Barley soup with tomatoes and salted herbs

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Nothing equals the flavor of a soup flavored with salted herbs

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Barley soup with tomatoes and salted herbs

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.

portionServings: 12

Preparation30 minsCooking2 hrs 30 minsTotal3 hrs

 1/2 lb (250g) beef shank
 1 slice of salted pork (50 g)
 12 cups of cold water
 200 g (1 cup) pearl barley
 1 onion, chopped
 2 tablespoons salted herbs, rinsed with a sieve under cold water to remove salt
 3 carrots, chopped
 1 rib of celery, chopped
 2 cups of canned tomato including juice, coarsely chopped
 1/2 teaspoon ground black pepper
 Salt to taste

1

In a large pot, bring to boil the beef, salted pork and water, reduce heat and skim the residue that forms on top.

2

Add the onion, salted herbs and barley, cover and simmer 1 hour.

3

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.

4

Add the tomatoes and simmer 30 Minutes

5

Bone the beef and cut into bite-size pieces as well the meaty part of the salted pork.

6

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

 1/2 lb (250g) beef shank
 1 slice of salted pork (50 g)
 12 cups of cold water
 200 g (1 cup) pearl barley
 1 onion, chopped
 2 tablespoons salted herbs, rinsed with a sieve under cold water to remove salt
 3 carrots, chopped
 1 rib of celery, chopped
 2 cups of canned tomato including juice, coarsely chopped
 1/2 teaspoon ground black pepper
 Salt to taste

Directions

1

In a large pot, bring to boil the beef, salted pork and water, reduce heat and skim the residue that forms on top.

2

Add the onion, salted herbs and barley, cover and simmer 1 hour.

3

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.

4

Add the tomatoes and simmer 30 Minutes

5

Bone the beef and cut into bite-size pieces as well the meaty part of the salted pork.

6

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.

Barley soup with tomatoes and salted herbs

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