Maximum red meat barley soups are like stews — so thick with grains and chunks of meat that your spoon nearly stands up even whilst you’re no longer protecting on.
This one, then again, falls at the lighter, brothier facet of the spectrum.
It nonetheless has the barley — velour-soft, nubby and soothing. And it nonetheless has numerous gentle chunks of juicy, brawny red meat.
However it additionally has sufficient aromatic liquid to stay the entire parts floating, as a substitute of merging into porridgelike solidity.
That is particularly excellent on this recipe as it means that you can truly savor the broth itself, heady with spices. Coriander, cumin and paprika paintings in combination to provide it a carefully earthy, nearly candy smell, whilst successful of clean lemon juice and zest on the finish brightens the whole thing.
It is probably not the everyday taste profile for this type of homey soup, but it surely’s no longer so wildly other that it’s going to scare red meat barley fans clear of the pot. It’s simply complicated sufficient with out being intimidating.
Even higher, it’s relatively adaptable. Warmth-seekers can indulge through including the not obligatory cayenne to the broth and a few sliced jalapeños to the bowl as a crisp and fiery garnish. Those that choose issues at the milder facet can simply miss one or each. This soup is forgiving like that.