American

Barley & Root Vegetable Rainbow Stew

October 11, 2021
1 Rating
Photo by Julia Gartland
Test Kitchen Notes

To see more Cook and a Half with Sam and Artie (c'mon, you know you want to!), head here. —The Editors

Watch This Recipe
Barley & Root Vegetable Rainbow Stew
  • Prep time 10 minutes
  • Cook time 45 minutes
  • Serves 4
Ingredients
  • 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
In This Recipe
Directions
  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.

1 Review

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!