Ingredients Jump to Instructions ↓

  1. 1 cup pearl barley

  2. 1 onion, finely chopped

  3. 1 3/4 cups leeks, chopped

  4. 2-3 stalks celery, chopped

  5. 4 tablespoons olive oil

  6. 1 clove garlic, chopped

  7. 1 pound carrots, peeled and cut into chunks

  8. 1/2 pound parsnips, peeled and cut into chunks

  9. 1/2 pound turnips, peeled and cut into chunks

  10. Sea salt and freshly ground black pepper, to season


  12. 4 eggs, beaten

  13. 4 tablespoons sunflower oil

  14. 1 cup matzo meal

  15. 1/2 cup chopped fresh herbs (a mix of parsley, dill and chives)

  16. 1/2 teaspoon salt and a pinch of pepper

Instructions Jump to Ingredients ↑

  1. FOR THE SOUP: Soak the barley while softening the onion, leek and celery in the oil. Stir in the garlic then add the remaining ingredients, except the seasoning. Bring to a boil then reduce the heat. Skim off any foam. Simmer, half covered, for about 1 hour or until the vegetables are soft. Season to taste.

  2. FOR THE DUMPLINGS: Mix the dumpling ingredients. While the soup is cooking, roll the dumpling mixture into golf-ball-sized balls and simmer, covered, in salted boiling water for 20 to 30 minutes or until swollen and cooked through. Gently drain and serve with the soup, reheating in the soup.

  3. Variations: If you prefer a meaty soup, add some marrow bones and a chunk of beef shin. But make it the night before, as it will take double the time to cook.


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