Ostrich neck soup with vegetables and mushrooms
1. preheat the oven.
2. rinse meat pieces and place on broiler over pan. Broil for 15 min, turn to other side and broil on other side also for 15 min.
3. while meat is browning, heat oil in a steam pot or large frying pan over medium heat. Sauté onions for 2 min, add garlic and sauté for 1 min. Add carrots, celery and paradeis pulp and saute until paradeis pulp darkens. Now add thyian, salt, beef broth and pepper.
4. then add the browned meat, dissolve the roast stock with wine and add this liquid to the meat. Bring everything to a boil, reduce the temperature and simmer gently with the lid closed for about 3 hours or until the meat is tender and falls off the bone.
If you use a pressure cooker, bring it to the highest temperature and after half an hour quickly release the pressure.
When the meat is cooked, remove it from the liquid and pass it through a sieve, discarding the vegetables. When the meat has cooled, it is broken up from the bones and set aside. The bones are thrown away.
The liquid can be used as a sauce or as a base for the soup.
For The Soup:
1. put the water and barley barley in a large saucepan with the meat liquid and bring to a boil. Lower heat
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