Pearl Barley – Vegetable Soup with Meat

5 from 7 votes
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Course Dinner
Cuisine European
Servings 4 people


Pearl barley - vegetable soup with meat

  • 250 g Pearl barley medium
  • 1 Red Onion
  • 1 pack Soup vegetables fresh
  • 4 Beef bones
  • 2 Bay leaves
  • 1 kg Roast beef
  • 2 liter Water
  • Salt, gourmet pepper to taste
  • 0,25 Savoy cabbage small
  • 200 g Brussels sprouts
  • 2 Carrots
  • 1 tbsp Butter


  • Take a bowl and pour the pearl barley into it. Cover with cold water and let soak.
  • Peel the red onion and roughly dice it. Then take the soup vegetables out of the packaging and chop them roughly as well. Put the butter in a large saucepan and heat it up. Add coarsely chopped onion and roast in it.
  • Add coarsely chopped soup vegetables and the bones and let them continue toasting. Then add bay leaves, water and let everything boil. Skim off the foam that forms with a ladle. Rinse the meat beforehand and add it to the boiling soup.
  • Then switch down and slowly simmer for about three quarters of an hour (45 minutes). After cooking, remove the meat, pour the soup through a sieve and pour it back into a saucepan. Season with salt and gourmet pepper and add the meat again.
  • Pour the pearl barley into a sieve, drain and add to the broth. Stir and simmer for another hour (60 minutes). Then take out the meat again and dice it, add it again.
  • Wash and chop the pork sausage. Clean the Brussels sprouts and divide them into florets. Peel the carrots and cut into sticks. In the last quarter of an hour (15 minutes) add the cut vegetables and cook until cooked. Later transfer to deep plates and serve immediately.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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