Fish and Seafood Soups/ Soups

Salmon Vegetable Soup with Barley

In all the branches of cookery, I don’t think there is anything more fun than making soups. Because the flavor builds up gradually as the elements cook together and blend, it is usually a fairly slow process, but one which leaves room for much experimentation and invention.

You must taste as you go along and probably will want to correct the seasoning with a touch or two of your own.

Salmon soup with red hot pepper

I love making soups, it’s like making a magic potion, stirring, mixing, adding different herbs and spices, tasting, stirring again. My daughter loves watching me cooking soups, she is always saying: “Look, mommy is doing her magic again” and I always smile. 🙂 Salmon soup was created especially for my kids; they are picky eaters but they like soups. Wild Salmon and barley – it is the symbol to me how the ocean meets the earth – balanced and harmonious. The softness of vegetables and texture of barley are a delicious combination. I hope you like it too.

Salmon Vegetable Soup with Barley

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)


  • 2 1/2 quarts fish stock
  • 1 leek (white parts only), thickly sliced crosswise and washed
  • 1 cup potatoes, peeled 
  • 2 middle-sized carrots
  • 1/2 cup pearl barley (in this recipe, the tiny grains are used to thicken the soup, resulting in a pleasantly chewy texture)
  • 1 cup broccoli florets
  • 1 Tbsp of melted butter  
  • 1 lb. skinless boneless salmon fillet, cut into 1" cubes 
  • 1 bay leaf
  • 5 peas black pepper
  • 1/2 cup white vine
  • 1 cup low fat cream (if you are using)
  • freshly ground pepper, to taste 
  • salt, chopped dill, green onion



In a large soup pot over high heat, bring the stock to a boil, add pepper and bay leaf. Add the barley, reduce the heat to medium-low, cover and simmer until almost tender, 15 to 20 minutes.


Cut potatoes and carrots into cubes, add to the boiling stock. Boil for 15 minutes on low heat.


Preheat the melted butter, stew the leek add up to the stock.


Pour in the white vine, add salt and ground pepper, and boil for 5 minutes.


Put broccoli pieces and cut into cubes salmon fillet into the soup, bring to boil, reduce heat and cook for 10 minutes. If you using cream in the soup, pour in cream and bring the soup to boil one more time, and then remove from heat.


Ladle the soup into warmed bowls. Serve with chopped dill and green onions.

You Might Also Like


  • Reply
    November 15, 2011 at 3:03 am

    This looks absolutely wonderful! Delicious and wholesome. 🙂 Wonderful recipe!

  • Reply
    November 15, 2011 at 3:07 am

    Yelena, This Salmon Vegetable Soup with Barley looks so fresh and satisfying. Thank you for sharing the recipe!

  • Reply
    Baker Street
    November 15, 2011 at 3:48 am

    what a wholesome soup! love your choice of ingredients!

  • Reply
    November 15, 2011 at 6:45 am


  • Reply
    November 15, 2011 at 7:41 am

    I used to think Barleys were only for desserts. After having it in a soup, I never looked back. But…. why have i never thought of it with SALMON! This is a revelation! I must try this! (love the chili)

  • Reply
    November 15, 2011 at 7:56 am

    Hello! You are so gorgeous. Love your recipes and blog so much. Please follow my blog…

    ♥Love from Antalya, Turkey♥

  • Reply
    November 15, 2011 at 7:57 am

    Your soup looks fantastic,Love salmon.

    p.s Just wanted to say when you come to my blog you have to scroll down to English text:)

  • Reply
    November 15, 2011 at 12:38 pm

    Great recipe……Love the presentation as usual.

  • Reply
    Sunday Morning Banana Pancakes
    November 15, 2011 at 2:14 pm

    I absolutely LOVE the colors of your photos- they are beautifully done.

  • Reply
    November 15, 2011 at 2:40 pm

    Thank you everybody for your warm comments, it's really means a lot to me.

    I always waiting for your response. Love you all!

  • Reply
    November 15, 2011 at 4:45 pm

    What a beautiful looking and sounding recipe; so nice to have those fresh flavours in a barley broth, I'll be making this soon!

  • Reply
    November 15, 2011 at 4:55 pm

    Hi Yelena! Thanks for visiting and following my blog. You are the best, don't care about the rest!!!

    ♥Much Love from Antalya, Turkey♥

  • Reply
    September 15, 2019 at 9:57 am

    I just made this soup! Absolutely delicious, thanks for sharing. What are the muffin looking things you have in your pictures? I would love to try them.

    • Reply
      Yelena Strokin
      September 16, 2019 at 1:35 am

      Hello Eve, I am glad you love the soup, we very often have it in our home. The little muffins are rolls with blue cheese. I believe I don’t have this recipe on my blog at the moment. I will post it later.

    Leave a Reply

    Cooking Melangery