Saxon Barley Soup
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g ribs (pork), or smoked pork or other smoked meat
- 1 vegetable onion (s)
- 2 bay leaves
- 2 carnation (s)
- 10 prunes
- 1 teaspoon sugar
- 1 stick cinnamon
- 1 teaspoon allspice grains
- 0.5 ½ lemon (s), cut off the peel from it
- 150 g pearl barley
- 4 large potato (s)
- 1 leek stick (s)
- 3 carrot (s)
- 0.5 ½ celeriac
- salt and pepper
- 2 liters water
Print Recipe
Pin Recipe Instructions
- Rinse the meat and place in a saucepan with approx. 2 liters of water. The peeled onion is peppered with the cloves and bay leaves and added to the meat in the pot. Cook for about an hour (tip: bacon or ham rind is ideal to cook with).
- Wash the prunes and cook them with sugar, cinnamon stick, allspice and lemon zest with a little water until soft.
- Put the pearl barley in cold water, bring to the boil. Then rinse in a sieve under cold water and drain. Add to the meat and cook with it.
- Peel the potatoes and carrots, clean the leek and celeriac. Wash, cut everything into small pieces and cook about 20 minutes before the end of the cooking time. Add the leek last.
- Remove the cooked meat from the soup, remove it from the bone and chop it up. Add to the soup again with the soft-boiled prunes, but first remove the lemon peel and the cinnamon stick. Season with salt and pepper and serve.
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