0 recipes from contoocook and beyond


2-3 lbs. beef skin
2 carrots diced
2 stalks celery diced
2 onions chopped
2 cloves garlic crushed
l white turnip diced
l large parsnip diced
l/2 cup chopped fresh parsley
l-3/4 qts. beef stock (can be part canned and part beef bouillion cube mixed in water – make it strong)
one l6 oz. canned peeled tomatoes, crushed
salt & pepper to taste
about 3/4 cup barley
Place first 11 ingredients in large pot. Bring to a boil. Lower to simmer and cook about 3 hrs. Cook barley separately in about 3 cups of water (beef stock too) until tender (a good 35-40 mins – keep testing).
When soup is finished remove meat and all bones. Dice up some of the meat that is free of all fat and grizzle and return to soup pot. Add cooked barley and mix well.
Actually the soup should probably cook for 4-5 hrs. to make sure the meat is very tender – it also makes the soup taste better. It actually tastes better the next day after it has been refrigerated and any fat on top has been removed. Serve with crusty bread. You can also double this recipe accordingly – it freezes well too.

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