About this recipe:A delicious and hearty soup, that will warm the cockles of your heart. A beef joint is simmered with barley, mushrooms and seasonings in a beef stock. Perfect for the cold winter months.
200g pearl barley
225g broken dried mushrooms
1 (1.35kg) boneless beef rump joint
5 litres water
30g chopped fresh parsley
15g chopped fresh dill
400ml beef stock
1 tablespoon sea salt
1 teaspoon pepper
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Combine barley and 600ml water in a bowl; cover and let soak overnight. Combine dried mushrooms and 125ml water in a bowl; cover and let soak overnight.
Place the beef joint in a large stockpot over medium heat; cover the beef with 5 litres water. Bring the water to the boil, skimming any foam off the surface. Boil the beef until the foam no longer forms on the water, about 15 minutes.
Pour the barley, mushrooms and the water from both bowls into the stockpot; stir in the parsley, dill, stock, salt and pepper. Return the mixture to the boil; reduce heat to low; simmer, stirring every hour, until soup has reduced to desired thickness, 4 to 6 hours.
Remove large pieces of beef from the soup; trim and discard fat. Cut remaining meat into bite-sized pieces and return them to the soup.