Barley Stew with Smoked Pork
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 250 g pearl barley
- 1 ½ liters water
- 400 g smoked pork (neck), well mixed
- 1 large vegetable onion (s)
- 4 medium potato (s)
- 1 bunch soup greens ( medium-sized piece celery, 2-3 carrots, stick leek, parsley)
- 200 g peas, frozen or can
- 2 liters water
- Maggi
- salt and pepper
- 2 tablespoons oil
Print Recipe
Pin Recipe Instructions
- Soak the pearl barley in a saucepan with about 1.5 liters of lightly salted water for half an hour.
- In the meantime, roughly dice the vegetable onions and smoked pork and toss in a large saucepan with a little oil. Peel the potatoes, carrots and celery, cut into large pieces and sauté briefly over medium heat. Chop up the rest of the soup greens and add.
- Finally fill the saucepan with the vegetables and meat with about 2 liters of water, add enough salt, add 2-3 dashes of Maggi seasoning and a little pepper.
- Cook for about 20 minutes until the potatoes are cooked through. Season the soup with salt and pepper.
- Meanwhile, bring the pearl barley to the boil, stirring occasionally, and cook on a low to medium heat for about 20 minutes.
- Then pour the pearl barley into a sieve and wash it off thoroughly with cold water. Put the peas in the stew, heat and, depending on your taste, sprinkle with a little fresh parsley and season with Maggi as you like.
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