German Beef Barley Soup Recipe – Oma's Gerstensuppe mit Rindfleisch (2024)

FAQs

How fattening is beef barley soup? ›

There are 108 calories in a 1 cup (208.000g) serving size of Soup, beef barley, ready to serve. The calorie breakdown is 17% fat, 61% carbs, and 22% protein.

Whole grains, such as barley, are healthy additions to most diets. However, people with celiac disease or other intolerances to wheat should refrain from barley. Those who take blood-sugar-lowering medications should use caution.

Why does my beef and barley soup have no flavor? Beef and barley soup/stew benefits greatly from aromatics like onions, as well as acids like red wine or tomatoes and tomato paste, which add a bright note. Cooking long and slow also deepens the flavor.

Do you cook barley before adding it to soup? Your beef barley soup will simmer long enough to cook the barley. There is no need for the additional step of cooking the barley first. The barley takes about 30 minutes to cook completely.

Research shows that barley helps to regulate blood pressure, boost immunity and provide anti-inflammatory effects.

Encourages weight loss. Barley prompts the body to release hormones that regulate appetite by making the person feel fuller for longer. These hormones may also boost the metabolism, which can contribute to weight loss.

Side effects might include gas, bloating, and an unpleasant taste. Some people might also be allergic to barley. When applied to the skin: There isn't enough reliable information to know if barley is safe. Allergic skin reactions are possible.

Celiac disease or gluten sensitivity: The gluten in barley can make celiac disease worse. Avoid using barley. Allergies to cereal grains: Consuming barley might cause an allergic reaction in people who are sensitive to other cereal grains, including rye, wheat, oat, corn and rice.

However, if you consume too much of it, its fiber content can cause stomach cramps, constipation, bloating, and gas. Unwanted weight gain. Barley water is high in calories per serving. You can further increase the calorie count if you add fruit juices or sweeteners like honey to your barley water mix.

Store leftover beef barley soup in an airtight container for 3-4 days. Reheat either in the microwave at 30 second intervals, stirring in between, or on the stovetop over medium heat. You can also store your leftovers in the freezer up to 6 months.

What if I put too much barley in my soup? ›

As barley is a starch the best you can do is dilute it, or thin it out a bit. You may need to add a fair bit of broth and more of your vegetal ingredients. Possibly to the point of doubling your recipe.

What is the best cut of beef for soup? The best cut of meat for beef soup is either a chuck roast, chuck shoulder, chuck-eye roast or top chuck – with chuck roast being my personal favorite. These are the most tender cuts.

A one-cup serving of cooked, pearled, barley provides 193 calories, most of which are carbohydrates. You'll consume 44.3 grams of carbohydrates in a single serving, 6 grams of fiber, and 0.4 grams of naturally-occurring sugar. The rest of the carbohydrates in barley are starch.

Barley must be rinsed to remove any dust, dirt and debris just like you would with lentils for example. Preboiling removes any toxic substances that may be lurking on the barley and stops you from getting any of it.

The starchy barley will also act as a thickener as it cooks. If you find the consistency is too thin, simply continue to cook until the desired consistency is achieved. If the soup is too thick, add a little water or low-sodium broth until you reach the perfect consistency.

Each serving contains about 120 calories, 1 g fat (0 g saturated fat, 0 g trans fat), 0 g cholesterol, 199 mg sodium, 25 g carbohydrate, 4 g dietary fiber, 4 g sugars, and 4 g protein.

Barley's fiber content helps prevent constipation and promote regularity for a healthy digestive tract. Eating fiber-rich foods such as barley may also contribute to weight loss. This is because it functions as a “bulking agent” in the digestive system, making a person feel fuller for longer.

If you're on a gluten-free diet, brown rice is the clear winner, because barley contains gluten. Brown rice also has over five times more folate and vitamin E. However, barley has twice the calcium and fibre and about 30 per cent fewer calories. The two are equivalent in protein and fat content.