Beef And Barley Soup
|Beef short ribs||2 Pound|
|Onion||1 Medium, thinly sliced|
|Water||7 Cup (112 tbs)|
|Carrots||4 , chopped|
|Celery stalks||2 , sliced|
|Pearl barley||1⁄2 Cup (8 tbs)|
|Snipped parsley||1⁄4 Cup (4 tbs)|
Trim excess fat from ribs.
In Dutch oven slowly brown ribs and onion in butter or margarine; drain off fat.
Add water, carrots, celery, barley, parsley, salt, and pepper.
Cover and simmer for 2 to 2 1/2 hours or till meat is tender.
Remove meat; skim fat from broth.
When cool enough to handle, remove meat from bones.
Cut up meat and return to broth.
Bring soup to boiling; reduce heat.
Simmer, uncovered, about 10 minutes longer.
Season to taste.