BEEF, LEEK AND BARLEY SOUP
Steps:
- 1. Trim two big, meaty short ribs and put them on the bottom of your soup pot. 2. Add 1/2 cup of barley, three big cloves of garlic shopped up, two chopped onions, mushrooms, and three leeks cut lengthwise and then into segments-use both the white and the green parts. Grind in a little black pepper. 3. Add about eight cups of filtered water or beef stock and let it simmer on the back burner for at least three hours while you go about your business. Leave covered for first 1.5 hrs, then remove lid. Stir once every 20 minutes to be sure nothing sticks to the bottom. You can also add lima beans, peas, corn, string beans and chopped tomatoes at any point, or the second day, should you have any leftover. 4. Before serving, skim off the fat, take the meat off the bones, chop it and put it back in the soup. If desired, chill soup and re-skim. Serve with challah.
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