Instructions:
1. Prepare the barley:
- Rinse the pearl barley under cold water and set aside.
2. Cook the vegetables:
- In a large pot, heat the oil over medium heat. Add the chopped onion and sauté until translucent, about 3-5 minutes.
- Add the sliced carrot and parsnip (if using) and cook for another 5 minutes, stirring occasionally.
- Add the minced garlic and cook for 1 more minute until fragrant.
3. Add the meat (optional):
- If using smoked sausage or ham, slice it into small pieces and add it to the pot. Stir and cook for 5 minutes to let the flavors meld.
4. Simmer the soup:
- Add the rinsed barley, bay leaf, thyme, paprika (if using), and broth to the pot. Bring to a boil, then reduce the heat to low.
- Cover and simmer for about 45 minutes, or until the barley is tender and the soup has thickened. Stir occasionally and check for seasoning. Add salt and pepper to taste.
5. Final touches:
- Once the soup is done, remove the bay leaf and adjust the seasoning if necessary.
- Garnish with fresh parsley before serving.
6. Serve and enjoy:
- Serve the Kaszáslé hot, accompanied by crusty bread or a slice of rye bread for an authentic Hungarian meal.
This dish is very nourishing and perfect for cooler weather. The smoky flavor from the sausage or ham complements the barley, making it a comforting and filling meal!