Beef and Barley Soup
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Recipe-Ingrediants
Now that the cold weather is here, what could be a more easy, delicious, nutritious, and com-forting soup than this? Everyone loves it, from adults to kids, and it can be served for lunch or dinner!
Ingredients:
1 ½ kg beef (tail, shank, brisket, bone-in ribeye) cut into pieces (if it has bones, even better)
1 onion, finely chopped
1/2 celery root, diced
4-5 carrots, diced
2-3 zucchinis, diced
4-5 potatoes, diced
3 celery stalks, diced
1 cup barley
2 ripe tomatoes, pureed
1 tbsp tomato paste (optional)
1/2 cup olive oil salt and pepper to taste
Directions
Place the beef in cold water and once it boils, reduce the heat and let it simmer for at least an hour and a quarter (depending on the size of the pieces and the cut you are using), skimming the foam from time to time. When the foam has cleared completely, add the celery root and celery and let them simmer together with the meat. When the meat is almost ready, saute the vegetables and barley in a separate pan until lightly browned. Add the sauteed vegetables and barley, along with the tomato and tomato paste (if using), to the pot. Season with salt and pepper, and let it all simmer together for a while longer. Serve the soup hot, in deep bowls, garnished with freshly ground pepper. Enjoy!
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