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BEEF AND BARLEY SOUP – PICKLE SOUP

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.
Course Main Course, Soup
Cuisine European
Keyword beef and barley soup, pickle soup, soup
Prep Time 15 minutes
Cook Time 40 minutes
Servings 4 people
Calories 5kcal
Author Veronika B
Cost $5

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!!!!