Ingredients
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2 lb Meaty beef bones, such as ribs, shin, neck, or tail
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4 carrots
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2 onion
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3 medium potato
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2 stems celery
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2 cubanelle (Italian) pepper
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1 cup barely
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1 tbs tomato paste
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6 garlic cloves
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3 stems, choped dill
Directions
Delicious rich soup with pickled cucumber. It is very flavorful and hearty. That exactly what you need in cold weather.
Steps
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1
Done
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Cooking brothYou can use any meat you like. I usually use beef. Wash your meat. Place it in a pot and pour cold water. Add 1 carrot and 1 onion in the pot. Put it over low heat and before it boils, remove the foam with a slotted spoon to get clear broth. Cook it for 60 minutes or until the meat will start to separates from bones. After the meat is cooked take out the vegetables and meat from the pot and remove the meat from bones. Return the meat to the broth. If you don't have time to cook broth you can just use store bought broth. |
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2
Done
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While the broth is cooking dice potatoes and set it aside. Cut onion, carrots, celery and pepper. Add 2 tbs of oil in a pan and fry vegetables until it is cooked. Add diced pickles, tomato paste and fry for five more minutes. |
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3
Done
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Put barley in boiling broth and cook it until it is almost done. I love Trader Joe's 10 minute barley. It will safe you a lot of time. Add fried vegetables and cook for 10 minutes. Turn of the heat. Add dill and garlic and let the soup brew for 10 minutes. Enjoy. |
One Comment Hide Comments
Made this soup yesterday. Delicious! Thank you Marina)