Pearl Barley Soup

Ingredients

Beef (pulp) 300 g

Pearl barley 1/2 cup

Garlic 3 cloves

Celery (root) 50 g

Pastenak (root) 50 g

Carrot 1

Potato 1

Onion 1

Tomato paste 1 tbsp

Pickled cucumber 3

Butter 1 tbsp

Spices

Rinse the pearl barley under cold running water and soak overnight in cold water.

Cut the beef into small pieces. Bring 1 liter of water to a boil in a saucepan. Add the pieces of meat to the boiling water. Be sure to skim off any foam from the broth.

Simmer the meat over very low heat. Add 1-2 bay leaves and a little salt and pepper to the broth. After half an hour, add the celery root and parsnip, cut into thin strips.