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  • Barley Beef Celeriac And Cabbage Soup

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    Barley Beef Celeriac And Cabbage Soup
    Servings: 2
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 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

    Directions

    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...

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