Potato Barley Soup


This soup is what we traditionally broke the fast with in my family growing up. Unfortunately, I am unable to continue the tradition with my family. Soup for Yaffa is more difficult to eat,  and  my husband doesn’t enjoy it either. So that leaves only Raizel and me. Soup for 2 is not as much fun.  Sigh……. 

I am posting the recipe anyway, since it is tasty and part of my culinary legacy. When my mother made it, it was a labor of love and a work of art. My sisters make it every year.


2 onions chopped 

6 potatoes pealed and cubed

1 cup barley 

Water to cover

Salt, pepper and fresh garlic, crushed 

Fresh dill at the end, if desired 


Sauté onions until translucent. Add the other ingredients and simmer until done.

This can also be made in a crockpot or  a pressure cooker. For the pressure cooker I recommend 10 minutes to pressure without the potatoes, release the pressure and then add the potatoes. Bring to pressure again for 7 minutes. Adjust the seasoning et voila, potato barley soup!

This soup is meant to be white. White is the color associated with Yom Kippur and purity. On this day we are asking to have our sins forgiven and to be returned to a higher level of spiritual purity.


9 thoughts on “Potato Barley Soup

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.