BEEF AND BARLEY SOUP
A bowl of this soup will help you get through the day!
°454 grams of beef bananas
°1 bone marrow
°2 small carrot, peel and slice
°1 onion, peeled & halved
°2 stalks celery, washed and cut into sections
°3 1/2 L (14 c) cold water
°2 carrots, peeled & cut to cubes
°1 small turnip, peel & cut to cubes
°2 medium onions
°2 stalk of celery, wash and cut to cubes
°1 bay leaf
°1 sprig of thyme
°1 can tomato
°190 ml (3/4 cup) barley, rinsed well
°Salt and Pepper
* Preparation :
Start with the beef broth. In a large bowl, combine stem, bone marrow, carrot, onion, celery stalks, and cold water.
Bring to a quick boil, peeling from time to time. Reduce heat also letting it simmer for 3 h.
Remove from the heat and remove the leg of meat. For reservations. Strain the liquid and discard the vegetables.
For soup, return the liquid to a clean saucepan and add the chopped vegetables. Also add the bay leaves, thyme sprigs, tomatoes, and barley.
Bring the mixture to a boil and add salt and pepper. Reduce the heat until the soup is done. Cook for 40 minutes or until barley softens.
Remove from heat and add the previously shredded beef leg. Check the seasoning and serve.