Kale and Pearl Barley Stew with Beetroot
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g kale, frozen
- 150 g onion (s)
- 2 tablespoons oil
- ml 1,000 beef broth
- salt and pepper
- 4 meatballs, smoked
- 300 g potato (s)
- 1 chilli pepper (s), red
- 150 g pearl barley
Print Recipe
Pin Recipe Instructions
- Cut the onions into cubes.
- Heat the oil in a saucepan and sweat the onions until golden. Deglaze with the broth and let the kale thaw in the surging broth. In the meantime, clean the chilli pepper and cut into fine strips. Chop the meatloaf as desired and add to the kale with the pearl barley and chilli strips. Cook everything together over medium heat for about 1 hour.
- Peel the potatoes and cut into cubes. Add after 30 minutes and finish cooking. Finally, season again with salt, pepper and a pinch of sugar.
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