Summary

Ingredients

• 200 g barley barley, fine
• 6 potato (s)
• 2 ½ liters beef broth
• 1 large carrot
• 1 leek
• 100 g celeriac
• 1 onion (s)
• 2 cloves garlic
• 4 sausages (Mettwürstchen, Pfefferbeißer)
• 200 g bacon, pork belly bacon
• 2 tablespoon olive oil
• Pepper, white from the mill
• salt

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Instructions

1. Barley soup, no thanks. These slimy “mouse teeth I don`t like!” You often hear statements like this one when it comes to these barley grains. Pearl barley does not have to be slimy if you consider the following.
2. Thoroughly wash pearl barley in a sieve and cook in ½ liter stock for 5 minutes. Take the pot off the hob and let the pearl barley swell for 60 minutes in a closed pot. Set aside the rest of the broth. You can do that the day before.
3. It is important that the pearl barley is then placed on a sieve and washed with cold water until the water remains clear. This way, no barley slime will form in this stew. However, vitamins are also washed away in this way.
4. Finely dice the carrot, leek, celery, onion and garlic. Cut the potatoes and pork belly into cubes with an edge length of approx. 1 cm, cut the sausages into approx. 1 cm wide wheels.
5. Let the olive oil get hot in a saucepan, fry the pork belly, then add the onion and garlic cubes. Add the potatoes and sausages, fry briefly and deglaze everything with 2 liters of stock. Let simmer for 10 minutes. Add the finely diced vegetables and the pearl barley and simmer for another 10 minutes. Season to taste with pepper and salt.
6. Serve the stew in deep plates and garnish with finely chopped fresh garden herbs.