Eastern Europe knows its soups; after all, it can get pretty chilly over there, and a good soup can warm you right to the soul. Homestyle Polish Soup does that and more. Filled with plenty of juicy, tender beef and smoky, nutty barley, this soup is incredibly savory and rich! Plus, it packs in plenty of nourishing vegetables to keep your body fueled and your taste buds happy! Homestyle Polish Soup will always have a home in your heart!
Ingredients
- 1 tablespoon canola oil
- 1 1/2 pounds beef chuck, boneless, cut into 3/4-inch cubes
- 2 cups onions, finely chopped
- 1 cup carrots, diced
- 1/2 cup celery, sliced
- 1 pound fresh mushrooms, sliced
- 2 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 1 (14.5-ounce) can beef broth
- 1 (14.5-ounce) can chicken broth
- 2 cups water
- 1/2 cup medium pearl barley
- 1/2 teaspoon pepper
- 1 teaspoon salt, optional
- 3 tablespoons fresh parsley, chopped
Directions
Step 1 –In a Dutch oven or stockpot, heat the oil over medium heat.
Step 2 –Add the beef cubes to the hot oil and cook until no longer pink, about 5-7 minutes.
Step 3 –Transfer the meat to a plate with a slotted spoon.
Step 4 –Sauté the onions, the carrots, and the celery in the drippings left in the pot over medium heat until tender, about 5 minutes.
Step 5 –Add the mushrooms, the garlic, and the thyme, and cook while stirring, until the mushrooms start to soften, about 3 minutes.
Step 6 –Stir in the beef broth, the chicken broth, the water, barley, the pepper, and the salt.
Step 7 –Return the beef to the pot.
Step 8 –Bring the soup mixture to a boil.
Step 9 –Reduce the heat to low and cover, letting the soup simmer until the barley and the meat are tender, about 1 hour 30 minutes-2 hours.
Step 10 –Add the parsley.
Step 11 –Serve.
