Ingredients
- 4 garlic (cloves)
- 2 celery stalks
- 2 carrots
- 2 idaho potatoes
- 1 onion
- 1,700 gr beef
- 100 gr pearl barley
- 60 ml vegetable oil
- 1 gr pepper
Salt to taste SAUTE THE ONION, CELERY and garlic in oil until the vegetables become translucent. Add the stock, barley and carrots. Simmer gently, stirring occasionally, about 2 hours. Add the potatoes after the soup has cooked 1 hour. If the soup gets too thick, add more stock or water. Taste for seasoning and add salt and pepper as needed.