Middle Eastern · Dinner
Sour Barley and Meat Soup
A tangy Middle Eastern soup of braised beef and pearl barley in a tomato-tinted broth soured with dried lime and vinegar, layered with onion, garlic and cumin. Served hot in a bowl with fresh parsley scattered over.
$4
15 minsPrep
90 minsCook
105 minsTotal
MediumLevel
Nutrition per serving
485Calories
37.1gProtein
18.5gFat
47.2gCarbs
6.8gSugar
8.7gFiber
1197mgSodium
105mgChol
6.1gSat Fat
1005mgPotassium
98mgCalcium
7mgIron
2.5mcgVitamin B12
15mgVitamin C
gluten-free-adaptable
protein-rich
high-fiber
herb-salt
hidden-gems
Instructions
1
Prep
Cut beef chuck into small cubes, mince garlic, finely chop onion, and rinse barley under cold water until runoff clears.
2
Sear
Heat olive oil in a medium pot over medium-high heat; sear beef cubes for 4-5 minutes, turning occasionally, until browned.
3
Sweat
Add onion and garlic to pot; cook over medium heat for 3-4 minutes, stirring often, until onion softens.
4
Simmer
Stir in cumin, turmeric, and tomato paste; cook 1 minute. Add stock, barley, and dried lime; simmer covered 75-80 minutes until beef is tender.
5
Plate
Remove dried lime if used, stir in lime juice, season with salt and pepper, ladle into bowl, and scatter parsley over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g beef chuck stewing beef, cut into small cubes
- 1/2 cup90g pearl barley
- 11 small onion
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ground cumin
- 1 tsp1 tsp turmeric
- 4 tbsp4 tbsp tomato paste
- 4 cups960ml beef stock
- 4 tbsp4 tbsp lime juice
- 2 tsp2 tsp dried lime powder
- 2 tbsp2 tbsp olive oil
- 2 tbsp2 tbsp parsley
- salt, to taste
- black pepper, to taste
