Total Calories: 467
1. In a large, heavy nonreactive pot, heat the oil over medium-high heat. Brown the short ribs on all sides. Remove and set aside. Add the onions, carrots, and celery to the pot and cook until lightly browned and soft, about 10 minutes. Strain the dried mushrooms, reserving the soaking liquid. Rinse to wash off sand, if any, and add to the pot with the fresh mushrooms. Cook for about 8 minutes. Stir in the tomato paste, stock or broth, water, and reserved soaking liquid. Bring to a boil and add the barley and short ribs. Reduce heat to a simmer, partially cover, and cook until the meat is tender, about 1 hour.
2. Remove the ribs from the soup, let cool to the touch, and cut the meat from the bones. Discard the bones and return the meat to the soup. Add the dill
and cook for another 10 minutes. Season with salt and pepper.
TO MAKE AHEAD: Let cool completely, cover, and refrigerate for up to 2 days, or freeze in an airtight container for up to 1 month.
TO REHEAT: Bring to a simmer over low heat.
From From Our House To Yours. Compilation copyright © 2002 by Chronicle Books LLC. Foreword copyright © 2002 by Joyce Goldstein. Photographs copyright © 2002 by E.J. Armstrong. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
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