“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.” - by Lobbylady
Ingredients
Adjust Servings
Original recipe yields 4 quarts
Directions
- 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.
- 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.
- 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.
Nutrition
Amount Per Serving (8 total)
- Calories
- 416 cal
- 21%
- Fat
- 19.1 g
- 29%
- Carbs
- 34.1 g
- 11%
Based on a 2,000 calorie diet
Share It
Reviews (15)
Rate This Recipe
"I made some changes-I cooked stew meat in the crock pot with a package of brown gravy mix and 2 cups of water. Once that was about done, I cooked quick barley (1cup) according to the package directio..." See morens. I put the barley, parsley, salt, etc all in the crock pot with the meat to finish for about an hour."
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
