Downhillcats barley soup

Ingredients for 6 servings:

• 500 g beef goulash
• 5 m.-sized potatoes
• 1 large onion(s)
• 300 g soup vegetables (frozen)
• 250 g pearl barley, medium (pearl barley)
• 2 liters beef broth, strong (instant)
• salt, pepper
• Maggi
• 100 g ham (Katenschinken) or bacon, smoked and diced (optional)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

done quickly and without much effort

First, bring the meat broth to a boil in a large pot. Finely dice the onion and potatoes and add them to the hot meat broth along with the beef goulash. Cover and simmer for 30 minutes. Meanwhile, bring about 1.5 liters of salted water to a boil in a separate pot and cook the pearl barley according to the package instructions. After 30 minutes of cooking time, add the soup vegetables (possibly with the ham/bacon) to the meat broth, bring to a boil, and simmer for another 15 minutes. Drain the cooked pearl barley in a sieve and rinse well with cold water. Now add the very well-drained pearl barley to the meat broth and bring everything back to a boil briefly. Season the dish with salt, pepper, and a little Maggi. Tip: This is my extra-simple version of pearl barley soup without the slimy barley. Of course, you can vary it to your heart’s content with homemade beef broth, fresh soup vegetables and herbs (lovage), etc.