Barley & Root Vegetable Rainbow Stew

October 11, 2021
8 Ratings
Photo by Julia Gartland
  • Prep time 10 minutes
  • Cook time 45 minutes
  • Serves 4
Test Kitchen Notes

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What You'll Need
Watch This Recipe
Barley & Root Vegetable Rainbow Stew
  • 2 tablespoons unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 1 small yellow onion, finely chopped
  • Kosher salt and freshly ground pepper, to taste
  • 4 cups mixed, peeled and 1/2-inch diced root vegetables, such as parsnip, carrot, sweet potato, white potato, and yellow beets
  • 1/2 cup pearled barley, rinsed
  • 4 cups chicken or vegetable broth
  • 1 tablespoon lemon zest
  • 2 tablespoons sour cream, plus more for serving
  • 2 tablespoons chopped dill, plus more for serving
  1. In a large, heavy-bottomed pot melt the butter and oil over medium heat. Add the onion and cook until translucent, 10 minutes. Season with salt and pepper.
  2. Add the root vegetables and cook until they are browned in spots, another 5 minutes.
  3. Add the barley and broth and bring to a simmer. Cook, stirring occasionally, until the vegetables and barley are tender, about 25 minutes.
  4. Transfer 1 cup of the soup to a blender and puree until smooth. Return the pureed soup to the pot and stir in the zest, sour cream, and dill. Season to taste with salt and pepper. Top with more sour cream and dill to serve.

See what other Food52ers are saying.

  • Mathieu Garcia
    Mathieu Garcia
  • andi.houston
  • KA

7 Reviews

MFFRD January 19, 2024
I made thistonight the temperature is 15f. and it was very warming. The cooking time was 45-50 minutes for the barley. I used red beets and the color was lovely. A vegan recipe (earth balance in place of butter) that our plant based eaters can enjoy.
andi.houston October 5, 2023
I used malanga, boniato, red-skinned potato, carrot and parsnip and no onion. With some brisk stirring enough starches released from the root vegetables that I didn't even have to dirty the blender. Great recipe to use barley!
Mathieu G. January 2, 2022
This is an amazing winter recipe when root vegetables are plenty and cheap. The barley makes the soup super creamy and satisfying. A new favorite!
KA October 13, 2021
This was surprisingly easy and delicious! I used one potato, one sweet potato, three yellow beets, a large carrot, and a parsnip, and added a bit more barley and stock to make more stew. The sour cream, lemon zest, and dill really make this stand out. I’ll be making a double batch of this very soon!
Anita S. January 27, 2022
I have Celiac disease so I am unable to eat Barley or Bulghur. Would you recommend one of the following as a substitute: GF orzo; rice; quinoa; white beans? Thanks, this recipe looks yummy. I think I would add some ginger, turmeric, perhaps a bit of Peruvian ground pepper.
KA January 27, 2022
I think rice or orzo would be great! Quinoa might change the flavor a little bit too much.
MFFRD January 7, 2024
Orzo is not gluten free