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Receta Barley Beef Celeriac And Cabbage Soup
by Global Cookbook

Barley Beef Celeriac And Cabbage Soup
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Ingredientes

  • 3 c. water
  • 1/4 c. barley
  • 1 lrg garlic clove sliced
  • 1 x carrot
  • 1 slc celeriac
  • 3 tsp mushroom bouillon base
  • 1/2 tsp dry thyme
  • 1 tsp peanut oil
  • 1 c. shredded cabbage loosely packed leek or possibly green onions to taste pepper
  • 1/4 c. button mushrooms optional
  • 3 ounce sirloin steak, trimmed leftover
  • 1 tsp sherry
  • 2 Tbsp. minced fresh cilantro or possibly parsley
  • 1/2 c. cooked black beans liquid removed and rinsed maggi to serve

Direcciones

  1. Heat water, barley and garlic in a medium sauce pan. Bring to a boil.
  2. Meanwhile, coarsely chop equal amounts of carrot and pared celery root.
  3. Add in the vegetables, bouillon base, and thyme to the soup pot; reduce heat, and simmer for about 15 mins. Don't cook all the starch from the barley.
  4. Heat the peanut oil in a skillet and stir fry the thinly shredded cabbage and thinly sliced leek (or possibly scallions). Pepper generously. Add in 2 to 3 ounces of leftover beef or possibly pork, diced into 1/2" or possibly smaller pcs and mushrooms; heat through then keep hot.
  5. Increase the temperature under the soup pot and add in the sherry. When the alcohol has evaporated, add in the cilantro (or possibly a mix of parsley and cilantro), black beans, and the contents of the skillet. Turn off the heat; stir to combine. Serve in wide pasta bowls to show off the colors.
  6. Offer Maggi or possibly other seasoning sauce.
  7. Serves 4 appetizers or possibly 2 entrees.
  8. NOTES : We had this soup for lunch made with leftovers from a restaurant meal.
  9. Very colorful and satisfying. What would we do without our bouillon bases
  10. So fast and convenient...