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Classic Kosher Beef and Barley Soup – Hearty Comfort Food

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Meat (Fleishig)

Beef and barley soup is a hearty, filling staple of Eastern European Jewish cooking. Chunks of chuck roast simmer with pearl barley, carrots, celery, tomatoes and herbs in beef broth until the meat is tender and the barley is plump.

Brown the Beef First

Don’t rush the browning. Sear the beef cubes in batches until well browned on all sides; that crust adds deep flavor to the broth. Then cook the onion and garlic in the same pot before adding the liquid. Barley absorbs a lot of liquid, so the soup thickens as it sits.

Kosher Notes

This is a meat (fleishig) soup. Use kosher beef broth. For a richer flavor, replace 2 cups of the broth with a dry kosher red wine.

Make-Ahead and Freezing

The soup tastes even better the next day. It keeps for 4 days and freezes for 3 months; add extra broth when reheating, since the barley keeps absorbing liquid.

Classic Kosher Beef and Barley Soup – Hearty Comfort Food
This hearty kosher beef and barley soup combines tender chunks of beef with chewy barley and fresh vegetables in a rich, flavorful broth that's perfect for cold days.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Jewish
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 2 pounds beef chuck roast cut into 1-inch cubes
  • 2 tablespoons vegetable oil
  • 1 large yellow onion diced
  • 3 cloves garlic minced
  • 8 cups beef broth kosher certified
  • 2 cups water
  • 3/4 cup pearl barley
  • 3 large carrots peeled and sliced
  • 3 stalks celery chopped
  • 1 can diced tomatoes 14.5 oz, drained
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt or to taste
  • 1/2 teaspoon black pepper freshly ground
  • 2 tablespoons fresh parsley chopped for garnish

What I use for this recipe

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Method
 

  1. Pat the beef cubes dry with paper towels and season generously with salt and pepper.
  2. Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches to avoid overcrowding, brown the beef cubes on all sides, about 6-8 minutes per batch. Transfer browned beef to a plate.
  3. Reduce heat to medium and add the diced onion to the same pot. Cook for 5 minutes until softened, scraping up any browned bits from the bottom of the pot.
  4. Add the minced garlic and cook for another minute until fragrant.
  5. Return the browned beef to the pot along with any accumulated juices. Add the beef broth, water, bay leaves, and thyme.
  6. Bring the mixture to a boil, then reduce heat to low and simmer covered for 1 hour.
  7. Add the pearl barley to the pot and continue simmering covered for another 45 minutes.
  8. Add the carrots, celery, and drained tomatoes. Simmer uncovered for an additional 30 minutes, or until the beef is tender and the barley is cooked through.
  9. Remove the bay leaves and taste for seasoning, adding more salt and pepper as needed.
  10. Ladle into bowls and garnish with fresh chopped parsley before serving.

Notes

This soup tastes even better the next day as the flavors have time to meld. Store covered in the refrigerator for up to 4 days. The soup can be frozen for up to 3 months, though you may need to add additional broth when reheating as the barley will absorb liquid over time. For a richer flavor, you can substitute 2 cups of the broth with red wine.
Nutrition Facts
8 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 12g 15%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 75mg 25%
Sodium 890mg 39%
Dietary Fiber 4g 14%
Total Sugars 6g
Protein 28g 56%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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