afoona
Barley Soup with Meat and Vegetables
Soups

Barley Soup with Meat and Vegetables – Pareve version

Barley soup with meat - a rich, warming soup with barley, meat bones, carrots, leek and herbs Pareve version: Vegetable stock.

⏱ 1 hr 50 min🍽 4 servings 🌍 Israeli👩‍🍳 Afoona

👨‍🍳 Method

  1. 1
    Put the bones in a clean pot with the water and add the leek, onion, carrot, celery, garlic and bay leaves.
    Pot
  2. 2
    Bring to a boil and skim off the foam. Turn down to low and simmer 1 hour.
    ⚙ SimmeringStove
    💡Skim off the foam that rises at the boil, and after that only a gentle simmer: a hard boil clouds the soup and toughens the meat.
    💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
  3. 3
    Add the barley and cook another 30 minutes, until the barley is tender.
    Stove
  4. 4
    Remove the bones from the soup.
  5. 5
    Add the cumin and turmeric to the soup and season with salt and black pepper.
  6. 6
    Drizzle the olive oil into the soup.
  7. 7
    Serve hot in deep bowls with the parsley.
  8. 8
    Eat with fresh bread for dipping.
447calories
14 gprotein
66 gcarbs
14 gfat
● protein 12%● carbs 59%● fat 28%

Per serving (1062 g), of 4 servings

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⚖ About the ingredients

🔧 Tools needed (2) · 🍳 One cooking vessel

  • Stove · 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
  • Pot · Also works: Deep skillet (sauté pan) (less liquid, faster evaporation) · 💡 Workaround, changes the dish: Wok (For quick cooking)

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