Beet soup with barley groats

Beta soup is often made with salted meat from pork or lamb. I replace the salty meat with tasty small buns, made with minced lamb (can possibly be replaced with minced meat from pork or beef) or with coarse tasty sausages in pieces. The soup often contains barley groats.

The recipe for pancakes can be found at the bottom of the article.

Beet soup with barley groats

You need this for 4-5 people:

  • 2-3 dl dry barley groats or spelled dinner pearls (possibly replaced with 4-5 large potatoes)
  • About. 1 ½ l power (from vegetables or lamb / cattle)
  • 1 onion
  • 3 slices of turnip
  • 3 slices of celery root
  • 3-4 carrots
  • 1 leek (use the vegetables you have available)
  • Season with fresh herbs, such as thyme or parsley
  • Optionally salt, pepper

Lamb meatballs:

(can be replaced with tasty coarse sausage in pieces)

  • 350-400 g minced meat from lamb or pork
  • 1 tsp salt
  • Coarsely ground pepper
  • Optionally 1 tablespoon finely chopped onion
  • ½ teaspoon ground ginger (dried)
  • Malt ts ground allspice or ground cloves
  • ¼ teaspoons ground nutmeg
  • 1 topped tablespoon potato flour
  • About. 1 ½ dl cold water or milk

This is what you do:

Rinse barley groats / pearl barley in cold water. Transfer to a saucepan. Add vegetable stock / water and cook for 40-50 minutes, until the groats begin to become tender, read on the package. Vegetables in pieces are added after approx. 30 minutes (before the groats are cooked through). While barley and vegetables are cooking, prepare the lamb balls.

Work salt into the minced meat, until the dough becomes “tough”. Add finely chopped onion, spices and potato flour. Stir together and dilute with cold water or milk in small portions to a slightly sticky dough. Form into small meatballs, use your hand and a spoon and add to the beta soup. Bring to the boil and simmer for 8-10 minutes until cooked through. Season with salt, pepper and possibly a little thyme. Sprinkle with finely chopped parsley before serving.

Serve with flatbread or pancakes


What do you need:

  • ¼ bit of fresh yeast (10-15 g), possibly ½ tsp dry yeast
  • ½ ts sugar
  • 2 ½ dl lukewarm / finger-warm liquid (equal parts water and milk, possibly only water)
  • ¾ ts salt
  • About. 350 g mixture of finely ground wheat and fine wheat flour
  • 1 tbsp rapeseed oil

This is what you do:

Mix together yeast sugar and lukewarm liquid (until the yeast has dissolved). Leave at room temperature for 5-10 minutes until you see that “foam” begins to form on top. Add flour, salt and rapeseed oil and knead together to a smooth dough that releases the baking dish. If necessary, add 1 teaspoon of oil towards the end so that it spreads around the dough. Cover and let rise for 20-30 minutes to double size. Spread some oil on your hands and on the baking table, divide the dough into 6-8 equal pieces and roll into bowls. Cover and let them “rest” for 8-10 minutes before rolling / pressing each of the bowls out thick a thick pocket. Bake in a dry medium-hot frying pan or on a rack for 2-3 minutes on each side (baking time depending on thickness and temperature). Store in a towel until served.

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