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Ingredients
  • 12 ounces kielbasa, halved lengthwise, then cut crosswise into ¼-inch-thick half-moons
  • 3 tablespoons extra-virgin olive oil
  • 1 yellow onion, coarsely chopped
  • 5 garlic cloves, smashed and peeled
  • Salt and pepper
  • 2 quarts chicken broth
  • 2 medium carrots, parsnips or a mix, peeled if desired, cut into ½-inch pieces
  • 1 cup pearled barley
  • ⅓ cup finely chopped dill
  • 1 teaspoon distilled white vinegar
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