Recipe - Barley Beef Celeriac And Cabbage Soup

3 cup Water
One fourth cup Barley
1 lg Garlic clove; cut or sliced up
1 Carrot
1 sl Celeriac
3 teaspoon Mushroom bouillon base
One half teaspoon Dried thyme

SAUTE
1 teaspoon Peanut oil
1 cup Shredded cabbage; loosely
packed
Leek or green onions; to
taste
Pepper
One fourth cup Button mushrooms; optioanl
3 ounce Sirloin steak; trimmed,
leftover

ADDITIONS
1 teaspoon Sherry
2 tablespoon Chopped fresh cilantro; or
parsley
One half cup Cooked black beans; drained
and rinsed
Maggi; to serve

Heat water, barley and garlic in a medium sauce pan. Bring to a boil.
Meanwhile, coarsely chop equal amounts of carrot and pared celery root. Add
the vegetables, bouillon base, and thyme to the soup pot; reduce heat, and
simmer for about 15 mins. Do not cook all the starch from the barley.

Heat the peanut oil in a skillet and stirfry the thinly shredded cabbage
and thinly cut or sliced up leek (or scallions). Pepper generously. Add 2 to 3 ounces
of leftover beef or pork, minced into 1/2" or smaller pieces and mushropoms;
heat through then keep warm.

Increase the temperature under the soup pot and add the sherry. When the
alcohol has evaporated, add the cilantro (or a mix of parsley and
cilantro), black beans, and the contents of the skillet. Turn off the heat;
stir to combine. Serve in wide pasta bowls to show off the colors. Offer
Maggi or other seasoning sauce. Serves 4 appetizers or 2 entrees. HALF
: 300 cals, 6.3 g fat, 18.3%

Recipe by: Hanneman (1997 Nov) Riverside

Posted to Digest eatlf.v097.n300 by KitPATh phannema@wizard.ucr.edu on
Nov 26, 1997