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Pickle soup with olives

Author
Cookinero 24 Apr 2025
5320
Pickle soup with olives

This soup will be especially liked by olive lovers. In addition to the fact that the soup looks more interesting with them, it also gets a pleasant sourness from the boiled olives. And together with the pickles, it turns out to be quite a piquant combination.

How to cook Pickle soup with olives

Step 1

Pickle soup with olives

Take the onion and chop it into small pieces with a knife, and grate the carrots.

Step 2

Pickle soup with olives

Cut the olives in half.

Step 3

Pickle soup with olives

Grate the pickled cucumbers on a coarse grater.

Step 4

Pickle soup with olives

Boil the meat in a saucepan in which you will later cook the soup.

Step 5

Pickle soup with olives

In a frying pan, fry the onion until golden brown.

Step 6

Pickle soup with olives

Add grated carrots and cucumbers to it. And also tomato paste with sugar.

Step 7

Pickle soup with olives

At this stage, it is important to mix everything evenly. The vegetables should soften and be saturated with tomato paste. Leave them to stew for 10 minutes.

Step 8

Pickle soup with olives

Boil the pearl barley. When the water boils, cook it for another 20 minutes.

Step 9

Pickle soup with olives

Cut the previously boiled meat into pieces and add to the pearl barley.

Step 10

Pickle soup with olives

Combine the contents of the saucepan with the frying pan.

Step 11

Pickle soup with olives

Throw the chopped olives in there too.

Step 12

Pickle soup with olives

Add salt, spices and cook the soup for another 5-10 minutes. Enjoy!

Pickle soup with olives - FAQ About Ingredients, Baking Time and Storage

Yes, you can use rice, quinoa, or even small pasta like orzo instead of pearl barley. Adjust cooking times according to the grain you choose.
Skip the meat and use vegetable broth instead of meat broth. Add extra vegetables like mushrooms or potatoes for heartiness.
Store it in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stove or in the microwave.
Yes, but the texture of the vegetables might change slightly. Freeze in portions for up to 2 months. Thaw in the fridge before reheating.
Dill pickles or even sauerkraut can work as substitutes, but adjust seasoning as they may be saltier or more tangy.
Add a pinch of red pepper flakes, a dash of hot sauce, or some chopped fresh chili when sautéing the vegetables.
Yes! Sauté the vegetables first, then combine all ingredients in the slow cooker and cook on low for 6DEVDhours or high for 3-4 hours.
Serve with crusty bread, a dollop of sour cream, or a simple green salad for a balanced meal.

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