Barley soup with sausages and sour cream
With all the cold weather we've been having a warm and tasty soup is always welcome. When prepared in your AMC Speedcooker®, this soup will be cooked and ready to eat in 20 minutes. Awesome supper in a pinch!
Barley soup with sausages & sour cream
Serves 6 - 8
5 pork sausages or frankfurters
2 onions, chopped
2 cloves of garlic, crushed
2 - 3 celery stalks, sliced
4 carrots, coarsely grated
4 baby marrows, coarsely grated
1 large potato, coarsely grated
2 litres chicken or vegetable stock
2 bay leaves
30 - 40 ml dried mixed herbs or origanum
150 - 200 ml pearl barley
1 tin (410 g) chopped tomatoes
10 ml sugar
125 ml sour cream
salt and freshly ground black pepper to taste
fresh origanum leaves for garnish
- Place sausages in a cold AMC 8 Litre Speedcooker®, cover with a normal lid and heat over a medium temperature until the Visiotherm® reaches the first red area. Remove the lid, turn sausages over and cook until golden brown and almost cooked through. Spoon out and set aside.
- Sauté onion, garlic and celery in the same unit until transparent. Add carrots, baby marrows and potato and sauté for a few more minutes. Add stock, bay leaves, dried herbs, barley, tomatoes and sugar to the unit, mix well and bring to a simmer.
- Seal the unit with the Speedcooker® lid and heat until the red ring on the indicator shows. Reduce the temperature slightly to maintain the indicator at this level and cook for 15 - 20 minutes.
- Remove from heat and allow indicator to drop completely before opening Speedcooker.
- Thinly slice the sausages and add with the sour cream to the soup. Heat the unit over a low–medium heat and simmer for 5 minutes. Season to taste, garnish with fresh origanum and serve with bread.
- If you don't have a Speedcooker®, prepare this dish in an AMC 24 cm High. Follow step 1 - 2 as above, cover with lid and reduce heat to the lowest setting. Cook for 1 - 1½ hours or until barley is cooked.
- For a vegetarian version, omit the sausages and instead sprinkle finely grated Pecorino or Cheddar cheese over the warm soup.
- The more barley you use, the thicker the soup becomes. So add barley to taste if you prefer a thicker or thinner soup.