Barley Soup is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic soup of shin of beef, pearl barley and potatoes cooked in a herbed onion stock. The full recipe is presented here and I hope you enjoy this classic British version of: Barley Soup.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook. This recipe traditionally uses duck or goose giblets (at least in the original version) but also works very well with turkey giblets.
Original Recipe
116. INGREDIENTS. —2 lbs. of shin of beef, 1/4 lb. of pearl barley, a large bunch of parsley, 4 onions, 6 potatoes, salt and pepper, 4 quarts of water.
Mode.—Put in all the ingredients, and simmer gently for 3 hours.
Time.—3 hours. Average cost, 2-1/2d. per quart.
Seasonable all the year, but more suitable for winter.
Modern Redaction
Ingredients:
900g shin of beef (on the bone)
115g pearl barley
1 large bunch of parsley, chopped
4 onions, chopped
6 potatoes, peeled and chopped
salt and freshly-ground black pepper, to taste
4l water
Method:
Combine all the ingredients in a large stockpot, bring to a simmer then cover and simmer gently for about 3 hours, or until the beef is very tender.
Take off the heat and remove the beef shin. Allow to cool until it can be handled then remove the meat from the bones, shred and return to the soup. Bring the soup to a boil, take off the heat then ladle into soup bowls and serve.
