Pearl barley soup with beef shank

Ingredients for 1 servings:

• 500 g beef shank(s)
• 1 liter of homemade vegetable broth
• 140 g potatoes
• 60 g carrot(s)
• 65 g celeriac
• 3 cloves garlic
• 50 g spring onions
• 2 large tomatoes, approx. 300g
• 1 pepper, green, fresh
• 60 g pearl barley
• 1 tbsp sea salt, fine
• Pepper, colorful, from the mill

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 30 minutes

Recipe for a 3.5 l SC, 200 watts

Add the stock to the pot and set it on high. Dice the potatoes into small cubes and add them to the pot. Dice the carrots into small cubes and add them to the pot. Finely dice the celery and add them to the pot. Finely dice the garlic and add them to the pot. Finely chop the spring onions and add them to the pot. Dice the tomatoes and add them to the pot. Dice the peppers and add them to the pot. Add the pearl barley and add the sea salt and stir well. Place the rump of beef on top and cover. Cook on high for 2 hours, then reduce the heat to low for another 1 hour (stir every hour).