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Beef Soup with Kohlrabi and Barley

4 servings

Ingredients

• 1 kg Beef oxtail
• Water (as needed)
• 1 soup plate Young kohlrabi, sliced
• Pearl barley, soft-cooked (a little)
• Salt (a little)

Instructions

1. Prepare beef broth from one kilogram of good beef oxtail, starting the meat in cold water.
2. Once the meat is tender, remove it and keep it warm, covered.
3. Boil the heart leaves of the kohlrabi in salted water, chop them roughly, and add them to the finished bouillon.
4. Pour boiling water over the peeled and sliced kohlrabi, drain them, and also add them until tender.
5. When serving, add soft-cooked pearl barley and serve with the meat cut into portion-sized pieces.

Modernized from a treasured 19th-century German cookbook.