/rating_off.png "1 Star")
Loading...| 12 cups water | |
| 1 lb lean beef , cut into bite-sized pieces | |
| 1/4 cup barley , rinsed | |
| 1/2 tablespoon salt , more to taste | |
| 3 medium potatoes , diced | |
| 1 carrot , thinly sliced into rings | |
| 6 baby pickles ( about 1 1/2 cups diced ) | |
| 4 tablespoons olive oil | |
| 1 carrot , grated | |
| 1 onion , finely diced | |
| 2 celery ribs , finel sliced | |
| 1 tablespoon tomato paste or 1 tablespoon ketchup | |
| 2 tablespoons dill , but very nice ( optional ) | |
| 2 bay leaves | |
| 1/2 teaspoon fresh ground black pepper | |
| sour cream , and extra dill to serve |
| 1. | In a large pot, bring water to boil. Add beef, barley, and salt. Reduce heat and let it simmer for 1 hour. |
| 2. | Add potatoes, carrots, and pickles. Cook for another 15 minutes. |
| 3. | Meanwhile, heat olive oil in a skillet over medium heat. Add grated carrot, diced onion, and celery ribs. Cook until veggies soften, about 7-10 minutes. |
| 4. | Add tomato paste, bay leaves, and black pepper to the skillet and cook for 2-3 more minutes. |
| 5. | Add the skillet mixture into the pot of soup. Simmer for additional 10 minutes. |
| 6. | Garnish with fresh dill and sour cream before serving. |
Great source of protein and fiber.
Flavorful and comforting.
Good for cold weather.
May have high sodium content due to added salt, pickles, and broth.
This soup is high in protein and fiber due to lean beef and barley. It is also rich in vitamins and minerals from vegetables like carrots, potatoes, and celery. However, it may not be suitable for people on a low-sodium diet.
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