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Ingredients
4 cups canned tomatoes
¾ pound boneless chuck, cut in 1 ½ inch cubes
Salt and pepper to taste
Celery tops from ½ bunch
2 sprigs parsley
¼ cup regular barley
1 cup tomato juice
½ pound green beans, tips cut off, washed and cut in half
½ cup coarsely chopped rutabaga
1 ½ cups coarsely chopped cabbage
½ cup sliced carrots
½ cup sliced celery
½ cup thinly sliced onion
Nutritional analysis per serving
6 grams carbs; 10 milligrams cholesterol; 46 calories; 1 gram fat; 2 grams fiber; 241 milligrams sodium; 4 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Drain the liquid from the tomatoes and reserve. Add enough water to liquid to make one quart.
- Step 2
Place in large kettle with beef, salt and pepper to taste, celery tops and parsley. Cover and cook slowly for one hour.
- Step 3
Add barley. Cook one hour longer.
- Step 4
Remove and discard celery tops and parsley. Add tomato juice, reserved tomatoes and remaining ingredients.
- Step 5
Bring to a boil. Reduce heat and cook about 45 minutes.
- Step 6
Serve immediately, refrigerate or freeze. To serve reheat.
Private Notes
Comments
Very solid dish. My family loves the cabbage and rutabaga. I brown the meat and then cook this in the pressure cooker at hight pressure about 10-15 minutes, natural release. I throw the beans and carrots at the end. This dish is in our permanent rotation.
The recipe doesn’t give the greatest instructions. I seasoned and browned the meat, added the drained tomatoes and water. After an hour, I pulled the sprigs and added the firmer vegetables (onions, celery, carrots, rutabaga, and I added baby Yukon potatoes) as well as some extra beef bouillon to get more beef flavor into the broth. Once the potatoes were soft, I added about 1 tbsp of Worcestershire sauce, quick pearled barley and green beans. In the last few mins I added the cabbage until soft.
After some Googling, I thought "regular" barley must mean hulled barley. Apparently not so. At 50 minutes, it is nowhere near done. Must mean pearled barley. Can't wait for it to finish--the soup tastes great.
My vegetables took an hour an and a half to cook. II felt like the broth was very bland so I added red wine, marjoram and Parmesan rind. That didn’t help enough. If I were to make it again I would brown the meat first and chop the vegetables finer and sauté first. I also would have left out the extra tomato juice as well.
Flavor enhanced when served with a dollop of sour cream and sprinkle of chopped parsley. Canned tomatoes and juice provided enough salt. Regular barley cooked fine, might've wanted a bit more.
The recipe doesn’t give the greatest instructions. I seasoned and browned the meat, added the drained tomatoes and water. After an hour, I pulled the sprigs and added the firmer vegetables (onions, celery, carrots, rutabaga, and I added baby Yukon potatoes) as well as some extra beef bouillon to get more beef flavor into the broth. Once the potatoes were soft, I added about 1 tbsp of Worcestershire sauce, quick pearled barley and green beans. In the last few mins I added the cabbage until soft.