Ingredients with Measurements:
- 1 cup pearl barley
- 1 lb. beef stew meat, cut into small cubes
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 tbsp. paprika
- 1 tsp. caraway seeds
- 6 cups beef broth
- Salt and pepper to taste
- 2 tbsp. vegetable oil
- 1 tbsp. chopped fresh parsley for garnish
Special equipment needed: None
Step-by-step instructions:
1. Rinse the barley in cold water and drain.
2. In a large pot, heat the vegetable oil over medium-high heat.
3. Add the beef cubes and cook until browned on all sides.
4. Add the chopped onion, carrots, celery, and garlic to the pot and sauté for 5 minutes.
5. Add the paprika and caraway seeds and cook for another minute.
6. Add the beef broth and barley to the pot and bring to a boil.
7. Reduce the heat to low and simmer for 1 hour or until the barley is tender.
8. Season with salt and pepper to taste.
9. Ladle the soup into bowls and garnish with chopped parsley.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 15 minutes
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 35g
Protein: 25g
Fiber: 8g
Substitutions for ingredients:
- Beef stew meat can be substituted with lamb or chicken.
- Vegetable oil can be substituted with olive oil or butter.
- Beef broth can be substituted with chicken or vegetable broth.
Variations:
- Add chopped potatoes or parsnips to the soup for extra flavor and texture.
- Use smoked paprika for a smoky flavor.
- Add a dollop of sour cream or yogurt on top of the soup for a creamy finish.
Tips and tricks:
- Rinse the barley before cooking to remove any dirt or debris.
- Brown the meat well to add flavor to the soup.
- Adjust the seasoning to your taste.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup over low heat on the stovetop or in the microwave until hot.
Presentation ideas:
Serve the soup in a rustic bowl with a slice of crusty bread on the side.
Garnishes:
Garnish the soup with chopped fresh parsley or a dollop of sour cream.
Pairings:
Serve the soup with a side salad or a slice of bread.
Suggested side dishes:
- Mixed green salad
- Crusty bread
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, simmer it for longer to reduce the liquid.
Food safety advice:
- Make sure the meat is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store the soup in the refrigerator at 40°F or below.
Food history:
Palóc Barley Soup is a traditional Hungarian dish that originated in the Palóc region of Hungary. It is a hearty soup made with beef, barley, and vegetables.
Flavor profiles:
The soup has a rich, savory flavor with a hint of sweetness from the vegetables.
Serving suggestions:
Serve the soup as a main course for lunch or dinner.
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Region: Hungarian