Every season brings something special, and now is the time when you slow down and get ready for a snowy cold winter. This season means comfort food: stew, porridge and of course soups. I am loving preparing soups, especially for the cold days. I take my time to cook a broth first and then my imagination goes wild.
I like to cook with grains, as it brings extra texture and earthy flavors to my soups. Barley is a unique grain for me: it so simple yet it reminds me of the scent of fireplace and old cabin in the woods. You take a long walk among the trees, and you come back home where a beautiful bowl of soup with barley is cooked for you—hot and tasty. This barley soup is my husband’s favorite; he told me that he could eat it every day!
1.In a large saucepan combine beef cubes, bay leaf and water. Bring to a boil over a medium-high heat, skimming off any foam that rises to the surface. Reduce the heat and regulate it so that the broth boils very gently. Season with the smoked paprika, salt and pepper. Cook, partially covered, for 1 hour, stirring occasionally.
2.In a large frying pan, heat the grape seed oil over medium heat. Gently sauté the carrots, mushrooms, and onions, together with the rosemary. Cook until the vegetables have softened slightly.
3.Add the barley, soft vegetables and potatoes to the meat broth. Simmer gently for about 20 minutes, or until the pearl barley is very soft and the potatoes are cooked.
4.Taste for seasoning, and add some sea salt and freshly cracked pepper. Serve with chopped dill in a bread bowl.
Pleasant Hill Grain products I used for this recipe...
Originally from Russia, Yelena traveled the world as a journalist, experiencing other cultures and capturing their essence through photography and cooking. Yelena's food blog "Cooking Melangery" is a medley of her favorites pastimes – cooking, photography and finding inspiration from nature and her life experiences.
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