Beef And Barley Soup Recipe
Ingredients
2 pounds beef short ribs
1 medium onion, thinly sliced
2 tablespoons butter or margarine
7 cups water
4 carrots, chopped
2 stalks celery, sliced
1/2 cup pearl barley
1/4 cup snipped parsley
2 teaspoons salt
1/4 teaspoon pepper
Directions
Trim excess fat from ribs.
In Dutch oven slowly brown ribs and onion in butter or margarine; drain off fat.
Add water, carrots, celery, barley, parsley, salt, and pepper.
Cover and simmer for 2 to 2 1/2 hours or till meat is tender.
Remove meat; skim fat from broth.
When cool enough to handle, remove meat from bones.
Cut up meat and return to broth.
Discard bones.
Bring soup to boiling; reduce heat.
Simmer, uncovered, about 10 minutes longer.
Season to taste.
In Dutch oven slowly brown ribs and onion in butter or margarine; drain off fat.
Add water, carrots, celery, barley, parsley, salt, and pepper.
Cover and simmer for 2 to 2 1/2 hours or till meat is tender.
Remove meat; skim fat from broth.
When cool enough to handle, remove meat from bones.
Cut up meat and return to broth.
Discard bones.
Bring soup to boiling; reduce heat.
Simmer, uncovered, about 10 minutes longer.
Season to taste.
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