Beef Soup with Grated Carrot and Barley

They say that the foundation of a good beef soup is good beef with bones. Then we add any soup vegetables and simmer the soup slowly. Finally, we cook the chosen soup addition in the strained soup. And thats all the art.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 75 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 1 kg Meat, beef, ribs

  • 1 piece Leek

  • 4 pieces Carrot, fresh

  • 0.25 piece Green, tuber

  • 1 piece Onion, raw

  • 1 teaspoon Salt, table

  • 2 pinch Spices, pepper, black

  • pieces Pasta, noodles, fresh

  • pieces Parsley, fresh

  • pieces Cheese, Parmesan, grated

Steps

  1. Clean and wash the leek, celery root, and carrots. In a large pot, add the beef with bones, leek, celery, carrots, and onion with the skin. Cover with an appropriate amount of cold water. Season with salt and pepper to taste and simmer on low heat for about 1 hour.

  2. After one hour, strain the soup and cook the grated carrot and barley in the strained soup. Add the diced carrots, celery, and beef from the soup. Cook the barley until tender.

  3. Serve the soup in deep bowls, sprinkle with grated Parmesan and chopped parsley, and serve.

Nutrition Information (Per 100g)

  • Calories: 218.59 kcal
  • Fat: 16.79 g
    • Saturated Fat: 6.84 g
  • Carbohydrates: 3.98 g
    • Sugars: 1.18 g
  • Protein: 10.14 g
  • Fiber: 0.5 g