Pin it
This cozy barley and beef soup blends bold flavors and wholesome goodies. You'll end up with a filling bowl that chases away the chill on a cold day.
This soup's my go-to Sunday meal once winter rolls in. I usually throw it together early, let it quietly bubble away while we sneak out for a chilly afternoon walk.
Tasty Ingredients
- One big onion: slice it up, it brings a deep flavor right at the start
- 45 ml olive oil: good stuff to get those flavors going in the pot
- Small white mushrooms, 227 g: chunk them up for that hearty earthiness
- 225 g round steak: chop into cubes so it'll get nice and soft with the barley
- 125 ml hulled barley: adds great bite and thickens things naturally
- Two carrots: diced small, for some sweetness and color
- Two garlic cloves: smash and chop, really wakes up all the tastes
- One liter of beef broth: homemade if you can, for big flavor
- 250 ml water: splash some in if it's thick
- Salt and pepper: grind as much as you like, to finish up
Step-by-Step Directions
- Finish and Taste:
- Check the barley—if it's soft and the beef pulls apart easy, you're there. Taste and bump up salt or pepper if needed. Want it thinner? Pour in extra broth.
- Gentle Simmer:
- Drop the meat and all its juices back in. Pour in your beef broth plus the water. Let it come to a good bubble, then turn it down, lid on, and let it simmer easy about an hour. Give it a stir here and there.
- Veggies and Barley Go In:
- Toss in carrots, barley, and garlic next. Stir them a couple minutes so the garlic smells awesome and the barley soaks up those flavors.
- Build the Flavor Base:
- Still using the same pot (don't waste those tasty bits!), throw in onions and mushrooms. Cook 8–10 minutes until they're a little golden and any liquid's gone. Toss in salt and pepper while you go.
- Brown Your Beef:
- Get a pot hot with your olive oil. Add beef cubes. Let them get a nice brown all over—takes about 5 minutes. Sprinkle some salt and pepper, then move the beef out onto a plate to snag that flavor.
Hulled barley really makes this dish shine. It gives a cozy texture you just can't match with other grains. Every time I make it, I think of my Ukrainian grandma—she always tossed barley in her soups. Brings back such good memories.
Storing & Make-Ahead Tips
Pop your soup in the fridge—airtight and it's good for up to four days. It'll get thicker because the barley keeps soaking up the broth. Just add a splash of water or broth when you reheat to loosen it up. For freezing, split it into single portions. It'll stay awesome for three months.
Switch-Ups & Swaps
No round steak available? Stew beef or even lean ground beef works fine. Want to skip the meat? Use more mushrooms and swap beef broth for veggie broth. It's super flexible—toss in whatever's looking good at the market, like parsnips, celery, or some kale near the end.
Pin it
Top Sides to Serve
This soup's extra tasty with a thick slice of rustic bread rubbed with garlic. A simple salad with olive oil and lemon perks things up. Sprinkle fresh parsley and maybe a little shaved parmesan right before eating for a final pop.
Frequently Asked Questions
- → How do I prep the barley for this soup?
No need to cook the barley beforehand. Just add it straight into the pot with the rest and simmer with the broth.
- → Can I swap the beef for another meat?
Absolutely! You can use chicken or lamb for a tasty variation.
- → What extra veggies work well in this soup?
You can bulk it up with zucchini, leeks, or even turnips for added flavor and texture.
- → How can I adjust the thickness of the soup?
If it's too thick, gradually add some broth or water. For a thicker result, simmer longer to reduce the liquid.
- → Can this soup be frozen?
Yes, it freezes wonderfully. Let it cool completely, then store it in airtight containers for up to three months.