Ingredients with Measurements:
- 1 pound of beef chuck, cut into small cubes
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 bay leaf
- 1 teaspoon of dried thyme
- 1 teaspoon of paprika
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 6 cups of beef broth
- 2 cups of water
- 1 cup of barley
- 1 cup of frozen peas
- 1/4 cup of chopped fresh parsley
Special equipment needed:
- Large pot
Step-by-step instructions:
1. In a large pot, brown the beef over medium-high heat until it is no longer pink.
2. Add the onion and garlic and sauté for 2-3 minutes until the onion is translucent.
3. Add the carrots, celery, bay leaf, thyme, paprika, salt, and pepper. Stir to combine.
4. Pour in the beef broth and water. Bring the soup to a boil, then reduce the heat to low and let it simmer for 1 hour.
5. Add the barley and continue to simmer for another 30 minutes until the barley is tender.
6. Stir in the frozen peas and cook for an additional 5-10 minutes until the peas are heated through.
7. Remove the bay leaf and discard.
8. Serve the soup hot, garnished with chopped fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour 30 minutes
Temperature:
Simmer on low heat
Serving size:
6 servings
Nutritional information:
Calories: 350
Fat: 10g
Carbohydrates: 35g
Protein: 30g
Sodium: 1200mg
Substitutions for ingredients:
- Beef chuck can be substituted with stew meat or beef sirloin.
- Frozen peas can be substituted with fresh or canned peas.
- Barley can be substituted with rice or quinoa.
Variations:
- Add diced potatoes for a heartier soup.
- Use chicken broth instead of beef broth for a lighter flavor.
- Add chopped kale or spinach for extra nutrition.
Tips and tricks:
- For a richer flavor, brown the beef in batches and do not overcrowd the pot.
- If the soup is too thick, add more water or broth to thin it out.
- Leftover soup can be frozen for up to 3 months.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls with a slice of crusty bread on the side.
Garnishes:
Chopped fresh parsley
Pairings:
Crusty bread, salad
Suggested side dishes:
Roasted vegetables, mashed potatoes
Troubleshooting advice:
- If the soup is too thin, let it simmer for a longer period of time to reduce the liquid.
- If the barley is not tender, add more water or broth and continue to simmer until it is cooked through.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Słupski Chłopczyk Soup is a traditional Polish soup that originated in the town of Słupsk in northern Poland. It is a hearty soup that is often served during the colder months.
Flavor profiles:
Słupski Chłopczyk Soup is a savory and comforting soup with a rich beef broth, tender beef, and hearty barley. The addition of paprika and thyme adds a subtle spiciness and earthy flavor.
Serving suggestions:
Serve Słupski Chłopczyk Soup as a main course for lunch or dinner. It pairs well with crusty bread and a side salad.
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Region: Polish