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Rich Barley and Beef Soup

Just because winter is over doesn’t mean you can’t have a hearty bowl of soup!

I was inspired by a recipe which was actually not very clear in terms of instructions and I wanted to add more ingredients for more flavor. My dear friend who I met when I was living in Har Nof, Jerusalem, was saying that barley soup always grows. So the longer it takes to eat, the more soup you have!

400 g beef (I used shoulder)
2 cups of pearl barley
250 g champagne mushrooms
3 carrots
3 potatoes
5 cloves garlic
1/5 cup olive oil
In a big pot, fry fresh garlic in olive oil until it turns golden. Add cold water and all other ingredients, cover and cook on low fire for about 2-3 hours (depending on size of meat it can take either 2 or 3 hours – if you decide to cut the meat into small cubes it cooks faster.  I usually keep the meat in one big chunk and than it takes about 4 hours to cook. Stir and check the amount of water every 30 min. You will need to refill the pot with water. Once the soup is cooked season with salt and pepper. I love to add chili pepper for a spicy taste.