Home > Single Recipes > Barley and Vegetable Hotpot: A Wartime Classic to Warm the Soul

Last Updated: February 8, 2025

I Made These FREE Vintage Recipe Tools JUST For You

This recipe was created with help from AI tools and carefully reviewed by a human. For more on how we use AI on this site, check out our Editorial Policy. Classic Fork earns a small commission from Amazon and other affiliate links at no extra cost to you, helping us keep our content free and honest.

Barley and Vegetable Hotpot: A Wartime Classic to Warm the Soul

Meal Type:

Core Ingredient:

Cuisine:

Cooking Time: 1 hour 30 minutes

Servings: 4

Step back into the 1940s with this hearty and resourceful dish. Barley and Vegetable Hotpot was a staple during WWII when rationing forced families to create nourishing meals from humble ingredients. This hotpot is a celebration of simplicity, warmth, and the ingenuity of home cooks during challenging times.

What Would You Cook in Wartime?

Step back in time and discover what you could make with limited wartime rations

Which country are you cooking in?
Pick a year during wartime (1939-1945 for WWII)
Tell us about your wartime household
List the ingredients you have on hand - remember, it's wartime!

A Brief History of Wartime Hotpots

During World War II, food shortages and rationing made meals like the Barley and Vegetable Hotpot an essential part of British diets. Barley, a cheap and filling grain, became a reliable source of sustenance.

Combined with seasonal vegetables and simple herbs, this dish provided nourishment without sacrificing flavor. It’s a perfect example of the “make do and mend” philosophy that defined wartime cooking.

Equipment You’ll Need

Ingredients

  • 1 cup (200g) pearl barley
  • 1 large onion, chopped
  • 2 medium carrots, diced
  • 2 medium potatoes, peeled and diced
  • 1 stick of celery, chopped
  • 1 cup (150g) cabbage, shredded
  • 3 cups (750ml) vegetable stock
  • 2 tbsp (30ml) vegetable oil or margarine
  • 1 tsp dried thyme
  • 1 bay leaf
  • Salt and pepper, to taste

Instructions

Step 1: Prepare the Barley

Rinse the barley thoroughly under cold water to remove excess starch. Set aside.

Step 2: Sauté the Vegetables

Heat the vegetable oil or margarine in a large pot over medium heat. Add the onion, carrots, celery, and potatoes. Cook for 5-7 minutes until the vegetables soften slightly but do not brown.

Step 3: Add Barley and Stock

Add the rinsed barley to the pot and stir well. Pour in the vegetable stock, ensuring everything is submerged. Add the thyme, bay leaf, and a pinch of salt and pepper.

Step 4: Simmer Gently

Cover the pot and reduce the heat to low. Let the mixture simmer for 45-50 minutes, stirring occasionally to prevent sticking. Add more stock if it looks too dry.

Step 5: Add the Cabbage

Once the barley is tender, stir in the shredded cabbage. Simmer for another 10-15 minutes until the cabbage is soft but still bright green.

Step 6: Serve and Enjoy

Remove the bay leaf before serving. Ladle the hotpot into bowls and enjoy its hearty goodness. Pair it with crusty bread for an authentic wartime experience!

Special Notes

  • For a protein boost, consider adding a handful of dried lentils during Step 3.
  • This dish is highly adaptable—use whatever vegetables you have on hand. Turnips, parsnips, and leeks are excellent additions.
  • If you prefer a richer flavor, add a dash of Worcestershire sauce or a dollop of marmite to the stock.

Nutrition (per serving)

  • Calories: ~200
  • Carbohydrates: 35g
  • Protein: 6g
  • Fat: 5g
  • Fiber: 8g
  • Sodium: 400mg

Maggie Hartwell

Hi there, I’m Maggie Hartwell, but you can call me Maggie—the apron-clad foodie behind Classic Fork! I created Classic Fork because I’m convinced food has a way of telling stories that words can’t. So, grab a fork and dig in. The past never tasted so good!

Leave a Reply

Your email address will not be published. Required fields are marked *