This comforting soup is cooked with a blend of aromatic vegetables and herbs to create a rich and savoury broth that’s perfect for warming up on a cold day. It’s a nutritious meal that’s both filling and flavoursome, and is often enjoyed as a staple in Polish cuisine.
Ingredients:
- 1-1/2 pounds boneless beef chuck, cut into 3/4-inch cubes
- 1 tablespoon canola oil
- 2 cups finely chopped onions
- 1 cup diced carrots
- 1/2 cup sliced celery
- 1 pound fresh mushrooms, sliced
- 2 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 1 14-1/2 ounce can beef broth
- 1 14-1/2 oz. can chicken broth
- 2 cups water
- 1/2 cup medium grain barley
- 1 teaspoon salt, optional
- 1/2 teaspoon pepper
- 3 tablespoons fresh parsley, chopped
Method of cooking:
In a large saucepan, heat canola oil over medium heat. Add beef cubes and cook until browned on all sides. Remove and set aside.
In the same saucepan, add onions, carrots and celery. Cook over a medium heat until vegetables are soft, about 5 minutes.
Add mushrooms, garlic and thyme; cook and stir for 3 minutes.
Stir in beef stock, chicken stock, water, barley, salt (if desired) and pepper. Bring to the boil.
Return beef to pan. Reduce heat, cover and simmer for 1 hour or until beef and barley are tender.
Stir in parsley just before serving.
