Ingredients
- 500 g (1 lb) beef
- 2 carrots (approximate weight: 200 g – 7 oz)
- 2 onions (200 g – 7 oz)
- 1 celeriac (100 g – 3,5 oz)
- 4 tbsp pearl barley
- 200 ml (6,7 fl oz) tomato juice
- 1 tbsp tomato paste
- 150 ml (5 fl oz) white wine
- 2 tbsp vegetable oil
- 2 tbsp salt
- 1 tbsp chopped parsley
Directions
- Wash the meat well and put it to a boil in 5 liters of water. (1,3 gall)
- Let the meat boil for 1 hour and 20 minutes. If using a pressure cooker let it boil for 40 minutes.
- Wash, peel, and dice the vegetables.
- Saute the vegetables (carrots, onions, celeriac) in 2 tbsp of vegetable oil for 5 minutes.
- Add 200 ml of tomato juice and 1 tbsp of tomato paste and let it cook with the vegetables for another 5 minutes.
- Add 150 ml white wine over the sauteed vegetables and let the sauce cook for another 5 minutes.
- Pour this sauce over the boiling beef and add 4 tbsp of pearl barley.
- Let the soup boil for another 30 minutes.
- Turn off the heat and add finely chopped parsley.
- Let the soup rest with the lid on for 10 minutes before serving.
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