Dutch Barley Soup Dessert Recipes

DUTCH OVEN BEEF BARLEY SOUP

Steps:

• In a Dutch oven or soup kettle, place soup bones, water, onion, bouillon, vinegar, salt, pepper and bay leaves. Slowly bring to a boil; skim foam with a slotted spoon. Reduce heat; cover and simmer for 3-4 hours. Discard bay leaves. Set bones aside to cool; remove meat from bones and dice. Skim fat from the broth surface. Add meat, carrots, celery, potatoes, barley, thyme and dill. Cover and cook for 1 hour or until barley and vegetables are tender.

DUTCH BARLEY SOUP DESSERT

Steps:

• Bring the pearl barley, water, and raisins to a boil.
• Lower heat and simmer for 1.5 hours or until barley and raisins are tender.
• Add sugar, peaches with juice, and prunes (optional).
• Boil about 10 minutes.
• Let cool. The dessert will thicken when cold.

BERRY SOUP

Steps:

• In a large bowl, soak the barley in the water overnight; do not drain.
• In a large saucepan over low heat, simmer the barley for one hour. Then add the sugar, raspberries and raisins and simmer for another 30 minutes. Add the cherries and simmer for another 15 minutes, or until the soup becomes relatively thick. Allow to chill in the refrigerator and serve cold.

BEEF BARLEY SOUP WITH KALE

Steps:

• Heat a large pot over medium high heat and add the olive oil.
• Pat the cubes of beef dry and season them with salt and pepper.
• Brown the beef on all sides in the pot (in batches if necessary - do not overcrowd the pot!), and remove the beef to a plate once each side is browned. Don't worry about cooking the beef all the way through at this stage.
• Once the beef has been removed to a plate, add the carrots, celery, onions, garlic and thyme and saute until the onion is translucent and the veggies are soft.
• Add the wine and stir to deglaze the bottom of the pot, until the wine has reduced.
• Add the beef stock, cooked barley, and add the beef back into the pot.
• If using uncooked barley, add 1/2 cup uncooked barley and increase the amount of stock to 5 cups. This will yield a creamier (less broth-y) soup.
• Stir well to combine and cover. Reduce the heat to medium low and cook for about 30-35 minutes, stirring every 15 minutes or so.
• Add the kale, stir well and cook for 5 more minutes, covered.
• Serve with crusty bread.