Description
Very tasty, hearty soup for the winter season! I (and not only me!) this soup liked it even more the next day. The soup is thick. Barley is very good seethe. I liked this cereal is from the Mistral. I recommend you to try this barley and this wonderful soup!!!
Ingredients
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Beef
350 g
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Olive oil
1 Tbsp
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The Apium graveolens Dulce
3 piece
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Onion
2 piece
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Garlic
2 tooth
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Tomato paste
1 Tbsp
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Carrots
2 piece
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Mushrooms
200 g
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Potatoes
1 piece
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Pearl barley
150 g
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Spices
1 tsp
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Salt
-
Black pepper
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Water
2.5 l
Cooking
In a saucepan, heat olive oil and fry the small (about 2 x 2 cm) pieces of meat to a crisp. Add the onion cut into strips. Stew about 2 minutes.
Add the chopped stems and chopped garlic. More fry about 2 minutes. Add the Provencal herbs and pepper.
Pour pearl barley (I soaked it in advance, while preparing all the other ingredients for the soup), heat a little and pour water. Cook until meat and barley.
Pour the vegetables (potatoes, carrots, mushrooms) in almost ready soup. Cook for about 10 minutes, until they are soft.
At the end of cooking add the tomato paste, let the soup to boil for 2-3 minutes on and off!
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