on low heat until the barley has become very soft. Try to taste one to ensure the chew is right.
Add the salt, black pepper and coriander
Test for seasoning and adjust accordingly
Garnish with parsley or celery leaves and serve
