Grandma's barley soup

Ingredients for 6 servings:

• 600 g beef rib
• 2 liters of water
• 1 tsp salt
• 250 g pearl barley
• 1 large onion(s)
• 80 g butter
• 1 small leek(s)
• 1 liter potato(s), peeled, diced (one liter measure full)
• salt and pepper
• possibly seasoning to taste

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

simply brilliant!

Place the beef in a cold pan with 2 liters of water and 1 teaspoon of salt and cook for 1.5-2 hours. Place the pearl barley in a cold pan and bring to a boil, then drain once to prevent the soup from becoming slimy. Cook the pearl barley in lightly salted water. Place the potatoes in another pot and cook until soft. Finely chop the onion and fry in butter until golden brown. Trim the leek, cut it into thin half rings, add it to the cooked meat, and simmer briefly. Remove the meat from the broth and dice it, removing the bones and fat. Finally, add the leek, potatoes, including the cooking water, pearl barley, the onions, and the meat to the broth and heat again. Before the soup becomes too thick, reduce the pearl barley slightly. It may seem a bit complicated, but the preparation method is what makes this recipe special—but overall, it’s quite simple. The taste is unbeatable! Not least thanks to the “good” butter (not margarine!).