Cabbage and Barley Soup (Lachanosoupa me Krithari)
The Quirky Foodster Team
Ingredients
- Cabbage, shredded — 1/2 head
- Barley — 100 g (1/2 cup)
- Onion, chopped — 1
- Olive oil — 2 tbsp
- Water or stock (1.4 litres / 48 fl oz) — 6 cups
- Salt — to taste
Method
- Heat the olive oil in a large pot and sauté the onion until softened.
- Add the barley and water, and bring to a boil.
- Reduce to a simmer and cook for 25 minutes until the barley is nearly tender.
- Add the shredded cabbage and simmer for a further 15–18 minutes until everything is tender.
- Season with salt before serving hot.
Introduction: A warming soup of cabbage and barley, a simple, sustaining dish reflecting the everyday cooking of Byzantine households.
Cultural Background: Cabbage and barley were both widely grown and affordable staples across the Byzantine Empire, and combining them into a simple, warming soup provided sustenance for ordinary households throughout the colder months.
Tips: Add the cabbage partway through cooking so it doesn’t overcook while the barley finishes. Simmer gently for the most tender, well-developed flavour.
Variations: Add a little crumbled cheese on top before serving. Include a few chopped carrots for extra vegetables.
Storage: Refrigerate in an airtight container for up to 4 days.
Reheating: Reheat gently on the stovetop over medium heat until warmed through.
Nutrition: Per serving (approx.): 180 kcal, 6 g protein, 5 g fat, 30 g carbohydrate.
FAQs:
Q: Was cabbage a common Byzantine vegetable?
A: Yes, cabbage was widely cultivated and eaten across the empire, valued for being hardy, affordable and nutritious.
Q: What is this soup typically served with?
A: Bread, and sometimes a little cheese crumbled on top.
- Cabbage, shredded — 1/2 head
- Barley — 100 g (1/2 cup)
- Onion, chopped — 1
- Olive oil — 2 tbsp
- Water or stock (1.4 litres / 48 fl oz) — 6 cups
- Salt — to taste
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