Meat soup with pearl barley
6 servings
80 minutes
Meat soup with pearl barley is a fragrant and hearty dish of British cuisine that evokes traditional village recipes that warm the soul. It features tender stewed meat sautéed in butter and olive oil, seasoned with Worcestershire sauce for a hint of spiciness. Onion, carrot, and celery create a rich flavor, while bay leaf and rosemary add noble herbal notes. Pearl barley gives the soup a thick and velvety texture, creating a sense of homey comfort. This dish is perfect for cool evenings when you want to warm up and enjoy the true taste of British cuisine. Serving it with crusty bread enhances its rich flavor and makes the meal even more complete.
1
Cut the meat into small pieces.
- Beef: 500 g
2
Melt butter in a large skillet over medium heat, drizzle the meat with a little olive oil, and lightly brown it on all sides.
- Butter: 40 g
- Olive oil: 30 ml
3
Add Worcestershire sauce, increase the heat to maximum, and continue stirring until all the liquid evaporates.
- Worcestershire sauce: 0.5 teaspoon
4
Meanwhile, finely chop the onion, carrot, and celery.
- Red onion: 1 head
- Carrot: 2 pieces
- Celery stalk: 2 pieces
5
Add the chopped vegetables to the pan along with a bay leaf and a sprig of rosemary, and cook on low heat covered until the vegetables are tender.
- Bay leaf: 1 piece
- Rosemary: 1 sprig
6
Add the flour and pour in the broth after 1 minute. Season well with sea salt and black pepper.
- Wheat flour: 1 tablespoon
- Beef stock: 2 l
- Salt: to taste
- Ground black pepper: to taste
7
Bring to a boil, then reduce the heat, add pearl barley and cook on low heat for 1 hour, then remove from heat and discard the rosemary sprig and bay leaf.
- Pearl barley: 150 g
- Bay leaf: 1 piece
- Rosemary: 1 sprig
8
Blend the soup with a hand blender for 2 seconds to thicken it, but leave some chunks, then mix everything well.
9
Serve with slices of toasted bread.
