Jewish Beef Mushroom Barley Soup Recipe
Jewish beef mushroom barley soup is the ultimate comfort food. With a savory broth filled with tender beef, mushrooms, and hearty barley, this soup is a classic in Jewish households. Perfect for family gatherings or as a meal prep option, this nutritious and flavorful soup will leave everyone satisfied.
Equipment
- 1 Large pot or Dutch oven
- 1 Wooden spoon
- 1 ladle
- 1 Cutting board and knife
Ingredients
- 1 lb beef stew meat cut into chunks
- 1 tbsp olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 2 cups mushrooms sliced
- 2 medium carrots chopped
- 1 stalk celery chopped
- 1 cup pearl barley
- 8 cups beef broth
- 1 bay leaf
- to taste Salt and pepper
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add the beef stew meat, searing it until browned on all sides, about 5 minutes.
- Remove the beef and set aside. In the same pot, add diced onion, minced garlic, carrots, and celery. Sauté for 4-5 minutes until softened.
- Stir in the mushrooms and cook for an additional 5 minutes, allowing them to release their moisture.
- Return the beef to the pot and add the pearl barley. Pour in the beef broth, and bring the mixture to a boil.
- Reduce the heat to low, add the bay leaf, and simmer the soup covered for about 1.5 to 2 hours, or until the beef is tender and the barley is fully cooked.
- Season with salt and pepper to taste. Remove the bay leaf before serving and garnish with fresh parsley.
Notes
Jewish beef mushroom barley soup is a traditional dish enjoyed by many families, particularly during colder months. Known for its comforting flavors, this soup combines tender beef, mushrooms, and hearty barley for a filling meal.
With roots in Eastern European Jewish cuisine, it’s perfect for Shabbat or a cozy weeknight dinner. The soup’s rich, savory broth and wholesome ingredients make it a favorite in Jewish households and beyond.
Tips and Variations
- Vegetarian Option: Substitute beef with lentils and use vegetable broth for a hearty vegetarian version.
- Gluten-Free Variation: Replace barley with quinoa or rice for a gluten-free alternative.
- Extra Flavor: Add a tablespoon of soy sauce or Worcestershire sauce to the broth for an umami boost.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 |
| Protein | 25g |
| Carbohydrates | 30g |
| Fat | 10g |
| Fiber | 6g |
| Sodium | 800mg |
