- Beef shank - 450 Grams
- Tomatoes - 110 Grams
- Pearl barley - 80 Grams
- Carrot - 2 pieces
- Celery - 2 pieces
- Potatoes - 2 pieces
- Bow - 1 piece
- Parsley - 1 st. a spoon
- Cumin - 1 st. a spoon
- Bay Leaf - 1 piece
- Tomato paste - 2 items. spoons
- Beef broth - 1.2 liters
1. Cut off excess fat from meat. Beef cut into cubes 1.5 cm. Pour beef broth in a large saucepan and add beef cubes. Bring to a boil and twist the fire. Cover and allow to simmer over a small fire. 2. While the beef boils, we prepare vegetables. Cut into carrots, onions, celery, tomatoes in large pieces. Add large chopped carrots, onions, tomatoes and celery into a pot of beef and mix well. Let the soup be left for 2 hours and 45 minutes, stirring several times during cooking. Peel and cut the potatoes and add it to the soup. Cover and let sit for another 45 minutes until the potatoes are cooked. 3. Serve the soup hot with white bread.
Servings: 4