Meaty Vegetable Barley Soup
recipe typed up by Samantha Miretzky
2 tbsp canola oil
2 pieces bone-in flanken
4 carrots, diced
5 stalks celery, peeled and diced
1 large yellow onion, diced
1 leek, diced
1 kholrabi, peeled and diced
2 zucchinis, diced
1 tbsp paprika
1 of a can of tomato sauce
1 1/2 c dry red wine (I use cab)
Enough water to cover everything by a few inches
1/2 c chopped parsley
1/2 c chopped cilantro (can do all parsley instead)
1/2 c barley
Kosher Salt and coarse black pepper for seasoning along the way
Heat a large pot over medium-high heat.
Season flanken on both sides with salt and pepper.
Add oil and flanken to the pot and brown meat on both sides (about 3 minutes per side).
Remove flanken from the pot and set aside.
Add carrots, celery, onion and leek to the pot and sprinkle with 1 tsp salt and pepper.
Stir and cook until the onion and leek are translucent.
Add zucchini, kholrabi, and another 1/2 tsp of salt and pepper and stir.
Cook for about 5-7 minutes, stirring every 2-3 minutes.
Stir until combined and cook for 1 more minute.
Add sauce and cook for 3-4 minutes.
Pour wine into the pot and use a flat bottomed spoon to scrape up any bits from the bottom of the pot.
Return flanken to the pot and cook for 4-5 minutes.
Add the water, parsley, cilantro, 1 Tbsp salt, and 1 tsp coarsebalck pepper to the pot and bring soup to a boil.
Reduce heat to low, cover and simmer for 2-3 hours, until meat is tender.
Remove meat from the soup and let it rest for 5-10 minutes.
Shred meat, discard bones and fat and return to the pot.
Bring soup back up to a boil, add barley and cook until tender. Taste to adjust seasoning.