International Styles

Homemade Vegetable Beef Soup Recipe

For those looking for homemade veg. beef soup recipe with barley. This beef soup recipe is brought to you by International Styles.

Select a small shin of beef of moderate size, crack the bone in small pieces, wash and place it in a kettle to boil, with five or six quarts of cold water. Let it boil about two hours, or until it begins to get tender, then season it with a tablespoonful of salt, and a teaspoonful of pepper; boil it one hour longer, then add to it one carrot, two turnips, two tablespoonfuls of rice or pearl barley, one head of celery, and a teaspoonful of summer savory powdered fine; the vegetable ingredients to be minced up in small pieces like dice.

After these ingredients have boiled a quarter of an hour, put in two potatoes cut up in small pieces, let it boil ½ an hour longer; take the meat from the soup, and if meant to be served with it, take out the bones and lay it closely and neatly on a dish, and garnish with sprigs of parsley.

Serve made mustard and catsup with it. It is very nice pressed and eaten cold with mustard and vinegar, or catsup. Four hours are necessary for making this beef soup recipe. Should any remain over the first day, it may be heated, with the addition of a small amount of boiling water, and served again. Some fancy a glass of brown sherry added just before being served. Serve your beef soup very hot.

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