Beef Rolled Barley Stew

Put the beef in salted water and cook until tender, then remove and cut into cubes. Blanch (scald) the rolled barley with boiling hot water. Cut the potatoes into cubes, the carrots into slices, the leek into rings, the celery into sticks. Add the drained rolled barley, the vegetables and all the spices to the clear soup and boil everything together until soft, stirring frequently. Just before the end of the cooking time, add the meat and fold in the whipped cream. Sprinkle with chopped parsley and bring to the table.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!

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