I miss my Grandparents dearly. Grandpa loved to cook while Grandma knitted on the sofa. This helps brings them back to me. This recipe was one of my favorites growing up. It's an old-fashioned, slow-cooking, lick-the-bowl, stick-to-your-ribs type of soup. The family loves it. It's traditional at holiday time with a nice slice of rye bread to dip in it.
Ingredients
- pearl barley: 1 cup
- ½ cups water: 2 piece
- ounces broken dried mushrooms: 8 piece
- water: 0.5 cup
- boneless chuck roast: 1 piece (3 pound)
- quarts water: 5 piece
- fresh parsley: 0.5 cup (chopped)
- fresh dill: 0.5 cup (chopped)
- beef broth: 1 can (14 ounce can)
- kosher salt: 1 Tbsp
- pepper: 1 tsp
Metric Conversion
Stages of cooking
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Combine barley and 2 1/2 cups water in a bowl; cover and let soak overnight. Combine dried mushrooms and 1/2 cup water in a bowl; cover and let soak overnight.
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Place the chuck roast in a large stockpot over medium heat; cover the roast with 5 quarts water. Bring the water to a boil, skimming any foam off the surface. Boil the roast until the foam no longer forms on the water, about 15 minutes. Pour the barley, mushrooms, and the water from both bowls into the stockpot; stir in the parsley, dill, broth, salt, and pepper. Return the mixture to a boil; reduce heat to low; simmer, stirring every hour, until soup has reduced to desired thickness, 4 to 6 hours.
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Remove large pieces of beef from the soup; trim and discard fat. Cut remaining meat into bite-sized pieces and return them to the soup.
