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Barley Beef Celeriac And Cabbage Soup Recipe

3 c. water
1/4 c. barley
1 lrg garlic clove sliced
1 x carrot
1 slc celeriac
3 tsp mushroom bouillon base
1/2 tsp dry thyme
1 tsp peanut oil
1 c. shredded cabbage loosely packed leek or possibly green onions to taste pepper
1/4 c. button mushrooms optional
3 ounce sirloin steak, trimmed leftover
1 tsp sherry
2 Tbsp. minced fresh cilantro or possibly parsley
1/2 c. cooked black beans liquid removed and rinsed maggi to serve


Heat water, barley and garlic in a medium sauce pan. Bring to a boil. Meanwhile, coarsely chop equal amounts of carrot and pared celery root. Add in the vegetables, bouillon base, and thyme to the soup pot; reduce heat, and simmer for about 15 mins. Don't cook all the starch from the barley. Heat the peanut oil in a skillet and stir fry the thinly shredded cabbage and thinly sliced leek (or possibly scallions). Pepper generously. Add in 2 to 3 ounces of leftover beef or possibly pork, diced into 1/2" or possibly smaller pcs and mushrooms; heat through then keep hot. Increase the temperature under the soup pot and add in the sherry. When the alcohol has evaporated, add in the cilantro (or possibly a mix of parsley and cilantro), black beans, and the contents of the skillet. Turn off the heat; stir to combine. Serve in wide pasta bowls to show off the colors. Offer Maggi or possibly other seasoning sauce. Serves 4 appetizers or possibly 2 entrees. NOTES : We had this soup for lunch made with leftovers from a restaurant meal. Very colorful and satisfying. What would we do without our bouillon bases So fast and convenient...

Source: cookeatshare.com