Michigan Dutch Barley Soup Gerstenbrij Recipes

RICH BEEF BARLEY SOUP

Steps:

• Heat the olive oil in a large pot or Dutch oven, such as Le Creuset. Add the oxtails, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-high heat, stirring occasionally, for 10 minutes until browned all over. Remove the oxtails with a slotted spoon and reserve.
• Add the leeks, carrots, onion, celery, and garlic to the fat in the pot and cook over medium heat, stirring occasionally, for 10 minutes, until the vegetables start to brown. Tie the thyme sprigs together with kitchen string and add to the pot along with the bay leaves. Return the oxtails to the pot and add the broth, 1 teaspoon of salt, and 1 teaspoon of pepper. Raise the heat and bring to a boil. Lower the heat, cover, and simmer for 1 hour. Discard the thyme bundle and the bay leaves, and skim off the fat.
• Meanwhile, bring 4 cups of water to a boil and add the barley. Simmer uncovered for 30 minutes, drain, and set aside.
• When the soup is ready, add the barley and cook the soup for another 15 or 20 minutes, until the barley is tender. Depending on the saltiness of the stock, the soup might need another teaspoon of salt and some pepper. Serve hot, with or without the oxtails.

HEARTY BEEF AND BARLEY SOUP

Steps:

• In a large saucepan, heat oil over medium heat. Brown beef on all sides; drain. Stir in broth, water, barley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Add carrots, celery, onion and parsley; cover and simmer until meat and vegetables are tender, 30-40 minutes. Stir in peas; heat through.

ZINGERMAN'S ANN ARBOR MUSHROOM AND BARLEY SOUP

Steps:

• 1. Soak the mushrooms in enough hot water to cover for a half hour. Strain through a filter. Reserve the water.
• 2. Coarsely chop the dried mushrooms.
• 3. Melt the margarine in a stockpot and sauté the onion, celery, 2 tablespoons of the parsley, carrot, garlic, and fresh mushrooms until soft, about 5 minutes.
• 4. Lower the heat and add the flour, stirring every 30 seconds for about 5 minutes or until thick.
• 5. In a soup pot heat the broth or water. Add a cup of mushroom mixture at a time to the pot, stirring.
• 6. Turn the heat to high, and add the reserved mushroom water and barley. Stir well and add salt to taste.
• 7. Simmer, covered, for about an hour or until the barley is tender and the soup is thickened, stirring often.
• 8. Add additional chopped parsley, mix thoroughly, and adjust seasonings.

BARLEY VEGETABLE SOUP

Steps:

• In a 5-qt. slow cooker, combine the first eight ingredients. Stir in the water, broth, barley, bay leaf and seasonings. Cover and cook on low for 8-10 hours or until barley and vegetables are tender. , Stir in tomatoes; cover and cook on high for 10-20 minutes or until heated through. Discard bay leaf.

DUTCH BARLEY SOUP DESSERT

Steps:

• Bring the pearl barley, water, and raisins to a boil.
• Lower heat and simmer for 1.5 hours or until barley and raisins are tender.
• Add sugar, peaches with juice, and prunes (optional).
• Boil about 10 minutes.
• Let cool. The dessert will thicken when cold.

DUTCH OVEN BEEF BARLEY SOUP

Steps:

• In a Dutch oven or soup kettle, place soup bones, water, onion, bouillon, vinegar, salt, pepper and bay leaves. Slowly bring to a boil; skim foam with a slotted spoon. Reduce heat; cover and simmer for 3-4 hours. Discard bay leaves. Set bones aside to cool; remove meat from bones and dice. Skim fat from the broth surface. Add meat, carrots, celery, potatoes, barley, thyme and dill. Cover and cook for 1 hour or until barley and vegetables are tender.

BARLEY BORSCHT

Steps:

• In a Dutch oven, combine beef bones, onion, bay leaf, salt, peppercorns and water. Bring to a boil; reduce heat. Cover and simmer for 2 hours. Strain broth; discard bones, onion and seasonings. Skim fat and return broth to the kettle. Add rutabaga, beets, celery, cabbage, carrots, potatoes and barley. Return to a boil; reduce heat. Cover and simmer 50 minutes or until vegetables are almost tender and barley is cooked. Stir in tomatoes and vinegar; heat through. Ladle into serving bowls. Top with a dollop of sour cream if desired. Sprinkle with dill.

BUNDER GERSTENSUPPE (SWISS BARLEY SOUP)

Steps:

• Heat butter and olive oil in a soup kettle over medium-high heat.
• Add onion and leek and cook until they begin to soften, about 10 minutes.
• Add the carrots, celery, bay leaf and bacon and lower heat to medium. Cook for 10 minutes, stirring occasionally.
• Add stock, barley and potatoes. Simmer for 1 hour.
• Add salt and pepper to taste. Stir in cream and bring back to heat, without boiling.
• Ladle into bowls and garnish with parsley.

SELDERIJSOEP - MICHIGAN DUTCH CELERY SOUP

Steps:

• Cook celery and onion in boiling water for ten minutes.
• In another pan, melt the butter; add flour and blend.
• When flour and butter are fully incorporated, add milk and cook, stirring constantly until thick.
• Add the cooked celery and onion with the cooking liquid to the white sauce.
• Season to taste with salt and pepper.
• Serve hot.

MICHIGAN DUTCH BARLEY SOUP - GERSTENBRIJ

Steps:

• Rinse barley in cold water; drain.
• Add salt to boiling water, followed by the barley.
• Cook until tender, about two hours (water will mostly evaporate).
• Add soup stock and vegetables.
• Cook until vegetables are tender.
• Serve hot.