This recipe works equally well with beef, or lamb. It is hearty, and delicious. It is also adaptable to your tastes. This is how I make it. Change it as you wish.
1/3 cup pearl barley
2 scallions, rustic chopped
3 cloves garlic, Minced
1/4 cup baby peas
1/2 cup whole kernel corn, freshly cut from cob
2/3 lb. cubed beef or lamb
2 medium carrots, diced
1 stalk celery, sliced
1/2 cup halved grape tomatoes
4 cups water
2 tbs. unflavored gelatin
2 tbs. sunflower oil
1 tbs. kosher salt
1 tbs. ground black pepper
1 tsp. tapioca starch
Place oil in pressure cooker, or enameled dutch oven over medium heat. When oil is fragrant, add meat cubes, and season with the salt and pepper.
Saute until meat is lightly browned on all sides. Add the scallions and garlic. Continue cooking, and stirring for 2 minutes. Add the remaining ingredients. Place lid on PC, or Dutch oven.
If using pressure cooker, bring up to pressure, and reduce heat until the pressure regulator is barely moving. Cook for thirty minutes. after the time has elapsed, Remove the pot from the heat and release the pressure according to the appliance instructions. Remove the lid, stir, and enjoy.
If using a dutch oven, reduce heat to simmer and cook for 2 hours, or place in 350 degree F. oven and let cook for 2 hours.
You can reduce the water by one cup and add 1 cup of cream to this soup. You can add peppers, and other vegetables. Add BBQ sauce if you want./ This recipe can be altered in a thousand different ways. Make it you very own masterpiece. You could even make it with mini meatballs instead of cubed meat if you want, or with bratwurst, or kielbasa. Add kidney, or black beans to the soup. Add cabbage.
You can also make this soup using canned beef chunks, and canned vegges. Use stock or broth instead of water. If you really want to get fancy, add this - https://rouxbe.com/recipes/81-demi-g...lace-de-viande
, or thicken slightly with a browned roux.
Seeeeeya; Chief Longwind of the North