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Barley Beef and Cabbage Soup Recipe
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To make Barley Beef and Cabbage Soup for 2 you will need
Ingredients
| 3 | cups | Water | | 1/4 | cups | Barley | | 1 | large | Garlic clove; sliced | | 1 | | Carrot | | 1 | slice | Celeriac | | 3 | teaspoons | Mushroom bouillon base | | 1/2 | teaspoons | Dried thyme |
| | SAUTE | | | | 1 | teaspoon | Peanut oil | | 1 | cup | Shredded cabbage; loosely packed | | | Leek or green onions; to taste | | | Pepper | | 1/4 | cups | Button mushrooms; optioanl | | 3 | ounces | Sirloin steak; trimmed, leftover |
| | ADDITIONS | | | | 1 | teaspoon | Sherry | | 2 | tablespoons | Chopped fresh cilantro; or parsley | | 1/2 | cups | Cooked black beans; drained and rinsed | | | Maggi; to serve |
Instructions
Heat water, barley and garlic in a medium sauce pan. Bring to a boil.
Meanwhile, coarsely chop equal amounts of carrot and pared celery root. Add
the vegetables, bouillon base, and thyme to the soup pot; reduce heat, and
simmer for about 15 mins. Do not cook all the starch from the barley.
Heat the peanut oil in a skillet and stirfry the thinly shredded cabbage
and thinly sliced leek (or scallions). Pepper generously. Add 2 to 3 ounces
of leftover beef or pork, diced into 1/2" or smaller pieces and mushropoms;
heat through then keep warm.
Increase the temperature under the soup pot and add the sherry. When the
alcohol has evaporated, add the cilantro (or a mix of parsley and
cilantro), black beans, and the contents of the skillet. Turn off the heat;
stir to combine. Serve in wide pasta bowls to show off the colors.
Enjoy your Barley Beef and Cabbage Soup
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Tue 29 Apr 2008
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