Great news! We’ve got you covered with the best beef soup recipe. This recipe is great for those who want to take their beef soup game to the next level. It’s also created by someone who loves beef, so it’s sure to be a hit at your next dinner party.
What makes this recipe so special? The use of pearl barley in addition to rice in this recipe is what makes it stand out from the crowd. Pearl barley has a unique flavor that pairs well with beef and other meats. And when you add it to this savory beef soup recipe, it creates an incredible taste experience that people won’t forget anytime soon.
So if you’re looking for something new and exciting for your next dinner party or gathering, look no further than our best beef soup recipe!
Beef Soup with Pearl Barley and Rice
Beef Barley Soup, a rich and hearty homestyle soup! Tender beef roast chunks, healthful whole grain barley, fresh vegetables, and a delightfully seasoned broth go into this dish. On chilly days, this soup is sure to warm the soul!
Ingredients
- 1 tbsp Flour
- 3 qt. Beef Broth
- 1 cup Barley
- 1 cup Rice
- 1 pc Butter
Instructions
- Pass the stock through a very fine sieve as soon as it has cooked 1/2 hour, then get a small piece of butter very hot in a small iron kettle and, for about 4 persons.
- Stir with this about 1 healing spoonful of flour together with the broth(which must be poured from the settlings very carefully) and the meat on the fire again.
- If it is to be pearl barley soup the barley is to be added at once, also such soup vegetables as may be desired, but rice must be cooked only 1-1/2 hours, as observed in No. 1.
- An hour before serving a few buttons onions, asparagus tips or young kohlrabi can be cooked with the soup. Cauliflower makes a good addition to the soup, but must be cooked previously to putting it in, not so much, however, that it will fall to pieces; asparagus for this kind of a soup needs no previous cooking.
- Shortly before serving, drop a few fresh, finely chopped celery leaves or a trifle of finely ground mace into the tureen; dumplings can be added to the soup if desired.
- REMARK – Meat dumpling are preferable to all other kinds in weak soups but the soup must not be made too thin, and it can easily be thickened by the addition of flour rubbed in butter, yet the latter should not be added sooner that1 hour before serving. Those liking the flavor of celery can take 1 or 2 thick celery roots, clean them nicely, and cook them in the soup, then slice and serve with a dressing of olive oil, vinegar, pepper and salt as a salad.