Monday, January 2, 2017


~ Taste of Home

3 meaty beef soup bones (beef shanks or short ribs)
10 c. water
1 medium onion, chopped
5 t. beef bouillon granules
1 T. cider vinegar
1/2 - 1 t. salt
1/4 t. pepper
2 bay leaves
1 1/2 c. chopped carrots
1 1/2 c. chopped celery
2 medium potatoes, peeled and cubed
1/2 c. medium pearl barley
1/2 t. dried thyme
1/4 - 1/2 t. dill

In a Dutch oven or soup pot, place bones, water, onion, bouillon, vinegar, salt, pepper, and bay leaves. Slowly bring to a boil and skim foam with a slotted spoon. Reduce heat; over and simmer 3-4 hours.

Discard bay leaves. Set bones aside until cool enough to handle, then remove meat from bones and dice. Skim fat from broth surface. Add meat, carrots, celery, potatoes, barley, thyme, and dill. Cover and cook 1 hour or until vegetables and barley are tender.

Makes about two quarts.

Notes: I skip the bouillon, replacing 5 cups of beef broth for 5 cups of water instead. Our meat gets shredded instead of diced.

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