Summary

Ingredients

• 250 g ham (ham - alternatively pork belly), diced
• olive oil
• 1 ½ liter broth
• 500 g leek, frozen
• 0.5 ½ package pearl barley, medium grain
• 1 kg potato (s), diced
• 4 sausages (boiled sausages)

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Instructions

1. Leave the ham (or bacon) in the olive oil and deglaze with the stock. Add the leek (depending on your taste) and sprinkle in the pearl barley.
2. Close the pressure cooker and cook on the 2nd ring for about 30 minutes, then open the pot (I always do it under cold water), add the potatoes and cook again for about 10 minutes with the pot closed. Open the pot, season to taste and warm up the scalded sausages in the hot soup.
3. I vary all quantities from time to time - sometimes more ham (cut a bit coarser, but I leave out the sausages), sometimes more pearl barley or potatoes - then it gets thicker.