3/4 cup packaged dry barley
1 tablespoon vegetable oil
1 1/2 pounds beef, cut into 1 inch cubes
1 large onion, chopped
1 clove garlic, minced
9 cups water
1 tablespoon Worcestershire sauce
3 beef bouillon cubes
1 teaspoon dried basil leaf, crumbled
1 1/4 teaspoons salt
1 bay leaf
1 can or jar tomatoes, undrained
3 ribs celery, sliced
2 large carrots, sliced
In medium pot combine barley and enough water to cover. Bring to a boil and cook 5 minutes. Drain and set aside. In large soup pot, heat oil over high heat, brown meat on all sides. Add onion and garlic, sauteing 2 to 3 minutes. Add cooked barley, 9 cups water, bouillon cubes, Worcestershire sauce, basil, salt and bay leaf. Cover, simmer 30 minutes. Add tomatoes, celery adn carrots. Cover and simmer 30 minutes more.
Makes 3 quarts or 6 servings.
Serve with dark Russian Rye bread.
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