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Beef Soup Thickened with Pearl Barley or Rice

4 servings

Ingredients

• Beef broth (as needed)
• Soup meat (as needed)
• Butter (a little)
• 1 tbsp Flour
• Pearl barley or rice (as needed)
• Root vegetables, finely sliced (a little)
• Asparagus, kohlrabi, or cauliflower florets (optional)

Instructions

1. Cook the bouillon according to the basic recipe and pour it through a hair sieve after half an hour.
2. Heat a piece of butter until boiling hot and lightly brown a heaped tablespoon of flour in it.
3. Return the carefully strained bouillon with the meat to the heat, stir in the browned flour, and add pearl barley with finely chopped root vegetables; add rice only after about an hour, as it only needs 1-1½ hours of cooking time.
4. One hour before serving, asparagus pieces, young kohlrabi, or cauliflower florets blanched with boiling water can also be cooked in it without falling apart.

Modernized from a treasured 19th-century German cookbook.