Summary

Ingredients

• 1 kg beef soup meat
• 2 beef bones
• 3 teaspoon, heaped salt
• 1 bunch soup greens
• 1 onion (s)
• 3 liters water
• 2 tablespoon brandy
• 6 potato (s)
• 2 carrot (s)
• 0.5 stick ½ leek
• 2 slices celery
• 150 g pearl barley
• salt and pepper
• possibly broth, granulated

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Instructions

1. First cook a strong, clear broth of the soup meat, the bones, the whole onion and the soup greens with salted water. That takes about 2.5 hours.
2. In the meantime, cut the peeled potatoes and carrots, leek and celery into very small cubes and cook in a little salted water for 5 - 10 minutes, then drain.
3. Slowly boil the pearl barley in salted water until it is well swollen and cooked, then pour over a sieve and rinse vigorously until the draining water is clear.
4. Now strain the broth, refine it with the brandy and add the diced vegetables. Cut some lean soup meat into cubes and add. Season the soup with pepper, salt and possibly a little granular broth. At the very end, add the pearl barley and let it warm up again for a moment.