Mushroom soup with beef and barley

Barley porridge has recently been one of the most common dishes in Russia. These are peeled and polished barley grains, the groats got their name from the word "pearl" - "pearl". Today, porridge is not held in high esteem, although it is a valuable dietary product that is a natural antibiotic.

Ingredients

• meat broth 1.8 l
• beef 400 g
• champignons 200 g
• pearl barley 100 g
• potatoes 2 pcs.
• carrots 2 pcs.
• celery 3 stalks
• onion 1 head
• garlic 2 cloves
• greens
• salt

Directions

1. Cut the beef tenderloin into small cubes. Chop onions, carrots and celery, peel and finely chop the garlic. Cut the peeled potato tubers into cubes. Wash the mushrooms, dry and cut into quarters or halves.
2. Heat vegetable oil in a saucepan, fry the meat on it on all sides, until golden brown, for 5 minutes. Transfer to a saucepan. In the same saucepan, fry the chopped vegetables, reduce the heat. Add mushrooms, fry for another 5 minutes and transfer the mass to the meat.
3. Pour the fried meat and vegetables with prepared meat broth or water, add chopped garlic, pearl barley, salt to taste. Bring the soup to a boil, cook, covered, until the barley is cooked, the heat is moderate. After 40 minutes, add potatoes, cook for another 20 minutes. When serving mushroom soup with beef and barley, sprinkle with chopped dill.