1 onion, chopped
2 tbsp butter
2 tbsp pearl barley
1 small beetroot, peeled, cut in matchsticks
2 cups beef broth
1/4 celery root (small size), peeled, cut in matchsticks, soak into water with lemon juice
4-5 baby carrots, cut in matchsticks
2-3 cabbage leaves, julienne cut
1 cup milk, warm
2 hard boiled eggs, cut in small pieces
Saute the onion with salt in a medium sized pot. Add the barley, beetroot and beef broth. After it starts to boil, cook for about 15 more minutes over medium-low heat with the lid closed. The barley and beetroot should start to soften. Add the celery, carrots, cabbage, and cook for another 15 minutes until the barley is done on low heat. Add the warm milk, salt and pepper. Heat the soup up while stirring.
Pour into bowls and spoon the egg pieces into the soup.
- Lamb with Garlic in the Oven, Turkish Rice Pilaf, Rose Sherbet, Turkish Ramadan Pide, Hummus and Turkish Baklava.