Beef Barley Soup - cooking recipe

Ingredients

2 lb. beef brisket
4 qt. water
2 to 4 bouillon beef cubes
1 Tbsp. salt
2 onions, chopped
2 diced carrots
2 diced celery stalks
1/2 c. parsley flakes
1 c. barley
1 tsp. pepper
2 tsp. salt

Preparation

Butcher may cut brisket if it is too large.
Place meat, water, cubes, 1 tablespoon salt, onions, carrots, celery and parsley into kettle; bring to a boil.
Remove scum, if desired.
Cover and simmer 4 hours or all day, if desired.
Cool overnight and remove congealed fat.
Bring to a boil again.
Add barley, pepper and 2 teaspoons salt.
Remove brisket; dice meat and return to soup. Simmer.
Serve with French or garlic bread and tossed salad.
A hearty winter meal.