Oat Groats – Potato Stew
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 250 g oat roats
- 500 g potato (s), waxy
- 300 g smoked bellies (katenbauch)
- 4 sausages, chili peppers
- 1 leek
- 2 carrot (s)
- 50 g celeriac
- 1 onion (s)
- 1 clove garlic
- 2 tablespoon olive oil
- Pepper White
- 1 liter vegetable broth
- 2 ½ liters beef broth
- in Chives, rolls
Print Recipe
Pin Recipe Instructions
- Put oat groats in a fine sieve and wash thoroughly. Heat with 1.5 liters of meat stock and simmer for 5 minutes. Turn off the hotplate and let the oat groats soak for another 30 minutes.
- In the meantime, peel the potatoes and cut into 1 cm cubes with the pate belly. Cut the pepper and leek into rings. Dice the carrots, celery, onion and garlic into tiny pieces.
- Heat the olive oil in a large soup pot (at least 5 liters) and sweat the pork belly, onion, leek and garlic in it. Add the carrots, celery, and chili peppers and sweat them too. Deglaze with 1 liter of vegetable and beef broth each. Add the potato cubes and simmer for 15 minutes.
- Drain the swollen oat groats through a fine sieve and rinse thoroughly under the tap until the water runs clear. Then add to the stew and simmer for another 15 minutes.
- Ready stew, there are about 4 liters, season with pepper, salt will not be necessary, that brings the broth with it. Transfer to deep plates and spread chives on top.
- This stew is very similar in taste to barley soup.
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