1 liter Rose Hill European beef broth
2 carrots cut into cubes
1 spanish onions cut into small cubes
3 celery branches cut into small cubes
2 chopped garlic cloves
125 ml pearl barley
25 g salted butter
1. Prepare Rose Hill European beef broth following the instructions and add 250 ml of water.
2. In a saucepan, add butter and sauté vegetables without browning. Add garlic, beef broth and pearl barley.
3. Bake about 30 minutes or until pearl barley is cooked.
4. Garnish with chopped parsley.