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3-4 pounds beef flank or short ribs
14 cups water
1 large onion, peeled
1 stalk celery
1 tablespoon salt
1 ounce dried mushrooms, rinsed, dried,
and cut in small pieces
11?2 cups onion, diced
3 carrots, sliced 1?4 thick
1?2 cup medium pearl barley
1?2 cup fresh parsley, chopped
2 teaspoons dried dill weed
1 cup milk
1?4 cup flour


Rinse meat and put in a large pot. Add water and bring to a boil over high heat. Skim off foam and add onion, celery and salt. Return to a boil. Lower heat; simmer, covered, for 1 hour. Add dried mushrooms and simmer 30 minutes. Remove and discard onion and celery. Add diced onion, carrots, barley, parsley and dillweed. Simmer for 30 minutes. Remove meat to a plate. Mix milk with flour and stir into soup. Bring to a boil, reduce heat to moderately low and simmer 10 minutes, stirring occasionally. Remove meat from bones and cut into bite-sized pieces; discard fat and bones. Return meat to soup and cook 5 minutes more. Add salt and pepper to taste.

Makes 8 servings.