Summary

Ingredients

• 600 g beef (hih rib)
• 250 g pearl barley
• 1 large onion (s)
• 80 g butter
• 1 small leek stick (s)
• 1 liter potato (s), peeled, diced (one full)
• salt and pepper
• possibly sprinkling seasoning to taste

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Instructions

1. Put the beef on top with 2 liters of water and 1 teaspoon salt. The cooking time for the meat is 1.5-2 hours.
2. Put the pearl barley on cold and bring to the boil, then pour it off again so that the soup does not become slimy. Cook in lightly salted water.
3. Put the potatoes in another saucepan and cook until soft.
4. Finely chop the onion and brown in butter until golden.
5. Clean the leek, cut into thin half rings, add to the cooked meat and simmer briefly. Remove the meat from the broth and cut into cubes, remove the bones and fat.
6. Finally, combine the meat stock with the leek, potatoes and the cooking water, pearl barley, onions and meat and heat again. Before the soup gets too thick, it is better to add a little less pearl barley.
7. It may seem a bit awkward, but the way it is prepared is what makes this recipe special - but overall it`s quite simple. The taste is unbeatable! Not least because of the good butter (no margarine!).