Beef Barley Soup
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 13 h. 50 min.
Ready in
Ingredients
for
4
- Ingredients
- 100 grams Barley (soaked overnight)
- 500 grams Beef (shoulder)
- 2 onions
- 2 garlic cloves
- 1 carrot
- 2 Tbsps clarified butter
- 1 Tbsp Tomato paste
- 200 milliliters dry Red wine
- 200 grams crushed Tomatoes (canned)
- 500 milliliters Beef broth
- ½ tsp Caraway
- salt
- freshly ground peppers
- sweet ground paprika
- cayenne pepper (as desired)
Preparation steps
1.
Drain and rinse the soaked barley.
2.
Rinse the beef, pat dry and chop. Peel the onions and the garlic and finely chop. Peel and slice the carrot. Heat the clarified butter in a saucepan and brown the meat on all sides. Add the onions and garlic and sauté until translucent. Add the tomato paste and cook briefly. Deglaze with the red wine. Add the tomatoes and barley and deglaze with the broth. Stir in the caraway and season with salt and pepper. Cover and cook 1.5 hours.
3.
Add the carrots during the last half hour. Season with salt, pepper, paprika and cayenne.
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