Pearl barley soup

Ingredients for 4 servings:

• 800 g beef (breast core or boiled beef)
• 1 stalk(s) leek
• 1 piece(s) celeriac
• 3 carrots
• 1 bunch of parsley
• 250 g pearl barley
• Salt
• 2 eggs
• 1 cup of cream
• ½ lemon(s)
• some parsley, finely chopped
• ¼ celery root, very finely diced
• 3 carrots, very finely diced
• possibly Maggi

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 40 minutes

Bavarian recipe with pearl barley

Add the meat to the soup with a little cold water and the cleaned vegetables (peeled and cut into larger pieces) and cook until tender. This can take 1-2 hours, depending on the cooking method. In a pressure cooker, the meat will be tender in 40 minutes; in a regular pot, it takes almost 2 hours. Cook the pearl barley in a separate pot in salted water. Drain the water and rinse the barley briefly to prevent the soup from becoming so slimy. Remove the cooked meat from the soup and cut it into very small cubes. I also always dice a little fresh celery and 2-3 carrots. This looks very nice in the soup. Simply discard the cooked vegetables. Add the barley to the soup, along with the meat and the fresh vegetables, and let it simmer for about 5 more minutes. The soup should not be too runny, but rather thick. Whisk together the eggs and cream and add it to the hot, but no longer boiling, soup. Season with salt and lemon juice, and sprinkle with chopped parsley. If you like, you can add Maggi to the dish.