Beef soup with barley

European cuisine

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Description Products Steps

First courses are in demand in all countries of the world and in all housewives in the kitchen. There are a huge variety of soups and each is delicious in its own way and has its fans. This recipe consists of meat broth, pearl barley and pickles. Thanks to this combination it has a spicy sour taste.

1. Calories
   43,37 kcal
2. Protein
   3,62 gram
3. Fat
   2,22 gram
4. Carbohydrates
   2,31 gram
5. ~ Time
   3 H 10 Min
6. Pepper
7. Complexity

Products per 8 serving:

1. Beef

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   1 kg = 1000 g
2. Pearl barley

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   0.5 cup = 90 g
3. Pickles

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   4 pcs. = 120 g
4. Potato

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   300 g
5. Carrot

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   1 piece = 100 g
6. Onions

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   1 piece = 80 g
7. Water

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   4 l = 4000 g
8. Bay leaf

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   3 pcs. = 3 g
9. Salt

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   to taste
10. Black pepper ground

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    to taste

Steps:

1. 
   Rinse the meat thoroughly. Peel the onions, carrots and potatoes. Rinse the pickles if necessary.
2. 
   Cut the meat, add cold water and cook. Cook the pearl barley for 30 minutes in a separate pan and then add it to the meat.
3. 
   Cut the potatoes into cubes, the onion into half rings, grate the carrots on a coarse grater, chop the cucumbers.
4. 
   Boil the cucumbers separately for 25 minutes. When the meat has been cooked for 1.5 hours, add potatoes to it. Fry onions and carrots. Add cucumbers and onions with carrots to the pan. Cook the soup for another 15 minutes.
5. 
   Serve the soup warm. Pre-pouring into portioned plates. Garnish with finely chopped herbs. Serve sour cream in a bowl.

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