Barley Soup from Ingwe

Summary

Ingredients

• 250 g pearl barley (medium pearl barley)
• 1 kg beef, e.g. boiled beef
• 3 bay leaves, fresh if possible
• 1 large onion (s)
• 1 liter water
• 1 liter meat broth or vegetable broth
• 1 leek stick (s)
• 2 medium carrot (s)
• 1 piece (s) celery, large
• 4 large potatoes (approx. 500 g)
• 3 leaves lovage (Maggi herb)
• salt
• curry

Print Recipe Pin Recipe

Instructions

1. Cut the unpeeled onion once. Let a saucepan (pressure cooker) get hot and let the onion brown briefly on the bottom of the saucepan. Add the bay leaves, salt, stock and water, bring to the boil. Put in the meat, bring to the boil and skim. Then cook until just under cooked, in the pressure cooker this takes 20-30 minutes, depending on the size of the meat.
2. In the meantime, cook the pearl barley in plenty of water for about 20 minutes (do not add salt). This takes 12 minutes in a pressure cooker. Strain the pearl barley, rinse with cold water and set aside. (Rinsing is absolutely necessary. If the starch is not washed off, there is a thick, gray soup and if there is a residue, it is a thick soup on the 2nd day.)
3. Cut the leek and lovage into strips. Peel the carrots, celery and potatoes and cut into small cubes. Remove the meat from the broth and cut into bite-sized cubes. Remove the onion from the broth and remove the peel, put the soft onion back in the soup, it will completely disintegrate. Fish the bay leaves out of the broth.
4. Add the vegetables, potatoes and lovage to the broth, as well as the pearl barley and the meat. Season to taste with salt and simmer for about 10 minutes. It takes 5 minutes in the pressure cooker. Since the pearl barley is also cooked a little, the soup becomes creamy. If you like a clear soup, only add the pearl barley when the vegetables are done.
5. Season with a little curry powder if you like at the table.
6. If there is a leftover from the soup, it is a bit thicker on the 2nd day.