German cuisine · Soups & Stews

Barley Soup

Creamy soup of pearl barley and root vegetables, slowly simmered tender in a strong beef stock.

Ingredients · for 4 servings

• 80 g pearl barley
• 500 g root vegetables (carrot, celery, leek)
• 400 g beef (stewing meat)
• 1 onion
• 1.5 l strong beef stock
• 2 tbsp butter
• 1 bay leaf
• 1 bunch parsley
• Salt, pepper

Instructions

1. Rinse the pearl barley in a sieve under cold water until the water runs clear, so the soup doesn't turn cloudy later.
2. Cut the beef into 2 cm cubes, finely chop the onion, and trim the root vegetables and cut into even 1 cm cubes.
3. Melt the butter in a large pot and brown the meat with the onion over medium heat for 6 min. until the meat is lightly browned.
4. Pour in the beef stock, add the barley and bay leaf and simmer covered over low heat for 35 min., stirring occasionally so the barley doesn't stick.
5. Add the root vegetables and cook uncovered for another 20 min. until the barley has swollen and the soup is noticeably creamy.
6. Remove the bay leaf, season with salt and pepper, and serve hot sprinkled with chopped parsley.