Sremska Cabbage Barley Soup

Nothing feels like home more than the aroma of this hearty and satisfying soup simmering away. Sremska is a dried, cured and slightly smoked Serbian sausage that packs a ton of flavour to this soup.

Ingredients:

• 2 sremska sausages, cut into 1/2 inch slices and cut each slice in half.
• 1 tablespoon canola oil 
• 1 onion, diced
• 2 celery stalks, diced
• 1 carrot, shredded or finely diced 
• 1 green pepper, finely diced
• 1 teaspoon salt 
• 2 tablespoons tomato paste 
• 1 vegetable bouillon cube 
• 2 teaspoons dried minced onion 
• 2 garlic clove, sliced or 1 tablespoon dried garlic flakes 
• 8 cups water 
• 1 cup pot or pearl barley
• 1/2 cabbage head, chopped 

Instructions:

1. In a large pot over medium heat, add the oil, onions, celery, carrot,green peppers and salt. Sauté for a few minutes.
2. Move the vegetables to one side of the pot and add the tomato paste to the empty side and stir the paste for 1 minute.
3. Add the bouillon cube, dried minced onion and gatlic and stir everything together.
4. Add the sremska and stir.
5. Add the water and stir.
6. Bring to a boil.
7. Cover the pot with a lid, reduce heat to medium low and simmer for 2 hours, stirring occasionally and checking that it is not a rolling boil. You want a gentle simmer.
8. Rinse the barley, drain, and add to the pot. Stir, cover and let simmer for 30 minutes or until the barley is tender and chewy.
9. Add the chopped cabbage, stir and simmer for 10 minutes.
10. Taste and add salt if needed.