Pearl barley, cabbage and dried beef soup

Ingredients:

• 1 medium onion, diced
• 3 stalks celery, diced
• 3 medium carrots, diced
• 3 tbsp (45 g) butter
• 1/2 tsp ground allspice
• 500 gr. plum-shaped tomato, cut into cubes
• 3 cups lightly salted meat broth
• 4 cups shredded young cabbage
• 250 g potatoes, cut into cubes
• 3/4 cup quick-cooking pearl barley
• 120 g dried beef, cut into thin strips
• Coarse salt and freshly ground pepper

Preparation:

1. Melt the butter in a saucepan over medium-high heat. Add the onion, celery, carrot, and allspice and cook, stirring occasionally, until the vegetables have softened slightly, about 5 minutes.
2. Add tomatoes, beef broth, cabbage, potatoes, pearl barley, and 4 cups of water to the pan, cover, and bring to a boil. Reduce heat and simmer until the potatoes and pearl barley are tender, about 20 minutes. Add the beef jerky and season with salt and pepper.