Summary

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

1. Soak the pearl barley in a saucepan with about 1.5 liters of lightly salted water for half an hour.
2. 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.
3. 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.
4. Cook for about 20 minutes until the potatoes are cooked through. Season the soup with salt and pepper.
5. Meanwhile, bring the pearl barley to the boil, stirring occasionally, and cook on a low to medium heat for about 20 minutes.
6. 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.