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Ingredients (serves eight)
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500 grams beef (cut into small pieces)
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2 large onions (chopped)
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50 grams pearl barley (rinsed)
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33 large carrots (chopped)
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2 white turnips (peeled and diced)
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3 celery stalks (chopped)
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1 large leek (sliced thinly)
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50 grams green peas
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2 liters of water
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salt and pepper to taste
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Chopped fresh parsley to garnish
Method
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Bring water to a boil, add beef
and chopped onions then simmer with low heat for 30 minutes.
Drain the stock and return to a clean pot.
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Add barley, green peas and the
rest of the vegetables into the soup and bring to a boil. Turn
to low heat and continue to simmer for another 1 hour until the
meat is tender.
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Add seasoning to taste and garnish
generously with chopped parsley. Serve warm.
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