Soup
Ostri with Barley and Oat
About this dish
Ostri, a staple of Georgian home cooking, is a hearty pearled barley soup that has warmed families for generations. In this version, I add oat for creaminess and a splash of bright freshness at the end.
It is a loud, huggy bowl of comfort, perfect for cold evenings or when you just need something kind.
Ingredients
UK and US measurements are both included for every recipe.
Pearl barley
grain200 g
Imperial measurement: 1 cup
Rolled oats
grain50 g
Imperial measurement: 1/2 cup
Carrot, diced
vegetable1 medium (80 g)
Imperial measurement: 1 medium
Onion, finely chopped
vegetable1 large (150 g)
Imperial measurement: 1 large
Potato, peeled and cubed
vegetable1 medium (150 g)
Imperial measurement: 1 medium
Sunflower oil
fat30 ml
Imperial measurement: 2 tbsp
Vegetable broth or water
liquid1.5 L
Imperial measurement: 6 cups
Salt
seasoning1 tsp
Ground black pepper
spice1/3 tsp
Fresh dill, chopped
herb15 g
Imperial measurement: 1/4 cup
Fresh parsley, chopped
herb15 g
Imperial measurement: 1/4 cup
Method
Rinse the barley
5 minutesRinse the pearl barley under cold running water until the water runs clear. Drain well.
Sauté the aromatics
7 minutesIn a large pot, heat the sunflower oil over medium heat. Add the chopped onion and carrot and cook, stirring, until softened, about 5–7 minutes.
Add the grains
2 minutesStir in the rinsed barley, rolled oats, and cubed potato. Cook for 1 minute, stirring, to coat the grains with the oil.
Simmer the soup
55 minutesPour in the vegetable broth or water. Bring to a boil, then reduce the heat to low, cover, and simmer until the barley is tender and the soup has thickened, about 50–55 minutes.
Season and finish
5 minutesSeason with salt and black pepper. Stir in the fresh dill and parsley. Let sit for 5 minutes before serving.
Equipment
- Large pot
- Wooden spoon
- Knife
- Cutting board
Nutrition facts
Tips
- For a creamier texture, blend about a cup of the soup with an immersion blender and stir it back in.
- Barley loves acid: a squeeze of lemon or a splash of unripe grape juice (or white wine vinegar) at the end lifts all the flavours.
- Leftovers thicken as they cool. Reheat with a little water or broth to loosen it up.
Serving suggestions
- Serve hot with a dollop of matsoni or plain yogurt and a slice of crusty bread. A sprinkle of fresh herbs on top makes it beautiful.
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Recipe by
Nino Beridze
Specialises in Georgian cuisineNino makes khachapuri that oozes cheese like a volcano. She says the secret is loving the dough like a child.
Describe yourself in three words: Loving, loud, huggy.