Mushroom and Barley Soup (vegan) / Juha od gljiva i ječma (veganska)

The cool winter weather makes me crave nothing more than soups. I could eat all the soups ever. Spicy, mild, creamy or clear, just bring those soups on and I’ll love them all the same. This soup is super easy to make and quite hearty thanks to the barley and potatoes, so it basically makes a full lunch. There’s nothing more comforting than getting cozy under a blanket with a nice bowl of this deliciousness.

IMGP8781

INGREDIENTS:

(Yields 6 servings / 0.88 EUR per serving / 5.29 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

1 large onion (0.10 EUR)

500 grams white mushrooms (2.00 EUR)

100 grams of shiitake mushrooms (1.00 EUR)

3 tbsp vegan butter (0.40 EUR)

3 carrots (0.30 EUR)

3 potatoes (0.30 EUR)

4 garlic cloves (0.13 EUR)

1 cup of barley (0.13 EUR)

2 tbsp tomato paste (0.27 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

Good pinch of dried red pepper flakes (0.02 EUR)

2 tbsp soy sauce (0.13 EUR)

6 cups of veggie broth (0.40 EUR)

IMGP8785

METHOD:

Peel, wash and chop up all the veggies and mushrooms. Add oil, onion, white mushrooms, shiitake mushrooms and butter to a large pot on high heat then saute for about ten minutes to slightly caramelize. Now add in carrots, potatoes and minced garlic, stir and cook for additional five minutes to get things lightly browned. Finally, add in barley, tomato paste, salt, black pepper, red pepper flakes, soy sauce and veggie broth. Bring to a rolling boil, reduce heat and simmer with a lid cracked open for 45 minutes, until the barley is thoroughly cooked through. Serve warm with a slice of some nice bread, or portion out to have for later, as this soup reheats great.

IMGP8783


U hladnim zimskim danima (iako, nije baš i da je ove godine neka zima) jedu mi se samo juhe i juhe. Ljute, blage, kremaste ili bistre, samo mi dajte juhice i meni budu sve bile super. Ovaj recept u nastavku je totalno jednostavan za napraviti, a dobiti ćete zasitno jelo zahvaljujući ječmu i krumpirima, pa zapravo može proći i kao kompletan ručak. A meni nema ništa draže nego se fino umotati doma u dekicu sa zdjelicom ove fine juhice.

SASTOJCI:

(Za 6 porcija / 6,60 kn po porciji / 39,61 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

1 veliki luk (0,75 kn)

500 g šampinjona (15,00 kn)

100 g shiitaka (7,50 kn)

3 žlice veganskog maslaca (3,00 kn)

2 mrkve (2,25 kn)

3 krumpira (2,25 kn)

4 češnja češnjaka (1,00 kn)

1 šalica ječma (1,00 kn)

2 žlice koncentrata od rajčice (2,00 kn)

1 žličica soli (0,01 kn)

1 žličica svježe mljevenog crnog papra (0,50 kn)

Dobar prstohvat sušenog čilija u pahuljicama (0,15 kn)

2 žlice soja sosa (1,00 kn)

6 šalica povrtnog temeljca (3,00 kn)

PRIPREMA:

Operite, ogulite i nasjeckajte svo povrće i gljive. Ulje, luk, šampinjone, shiitake i maslac dodajte u veliki lonac na jakoj vatri, pa dinstajte desetak minuta da se gljive blago karameliziraju. Sada ubacite mrkve, krumpire i češnjak, dobro promiješajte te kuhajte jedno pet minuta da sve dobije boju. Na kraju dodajte i ječam, koncentrat rajčice, sol, papar, čili, soja sos i temeljac. Pustite da zavrije, smanjite vatru te krčkajte sa odškrinutim poklopcem jedno 45 minuta, dok se ječam ne skuha do kraja. Poslužite odmah sa kriškom nekog finog kruha ili pak rasporedite u porcije za kasnije, pošto se ova juhica super podgrijava.

Mushroom and Barley Soup (vegan) / Juha od gljiva i ječma (veganska)

Barley and Apple Breakfast Porridge (vegan) / Jutarnja ječmena kaša s jabukama (veganska)

We’re kinda low on oats at home at the moment and I am trying to improvise with ingredients we already have on hand, since things so easily accumulate in our fridge and pantry over time. As I mostly eat oatmeal for breakfast, I needed to come up with an alternative and hence made up this barley porridge combo. We also had some sad apples sitting around and they were a welcome and delicious addition to the whole situation.

IMGP8823

INGREDIENTS:

(Yields 4 servings / 0.74 EUR per serving / 2.94 EUR for all)

2 apples (0.40 EUR)

1 tbsp lemon juice (0.07 EUR)

2 tsp ground cinnamon (0.13 EUR)

1 tbsp coconut oil (0.07 EUR)

4 cups cooked barley (0.13 EUR)

2 cups plant based milk (0.80 EUR)

4 tbsp ground flax seeds (0.27 EUR)

4 tbsp sunflower seeds (0.53 EUR)

4 tbsp raisins (0.27 EUR)

4 tbsp date syrup (0.27 EUR)

IMGP8824

METHOD:

Peel, core and dice the apples. Toss with lemon juice and cinnamon then add to a saucepan with coconut oil on medium heat. Cook for about 5-10 minutes, until apples are slightly caramelized and softened. While the apples are cooking assemble the bowls. Divide the ingredients between four bowls, top with cooked apples and finally drizzle everything with date syrup. This also works really well for meal prep, so just reheat it when you plan on eating.

IMGP8820


Trenutno doma loše stojimo sa zobenim pahuljicama, pa pokušavam improvizirati sa sastojcima koji su mi pri ruci, pošto se hrana tijekom vremena lako nakupi u frižideru i špajzi. Kako uglavnom za doručak jedem zobenu kašu, trebala mi je neka alternativa pa sam tako i došla do ove kombinacije sa zobenom kašom. Osim toga, imali smo i neke tužne jabučice koje su na kraju ispale odličan dodatak u cijeloj ovoj priči.

SASTOJCI:

(Za 4 porcije / 5,50 kn po porciji / 22,00 kn za sve)

2 jabuke (3,00 kn)

1 žlica limunovog soka (0,50 kn)

2 žličice cimeta (1,00 kn)

1 žlica kokosovog ulja (0,50 kn)

4 šalice kuhanog ječma (1,00 kn)

2 šalice veganskog mlijeka (6,00 kn)

4 žlice mljevenih sjemenki lana (2,00 kn)

4 žlice suncokretovih sjemenki (4,00 kn)

4 žlice grožđica (2,00 kn)

4 žlice sirupa od datulja (2,00 kn)

PRIPREMA:

Ogulite jabuke, očistite ih od koštica i narežite na kockice. Pomiješajte sa sokom od limuna, pa ubacite u lončić sa kokosovim uljem na srednje jakoj vatri. Kuhajte 5-10 minuta dok jabuke ne omekšaju i blago se ne karameliziraju. Dok se jabuke kuhaju, složite zdjelice. Raspodijelite sve sastojke između četiri zdjelice, dodajte kuhane jabuke i za kraj sve pokapajte sirupom od datulja. Ovo je super jelo i za prirediti unaprijed i ponijeti na posao, pa samo sve skupa ugrijte prije nego što navalite.

Barley and Apple Breakfast Porridge (vegan) / Jutarnja ječmena kaša s jabukama (veganska)

Mixed Mushroom, Spinach and Barley Stew (vegan) / Varivo od miješanih gljiva, špinata i ječma (vegansko)

For all mushroom lovers out there, here’s a delicious and filling stew which is super easy to make and also freezer friendly. Sadly, we ate our whole stash already, but I could definitely persuade myself into cooking up another batch.

IMGP8722

INGREDIENTS:

(Yields 6 generous servings / 1.08 EUR per serving / 6.50 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

1 large onion (0.10 EUR)

2 carrots (0.20 EUR)

2 tbsp vegan butter (0.27 EUR)

250 grams of oyster mushrooms (1.33 EUR)

250 grams of cremini mushrooms (1.33 EUR)

100 grams of shiitake mushrooms (1.00 EUR)

4 garlic cloves (0.13 EUR)

1 and ½ cups barley (0.20 EUR)

2 tbsp tomato paste (0.27 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

Good pinch of dried red pepper flakes (0.02 EUR)

1 tsp garlic powder (0.07 EUR)

1 tsp dried oregano (0.07 EUR)

6 cups of veggie broth (0.40 EUR)

400 grams of frozen leafy spinach (1.00 EUR)

IMGP8721

METHOD:

Peel, wash and chop up all the veggies and mushrooms. Add oil, onion and carrots to a large pot on high heat and saute for about five minutes to slightly caramelize. Add in vegan butter and all of the mushrooms. Stir and cook for 10-15 minutes until the mushrooms are cooked down and lightly browned. Now add in minced garlic, barley, tomato paste, salt, black pepper, red pepper flakes, garlic powder, dried oregano and veggie broth. Bring to a rolling boil, reduce heat and simmer with a lid cracked open for 30 minutes, until the barley is cooked through.

Once the barley is cooked, turn off heat and stir in frozen spinach. Put the lid back on and let the stew sit for about 10 minutes, so the spinach cooks from residual heat. Give a good final stir and serve immediately. This dish also freezes and reheats great, so don’t be shy and be sure to cook up a nice big batch. You’ll definitely thank yourself later.

IMGP8720


Za sve vas ljubitelje gljiva, evo vam recept za jedno prefino i zasitno varivo koje, ne samo da je jednostavno za pripremiti, već se i super smrzava. Na žalost, mi smo slistili naše zalihe, ali definitivno bih samu sebe mogla uvjeriti da skuham još jednu turu.

SASTOJCI:

(Za 6 izdašnih porcija / 8,10 kn po porciji / 48,61 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

1 veliki luk (0,75 kn)

2 mrkve (1,50 kn)

2 žlice veganskog maslaca (2,00 kn)

250 g bukovača (10,00 kn)

250,00 g smeđih šampinjona (10,00 kn)

100 g shiitaka (7,50 kn)

4 češnja češnjaka (1,00 kn)

1 i ½ šalica ječma (1,50 kn)

2 žlice koncentrata od rajčice (2,00 kn)

1 žličica soli (0,01 kn)

1 žličica svježe mljevenog crnog papra (0,50 kn)

Dobar prstohvat sušenog čilija u pahuljicama (0,15 kn)

1 žličica češnjaka u prahu (0,50 kn)

1 žličica sušenog origana (0,50 kn)

6 šalica povrtnog temeljca (3,00 kn)

400 g smrznutog špinata u listovima (7,50 kn)

PRIPREMA:

Operite, ogulite i nasjeckajte svo povrće i gljive. Ulje, luk i mrkve stavite u veliki lonac na jakoj vatri i dinstajte jedno pet minuta da se sve blago karamelizira. Dodajte maslac i sve gljive. Dobro promiješajte i kuhajte jedno 10-15 minuta dok tekućina iz gljiva ne ispari i gljive se blago zapeku. Sada dodajte sjeckani češnjak, ječam, koncentrat rajčice, sol, papar, čili, češnjak u prahu, origano i temeljac. Pustite da zavrije, smanjite vatru i krčkajte sa odškrinutim poklopcem oko pola sata, dok ječam ne bude kuhan.

Kada je ječam kuhan, maknite lonac s vatre i umiješajte smrznuti špinat. Ponovno poklopite i ostavite tako desetak minuta da se špinat skuha od topline u loncu. Za kraj sve još jednom promiješajte i odmah poslužite. Ovo se jelo super smrzava i podgrijava, pa se nemojte ustručavati skuhati više. Vjerujte mi, vaše buduće ja biti će vam zahvalno.

Mixed Mushroom, Spinach and Barley Stew (vegan) / Varivo od miješanih gljiva, špinata i ječma (vegansko)

Barley with Smoked Pork Bones / Ječam sa suhim svinjskim kostima

I love cooking with smoked pork bones because they are incredibly cheap and give fantastic smoky flavor. My butcher also sells bones that have quite a bit of meat on them, so with a little hassle you get a really affordable, satisfying meal. I usually toss smoked bones into stews and similar soupy dishes, but this time decided to throw them in a pot with barley and vegetables, to make a thick, risotto-like one pot dish.

Also, I got really lucky and scored bones which were on sale, so it was double win for me.

IMGP4572

INGREDIENTS:

(Yields 8 servings / 0.43 EUR per serving / 3.40 EUR for all)

2 tbsp olive oil (0.09 EUR)

1 large onion (0.10 EUR)

4 large carrots (0.13 EUR)

2 parsley roots (0.27 EUR)

½ small celeriac root (0.27 EUR)

3 garlic cloves (0.09 EUR)

2 cups barley (0.67 EUR)

2 tbps tomato paste (0.13 EUR)

1 tsp sweet Hungarian paprika (0.03 EUR)

1 tsp freshly ground black pepper (0.03 EUR)

Bunch of fresh parsley leaves (0.13 EUR)

Bunch of fresh celeriac leaves (0.13 EUR)

1 kilo of smoked pork bones (1.33 EUR)

6-8 cups water (–)

IMGP4580

METHOD:

Finely dice all the vegetables. In a colander, wash barley under running water. Chop pork bones into 6-8 smaller chunks (you can also ask your butcher to do this for you).

In a deep pot, saute diced onion with olive oil on high heat for about 5 minutes, until translucent. Add in diced carrot, parsley root, celeriac root and garlic, giving everything a good stir. Cook for about 5 minutes, stirring occasionally. Add in barley, paprika, black pepper, chopped parsley and celeriac leaves, then stir to combine. Nest pork bones in with the barley. Pour water so everything is mostly submerged, bring to boil and cook on low with lid cracked open for 45 minutes. Occasionally check on the dish and gently scrape barley from the bottom of the pot and add more water if necessary.

IMGP4576

After 45 minutes turn the heat off, remove bones and let them cool enough to handle. Pick the meat from the bones, return meat to barley pot and stir everything well, discarding the clean bones. Now taste the dish for seasoning and adjust as necessary. Mine didn’t need any salt at all, the bones were salty enough. You might also want to add a bit more water, if the dish appears too thick, as barley keeps absorbing water all the time.

Serve with a nice green salad and enjoy!


Volim kuhati sa suhim svinjskim kostima jer su jako jeftine a jelu daju fantastičnu aromu dima. Moj mesar prodaje kosti na kojima uvijek bude dosta mesa, tako da sa malo truda uvijek dobijem jeftino a ukusno jelo. Obično suhe kosti ubacim u variva i slična jušna jela, ali sam se ovoga puta odlučila dodati ih u lonac sa ječmom i povrćem, da dobijem gusto jelo slično rižotu, koje se kuha u jednom loncu.

Također, uspjela sam naletiti na suhe kosti na sniženju, pa je ovo za mene bila dvostruka pobjeda.

SASTOJCI:

(Za 8 porcija / 3,20 kn po porciji / 25,56 kn za sve)

2 žlice maslinovog ulja (0,66 kn)

1 veliki luk (0,75 kn)

4 velike mrkve (1,00 kn)

2 korjena peršina (2,00 kn)

½ male glavice celera (2,00 kn)

3 češnja češnjaka (0,70 kn)

2 šalice ječma (5,00 kn)

2 žlice pasirane rajčice (1,00 kn)

1 žličica slatke crvene paprike (0,25 kn)

1 žličica svježe mljevenog crnog papra (0,20 kn)

Pregršt svježeg lišća peršina (1,00 kn)

Pregršt svježeg lišća celera (1,00 kn)

1 kg suhih svinjskih kostiju (10,00 kn)

6-8 šalica vode (–)

PRIPREMA:

Sitno narežite svo povrće. U cjedilu pod tekućom vodom operite ječam. Nasijecite suhe kosti na 6-8 manjih komada (možete zamoliti i vašeg mesara da vam to napravi).

U dubokom loncu, na jakoj vatri, dinstajte luk na maslinovom ulju oko 5 minuta, dok ne postane staklast. Dodajte narezane mrkvu, korjen peršina, korjen celera i češnjak pa sve dobro promiješajte. Dinstajte oko 5 minuta, povremeno miješajući. Ubacite ječam, crvenu papriku, papar, nasjeckano lišće peršina i celera pa sve izmiješajte. Ugnijezdite unutra komade kostiju. Prelijte vodom, tako da sve uglavnom bude potopljeno, pričekajte da zakipi, pa onda smanjite vatru na nisko i kuhajte sa odškrinutim poklopcem 45 minuta. Povremeno provjerite jelo i nježno postružite ječam sa dna lonca, a po potrebi dodajte malo vode.

Nakon 45 minuta ugasite vatru, izvadite kosti i pustite da se malo ohlade. Skinite meso sa kostiju, pa meso umiješaje u lonac s ječmom, a kosti bacite. Sada probajte jelo i prilagodite začine. Ja nisam morala uopće soliti, jer su kosti bile već dovoljno slane. Možda ćete morati dodati i još malo vode ako vam se jelo čini pregustim, jer ječam upija puno tekućine.

Poslužite sa velikom zelenom salatom i uživajte!

Barley with Smoked Pork Bones / Ječam sa suhim svinjskim kostima