Serves 10
2 Tbs. vegetable oil
2 lbs. beef short ribs, excess fat removed
2 onions, chopped
2 carrots, diced
2 stalks celery, sliced
1⁄2 lb. mushrooms, sliced
1⁄2 cup (1 oz.) dried mushrooms, soaked in 1 1/2 cups hot water 30 minutes
1⁄4 cup tomato paste
3 cups beef stock
3 cups water
1 cup pearl barley
1⁄4 cup chopped fresh dill weed
salt and pepper to taste
In a large pot, heat oil over medium-high heat. Brown short ribs on all sides. Remove and set aside. Add onions, carrots and celery. Cook until lightly browned and soft, about 10 minutes.
Strain dried mushrooms, reserving soaking liquid. Rinse to wash off sand, if any, and add to pot with fresh mushrooms. Cook about 8 minutes. Stir in tomato paste, stock, water, and reserved soaking liquid. Bring to a boil and add the barley and reserved short ribs. Simmer, partly covered, 1 hour. Remove ribs from soup and cut meat from bones. Discard bones and return meat to soup. Add dill and cook another 10 minutes.
(Louise Fiszer)