Grandma's barley soup with leg slice

Name: Grandma's barley soup with leg slice
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 4
Ingredients: 600 g Slice of beef leg; 7-10 Tbsp Salt; 1 Onion; 2 Bay leaves; 4 Cloves; 1 collar Soup Greens; 300 g Barley; 250 g Potatoes; 2 TABLESPOONS Oil; 2-3 TABLESPOONS Worcester sauce; 7-10 Tbsp freshly ground pepper; 1 collar Parsley

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 4

600 g Slice of beef leg
7-10 Tbsp Salt
1 Onion
2 Bay leaves
4 Cloves
1 collar Soup Greens
300 g Barley
250 g Potatoes
2 TABLESPOONS Oil
2-3 TABLESPOONS Worcester sauce
7-10 Tbsp freshly ground pepper
1 collar Parsley

Directions

1
Wash the meat. Cover with salted water in a large pot and bring to the boil. Peel and halve the onion, pin bay leaves and cloves on the onion and add to the meat. Clean, wash and slice the soup greens.
2
Add half of the soup vegetables. Simmer for about 2 hours until the meat is soft. In between, skim off the protein foam. Wash and drain the barley. Peel, wash and dice the potatoes.
3
Remove the meat and pour the stock through a sieve. Heat oil in a pot. Brown the rest of the soup greens, potatoes and barley in it. Fill up with 1 1/2 litre stock. Bring to the boil and let the soup boil covered for 25-30 minutes at low heat.
4
Season soup with salt, Worcester sauce and pepper. Remove meat from the bone and cut into cubes. Heat up in the soup. Wash parsley, remove leaves from the stalks and chop. Arrange soup in plates and sprinkle with parsley.