Beef and Barley Soup (Print Version)
# Ingredients:
→ Main ingredients
01 -
1 large onion, sliced thinly
02 -
1 round steak, about 225 g, cut into small chunks
03 -
45 ml olive oil
04 -
227 g small white mushrooms, quartered
05 -
2 carrots, peeled and diced finely
06 -
2 garlic cloves, minced
07 -
125 ml pearled barley
08 -
1 liter beef stock
09 -
250 ml water
10 -
Salt
11 -
Pepper
# Instructions:
01 -
In the same pot, sauté the mushrooms and onion until golden. Season with salt and pepper. Add more oil if you need.
02 -
Add the diced carrots, barley, and minced garlic into the pot. Stir them for 2 to 3 minutes.
03 -
Place the browned meat back in the pot. Pour in the water and broth. Bring it to a rolling boil, cover, and let it simmer gently for about 1 hour, or until both the barley and meat become tender.
04 -
Adjust the seasoning by adding more salt or pepper if needed. If it looks too thick, pour in extra broth.
05 -
Heat the olive oil in a big pot. Brown the chunks of steak, then sprinkle with salt and pepper. Set them aside on a plate.
# Notes:
01 -
This soup tastes better if you let it sit for a while before digging in. Reheat at a low heat when ready to eat.