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.
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.
- Beef: 500 g
- Salt: to taste
2
Add carrot, onion, and pearl barley to the broth. Cook for 30 minutes.
- Carrot: 1 piece
- Onion: 1 head
- Pearl barley: 100 g
3
Sprinkle with chopped greens and grated Parmesan.
- Parmesan (Parmigiano Reggiano): 100 g
