Barley soup

receta sopa de cebada macrobiotica macrobioteca zaragoza

Barley is indicated for the proper functioning of the liver. It helps the digestion of fat-rich foods. Delicious in soups, or mixed with rice (2 rice: 1 barley).


  • 1 cup of barley (soaked 5 hours)
  • 1 strip of kombu seaweed (5 – 6 cm)
  • 1 carrot, diced
  • 2 slices of pumpkin, diced
  • 1 onion finely chopped
  • ½ leek or Chinese cabbage cut into very thin strips
  • 1 bay leaf
  • mint leaves to taste
  • Salt to taste
  • 6 cups of water
  • Umeboshi vinegar to taste


  1. Wash the barley and put it in a pot with water and kombu.

  2. Bring to a boil, reduce heat and cook 1 hour (30 min under pressure).

  3. Add the bay leaf, the vegetables except the leek and cover with water.

  4. Cook for about 25 min. Add leek and salt half-way through.

  5. Turn off the fire and add the mint.

  6. Rectify flavour with umeboshi vinegar if necessary.

  7. Let sit for the flavours to blend before serving.

Uso de cookies

Este sitio web utiliza cookies para que usted tenga la mejor experiencia de usuario. Si continúa navegando está dando su consentimiento para la aceptación de las mencionadas cookies y la aceptación de nuestra política de cookies, pinche el enlace para mayor información. ACEPTAR

Aviso de cookies