Spanish-Style Beef Bone Barley Soup with Cabbage and Coriander
"Experience a rustic Spanish embrace in a bowl, combining the heartiness of marrow-infused broth with the vibrant freshness of cilantro and wholesome grain."
Instructions
Rinse the barley thoroughly. If time allows, soak it overnight to reduce cooking time and improve tenderness.
Place the beef bone in a large pot and cover with water. Bring to a boil for a few minutes, then discard the water and rinse the bone well. Return the bone to the pot and add fresh water to create a clean, clear broth.
Bring the fresh water to a gentle boil. Add the chopped onion, cabbage, and soaked barley. Reduce the heat to low, cover, and simmer gently for about 2 hours, stirring occasionally, until the barley is tender and the soup is well developed.
Remove the beef bone from the pot. Stir in the tomato paste until fully dissolved, giving the soup a rich color and subtle acidity.
Season with salt and black pepper to taste. Add the chopped coriander and simmer for 2–3 minutes, just until fragrant.
Remove from heat promptly to preserve the fresh herbal flavor. Serve hot, with optional lemon juice at the table.