Old fashioned beef, barley and vegetable soup
Serving: 4-6
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Directions
- Put the brisket in a large pot and pour over the stock and bring to the boil. Remove the scum and discard.
- Add the rest of the ingredients, cover and simmer gently for about 1 hour. Adjust seasoning and serve while still hot topped with the onions.
- Cook’s tip To make the onions, thinly slice one onion and deep-fry until golden. Drain well before serving.
Ingredients
- 300 g brisket on the bone, cut into small pieces
- 1.25 l beef stock
- 3 carrots, sliced
- 1 small onion, chopped
- 2 celery stalks, chopped
- 2 potatoes, quartered
- 125 g barley wheat
- Salt, to taste
- Crispy onions, to serve