Summary

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

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Instructions

1. 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.
2. 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.
3. Season the soup with salt, pepper and a dash of vinegar.