Print
Ingredients
Scale
- 1–2 beef bones (ribs if available)
- 1 ½ lbs cubed beef (stewing beef)
- ½ onion (chopped)
- 1 carrot (chopped)
- 2 celery stalks (chopped)
- 2 bay leaves
- 4–5 peppercorns
- Salt (a pinch)
- 10 cups water (1 ½ liters)
- ½ cup pearl barley (about 100g)
- 2 medium potatoes (cubed)
- 1 tbsp butter
- 1–2 carrots (sliced)
- ½ onion (chopped)
- 2 celery stalks (sliced)
- 1 clove garlic (minced)
- Salt (to taste)
- 2 tbsp fresh herbs (parsley or dill, for garnish)
- 2 green onions (sliced, for garnish)
Instructions
- Combine beef bones, cubed beef, chopped onion, carrot, celery, bay leaves, peppercorns, and salt with water in a large pot and boil.
- Reduce heat and simmer for 1 to 1.5 hours, skimming foam off the top.
- Strain broth into another pot and discard solids.
- Return broth and cooked beef to pot, add pearl barley and cubed potatoes, and cook for 20 minutes.
- Sauté sliced carrots, chopped onion, and celery in butter until softened, then add minced garlic.
- Stir sautéed vegetables into soup, adjust seasoning, and serve with garnishes.
Notes
Replace barley with a gluten-free grain like quinoa for a gluten-free option.
For a quick meal, use pre-cooked beef broth instead of making homemade broth.
Store leftovers in airtight containers for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: Comfort Food
Nutrition
- Calories: 350
- Sugar: 3
- Sodium: 600
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 5
- Protein: 25
- Cholesterol: 80