Nothing equals the flavor of a soup flavored with salted herbs.
For a less fatty soup, prepare it the day before serving, put it in the refrigerator as well as chopped cooked meat in a separate bowl. Prior to serving, remove the layer of fat on the surface, add the meat and reheat on low heat.
Servings: 12
In a large pot, bring to boil the beef, salted pork and water, reduce heat and skim the residue that forms on top.
Add the onion, salted herbs and barley, cover and simmer 1 hour.
Add carrots and celery and simmer 1 to 1 1/2 hour until meat and vegetables are tender. Remove the beef and salted pork from the pot and cool while the tomatoes will cook.
Add the tomatoes and simmer 30 Minutes
Bone the beef and cut into bite-size pieces as well the meaty part of the salted pork.
Add the meat, black pepper and salt to taste simmer 5 Minutes, adjust seasoning if necessary and serve.
The soup can be refrigerated for 4 days and frozen for 8 months.
Ingredients
Directions
In a large pot, bring to boil the beef, salted pork and water, reduce heat and skim the residue that forms on top.
Add the onion, salted herbs and barley, cover and simmer 1 hour.
Add carrots and celery and simmer 1 to 1 1/2 hour until meat and vegetables are tender. Remove the beef and salted pork from the pot and cool while the tomatoes will cook.
Add the tomatoes and simmer 30 Minutes
Bone the beef and cut into bite-size pieces as well the meaty part of the salted pork.
Add the meat, black pepper and salt to taste simmer 5 Minutes, adjust seasoning if necessary and serve.
The soup can be refrigerated for 4 days and frozen for 8 months.
