Summary

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)

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Instructions

1. 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.
2. In the meantime, cut the vegetables (carrots, leek and celery) into small pieces. Then add the vegetables and let simmer for about 20 minutes.
3. 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.
4. Meanwhile, the meat in small. Cut into cubes and add to the broth again.
5. Then peel the potatoes, in small. Cut into cubes and let rest in a bowl filled with water.
6. Now add the pearl barley quenched with cold water, possibly the stock cube (s) to the meat stock and simmer for another 30 minutes.
7. Finally add the potato pieces and simmer everything together for another 20-30 minutes.
8. Season to taste with salt, pepper, etc.!