Top Review by Dorie's Lori
The family really loved this soup; even both kids had seconds. A tasty comfort food! I would especially recommend it if you want your family to eat some different vegtables than the usual, or if you really like root veggies, as they definitely give the soup a different flavor. I followed the recipe pretty closely, using sirloin tips. Since the recipe didn't say, I added them with the barley. They turned out very tender. For the veggies, I mostly "pulsed" in my food processor, so they were pretty small, and that worked well - easy plus made a great texture. Lots of flavor, but wasn't like biting into pieces of vegtables. I did need to simmer the soup closer to 50 minutes. I made the soup in the afternoon, and we ate it for dinner, but in my haste to eat it, I forgot to add the spinach. We'll do that with the leftovers. Anyway, the soup got better as it sat.
- 2 tablespoons oil
- 12 ounces steak, cut into cubes
- 1 large red onion, sliced thin
- 1 bay leaf
- 1⁄2 teaspoon caraway seed
- 4 large carrots, chopped fine
- 1 cup finely chopped turnip
- 1 cup parsnip
- 1 cup finely chopped rutabaga
- 2⁄3 cup barley (raw)
- 1 teaspoon thyme
- 4 cups beef bouillon
- 2 cups water
- 2 tablespoons tomato paste
- 1⁄4 teaspoon pepper
- 1⁄4 teaspoon salt
- 2 cups very finely shredded fresh spinach leaves
Directions See How It's Made
- Heat 1 tablespoon oil over moderate heat in a large pot.
- Add the steak and brown well, stirring occasionally.
- Remove steak and leave the juice.
- Add the remaining teaspoon of oil, onion, bay leaf and caraway seeds.
- Cook for about 4 more minutes.
- Add the carrots, parsnips, turnip, rutabaga, barley, and thyme.
- Stirring constantly, cook for about 5 minutes.
- Stir in bouillon, water, tomato paste, salt, and pepper.
- Bring to a boil over high heat.
- Immediately reduce heat and simmer for 20 minutes.
- Discard bay leaf, stir in the spinach and serve.