Beef and barley soup is a classic comfort food that warms the soul and fills the belly. It’s a hearty dish that’s perfect for a chilly day, and it’s easy to make with just a few simple ingredients.
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But have you ever heard of pickle soup? It may sound unconventional, but this soup is a popular dish in some parts of Europe, particularly in Poland and Russia. It’s made with beef, barley and dill pickles. It’s surprisingly delicious.
The result is a savory, tangy, and satisfying soup that will have you coming back for seconds.
So if you’re looking for a new way to enjoy beef and barley soup, or if you’re just curious about pickle soup, this recipe is for you. Let’s get started!
Tools you may need:
Ingredients:
- 1 Tritip steak, diced
- 1 cup Pearl Barley
- Boiling water
- Dill Relish or diced pickles
- 1 carrot
- 2 small onions or 1 medium sized onion, diced
- 2 small potatoes
- .5 tsp of sea salt
- 1.5 tsp of Montreal steak seasoning
- 1 bay leaf
- Oil for sautéing
- Parsley, dill or any herbs
Directions:
- Cut meat into bite size cubes and season with salt and steak seasoning.
- Pour boiling water over barley and let it soak for about 15 mins while you are preparing the rest of the ingredients.
- Peel and grate carrot on a box grater.
- Dice onions.
- Peel and dice potatoes.
- Press sauté on instant pot and wait until it says hot. Or heat up 2 tbsps of oil in a dutch oven.
- Sauté meat until crispy and golden.
- Saute carrots and onions.
- Add barely, potatoes and water.
- Cook for 40 mins on multigrain setting. Or on a low boil, cook for 40 mins in your dutch oven with the lid closed.
- Release steam and open in the instant pot.
- Add relish and and parsley with dill.
- Enjoy!!!!
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If you make this soup and love it, please come back and rate it 5 stars, also tag me on IG @shakanranch
BEEF AND BARLEY SOUP – PICKLE SOUP
Equipment
- Instant pot
- Dutch oven
- Cutting board
- Knife
Ingredients
- 1 Tritip steak
- 1 cup Barley
- Boiling water
- Dill Relish
- 1 Carrot
- 2 Small onions or 1 medium onion
- 2 small potatoes
- .5 tsp Sea salt
- 1.5 tsp Montreal steak seasoning
- 1 Bay leaf
- Oil for sautéing
- Parsley, or dill or any herbs
Instructions
- Cut meat into bite size cubes and season with salt and steak seasoning.
- Pour boiling water over barley and let it soak for about 15 mins while you are preparing the rest of the ingredients.
- Peel and grate carrot on a box grater.
- Dice onions.
- Peel and dice potatoes.
- Press sauté on instant pot and wait until it says hot. Or heat up 2 tbsps of oil in a dutch oven.
- Sauté meat until crispy and golden.
- Saute carrots and onions.
- Add barely, potatoes and water.
- Cook for 40 mins on multigrain setting. Or on a low boil, cook for 40 mins in your dutch oven with the lid closed.
- Release steam and open in the instant pot.
- Add relish and and parsley with dill.
- Enjoy!!!!
If you tried this recipe and love it, please come back and give it a review or a comment. Tag me on IG @shakanranch
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