Beef Vegetable Soup with Pearl Barley

Ingredients

• 500 g beef (stew meat)
• 1 bay leaf
• 6 crushed allspice berries
• 200 g pearl barley
• 2 Potatoes
• 2 carrots
• 1 parsley root
• 2 stalks celery
• 2 onions
• 0.5 bunch Chives
• Salt
• Pepper
• Cayenne pepper

Instructions

1. 1.

   Wash and pat dry the beef. Place in a pot with about 1 l water, cover the meat, and bring to a boil. Add bay leaf and allspice berries and simmer on low heat for about 80 minutes. Skim off the foam that rises.

2. 2.

   In a separate pot, put pearl barley in cold water and bring to a boil. Cook over medium heat for 5 minutes. Drain through a sieve and rinse with cold water. Add to the beef and continue cooking.

3. 3.

   Peel and wash potatoes, carrots, and parsley root. Wash celery stalks and peel onions. Dice everything finely. Wash chives, shake dry, and cut into small ribbons.

4. 4.

   About 20 minutes before the end of cooking, add the vegetables to the beef and barley. When finished, remove the meat from the soup, cut into small pieces, and return it to the pot. Season with salt, pepper, and cayenne pepper. Serve garnished with chives.