Ingredients:
2 tablespoons oil
12 ounces steak, cut into cubes
1 large red onions, sliced thin
1 bay leaves
1/2 teaspoon caraway seeds
4 large carrots, chopped fine
1 cup finely chopped turnips
1 cup parsnips
1 cup finely chopped rutabagas
2/3 cup barley ( raw)
1 teaspoon thyme
4 cups beef bouillon
2 cups water
2 tablespoons tomato paste
1/4 teaspoon pepper
1/4 teaspoon salt
2 cups very finely shredded fresh spinach leaves
Directions:
Heat 1 tablespoon oil over moderate heat in a large pot.
Add the steak and brown well, stirring occasionally.
Remove steak and leave the juice.
Add the remaining teaspoon of oil, onion, bay leaf and caraway seeds.
Cook for about 4 more minutes.
Add the carrots, parsnips, turnip, rutabaga, barley, and thyme.
Stirring constantly, cook for about 5 minutes.
Stir in bouillon, water, tomato paste, salt, and pepper.
Bring to a boil over high heat.
Immediately reduce heat and simmer for 20 minutes.
Discard bay leaf, stir in the spinach and serve.
Servings: 6
Time preparation: 15 min.
Time total: 55 min.