Barley and Vegetable Broth (Ptisane Zomos)
The Quirky Foodster Team
Ingredients
- Hulled barley — 150 g (5.3 oz)
- Leek, sliced — 1
- Carrots, diced — 2
- Onion, diced — 1
- Olive oil — 2 tbsp
- Water — 1.2 L (5 cups)
- Salt — to taste
Method
- Warm the olive oil in a pot and soften the onion and leek over medium heat.
- Add the carrots and barley and stir to coat in the oil.
- Pour in the water, bring to a boil, then reduce to a simmer.
- Cook for 35-40 minutes, until the barley is tender and the broth has thickened lightly.
- Season with salt and serve hot.
Introduction: A gentle broth of barley and garden vegetables, the kind of dish physicians of the day recommended to the unwell and the healthy alike.
Cultural Background: Barley broths held a special place in Greek dietetic writing as an easily-digested, restorative food, prescribed by physicians in the Hippocratic tradition for convalescents as well as enjoyed as an everyday soup.
Tips: Soak the barley for an hour beforehand to shorten the cooking time.
Variations: A spoonful of honey was sometimes stirred in for a version meant for the unwell.
Nutrition: Approx. 220 kcal per serving.
FAQs:
Q: Was this really considered medicinal?
A: Yes, plain barley broths feature prominently in ancient Greek medical texts as gentle, restorative food.
Q: Can other vegetables be added?
A: Celery and wild greens are both period-appropriate additions.
- Hulled barley — 150 g (5.3 oz)
- Leek, sliced — 1
- Carrots, diced — 2
- Onion, diced — 1
- Olive oil — 2 tbsp
- Water — 1.2 L (5 cups)
- Salt — to taste
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