KIDS

Barley Soup with Haggis and Mushrooms

Soups | World cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Barley Soup with Haggis and Mushrooms

Ingredients

Olive Oil - 2 tablespoons
Spanish onions - 2 heads
Garlic - 2 cloves
Pickled Chanterelles - 8.8 oz
Haggis - 15.9 oz
Chicken Broth - 1 qt
Pearl barley - 3.5 oz
Tomatoes - 6 pieces
Sweet Red Onion - 1 bunch

Step by Step guide

Step 1

Heat the olive oil in a large pot over medium heat. Add the finely chopped red onion, minced garlic, and finely chopped mushrooms. Cook, stirring, for 5 minutes until softened.

Step 2

Remove the skin from the haggis and chop finely. Add it to the pot and mix well. Add the broth and barley. Season with salt and bring to a boil. Cover, reduce the heat, and simmer for 40 minutes, stirring every 10 minutes, until the barley is cooked.

Step 3

Meanwhile, bring a pot of water to a boil. Make crosswise cuts on the tomatoes and place them in boiling water for 30 seconds, then transfer to cold water. Peel the skin, cut into quarters, and remove the seeds. Chop finely and transfer to a bowl. Add the finely chopped salad onion.