Summary

Ingredients

• 750 g le slice (s), or beef brisket
• 2 liters water, hot
• 100 g pearl barley, fine or to taste
• 1 ½ liters water
• 400 g potato (s), diced
• 1 bunch soup greens, cut into small pieces
• 2 tablespoons oil
• salt and pepper
• Lovage, dried

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Instructions

1. Sear the soup meat on all sides in oil in a large saucepan, fill up with 2 liters of boiling water, season with salt and cook for 2 1/2 - 3 hours, in a pressure cooker 1 hour. Separate the pearl barley in 1 1/2 liters of salted water for 1 hour Cook until done, then place in a sieve and rinse under running water until all the mucus has been removed.
2. When the meat is done, remove it and chop it up. Cook the soup greens and potatoes in the same broth for about 20 minutes. Then add the pearl barley and the meat and season with salt, pepper and lovage.