Barley Soup with Cured Ribs
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 750 g ribs (thick cured ribs)
- 150 g pearl barley, fine
- 3 liters water
- 200 g potato (s)
- 0.5 ½ celery root
- 1 root / n parsley
- 2 leeks, (approx. 300g)
- 250 g carrot (s)
- 2 onions)
- 1 bunch parsley
Print Recipe
Pin Recipe Instructions
- Bring the salted ribs to the boil with 2 liters of cold water in a large saucepan, skim them and cook over a medium heat for 60 minutes.
- In the meantime, put the pearl barley in another saucepan with cold water, bring to the boil, place on a sieve and rinse with cold water. Add to the salted ribs and let cook.
- Clean and wash potatoes, celery, parsley root, leek, carrots and onions and cut into small cubes. Add everything except the leek to the soup 20 minutes before the end of the cooking time. Leek 5 minutes before the end, otherwise it will overcook. Wash the parsley, pat dry and finely chop. Remove the salted meat from the soup, remove the bones, cut the meat into small pieces and add the parsley back to the soup. Season to taste with salt and pepper.
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