Prepare the leek, cut in half lengthways, wash thoroughly and cut across into strips. Peel the carrots, cut in half or quarter lengthways (depending on the thickness), and cut across into 3 - 5 mm wide pieces. Finely chop the onion.
Heat 1 - 2 tablespoons of oil or butter in a pressure cooker (5 l) and sweat the vegetables in it. Add the pearl barley and beans and sauté briefly. Deglaze with the broth and add the meat. Close the pot and bring to the boil, wait until the 2nd red ring is barely visible.
Reduce the heat and cook for 30 minutes. Carefully cool the pot under cold water (do not open the lid until the valve is all the way down) and remove the meat. Close the pot and cook for another 5 - 7 minutes, then let it cool down. Cut the meat into small cubes and add to the soup.
The freshly cooked soup seems pretty thin at first glance. If you let it stand overnight, the barley swells and the soup gets its typical thick consistency, and it tastes better when warmed up. On the occasion I sometimes heat up sausages (Viennese or similar) in the soup.
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