Pearl Barley and Pickled Cucumbers Soup
Tasty, hearty, and very light, without meat! Soup with pearl barley and pickled cucumbers is a real treat. The soup is thick, filling, and very healthy. Serve it for a family lunch during fasting days and beyond.
Updated : 10 September, 2025
Easy
About 30 min.
Ingredients
100 grams
Pearl barley
2
Potato
1
Onion
1
Carrot
1
Tomato
2
Salted cucumbers
1
Garlic
4 tablespoon
Vegetable oil
to taste
Salt
1
Laurel leaf
to taste
Ground black pepper
to taste
Dry spices
1300 milliliters
Water
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
You can also use marinated cucumbers if you prefer. I usually cook this lenten soup with pickled ones. From the given ingredients, I got a thick soup. If you like it thinner, reduce the amount of pearl barley and potatoes or add more water.
Step 2
Rinse pearl barley several times until the water runs clear. You can soak it or cook it right away (in that case, it will take a bit longer to boil). Pour cold water over the barley and let it sit for 30-40 minutes.
Step 3
Meanwhile, prepare the other ingredients. Peel onion, carrot, and garlic. Rinse them together with the tomato in cold water and pat dry. You may peel the tomato if you prefer, but I usually don’t. Dice or slice the carrot, chop the onion and garlic finely, and cut the tomato into cubes or wedges.
Step 4
Heat a little vegetable oil in a thick-bottomed skillet. Add onion and carrot to sauté.
Step 5
After 1–2 minutes, add the tomato and garlic. Stir and cook for another 3-5 minutes.
Step 6
Place the barley into a pot, add water, and cook until half-ready (about 20-25 minutes). Drain the remaining water.
Step 7
Cut pickled cucumbers into small cubes.
Step 8
Add pearl barley and diced potatoes to the pot.
Step 9
Pour in the specified amount of water and bring to a boil. Reduce heat to medium and cook under a lid for 10 minutes, keeping the lid slightly ajar to let steam out.
Step 10
Add the sautéed vegetables, bay leaf, and cucumbers. Optionally pour in some cucumber brine. Mix well and cook another 10-20 minutes (until cucumbers are tender). Taste for salt, add more if needed, and season with your favorite spices. Turn off the heat, cover, and let it rest for a while.
Step 11
The soup is ready. Serve hot with finely chopped fresh herbs and a pinch of ground black pepper.