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Ingredients:
4 cups water
2 beef bouillon cubes
1 medium onion, chopped
1 cup canned or fresh tomatoes, peeled, seeded and chopped
6 peppercorns
3 cloves
1 clove garlic, crushed
1/4 teaspoon paprika
1/8 teaspoon each of cinnamon, marjoram, tarragon, rosemary
1 bay leaf
1/4 cup pearl barley
1 tablespoon finely chopped parsley
Salt and pepper
2 beef bouillon cubes
1 medium onion, chopped
1 cup canned or fresh tomatoes, peeled, seeded and chopped
6 peppercorns
3 cloves
1 clove garlic, crushed
1/4 teaspoon paprika
1/8 teaspoon each of cinnamon, marjoram, tarragon, rosemary
1 bay leaf
1/4 cup pearl barley
1 tablespoon finely chopped parsley
Salt and pepper
Recipe:
1. Bring water and bouillon cubes to a boil.
2. Remove from heat and keep warm.
3. Saute the onion in a little water.
4. Add the tomato, cloves and peppercorns, crushed garlic, paprika, herbs and bay leaf.
5. Add the bouillon water and cook gently for an hour.
6. Add barley; cook again until this is soft.
7. Check for flavour; remove bay leaf and serve with a sprinkle of fresh chopped parsley on top.
2. Remove from heat and keep warm.
3. Saute the onion in a little water.
4. Add the tomato, cloves and peppercorns, crushed garlic, paprika, herbs and bay leaf.
5. Add the bouillon water and cook gently for an hour.
6. Add barley; cook again until this is soft.
7. Check for flavour; remove bay leaf and serve with a sprinkle of fresh chopped parsley on top.
Serves:
4