mediterranean

Croatian Lamb and Barley Soup with Root Vegetables

This simmered dish pairs boneless lamb shoulder, cut into small cubes with pearled barley, dry, yellow onion, chopped and carrot, diced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

Build a meal plan

Estimated macros per portion

32 g Protein

46 g Carbohydrates

37 g Fat

12 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

124g boneless lamb shoulder, cut into small cubes 316 kcal
40g pearled barley, dry 142 kcal
10g olive oil 88 kcal
65g yellow onion, chopped 26 kcal
65g carrot, diced 27 kcal
51g celery, diced 8 kcal
6g garlic, minced 9 kcal
1g smoked paprika 3 kcal
327g low sodium beef broth 20 kcal
6g red wine vinegar 5 kcal
1g salt and black pepper 3 kcal

Cooking instructions

boneless lamb shoulderolive oilsalt and black pepper
Heat olive oil in a pot over medium-high heat. Brown lamb, 4 to 5 minutes total; season with salt and pepper.
yellow onioncarrotcelerygarlicsmoked paprika
Add onion, carrot, and celery and cook 4 minutes until starting to soften. Stir in garlic and paprika for 30 seconds.
pearled barleylow sodium beef broth
Add barley and broth. Bring to a boil, then reduce to a simmer and skim any foam.
boneless lamb shoulderpearled barley
Simmer uncovered 35 to 45 minutes until barley is tender and lamb is very tender; add a splash of water if needed.
red wine vinegar
Stir in vinegar, taste and adjust seasoning, and serve hot.