Hungarian Egg Barley Soup (Tarhonya Leves)

Ingredients

• 1 cup Egg barley (tarhonya)
• 2 medium Carrots
• 1 medium Parsnip
• 1 medium Onion
• 2 stalks Celery
• 6 cups Vegetable broth
• 1 tbsp Olive oil
• 1 tsp Salt
• 0.5 tsp Black pepper

Instructions

1. 1Place a large heavy-bottomed pot on the stove over medium heat (350°F / 175°C). Add the 1 tablespoon of olive oil to the pot and let it warm for 30 seconds, until it shimmers.
2. 2Peel and cut the 1 medium onion, 2 medium carrots, 1 medium parsnip, and 2 stalks celery into 1/2-inch pieces. Add the cut vegetables to the pot and cook, stirring occasionally, for 5 minutes, until the vegetables begin to soften and the onion turns translucent.
3. 3Pour the 6 cups of vegetable broth into the pot. Increase the heat to high and bring the broth to a rolling boil, which will take 5-7 minutes.
4. 4Once the broth is boiling, reduce the heat to low to maintain a gentle simmer. Add the 1 cup of egg barley (tarhonya) to the pot and stir to combine it with the broth.
5. 5Cover the pot and let the soup simmer for 15-20 minutes, stirring occasionally, until the egg barley is tender when you carefully taste a few grains.
6. 6Remove the pot from the heat. Stir in the 1 teaspoon of salt and 0.5 teaspoon of black pepper.
7. 7Ladle the hot soup into bowls and serve immediately.

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