Heyko`s Pearl Barley Soup
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 500 g beef soup meat
- 2 marrow bones
- 250 g pearl barley, (pearl barley)
- 200 g celeriac, diced
- 100 g kohlrabi, diced
- 2 large onions, finely chopped
- 4 carrot (s), finely diced
- 1 leek stick (s), cut into rings
- 2 tablespoon parsley, finely chopped
- 2 tablespoon lovage, finely chopped
- 4 potato (s), diced
- 1 tablespoon vegetable stock, grained
- salt and pepper
- vinegar
Print Recipe
Pin Recipe Instructions
- Cut the soup meat into approx. 1 cm pieces and add to the bones in approx. 2.5 liters of water. Season with the granulated broth, bring to the boil and cook for at least 1.5-2 hours. Then remove the boiled bones, add the pearl barley to the soup and cook again for half an hour.
- In the meantime, clean and dice the vegetables and add to the soup except for the potatoes. If necessary, add a little more water and cook the soup until the pearl barley and vegetables are almost cooked. Then add the potatoes and cook for 10-15 minutes.
- Season the soup with salt, pepper and a dash of vinegar.
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