Ingredients
- 6 peppercorns
- 1,900 ml water
- 900 gr beef bones
- 130 gr turnips
- 130 gr carrots
- 100 gr celery
- 60 gr onion
- 50 gr pearl barley
- 4 gr salt
In a large kettle, combine soup bones, water, salt and peppercorns. Cover an simmer for 2� hours or until the meat comes easily off the bones. Remove bones. Strain broth; cool and chill. Skim off fat. Remove meat from bones; dice and return to broth along with the remaining ingredients. Bring to a boil. Reduce heat, cover and simmer for about 1 hour or until the vegetables are barley are tender. 6-8 servings (2 quarts).