Brine / Russian beef soup with barley

One very old and classic Russian soup. A combination of fine beef soup, barley and pickles.

Preparation steps

Basis: Put washed beef ribs in a pot, cover with about 2l of water. Add thyme, peeled onion, garlic and bay leaf to the water. Let the soup boil, reduce the temperature and let it cook gently. Cook for 1.5h-2h until the meat be soft.Do not cover the soup it must remain clear. Strain the soup through a fine sieve, remove the spices and vegetables. Bone and slice the meat, return to the soup, set aside until the vegetables are ready. Other: Heat the oil in a pan. Chop the parsnips, onions, carrots and pickles into equal parts / cubes. Saute the vegetables over low heat until soft and finely browned. Wash the barley and put it to boil in salted water for about ten minutes to soften it a bit. Strain it.
Peel a squash, grate it and slice the potatoes. Return the stock to the heat when heated add the barley and potatoes. Cook until the barley and potatoes are cooked through and softened. Add the vegetables. Continue to cook for a few more minutes to combine. Add salt and pepper to taste.
Serve the soup hot as an appetizer or whole dish. You can sprinkle it with chopped fresh parsley or chives and a spoonful of sour cream if desired.

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Rosa Cooking