How romantic.Īs it cooks, the polished morsels plump up and act like a sponge by absorbing the other surrounding flavors – like those of earthy mushrooms and robust red wine, in our case. This nutty, versatile grain makes a fantastic addition to soup, and beef and barley has become a classic combination that many will agree is a match made in heaven. Pearl barley, hence the name, has gotten a little extra pampering through polishing. Here’s the scoop: This variety has also been pearled, but pot barley endures the process for a shorter amount of time, so it still retains most of its bran as well as the germ. If you’ve come across the term “pot barley” before and are currently as confused as ever, don’t fret.
Mine was perfect in just around 30 minutes. Instead, pearled barley still exhibits many fabulous qualities like being nutritious and having a chewy texture, with a much quicker cooking time since it’s a more refined grain. You could use hulled barley in this recipe (the healthiest form since it only has the outermost hull removed, as opposed to Pearl who also lost her bran layer), but it will take an hour or more to cook through. To barley! Hey, I recognize you from my old pal, beer, in the form of malt. Though you may be tempted to call it “beef stew,” the plot twist for this dish is that it’s been thickened through the addition of a fiber-rich grain.
#BEEF BARLEY SOUP MY RECIPES FREE#
With a whoosh!, a liquid splashes into the pot and helps to wriggle all the yummy caramelized bits free from the bottom of the pot. It’s set aside while aromatics bathe in all of the goodness said protein has left behind. There’s a protein that’s seared on all sides until a golden-brown crust is formed. The story of beef and barley begins the same way as that of many classic soups. But today I’d like to stick primarily with bragging about its flavor and simplicity. Unlike myself, this warm, cozy dish most certainly has Scottish roots. If you’re interested in learning more about this and a panoply of other foods, this hefty tome is available on Amazon. In regards to Scotch broth, The Oxford Companion to Food states “aka barley broth, probably the best-known member of the broth clan, and one of the most famous Scottish dishes, is typically prepared by boiling beef and barley, adding vegetables (carrot, swede, onion or white of leek, parsley) and a very little sugar.” While none of the above may seem to have any direct connection to beef and barley soup, this rant all comes back to the fact that the brothy concoction originated in Scotland.
#BEEF BARLEY SOUP MY RECIPES MOVIE#
The closest I come is knowing all the words to a 2008 rom-com Called “Made of Honor,” where the main character falls in love with his best friend who drops a bomb that she’s marrying a wealthy Scot named Colin.Īnd if you’re looking for something to watch while you eat, this is also a really wonderful movie that pairs well with a hearty bowl of soup like the one we’re about to dive into. Some of these may be affiliate based, meaning we earn small commissions (at no additional cost to you) if items are purchased. We occasionally link to goods offered by vendors to help the reader find relevant products.
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