Turnip Soup

Ingredients

• 1 cup Pearl barley (Soaked overnight)
• 1 pound Beef chuck, cut into 1-inch cubes (Remove skin and fat)
• 8 cups Water
• 1 teaspoon Salt (Or to taste)
• 0.5 teaspoon Black pepper (Or to taste)
• 2 medium Turnip, peeled and diced
• 1 medium Onion, chopped
• 2 tablespoons All-purpose flour
• 1 medium Carrot, peeled and diced
• 2 tablespoons Fresh parsley, chopped (optional) (For garnish)
• 0 Croutons (optional) (For serving)

Instructions

1. 1Soak the pearl barley in cold water overnight. Drain before using.
2. 2Wipe the beef, remove any skin and excess fat, and cut the meat into small, bite-sized pieces (about 1-inch cubes).
3. 3Place the beef in a large pot. Add water. Heat gradually to boiling point, then reduce heat to low, skim off any foam that rises to the surface, and cook slowly for 2 hours.
4. 4After the beef has been cooking for 1 hour, add salt, pepper, diced turnip, and chopped onion to the pot. Also add the drained pearl barley. Continue to simmer for another hour.
5. 5Strain the soup, reserving the broth. Cool the broth and remove any solidified fat from the surface.
6. 6Reheat the broth. In a small bowl, dilute the flour with enough cold water to create a smooth slurry. Gradually whisk the flour slurry into the simmering broth to thicken it. Cook for 5 minutes, stirring constantly, until the soup has thickened slightly.
7. 7Cook the carrot and remaining turnip (if any) dice in boiling salted water until soft (about 10 minutes). Drain and add to the soup.
8. 8Serve hot, garnished with finely chopped parsley and croutons, if desired.