Tonight I made two more dishes in my "The Art of Jewish Cooking" by Jennie Grossinger cookbook series. The barley stew was thick and hearty, almost like a congee. I accompanied it with mandlen, or 'soup nuts'--little round crackers.
I took a few liberties with the original recipe and I'll try to point out where I followed it and where I changed things. I took my time and made a batch of chicken broth first, which I used as the base for this soup and also for the chicken meat (and to have broth on hand). I think this extra step made the final product deliciously complex, so I strongly suggest using your own broth rather than bullion.
My first alteration was using a ham shank, because I'm a heretic like that. I think the recipe would still be good without it, or you could use a smoked turkey leg, or hell you could just keep the whole thing vegetarian. I used a leek instead of the original onion, and I think it also added a lot to the soup. You could add more liquid if you want a soup instead of a stew, but I don't think it would be as satisfying and flavorful.
1 onion or large leek, sliced thinly
4 carrots, grated
4 Tbsp. butter
1 c. barley
2 quarts broth
2 bay leaves
2 Tbsp. chopped parsley
1 Tbsp. cider vinegar
salt and black pepper
Optional Ingredients:
1 1/2 c. flour
3/4 c. baking powder
1/2 tsp. salt
2 eggs
1 1/2 Tbsp. vegetable oil
seasonings
Preheat oven to 375. Sift together the flour, baking powder, and salt in a large bowl. Beat the oil and eggs together. Add the egg mixture to the flour and mix well, kneading until smooth. Roll into narrow (1/4") snakes and slice into 1/2" rounds. Place the rounds on a greased cookie sheet and bake for 20-25 minutes, shaking a few times, until browned and semi-crisp. Remove from oven and allow to cool. Store in a well-sealed container until ready to use.
Barley Vegetable Stew
I took a few liberties with the original recipe and I'll try to point out where I followed it and where I changed things. I took my time and made a batch of chicken broth first, which I used as the base for this soup and also for the chicken meat (and to have broth on hand). I think this extra step made the final product deliciously complex, so I strongly suggest using your own broth rather than bullion.
My first alteration was using a ham shank, because I'm a heretic like that. I think the recipe would still be good without it, or you could use a smoked turkey leg, or hell you could just keep the whole thing vegetarian. I used a leek instead of the original onion, and I think it also added a lot to the soup. You could add more liquid if you want a soup instead of a stew, but I don't think it would be as satisfying and flavorful.
1 onion or large leek, sliced thinly
4 carrots, grated
4 Tbsp. butter
1 c. barley
2 quarts broth
2 bay leaves
2 Tbsp. chopped parsley
1 Tbsp. cider vinegar
salt and black pepper
Optional Ingredients:
- 1 soup bone
- 2 medium Yukon gold potatoes (or any hearty root vegetable), cubed
- 1 c. leftover cooked chicken
- 1 c. greens or green beans
Mandlen aka Soup Nuts
1 1/2 c. flour
3/4 c. baking powder
1/2 tsp. salt
2 eggs
1 1/2 Tbsp. vegetable oil
seasonings
Preheat oven to 375. Sift together the flour, baking powder, and salt in a large bowl. Beat the oil and eggs together. Add the egg mixture to the flour and mix well, kneading until smooth. Roll into narrow (1/4") snakes and slice into 1/2" rounds. Place the rounds on a greased cookie sheet and bake for 20-25 minutes, shaking a few times, until browned and semi-crisp. Remove from oven and allow to cool. Store in a well-sealed container until ready to use.
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