Beef Vegetable Soup

Ingredients

• 400 g beef (stewing meat)
• 1 bay leaf
• 3 allspice berries
• 125 g celery (0.25 bulb)
• 300 g carrots (3 carrots)
• 70 g onions (1 onion)
• 375 g savoy cabbage (5 leaves)
• 100 g barley wheat
• Salt
• Pepper
• Cayenne pepper
• beef broth

Instructions

1. 1.

   Bring 1.5 l water to a boil. Rinse the beef and add it with bay leaf and allspice berries. Simmer for 1.5 hours over low heat.

2. 2.

   Peel, wash, and finely chop celery and carrots. Peel, halve, and dice onions. Wash savoy cabbage leaves and cut into narrow strips.

3. 3.

   After one hour of cooking, remove the bay leaf and allspice berries and add the vegetables to the pot.

4. 4.

   Cook barley wheat in salted water according to package instructions for about 30 minutes over low heat.

5. 5.

   When finished, remove the beef from the soup, cut it into small pieces, and return it along with the cooked barley to the soup. Season with salt, pepper, cayenne pepper, and broth.