mixed, peeled and 1/2-inch diced root vegetables, such as parsnip, carrot, sweet potato, white potato, and yellow beets
pearled barley, rinsed
chicken or vegetable broth
sour cream, plus more for serving
chopped dill, plus more for serving
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.
Add the root vegetables and cook until they are browned in spots, another 5 minutes.
Add the barley and broth and bring to a simmer. Cook, stirring occasionally, until the vegetables and barley are tender, about 25 minutes.
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.