On winter days, hot, rich pearl barley soup with juicy tender beef brisket is an excellent dish that quickly warms and nourishes.
It is necessary
- - 2 liters of water;
- - 600 g of beef on the bone;
- - 0.5 cups of pearl barley;
- - onion;
- - carrot;
- - 200 ml of tomato sauce;
- - 2 bay leaves;
- - 4 cloves of garlic;
- - 3 potatoes;
- - leek;
- - celery root;
- - salt;
- - black pepper (peas);
- - 30 g of vegetable oil;
- - chilli;
- - fresh thyme
Instructions
Step 1
Since barley is cooked for a long time, to reduce the cooking time, after rinsing the cereals well, soak in water for several hours or better overnight.
Step 2
In the morning, drain the liquid, rinse the barley again. Make a beef broth. After pouring water into a saucepan, put the meat in it.
Step 3
When it boils, reduce the flame to a minimum so that the water boils slightly. After removing the foam, add bay leaves, peppercorns, salt and cook until the meat is tender.
Step 4
While the beef broth is cooking, it's time to prepare the vegetables. Chop the leek into rings.
Step 5
Cut onion, potatoes into cubes. Grind the carrots with celery on a coarse grater.
Step 6
Add vegetable oil to the pan. Salt carrots with onions and celery until golden brown.
Step 7
Add tomato sauce and leeks and cook for about 5 minutes.
Step 8
Remove the cooked meat from the pan, free it from the bone and divide into small pieces.
Step 9
Put the pearl barley into the broth. Cook for about 30 minutes, almost until tender. Then add the potatoes.
Step 10
Bring the soup to a boil and simmer for about 7 minutes. After adding the sauteed vegetables and minced garlic, cook for another 5 minutes.
Step 11
Finish with the meat pieces, thyme, and chili. After boiling, cook for 1-2 minutes.
Step 12
Pour the rich, aromatic soup into bowls.
