Sunday, February 27, 2011

Rustic Cabbage, Beef & Barley Soup

Rustic cabbage, beef & barley soup is a variation on a traditional dish from the Provence region of France. What I found most appealing about this soup is that it requires ingredients found in a winter pantry or cellar: onion, garlic, cabbage, celery, & barley. The orange is the bit from Provence. This is a simple recipe.

2 ounces bacon
1 pound Lasater stewing beef, in 1-inch cubes
1 onion, finely chopped
2 stalks celery, finely chopped
3 garlic cloves, minced
1 cup barley
2 cups chopped green cabbage (about 1/4 medium head)
2 teaspoons smoked paprika
1-2 teaspooons grated orange zest
7-8 cups beef stock 
Salt and pepper to taste


In a four quart Dutch oven or other large heavy pot, cook the bacon on med-high until lightly browned. Remove, leaving the fat in the pot. Add the beef and cook over high heat until lightly browned. Remove, return the bacon to the pot and add the onion, celery, garlic and cabbage.  Cook on medium heat until the vegetables are soft. Stir in the paprika and zest.
zester close-up
microplane zester

Return the beef to the pot. Add stock, season with salt and pepper and simmer covered for 45 minutes. Stir in the barley, cover and cook for 30 minutes. If the beef is not tender, cook it a bit longer. If the soup is not served immediately, more stock may be needed for reheating. 

Build a fire, get a bottle of Cote du Rhone and enjoy!

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