Michigan Dutch Barley Soup Gerstenbrij Recipes

GROUND BEEF BARLEY SOUP

Steps:

• In a large Dutch oven, bring water and soup bones to a rapid boil; add bouillon. Stir in ground beef in small amounts. Reduce heat; cover and simmer 1-1/2 hours or until the meat comes easily off the bones. , Remove bones. Strain broth; cool and chill. Skim off fat. Remove meat from bones; dice and return to broth along with remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 1 hour or until vegetables are tender.

BUTTERMILK PORRIDGE - BOETERMELK PAP

Steps:

• Place barley and water in saucepan; bring to a boil.
• Simmer for about 2 hours.
• Add buttermilk, stirring until it boils; cook a few minutes (taking care not to scorch), then add salt.
• Serve hot with syrup or sugar.

SELDERIJSOEP - MICHIGAN DUTCH CELERY SOUP

Steps:

• Cook celery and onion in boiling water for ten minutes.
• In another pan, melt the butter; add flour and blend.
• When flour and butter are fully incorporated, add milk and cook, stirring constantly until thick.
• Add the cooked celery and onion with the cooking liquid to the white sauce.
• Season to taste with salt and pepper.
• Serve hot.

BARLEY AND BUTTERMILK SOUP

Steps:

• Melt butter in large saucepan. Add onions and saute until soft and translucent, 3-5 minutes. Add garlic and saute until fragrant, about 1 minute.
• Place onions and garlic into slow cooker with celery, beef broth, chicken broth and barley. Cook on low 4-6 hours, until barley is tender.
• Stir in buttermilk and dill. Continue cooking until heated through, about 30 minutes. Remove and discard celery. Serve with additional dill sprinkled on top.

BOOYAH THE SOUP

Steps:

• Remove all the meat from the cooked chicken. Discard the skin. You can reserve the bones for making stock. Chop the meat into bite size pieces. (1/2 inch cube). Refrigerate the meat until needed.
• Cut the beef chuck roast into 1 inch cubes and put into a resalable plastic bag. Add 1 Tbsp of flour to bag and shake until all the meat cubes are coated. Heat 2 Tbsp oil in 8 qt pot. When hot, add the meat and brown on all sides. Remove browned beef with a slotted spoon and reserve, repeat with remaining beef cubes.
• Cut kielbasa into strips and cube (1/2 inch). Add to hot pot and cook over medium high heat until browned. Remove with slotted spoon and add to beef. Do not drain fat from pot.
• Add onion, celery, red bell pepper, carrots, and the turnip to the pot. Sweat the vegetables over medium high heat until the onions are translucent. Add the Italian spice blend and the hot pepper flakes. Cook for 2 more minutes.
• Add can of diced tomatoes. Stir and continue to cook for 5 minutes. Add chicken broth and bring to a simmer.
• Add reserved chicken, beef, and sausage to pot. Bring to a simmer and cover. Simmer for 10 minute.
• Drain diced potatoes and add to pot along with barley. Cover and simmer all for 10 more minutes.
• Add frozen peas and corn. Add salt and pepper. Simmer 1 more minute. Taste and adjust seasoning.
• Just before serving add beer.

BALKENBRIJ - DUTCH SCRAPPLE

Steps:

• Cover meat and liver with water and cook until tender, about an hour.
• Season to taste.
• When broth has reduced by half, chop meat finely and return to liquid.
• Stir in enough buckwheat flour to make a stiff batter; cook until thickened.
• Lightly grease a loaf pan; fill with batter.
• Refrigerate.
• To use, slice and fry in butter or bacon grease until golden brown.

DUTCH OVEN BEEF BARLEY SOUP

Steps:

• In a Dutch oven or soup kettle, place soup bones, water, onion, bouillon, vinegar, salt, pepper and bay leaves. Slowly bring to a boil; skim foam with a slotted spoon. Reduce heat; cover and simmer for 3-4 hours. Discard bay leaves. Set bones aside to cool; remove meat from bones and dice. Skim fat from the broth surface. Add meat, carrots, celery, potatoes, barley, thyme and dill. Cover and cook for 1 hour or until barley and vegetables are tender.

HEARTY BEEF AND BARLEY SOUP

Steps:

• In a large saucepan, heat oil over medium heat. Brown beef on all sides; drain. Stir in broth, water, barley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Add carrots, celery, onion and parsley; cover and simmer until meat and vegetables are tender, 30-40 minutes. Stir in peas; heat through.

KALFSVLEESCH - ROAST VEAL

Steps:

• Preheat oven to 325°F.
• Mix dry ingredients together; dredge veal with mixture.
• Place on a rack in an open roasting pan, place in oven and roast until tender (allowing 25 minutes per pound).
• Baste occasionally with melted drippings.