Vegetable Paprikash Soup

1 Tbsp Olive Oil

1 Shallot, finely chopped (Can substitute 1 Red Onion)
2 Ribs Celery, finely chopped
1/8 Cup Chives, roughly chopped
¼ Cup Cilantro Stalks, roughly chopped
5 Cloves Minced Garlic (More or less to Taste)
2 Tsp Good Quality Smoked Paprika
1 Tbsp Soy Sauce
1 Quart Good Quality Chicken Stock
2 Carrots, finely chopped.
¼ Cup Pearl Barley (Can substitute ½ can Cannellini Beans)
1 Head Kale, Shredded
2 Eggs
1 Tsp Lime Juice
1 Squirt Ketchup
1 Dash Hot Sauce (Optional)
½ Tsp Sugar
Tsp Dried Thyme
Salt/Pepper to Taste

1. Heat olive oil in heavy bottomed pan over medium low heat. Sautee shallot, celery, chives and
cilantro, low and slow with a pinch of salt for around 15 minutes. Add garlic at roughly the half
way point.
2. Once shallots are translucent, add paprika and soy sauce. Mix until it forms a paste. Cook about
1 or 2 minutes, but no longer.
3. Add chicken stock, carrots, barley, lime juice, sugar, hot sauce, thyme and some salt and pepper.
Bring to a boil, then reduce heat and simmer for 25 minutes.
4. Add shredded kale. Simmer for 10 more minutes until softened.
5. Check barley and carrots are softened to taste, if not continue to simmer. Season to taste at this
point.
6. Bring to a more vigorous simmer and carefully place eggs into the soup. (Don’t let the yokes
break!) Poach eggs for 4 minutes and serve immediately.

Note: A meat variant of this soup can be easily made by adding 2 boneless, skinless chicken thighs.
Should be seared vigorously in a separate pan, shredded and added with other ingredients in step 3.