To make pearl barley soup, you need to cook a delicious broth. Rinse the beef, put the meat in a saucepan and cover with cold water. To make the broth tasty and rich, there should be not very much water, no more than two liters. Put the broth on the stove, when the water starts to boil, reduce the heat and carefully remove all the foam that forms. Salt the broth and let it simmer for 1,5-2 hours. The broth should not boil too much, but only languish in order to remain transparent.
Remove the meat from the broth, remove the bones, cut the rest into small pieces, put in a bowl. Sprinkle the meat with black pepper and finely chopped garlic, cover the bowl and set aside.
Put the pearl barley into the broth, cook for 20 minutes. Melt the butter in a frying pan, fry the finely chopped onion in it until golden brown. Add the carrots grated on a coarse grater, fry, stirring occasionally, for 4-5 minutes. Put the tomatoes in the soup boiled on the stove, soak them for 20 seconds in the broth, remove and remove the skin. Cut them into small pieces, place in a frying pan and simmer with onions and carrots for 7-8 minutes.
Cut the peeled potatoes into small cubes, put them in the soup, cook until tender. When it becomes soft, put the frying pan into the soup, stir, wait for the broth to boil, remove the pan from the stove. Leave to stand, covered for 10-15 minutes.
How to serve pearl barley soup
Pour the soup into portioned bowls, put a piece of boiled meat in each, sprinkle with finely chopped fresh herbs on top. For pearl barley soup, you can serve rye croutons, dried and lightly grated with garlic.