If you have leftovers, add a little water to the soup the next day because the barley grains have a tendency to soak up the broth overnight. This soup combines chunks of beef simmered with vegetables, pearl barley (you can buy this at most grocery stores or health food stores), with just a touch of beer. Tibetan cooks have come up with all kinds of ways to use barley in their cooking: grind it into a flour, mix it with yak butter tea to make an edible paste called Tsampa, stew the berries in broth, and ferment the barley to make beer called chhaang. The elevation is so high there and the land is so harsh that few cops can grow besides barley plants. If you ever visit Tibet you will undoubtedly eat lots of barley in some form or another. Mary Kate and I first tasted this hearty and warming soup in a tiny restaurant in Lhasa, Tibet. It’s the perfect soup to eat on a drizzly day. The weather has been pretty warm in NYC lately (the first day of summer is one week away!) but I took the opportunity of the rare chilly weather to cook one of my favorite soups for dinner: Barley Beer Beef Soup. I couple of days ago I went outside for my morning coffee wearing shorts and sandals but I had to immediately run back inside my apartment to put on warmer clothes and grab an umbrella.
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