Turkish · Dinner
Beef and Barley Soup
A hearty Turkish-style soup combining braised beef chuck with pearl barley, carrot, onion, celery and tomato paste in a paprika-and-cumin-scented beef broth. Finished with lemon juice and fresh parsley, it is ladled hot with crusty bread for a warming, savoury weekday meal.
$4
15 minsPrep
90 minsCook
105 minsTotal
EasyLevel
Nutrition per serving
436Calories
37.8gProtein
16.2gFat
36.6gCarbs
7.2gSugar
6.9gFiber
894mgSodium
124mgChol
6.1gSat Fat
1020mgPotassium
68mgCalcium
5.4mgIron
3mcgVitamin B12
12mgVitamin C
low-calorie
high-fiber
protein-rich
herb-salt
Instructions
1
Prep
Cut the beef chuck into 1.5cm cubes. Dice the onion, carrot and celery. Pat the beef dry with paper towel.
2
Sear
Heat the olive oil in a heavy pot over medium-high heat. Brown the beef cubes 4-5 minutes, turning occasionally, until deep brown crust forms.
3
Sauté
Add the onion, carrot and celery to the pot over medium heat and cook 5 minutes, stirring, until the onion turns translucent and vegetables soften.
4
Bloom
Stir in the tomato paste, paprika, cumin and bay leaf and cook over medium heat 1 minute until the paste darkens slightly.
5
Simmer
Pour in the beef stock and bring to a boil over high heat, then reduce to low and simmer covered 70 minutes until beef is fork-tender.
6
Simmer
Stir in the pearl barley and continue simmering uncovered over low heat 20 minutes until the barley is plump and tender.
7
Finish
Remove the bay leaf, stir in the lemon juice, and season the soup with salt and black pepper to taste.
8
Plate
Ladle the soup into a deep bowl and scatter the chopped parsley over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz436g beef chuck
- 1/2 cup80g pearl barley
- 11 small onion
- 22 small carrot
- 22 small celery stalk
- 2 tbsp2 tbsp tomato paste
- 3 cups720ml beef stock
- 2 tsp2 tsp olive oil
- 1 tsp1 tsp paprika
- 1/2 tsp1/2 tsp ground cumin
- 22 small bay leaf
- 2 tsp2 tsp lemon juice
- 2 tbsp2 tbsp fresh parsley
- salt and black pepper to taste
