Barley Soup

For the pearl barley soup, boil the pearl barley with 1 l of tap water in a large saucepan, strain and quench with cold water.

Then cook the quenched pearl barley with 1.5 l of water, the beef and the bacon on the stove for about 60 minutes until soft.

Peel and dice the potatoes, add them and cook for another 20 minutes.

Now add the cooked green beans and season with a little salt, pepper and sugar.

Remove the beef and bacon from the soup, cut them into slices and add them back to the soup with a cup of yogurt.

Serve the barley soup with chopped parsley!

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