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Caldo de Arroz de Cebada (Beef and Pearl Barley Soup)
Caldo de Arroz de Cebada (Beef and Pearl Barley Soup) is a traditional Ecuadorian recipe for a classic soup of beef ribs and pearl barley in an onion, chilli, garlic and celery leaf base flavoured with achiote oil and finished with cabbage and potatoes. The full recipe is presented here and I hope you enjoy this classic Ecuadorian version of: Beef and Pearl Barley Soup (Caldo de Arroz de Cebada).
prep time
20 minutes
cook time
80 minutes
Total Time:
100 minutes
Serves:
6
Rating: 
Tags : Chilli RecipesBeef RecipesVegetable RecipesEcuador Recipes
Caldo de Arroz de Cebada (Beef and Pearl Barley Soup) a Classic Ecuadorian recipe for a soup of beef ribs and pearl barley in an onion, chilli, garlic and celery leaf base flavoured with achiote oil and finished with cabbage and potatoes.
Ingredients:
1kg beef ribs
200g pearl barley
1 red onion, chopped
1 white onion, chopped
1 hot chilli
1 tbsp garlic paste
2 celery leaves, chopped
2 tbsp
achiote oil
1/4 small cabbage, cored and shredded
5 potatoes, scrubbed and cut into 4 pieces each
Method:
Wash the meat then place in a large pan with 3l water. Bring to a boil and cook for 40 minutes
Wash the pearl barley and set aside to soak in a bowl of water.
Heat the achiote oil in a pan and use to fry the onions, chilli and garlic for about 4 minutes, or until soft. Take off the heat an set aside.
Add the fried ingredients to the meat then drain and stir in the pearl barley.
Bring the mixture back to a boil and cook for 20 minutes. At this point stir in the cabbage and potatoes. Cook for about 15 minutes more, or until the potatoes are tender.
Serve warm, ladled into bowls.
If desired, you can also add maize cobs, cut into 3cm lengths at the same time as the potatoes.
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