Hearty Beef And Barley Soup With Root Vegetables - cooking recipe

Ingredients

2 tablespoons oil
12 ounces steak, cut into cubes
1 large red onion, sliced thin
1 bay leaf
1/2 teaspoon caraway seed
4 large carrots, chopped fine
1 cup finely chopped turnip
1 cup parsnip
1 cup finely chopped rutabaga
2/3 cup barley (raw)
1 teaspoon thyme
4 cups beef bouillon
2 cups water
2 tablespoons tomato paste
1/4 teaspoon pepper
1/4 teaspoon salt
2 cups very finely shredded fresh spinach leaves

Preparation

Heat 1 tablespoon oil over moderate heat in a large pot.
Add the steak and brown well, stirring occasionally.
Remove steak and leave the juice.
Add the remaining teaspoon of oil, onion, bay leaf and caraway seeds.
Cook for about 4 more minutes.
Add the carrots, parsnips, turnip, rutabaga, barley, and thyme.
Stirring constantly, cook for about 5 minutes.
Stir in bouillon, water, tomato paste, salt, and pepper.
Bring to a boil over high heat.
Immediately reduce heat and simmer for 20 minutes.
Discard bay leaf, stir in the spinach and serve.