Barley Soup (homemade)
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g soup meat, (beef)
- 1 ½ liters water
- 2 small bay leaves
- 8 peppercorns
- 0.5 teaspoon ½ salt
- 3 carrot (s), (thinly sliced)
- 1 leek (cut into thin slices)
- 1 celery, (cut into small cubes)
- 200 g pearl barley, (medium)
- 1 ½ liters water for the pearl barley
- 6 medium potato (s), (cut into small cubes)
- 1 cube broth, (/2 ltr. Each)
- a bit salt
- some pepper
- 1 stalk parsley
- 1 medium onion (s), (cut into cubes)
Print Recipe
Pin Recipe Instructions
- First put 1.5 liters of cold water with 1/2 teaspoon of salt in a saucepan, heat it and simmer the meat with the bay leaf, onion cubes and the peppercorns for about 1 hour.
- In the meantime, cut the vegetables (carrots, leek and celery) into small pieces. Then add the vegetables and let simmer for about 20 minutes.
- Now put the pearl barley in 1.5 L cold water, bring to the boil briefly and quench the pearl barley with cold water, then simmer the pearl barley again in 1.5 L lightly salted water for about 30 minutes.
- Meanwhile, the meat in small. Cut into cubes and add to the broth again.
- Then peel the potatoes, in small. Cut into cubes and let rest in a bowl filled with water.
- Now add the pearl barley quenched with cold water, possibly the stock cube (s) to the meat stock and simmer for another 30 minutes.
- Finally add the potato pieces and simmer everything together for another 20-30 minutes.
- Season to taste with salt, pepper, etc.!
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