A good friend of mine gave me this recipe. I find the taste very close the one my mom used to make when I was a kid.
If the soup is too thick, you can add some water. I have never really measured the quantity of salt but do not be surprised if you need to add something like 30 ml. Go easy at first it is always easier to add than remove some!
This is a great soup for a lunch on Saturday with a slice of baguette.
Ingredients:
- 1,7 litres cold water
- 2 or 3 beef soup bones
- 100 ml barley
- 125 ml finely chopped celery
- 125 ml finely chopped onion
- 125 ml de finely chopped carrot
- One can of tomatoes, with its juice (about 750 ml)
- Salt and pepper to taste
Methods:
- Bring the water to a boil with the beef bones in a large pot
- Skim the stock and let simmer for 2 or 3 hours
- Add the barley and let simmer another 30 minutes
- Add the other ingredients and let simmer another 30 minutes
- Salt and pepper to taste
Related Posts
