Heyko's barley soup

Ingredients for 6 servings:

• 500 g beef soup meat
• 2 marrow bones
• 250 g pearl barley
• 200 g celeriac, diced
• 100 g kohlrabi, diced
• 2 large onions, finely chopped
• 4 carrots, finely diced
• 1 leek(s), cut into rings
• 2 tbsp parsley, finely chopped
• 2 tbsp lovage, finely chopped
• 4 potatoes, diced
• 1 tbsp vegetable broth, granulated
• salt and pepper
• Vinegar

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Cut the meat into approximately 1 cm pieces and add it, along with the bones, to approximately 2.5 liters of water. Season with the granulated broth, bring to a boil, and simmer for at least 1.5 to 2 hours. Then remove the boiled bones, add the pearl barley to the soup, and simmer for another half hour. In the meantime, clean and dice the vegetables and add them to the soup, except for the potatoes. Add a little more water if necessary and cook the soup until the pearl barley and vegetables are almost tender. Then add the potatoes and cook for 10-15 minutes until tender. Season the soup with salt, pepper, and a splash of vinegar.