Oma's Beef Barley Soup Recipe
Make this beef barley soup recipe when you need some real stick-to-your-ribs kind of comfort food. Easy to change up and use whatever you already have in your fridge. Once you learned how to make soup and how to cook barley, this is a super comfort food recipe to make. Barley, aka Graupen in German, is a very healthy grain to incorporate into your diet.
It's similar in taste and texture to brown rice. A really great alternative. This is one of those beef soup recipes that is SO delicious! The recipe below, although not traditionally German, is one of my non-German favorites!
Oma's Beef Barley Soup Recipe
- 1 lb bottom round steak
- 1 Tbsp olive oil
- 7½ cups water
- bouillon cubes (Check package. Use enough for 5 cups liquid)
- ⅔ cup pearl barley
- 1 tsp salt
- 2 bay leaves
- freshly ground pepper
- ½ cup chopped celery
- 1 cup chopped carrots
- ¼ cup chopped onion
- Cut the beef into ½-inch cubes
- In a large stock pot, brown the beef in the olive. Stir in water (preferably hot or boiling), bouillon cubes, barley, salt, bay leaves, and some freshly ground pepper.
- Bring to boil. Cover, reducing heat to a simmer.
- Simmer about 1 hour.
- Add celery, carrots, and onions.
- Cover and continue to simmer for about 45 minutes until the meat and vegetables are tender.
- Season with salt and pepper if needed. Remove bay leaves.
- Makes 8 servings
Like the soup above? You'll love looking at and making more of Oma's soups. All so quick and easy!
What makes these soups so wunderbar? They bring back such wonderful memories of my Mutti's kitchen. So, of course, I had to write my own soup e-cookbook to share with my grandchildren. I know you'll LOVE it, too! There are 84 full-color pages filled with step-by-step instructions and hints. Take a quick peek ...
Sharing these soup recipes from my Mutti and Oma to my own young grandchildren ... that's such a delicious way to pass on our German heritage :)
A bit of this and a bit of that ...
- Want a different soup? Add a can of diced tomatoes. Adjust seasoning as needed.
- You can use any cut of beef for this. Trim the excess fat and remove any cartilage.
- If you wish, you can add 1 cup of frozen peas at the end. Stir until the heat of the soup thaws the peas and serve.
- It's best when you brown the meat first, but even that step can be eliminated if you're in a hurry. However, browning the meat does add a great flavour to the broth.
Put the kettle on to boil when you first start making the soup. That way, when it's time to add the water, you can add boiling hot water. Makes it faster for the resulting soup to come to simmering point.
Some German Beef & Pork Soups
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