Meat soup with cheese and pearl barley

4 servings

220 minutes

Meat soup with cheese and barley is a true embodiment of Italian gastronomic art. It combines the tenderness of beef, the richness of barley, and the subtle spiciness of Parmesan, creating a rich and cozy flavor. Barley gives the soup a textural density, while carrots and onions fill it with freshness and natural sweetness. Historically, such soups were common among rural Italians as they are nutritious and easy to prepare. A special touch is a generous portion of grated Parmesan that melts in the hot broth to create a creamy consistency. This soup is perfect for cold days when you want to warm up with something aromatic and hearty, and it pairs wonderfully with fresh bread and a glass of light white wine.

Energy value per serving

• Calories: 432
• Proteins: 34.9g
• Fats: 22.8g
• Carbohydrates: 23.3g

Ingredients

• Beef: 500 g
• Salt: to taste
• Parmesan cheese: 100 g
• Onion: 1 head
• Carrot: 1 pc
• Pearl barley: 100 g

Cooking steps

1. Pour cold water over the beef and bring to a boil. Drain the water, rinse the meat, add new water and cook for 3 hours. Add salt.

   Required ingredients:

   • Beef: 500 g
   • Salt:  to taste

2. Add carrot, onion, and pearl barley to the broth. Cook for 30 minutes.

   Required ingredients:

   • Carrot: 1 piece
   • Onion: 1 head
   • Pearl barley: 100 g

3. Sprinkle with chopped greens and grated Parmesan.

   Required ingredients:

   • Parmesan cheese: 100 g