Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. This stew is very similar in taste to barley soup.